Vanilla Cream Panna Cotta

Panna Cotta. Photo by Anastasia Murphy

Twelve 28 Kitchen’s Vanilla Cream Panna Cotta

Recipe by Laurie Sterner, Twelve 28 Kitchen


  • 2 ounces cream cheese, softened
  • 2 ounces mild goat cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla bean paste, optional
  • 1 teaspoon vanilla
  • ½ cup water
  • teaspoons powdered gelatin
  • 1 cup sour cream
  • 1 cup whipping cream


  • In stand mixer, mix cheeses, sugar, vanilla bean paste, and vanilla until very smooth. Set aside. In small saucepan, add water and sprinkle gelatin over top until bloomed. Heat over medium heat until just dissolved and melted without boiling. Add hot gelatin to cheese mixture and blend very well until smooth. Add sour cream, mix well, then add whipping cream and continue mixing. Pour into individual dessert glasses. May be topped with fresh fruit or a fruit or caramel sauce.