This classic Italian panna cotta is pure elegance in dessert form. It’s silky smooth, delicately sweet, and incredibly creamy.
Each spoonful melts on your tongue, delivering the perfect balance of vanilla-kissed creaminess.
Serve it with seasonal fruits or a drizzle of caramel and it’s like something from a high-end restaurant.
Panna cotta never fails to bring a touch of sophistication to any table. So let’s get to it!
Why You’ll Love This Panna Cotta
Silky Smooth Texture: It’s ultra-creamy and melts in your mouth with every bite.
Easy to Make: With just a few simple ingredients and minimal prep, it’s an impressive yet easy dessert.
Versatile Toppings: Panna cotta allows for a wide range of toppings, from sweet fruits and sauces to refreshing herbs. So, you have endless options to customize the dessert.
Elegant Presentation: Perfect for special occasions, panna cotta looks as good as it tastes.
Make-Ahead Friendly: Prepare in advance for a stress-free dessert that’s ready to serve when you need it!
Ingredients
- Whole Milk: Provides the perfect protein base for the gelatin to bloom. Its fat content helps create a silky texture.
- Unflavored Powdered Gelatin: The essential setting agent that gives panna cotta its signature wobble.
- Heavy Whipping Cream: Creates the luxuriously rich, velvety texture that defines classic panna cotta.
- Granulated Sugar: Dissolves easily to sweeten the dessert without affecting texture. Regular white sugar works best.
- Salt: Enhances all flavors and balances sweetness. Just a pinch makes a significant difference.
- Vanilla Extract: Adds depth and warmth to the dessert. If you want to use a vanilla pod, see the tips section.
How to Make Panna Cotta
While it looks like something from a high-end restaurant, this make-ahead dessert is deceptively simple to create in your own kitchen.
Here are the steps:
1. SPRAY 6-8 molds or ramekins cooking spray, then wipe with a paper towel to leave a thin residue. Set aside.
2. POUR the milk into a medium saucepan and SPRINKLE the gelatin evenly over the surface. Let sit for 5 minutes to bloom.
3. WARM over low heat, stirring until the gelatin dissolves and the milk is steaming. Do not boil.
4. ADD the heavy cream, sugar, salt, and vanilla extract. Stir until the sugar is dissolved. If bubbles appear, remove from the heat briefly.
5. STRAIN the mixture through a fine mesh sieve into a heatproof measuring glass with a spout.
6. DIVIDE the mixture evenly among the prepared molds or ramekins. Refrigerate for at least 4 hours or overnight.
7. UNMOLD by running a thin knife around each panna cotta, dipping the bottom briefly in hot water, then inverting onto plates.
8. SERVE the panna cotta chilled with berries, fruit sauce, mint, or other garnishes. Enjoy!
Tips For the Best Panna Cotta
I’ve been on a serious Italian dessert kick lately, and this silky-smooth panna cotta has completely stolen my heart!
Here are some tips to ensure your success:
- Prep the molds. I use pudding molds (found on amazon) but you can use ramekins or even tea cups! Just be sure to very lightly grease them to ensure the panna cotta slips out.
- Get the perfect gelatin bloom. Allow the gelatin to sit undisturbed for 5 minutes in the cold milk. This ensures proper hydration and prevents grainy texture.
- Use a vanilla pod. Split it in half and scrape out the seeds, then add both to a pot with the cream. Warm over low heat until it just begins to simmer, then cool fully before adding to the recipe (discard the pod).
- Control the temperature. Never let the mixture boil. Keep it steaming and remove the pot from the heat if you see bubbles.
- Dissolve fully. Ensure the gelatin and sugar are completely dissolved before proceeding. Run your finger along the spoon to check for graininess.
- Give them time. Resist the urge to check your panna cotta too early – full 4 hours minimum. However, letting them set overnight yields the best texture and flavor development.
- Serve in glasses. Don’t want to unmold them onto plates? No worries! Just pour the mix into nice glasses, set in the fridge, then add some fresh fruit on top. Easy peasy.
- Creative variations. Infuse the cream with coffee beans, cardamom pods, or citrus zest, or substitute some cream with pureed fruit (reducing liquid accordingly).
- Serving suggestions. Serve with berry compote, chocolate, caramel sauce, crushed amaretti cookies, or a drizzle of aged balsamic vinegar.
How to Store
While you can make panna cotta ahead, it’s not advised to freeze it. The creamy texture just won’t be the same after thawing.
Here’s how to store them:
To Store: Wrap the serving container in plastic and refrigerate for 2-3 days.
Keep extra panna cottas in their molds even if you plan to unmold them. It’s best to unmold them just before serving.
More Creamy Desserts We Can’t Resist
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Eggnog Cheesecake
No-Bake Strawberry Tiramisu
Lemon Custard Cake
Panna Cotta
6-8
servings10
minutes10
minutes255
kcalSmooth, creamy, and lightly sweetened, this classic panna cotta is the perfect dessert. You’ll love the delicate vanilla flavor and silky texture.
Ingredients
1 cup whole milk
2 1/2 teaspoons unflavored powdered gelatin (1 packet)
2 cups heavy whipping cream
1/3 cup granulated sugar
pinch salt
1 teaspoon vanilla extract
Instructions
- Lightly spray 6-8 pudding molds or ramekins with cooking spray. Wipe each with a paper towel, leaving a thin layer of residue behind. Set aside.
- Pour the milk into a medium saucepan and sprinkle the gelatin evenly over the surface. Let it sit for 5 minutes to allow the gelatin to bloom (soften).
- Place the saucepan over low heat. Stir until the gelatin dissolves and the milk is steaming, about 4–5 minutes. Do not boil.
- Stir in the heavy cream, sugar, salt, and vanilla extract. Continue stirring until the sugar is fully dissolved and the mixture is steaming, about 4–5 minutes. Again, do not boil. If you see any bubbles, remove the pot from the heat and let it cool.
- When the sugar is dissolved, remove the pot from the heat and carefully strain the mixture through a fine mesh sieve into a heatproof measuring glass with a spout.
- Divide the mixture evenly between the serving dishes and refrigerate for at least 4 hours or overnight for best results.
- To unmold, run a thin, sharp knife around the inside edge of each panna cotta. Then, briefly dip the bottom in hot water to loosen the pudding. Invert them onto serving plates, gently shaking to release.
- Serve the panna cotta chilled, topped with fresh berries, fruit sauce, mint leaves, or other desired garnishes. Enjoy!
Notes
- For the best results, use whole milk and heavy cream – lower fat substitutions can affect the final texture.
- Ensure the gelatin and sugar are fully dissolved before chilling to prevent graininess.
- Feel free to make and serve the panna cotta in glasses instead of inverting them onto plates. In this case, they should be ready after 2-3 hours.
