Desserts > International Desserts > Italian Desserts > Panna Cotta Recipe

Classic Vanilla Panna Cotta

A smooth, creamy, and elegant Italian dessert. This classic vanilla panna cotta recipe is simple to make and requires minimal ingredients. Perfect for impressing guests or enjoying a delightful treat at home. The base is a custard created by using gelatin, that will set while chilling into molds.

Prep Time
15 minutes
Cook Time
5 minutes
Servings
4-6
Ingredients
  • 500 ml Heavy cream
  • 120 ml Milk
  • 80 g Granulated sugar
  • 1 tsp Vanilla extract
  • 7 g Gelatin powder
  • 3 tbsp Cold water

Bloom the Gelatin

In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to soften (bloom).

Heat the Cream and Sugar

In a saucepan, combine the heavy cream, milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is steaming but not boiling. Do not let it boil.

Dissolve the Gelatin

Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved. Ensure there are no lumps of gelatin.

Add Vanilla

Stir in the vanilla extract.

Pour into Molds

Pour the panna cotta mixture evenly into individual ramekins or molds. You can lightly grease the molds with cooking spray for easier unmolding.

Chill

Cover the ramekins with plastic wrap, pressing it gently against the surface of the panna cotta to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set.

Unmold and Serve

To unmold, gently run a thin knife around the edge of each panna cotta. Dip the bottom of the ramekin briefly in warm water (a few seconds). Place a serving plate over the ramekin and invert. Gently shake to release the panna cotta onto the plate.

Garnish (Optional)

Garnish with fresh berries, fruit compote, chocolate shavings, or a drizzle of caramel sauce before serving.

Nutrition Facts Estimated per 100g of product

Calories: 250-300 kcal, Fat: 20-25g, Saturated Fat: 15-20g, Carbohydrates: 10-15g, Sugar: 10-15g, Protein: 3-5g. Note: These values are estimates and can vary based on specific ingredients and serving sizes.

Other Important Considerations for Nutrition

Panna cotta is a rich dessert primarily composed of cream and sugar. Individuals monitoring their fat or sugar intake should consume it in moderation. Using alternatives like low-fat cream or sugar substitutes can modify the nutritional profile.

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FAQ

  • Can I use agar-agar instead of gelatin?

    Yes, you can substitute agar-agar for gelatin. Use about 2 grams of agar-agar powder for this recipe. Follow the package instructions for activating the agar-agar.
  • How do I prevent a skin from forming on top of the panna cotta while chilling?

    Press plastic wrap gently against the surface of the panna cotta before refrigerating. This will prevent a skin from forming.
  • Can I make panna cotta ahead of time?

    Yes, panna cotta can be made 1-2 days in advance. Store it covered in the refrigerator until ready to serve.
  • What if my panna cotta doesn't set?

    If your panna cotta doesn't set, it could be due to insufficient gelatin or the gelatin not being properly dissolved. Ensure the gelatin is fully dissolved in the warm cream mixture. If necessary, you can gently re-warm the mixture and add a little more bloomed gelatin before re-chilling.