Panna Cotta
A smooth, lightly sweetened Italian cream dessert set with gelatin. Elegant, minimal, and endlessly adaptable with fruit sauces, caramel, or chocolate.
Prep Time
15 min
Cook Time
7 min
Serving
6
Difficulty
Easy
Panna cotta—literally “cooked cream”—originates from Piedmont. The base is straightforward: cream, sugar, and gelatin. The trick is balance: enough gelatin to hold shape but not so much that it becomes rubbery. Infuse the cream with vanilla bean, citrus zest, or herbs for depth. Chill thoroughly for the proper wobble. It’s reliable, inexpensive, and ideal for make-ahead entertaining.
Ingredients
- 2 cups heavy cream
- ½ cup whole milk
- ⅓ cup sugar
- 1½ tsp powdered gelatin (or 1 gelatin sheet equivalent)
- 1 tsp vanilla extract or 1 vanilla bean
- Pinch of salt
- Optional toppings: berry coulis, caramel sauce, honey, chocolate sauce, fresh fruit
Nutritional Information
- Calories: 350
- Carbohydrates: 25 g
- Protein: 4 g
- Fat: 28 g
Directions
1. Bloom the gelatin
- Pour the milk into a small bowl.
- Sprinkle the gelatin evenly over the surface.
- Let it sit 5–10 minutes without stirring.
- It will absorb the liquid and soften.
2. Heat the cream
- In a medium saucepan, add heavy cream, sugar, salt, and vanilla.
- If using a vanilla bean, split it, scrape the seeds into the cream, and drop in the pod.
- Set the pan over medium heat.
- Warm until the mixture is hot and just beginning to steam—do not boil.
- Stir gently to dissolve the sugar.
3. Add bloomed gelatin
- Remove the pan from heat.
- Add the bloomed gelatin and milk mixture into the hot cream.
- Stir until the gelatin fully dissolves.
- There must be no grains or undissolved specks.
4. Strain (recommended)
- Pour the mixture through a fine sieve into a large measuring cup or bowl.
- This removes any gelatin bits or vanilla pod remnants.
5. Prepare molds
- Lightly grease ramekins or molds with a neutral oil to help with unmolding.
- For serving in glasses, skip greasing.
6. Pour and cool
- Divide the panna cotta mixture evenly among molds or glasses.
- Let them sit at room temperature 15 minutes to release excess heat.
7. Chill
- Cover each mold with plastic wrap.
- Refrigerate at least 4 hours; overnight is stronger.
- Properly set panna cotta should wobble gently, not jiggle loosely.
8. Unmold (if using ramekins)
- Dip the bottom of each ramekin into warm water for 5–10 seconds.
- Run a thin knife around the edge if needed.
- Invert onto a plate and tap gently until it releases.
9. Serve
- Spoon berry coulis, caramel, honey, or chocolate over the top.
- Fresh fruit or mint also work well.
- Serve cold.
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