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Preparation time
Total time
10 portion(s)


Vanilla Panna Cotta

  • 20 grams powdered gelatin, or 8 gold strength gelatin leaves
  • 800 grams thickened cream
  • 300 grams Milk
  • 190 grams white sugar
  • 1 vanilla bean (quite dry is best), or 2 teaspoons vanilla paste

Milk Crumb

  • 90 grams Butter
  • 75 grams sugar
  • 70 grams plain flour
  • 70 grams milk powder
  • 20 grams cornflour
  • 3/4 teaspoon Sea salt, fine

Macerated Berries

  • 1 portion blueberries, frozen are fine
  • 1 portion Fresh strawberries, chopped
  • caster sugar, to taste

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Recipe's preparation

    Vanilla Panna Cotta
  1. If you’re using leaf gelatin, soak the gelatin as per the packet’s instructions.  If you’re using powdered gelatin, stir it through 300g of milk and set aside.

    Place sugar and vanilla bean into the bowl and blitz for 10 seconds on speed 9.  If you are using vanilla paste, add later when you add the gelatin.

    Add cream and cook for 10 minutes/100c/speed 2.  You want the cream to be almost simmering.

    Add vanilla bean paste (if using), milk, and gelatin.  Mix for 3 minutes/70c/speed 4.

    Transfer mixture into a pouring jug and rest for 10 minutes.

    Pour into 10 x 125ml dariole moulds or small glasses.

    This is best made the day before so the panna cotta can set.

    Refrigerate overnight.

  2. Milk Crumb
  3. Add butter to bowl and cook 3 minutes/60c/speed 1.

    Add remaining ingredients and mix for 10 seconds/speed 4.  You may have to push the mix back into the blades.  You’re after a crumb texture.

    Place crumbs onto a baking sheet and bake for 30 minutes at 150c.  Stir the mix every 10 minutes so that the crumbs turn a light golden colour.  Cool and store in an airtight container in the fridge.

  4. Macerated Berries
  5. Sprinkle sugar over berries and let sit in the fridge for a few hours.  The sugar releases the berries’ juices.  You could also add vanilla or basil to this mix.


The beauty of this dish is that it serves a lot of people with minimum fuss.  Make this dessert the night before and then serve either in the glass or unmould on plates.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Vanilla Panna Cotta with a Milk Crumb and Berries



  • 31. October 2022 - 21:23

    This was a hit! Halved the recipe, Used vegetarian gelatine, 10 grams was too much, will reduce next time. The crumb was delicious! And so we're the berries. Thanks for the recipe.

  • 10. February 2018 - 01:44

    This was really yummy but I found it had too much gelatin in it and was too firm. Try half quantity next time. The crumb was beautiful but only needed 20 mins in my oven.

  • 29. October 2017 - 21:09

    Great Base recipe to add to your favourites.

    I used 8 sheets of the gelatin leaf available at coles/woollies (mcienzie brand, purple and white packet) was set perfectly.

    I also added 1.5tbsp of rosewater and it turned out beautiful. Topped with some Persian fairy plots and edible blooms 💗💗💗

    Five star reviews.


  • 15. August 2017 - 10:08

    I love this recipe thank you

  • 15. August 2017 - 10:04

    kenwood: I let the panna cotta mix cool before putting it in the fridge stirring it while cooling otherwise I find it separates it has happened to me when I'm in a hurry and don't let it rest and cool.

  • 10. May 2017 - 22:58

    I followed this recipe exactly, and was perfect! So delicious and very happy with the end result.

  • 22. April 2017 - 15:35

    I had trouble with this recipe separating upon setting. I discovered that gelatine does not like temperatures above 55degrees. I used less gelatine and watched the temp and enjoyed perfect desserts 😃👍🏻

  • 31. January 2017 - 18:27

    I have made this 3 times the first time was just perfe t and a big hit the other 2 times it seperated so i had likr two layers. Each time i made it the same .can someone please explain why this has happened ,what am i doing wrong.

    The flavour is still there but I'm not happy with the apperance.I would appreciate your advice. Thanks

  • 22. December 2016 - 11:54

    I done this recipe as my first ever attempt at a Panna Cotta, so far it is setting just nicely in the fridge. I did the same as others suggested and just used a little less gelatin. I used about 15g powdered gelatin as it should be soft, but set with a little wobble apparently. looking forward to having this christmas eve!


  • 7. November 2016 - 16:57

    This is an awesome tasting, quick and easy recipe. I served it with tart poached rhubarb. Was a hit with guests!  I made a second batch the next day and altered ratios slightly after reading other comments: used only 10g gelatin powder (came out nice and wobbly!), 600g thickened cream + 200g whipping cream (all I had left in fridge) and only 170g white sugar. Sensaysh !!  Thanks Justine77777

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