Vanilla Pannacotta

Recipe by
Total Time:
120 minutes
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

“It is true that the credit to popularising Vanilla as a flavour goes to the Cortez who discovered it when they invaded Mexico; and to Queen Elizabeth -I who patronised the chocolate free, all-vanilla sweetmeats. She called it the “scent of a good sugar treat”. But Vanilla was used much before the Spaniards discovered it. While the Aztec used it to flavour their bitter chocolate, ancient civilisation used it as a ‘treat’ on their feast tale. Thus, making this sweet-smelling spice, one of the festive dishes. And this dish is an ode to that love, albeit with an Indian twist.”

Take a look at more Dessert Recipes. You may also want to try Blackberry Chocolate Cake , Kesar Bhaat, Vanilla Pannacotta, Festive Makhane Ki Kheer

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  • Heavy cream - 500 ml
  • Castor Sugar - 60 grams 
  • A pod of vanilla Gelatin - 8 grams 
  • For Mango Agar Mango Puree - 250 ml
  • Castor sugar - 30 grams
  •   Agar agar - 2 grams

How to Make Vanilla Pannacotta

  • Bloom the gelatin in ice cold water
  • Bring the cream, sugar and vanilla pod in a pan to boil
  • Let it sit for few hours to infuse. Bring it again to boil
  • Add the gelatin and strain the mix
  • Set aside to cool. Pour onto bowl and refrigerate to set
  • Scoop the centre and place the passion agar
  • For Mango agar, bring all the ingredients in a pan to boil
  • Pour the mixture onto the mould and allow to set aside.