International Cuisine > Italian Cuisine > Desserts (Italian) > Panna Cotta Recipe

Classic Panna Cotta

A silky smooth and creamy Italian dessert, Panna Cotta is surprisingly easy to make at home. This recipe delivers a perfectly wobbly and delicately flavored treat that's sure to impress.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 2 cups Heavy Cream
  • 1/2 cup Whole Milk
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 1/4 teaspoons Gelatin Powder
  • 2 tablespoons Cold Water

Bloom the Gelatin

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

Heat the Cream and Sugar

In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil.

Dissolve the Gelatin

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

Add Vanilla

Stir in the vanilla extract.

Pour and Chill

Pour the mixture into individual ramekins or glasses. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set.

Unmold (Optional)

To unmold the panna cotta, dip the bottom of each ramekin briefly in warm water. Run a thin knife around the edge of the panna cotta to loosen it. Invert onto a serving plate.

Serve

Serve chilled, garnished with fresh berries, fruit compote, or a drizzle of caramel sauce.

Nutrition Facts Estimated per 100g of product

(Please note: These values are approximate and can vary based on specific ingredient brands and quantities used.)

Calories: 250-300
Fat: 20-25g
Saturated Fat: 15-18g
Cholesterol: 80-100mg
Sodium: 30-50mg
Carbohydrates: 15-20g
Sugar: 15-20g
Protein: 3-5g

Other Considerations for Nutrition

Panna Cotta is a rich dessert, primarily due to its high cream content. To reduce the fat content, consider using a combination of heavy cream and half-and-half, but be aware this may slightly alter the texture. Serving size is also important for managing calorie intake. Garnish with fresh fruit for added nutrients and fiber, which can help balance out the richness of the dessert.

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FAQ

  • Can I use agar-agar instead of gelatin?

    Yes, you can use agar-agar as a vegetarian alternative. Use about 1 teaspoon of agar-agar powder for this recipe. Bloom it in cold water as directed on the package, then add it to the warm cream mixture and simmer for a few minutes until dissolved. Be aware that agar-agar sets more firmly than gelatin.
  • How do I know if the panna cotta is set properly?

    The panna cotta should be firm to the touch but still have a slight wobble. If it's too soft, it hasn't set enough and needs more time in the refrigerator. If it's too firm, you may have used too much gelatin.
  • Can I add other flavorings?

    Absolutely! You can infuse the cream with citrus zest, coffee beans, or spices like cinnamon or cardamom. Add the flavorings to the cream mixture while it's heating and strain before pouring into the ramekins.
  • What can I do if my panna cotta doesn't unmold cleanly?

    If the panna cotta is sticking, try dipping the ramekin in warmer water for a slightly longer time. You can also try running the knife around the edge again, making sure it's completely loosened before inverting.