Name: Panna Cotta Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 2 cups heavy cream; 1 cup whole milk; 1/2 cup granulated sugar; 1 tsp vanilla extract (or 1 vanilla bean, split & scraped); 2 1/2 tsp unflavored gelatin (about 1 packet); 3 tbsp cold water; Fresh berries or fruit coulis (for topping)

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Few desserts capture the essence of pure elegance quite like Panna Cotta. With its signature silky smooth texture, delicate sweetness, and effortless sophistication, this Italian classic has become my go-to treat for impressing guests or indulging in something truly special at home. Whether crowned with a jewel box of fresh berries, a bright fruit coulis, or laced with caramel, Panna Cotta never fails to turn an ordinary occasion into a dazzling one.

Ingredients You’ll Need

The beauty of Panna Cotta lies in its simplicity. With just a handful of quality ingredients, you’ll whisk up a dessert that’s greater than the sum of its parts. Each ingredient here plays an essential role in delivering that melt-in-your-mouth texture and rich yet gentle flavor.

Heavy Cream: The star of the show, giving Panna Cotta its creamy, luxurious finish.
Whole Milk: Lightens the cream just enough while keeping things deliciously smooth.
Granulated Sugar: Sweetens the deal and helps everything blend together perfectly.
Vanilla Extract (or Vanilla Bean): Provides unmistakable warmth and fragrance—real vanilla bean adds visual flair, too!
Unflavored Gelatin: The “magic” that sets Panna Cotta into its signature delicate wobble.
Cold Water: Crucial for blooming the gelatin without lumps.
Fresh Berries or Fruit Coulis: These toppings bring color, tartness, and a burst of freshness to each bite.

How to Make

Step 1: Bloom the Gelatin

First things first, sprinkle the unflavored gelatin over cold water in a small bowl. This “blooming” step is vital—it allows the gelatin to fully hydrate and dissolve smoothly later on. Let it sit for about five minutes. You’ll notice it transforms into a thick, slightly lumpy-looking mass—this is exactly what you want!

Step 2: Heat the Cream Mixture

Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan. Warm everything gently over medium heat until the sugar is completely dissolved and the mixture is steamy but not boiling. Stir occasionally, making sure the sugar melts evenly. The kitchen will start to smell cozy and sweet—that’s always a good sign!

Step 3: Add the Gelatin

Take the hot cream mixture off the heat and immediately add the bloomed gelatin. Stir very well, ensuring the gelatin completely dissolves. This step is key—undissolved gelatin can leave a grainy texture, but a few extra stirs will yield that signature smoothness Panna Cotta is loved for.

Step 4: Flavor With Vanilla

Now, stir in your vanilla extract or the seeds from a split vanilla bean. If you’re using a whole bean, tuck the pod into the mixture for a couple of minutes so every drop of flavor is coaxed out. This is where Panna Cotta gets that classic, intoxicating aroma (not to mention those pretty little vanilla specks if you’re using the real deal).

Step 5: Pour Into Molds

Carefully divide the warm mixture among six ramekins or pretty serving glasses. Pour slowly to avoid bubbles, and if you want a super-smooth finish, strain the mixture through a fine sieve first. This step instantly ups the “wow” factor—presentation counts!

Step 6: Chill Until Set

Place the ramekins in the fridge, making sure they’re level so the Panna Cotta sets evenly. Let them chill for at least four hours, or overnight if you can wait that long. They’ll transform from liquid to that perfectly tender, quivery texture that’s pure magic on a spoon.

Step 7: Serve and Enjoy

When you’re ready to serve, you can either unmold your Panna Cotta (a quick dip of the ramekin bottoms in warm water will do the trick) or present them straight in their glasses. Finish with fresh berries, a dazzling fruit coulis, or a slow drizzle of caramel. Take a bow—you’ve just made an Italian masterpiece!

How to Serve

Garnishes

Let your creativity shine with toppings: classic fresh berries are always a hit, but don’t shy away from a vibrant fruit coulis, indulgent chocolate shavings, or even a scattering of toasted nuts for contrast. A sprinkle of citrus zest or edible flowers can add a restaurant-worthy flourish to your Panna Cotta as well.

Side Dishes

While Panna Cotta stands beautifully on its own, pairing it with crisp almond biscotti or delicate shortbread cookies makes for a satisfying textural duo. If you’re hosting, consider a trio of Italian desserts with a small serving of tiramisu or a nutty cantucci alongside for a sweet tour of Italy.

Creative Ways to Present

Panna Cotta is as versatile as it is delicious. Try setting it in cocktail glasses for a sophisticated look, or layer it with jelly or fruit compote in clear jars for picnics and parties. For a playful twist, pour the cream mixture into silicone molds to create fun shapes—kids (and grown-ups!) will love it.

Make Ahead and Storage

Storing Leftovers

If you have leftover Panna Cotta, simply cover each ramekin tightly with plastic wrap or a lid and pop them back in the fridge. Properly stored, Panna Cotta will keep its dreamy texture and flavor for up to three days, making it a fabulous make-ahead dessert for dinner parties or spontaneous sweet cravings.

Freezing

It’s possible to freeze Panna Cotta, although the texture may change slightly—expect a bit more firmness. To do this, wrap each portion well and freeze for up to one month. Thaw overnight in the fridge before serving, and top with extra fresh fruit or a splash more coulis to revive the presentation.

Reheating

Panna Cotta is meant to be served chilled, so reheating isn’t necessary or recommended. If your Panna Cotta has been frozen, just make sure it’s fully defrosted and cold prior to serving; this preserves that irresistible creamy consistency.

FAQs

How do I prevent lumps in my Panna Cotta?

The key to lump-free Panna Cotta is thoroughly blooming the gelatin in cold water and making sure it’s fully dissolved in the warm cream mixture. Stir patiently and strain before pouring into molds for the smoothest results.

Can I use a different sweetener instead of granulated sugar?

Absolutely! While classic Panna Cotta uses granulated sugar, feel free to substitute with honey, maple syrup, or even coconut sugar for a lovely, nuanced twist. Just be sure to adjust quantities to taste, as some substitutes are sweeter than others.

How do I unmold Panna Cotta cleanly from ramekins?

Dip the ramekin bottoms in warm (not hot) water for 5-10 seconds to loosen the edges, then gently run a thin knife around the sides. Invert onto a plate with confidence—the Panna Cotta should slip out with an elegant jiggle.

Can I make Panna Cotta dairy-free?

Yes, you can! Use full-fat coconut milk in place of both the cream and milk for a luscious, dairy-free version. The texture stays wonderfully creamy and the subtle coconut flavor is an added treat.

Is Panna Cotta supposed to be jiggly?

Definitely! Panna Cotta should gently wobble when you move it, yet hold its shape when set. That tender jiggle means you nailed the creamy-to-gelatin ratio—enjoy every spoonful!

Final Thoughts

If you’re searching for a dessert that blends effortless charm with pure indulgence, give Panna Cotta a try. It’s guaranteed to impress, whether you’re hosting friends or treating yourself to something special—enjoy every last creamy bite!

Panna Cotta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.2 from 6 reviews

Author: Sara
Total Time: 4 hours 15 minutes (including chilling)
Yield: 6 servings
Diet: Vegetarian

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Description

An elegant Italian dessert made with sweetened cream thickened with gelatin. Panna Cotta is smooth, delicate, and perfect for serving with fresh berries, fruit coulis, or a drizzle of caramel.

Ingredients

Cream Mixture:

2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 tsp vanilla extract (or 1 vanilla bean, split & scraped)

Gelatin Mixture:

2 1/2 tsp unflavored gelatin (about 1 packet)
3 tbsp cold water
Fresh berries or fruit coulis (for topping)

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Instructions

Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit for 5 minutes.
Heat cream mixture: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium until sugar dissolves and mixture is hot but not boiling.
Add gelatin: Remove from heat. Stir in bloomed gelatin until completely dissolved.
Flavor: Stir in vanilla extract (or scraped vanilla bean seeds).
Pour into molds: Divide mixture into 6 ramekins or serving glasses.
Chill: Refrigerate at least 4 hours, or overnight, until set.
Serve: Unmold (dip ramekin bottoms briefly in warm water) or serve directly in glasses. Top with berries, coulis, or caramel.