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Vanilla Bean Panna Cotta with Candied Lemon Peel


Serves 6

Italian for “cooked cream”, Panna Cotta is a light silky custard. This recipe includes fresh vanilla bean and is topped with Ferrari-Carano Eldorado Gold Gelee and candied lemon peel. Delightful!


Panna Cotta

  • 3 Tbsp cold water
  • 1 Tbsp gelatin
  • 4 cups cream
  • 1/2 vanilla bean, scraped
  • 1/2 cup sugar
  • Zest of 1 lemon


  • 3 sheets of gelatin
  • Cold water
  • 2 cups Ferrari-Carano Eldorado Gold
  • 6 oz sugar
  • 1/2 tsp vanilla bean paste

Panna Cotta

Bloom gelatin by sprinkling over cold water in a small bowl. Let sit for 5 minutes.

In a small saucepan, heat cream along with vanilla bean, sugar and zest until small bubbles form around edge of pan. Don’t let it come to a boil. Add in bloomed gelatin and whisk until melted.

Pour into molds or ramekins of choice and let chill in refrigerator until firm.


Soak gelatin sheets in cold water. Heat Eldorado Gold with sugar until it comes to a boil. Add in vanilla bean paste.

Squeeze gelatin sheets until all the water is out. Add sheets to Eldorado Gold mixture. Let cool until room temperature, then pour over set panna cotta and let chill until gelee is firm.

Top each dish with candied lemon peel.