Panna Cotta is a chilled, creamy, Italian dessert that can be served in cups or can be set in molds to create a beautiful dessert. Panna Cotta in Italian means “cooked cream” and it’s made of primarily heavy cream and gelatin. Best topped with fruits, berry sauce, shaved chocolate, and whipped cream. This recipe in particular is classic, but be sure to scroll all the way down to see some unique takes on this dessert!
THE PANNA COTTA EXPLAINED:
A chilled dessert made with cream, sugar, and gelatin. It is basically creamy vanilla jello or a more stabilized creme brulee but without the eggs. Panna Cotta is best topped with caramel, chocolate, fruit sauce…you name it!
HOW TO MAKE THIS PANNA COTTA:
Pour milk into a small bowl and sprinkle gelatin over it, set aside.
In a medium saucepan, bring heavy cream to a simmer. Keep an eye on it though because it comes to a simmer fast and can spill over. Once it reaches a simmer, remove from heat and stir in sugar, vanilla extract, and a pinch of salt.
Stir in the milk/gelatin mixture until combined and smooth.
Pour evenly among the ramekins and immediately place them in the refrigerator and let them chill for at least 4 hours.
grocery list:
- heavy cream
- milk
- gelatin
- sugar
- vanilla extract
equipment list:
click here to purchase the equipment listed below
- saucepan
- ramekins, glass cups, or jello molds
FAQS:
How do I store this Panna Cotta?
Best stored in a ramekin or on a plate covered with a lid or cling wrap for up to 3 days.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Panna Cotta
Ingredients
Panna Cotta
- 1 cup whole milk
- 2 1/2 tsp unflavored gelatin 1 packet Knox gelatin
- 2 cups heavy whipping cream
- 1/2 cup + 1 Tbsp sugar
- pinch salt
- 1 tsp vanilla extract
*Optional* Raspberry sauce
- 1 1/2 cups frozen raspberries
- ⅓ cup sugar
- 4 tbsp water
- 1 tbsp cornstarch
Instructions
Panna Cotta
- Get (6) 5 oz. ramekins ready, set them aside!
- Pour milk into a small bowl and sprinkle gelatin over it, set aside.
- In a medium saucepan, bring heavy cream to a simmer. Keep an eye on it though because it comes to a simmer fast and can spill over. Once it reaches a simmer, remove from heat and stir in sugar, vanilla extract, and a pinch of salt.
- Stir in the milk/gelatin mixture until combined and smooth.
- Pour evenly among the ramekins and immediately place them in the refrigerator and let them chill for at least 4 hours.
Raspberry Sauce
- In a small saucepan, bring raspberries, sugar, and 3 tbsp of water to a gentle simmer.
- In a small/condiment bowl, mix together 1 tbsp of water and the cornstarch until a paste forms. Stir this mixture in with the raspberries and let simmer for 1-2 minutes.
- Pour mixture through a strainer with a heat-safe bowl catching the strained sauce. Once completely strained, refrigerate the sauce until chilled.
- Drizzle sauce onto the panna cotta, enjoy!
If you loved this recipe for Panna Cotta make sure to check out my Key Lime Panna Cotta and my Strawberry Vanilla Bean Blondies
