Literally translating to “cooked cream,” panna cotta is an Italian eggless custard-like dessert made with milk, heavy cream, sugar, and gelatin. It is presented in individual serving dishes or turned out onto small dessert plates for a beautiful and delicious dessert option for almost any occasion, from New Year’s Eve, a cocktail or dinner party, and summer dinners al fresco.
Though it needs time to chill, this easy panna cotta recipe is quick and beginner-friendly, making it the perfect make-ahead dessert. Serve it chilled with a variety of delicious toppings, like fresh berries, berry compote, shaved chocolate or cocoa powder, and more. Double it for a crowd and use the serving dishes that best fit your occasion. For more classic Italian desserts, try my cannoli recipe, bomboloni recipe, and zeppole recipe.
What You Need to Make This Recipe
Gelatin – only unflavored gelatin works in this cooked cream recipe. You will need ¼ ounce or the amount found in the envelopes of gelatin commonly found in the baking aisle of your local grocery store.
Heavy Cream – also known as heavy whipping cream, heavy cream adds rich flavor and creamy texture to the custard-like dessert without needing any eggs. For the true Italian dessert experience, do not skimp on it or use half and half in its place.
Whole Milk – you will need just 1 cup of the milk. Use full-fat milk for the best results as 2% or lower fat will make the dessert too firm in texture and less rich in flavor.
Vanilla – choose vanilla extract, or use vanilla bean paste or scrape vanilla beans out of a fresh pod for the ultimate vanilla flavor. Using beans or pastes will add flecks of vanilla to the end result; use pure vanilla extract for a pure white custard.
How to Make Panna Cotta
1. Place the water in a small bowl, and sprinkle the gelatin powder evenly over the surface of the water. Set aside to hydrate or bloom.
2. Combine the milk, sugar, and vanilla extract or vanilla bean with seeds in a medium saucepan over medium-low to medium heat, depending on the strength of your burner, stirring frequently.
3. When the milk mixture is hot to the touch (about 140°F), gently whisk in the hydrated gelatin until fully dissolved.
4. Stir in the cream. (Be gentle. Whisking or stirring too hard once the gelatin is added can create bubbles or foam on the surface.)
5. Remove from the heat and strain through a fine mesh sieve. Discard the vanilla bean pod, if using.
6. Divide the panna cotta mixture among six 6-ounce ramekins or small glasses. There should be about 4 ounces per dish. Cover the dishes loosely with plastic wrap if desired and place in the fridge to chill for at least 6 hours or overnight. Serve it out of the ramekin or invert it by dipping the ramekin in a small bowl of hot water for about 3 seconds. Run a thin, sharp knife around the edge of the panna cotta. Place a small plate on top and flip the ramekin and plate over. Wiggle the ramekin to release it. Top with fresh berries if desired.
Pro-Tips For Making This Recipe
- Use cold water. Hot water can cause gelatin to lose its efficacy, so use cold water to bloom or hydrate it.
- Opt for organic if possible. Splurging on organic heavy cream or milk makes for the freshest and purest custard. If buying organic of both is not possible, choose organic heavy cream.
- Don’t boil the milk. Overheating the milk and cream can create a skin on the top of it as it chills. Instead, warm the milk until it just reaches 140°F, or until it is just hot to the touch. Whisk in the cream and remove the pot from the heat, being sure not to cook it over the heat.
- Strain the milk and cream mixture. This will make the end result ultra smooth and creamy, eliminating any chunks of gelatin that may be in the milk and cream mixture.
- What to do if the ramekin doesn’t release. If you have trouble removing the panna cotta from the ramekin, just dip it in hot water again for another 3 seconds before inverting it. If it still doesn’t release gently jiggle or tap the dish or run the thin, sharp knife around the inside of the dish again before inverting until it releases.
- If using vanilla beans, they will settle. If serving the dessert inverted, keep in mind that vanilla beans will settle in the mixture while it chills. If you want a perfectly smooth, white panna cotta, use vanilla extract.
- Adjust the serving dish. Choose a serving option to fit your occasion. Dessert cups, round ramekins, wine glasses, martini glasses, or creme brûlée ramekins are all great options. For smaller, handheld desserts, divide the dessert between 14 shot glasses or espresso cups and chill for only 3-4 hours. Perfect for cocktail parties and potlucks!
- Optional: flavor variations. Experiment with different flavorings to make this recipe your own. Stir in 1 teaspoon fresh lemon zest or 1½ teaspoons fresh orange zest for a light and bright citrus finish; dissolve 1 heaping tablespoon of espresso powder in with the whole milk as it heats for a rich coffee finish.
- Optional: serve with roasted strawberries. To make them, preheat the oven to 425°F. In a large bowl, toss together 1 pound hulled and halved strawberries, ¼ cup sugar, and 1 teaspoon vanilla extract or bean paste. Transfer to a 13×9-inch baking dish and spread out in a single layer. Roast for 20-25 minutes, stirring halfway through, until juices are bubbling vigorously throughout the pan. Transfer berries and all syrup to a heat-proof bowl and let cool completely. If desired, stir the cooled berries with 1 tablespoon of balsamic vinegar for an additional Italian-inspired touch. Top the individual desserts with the roasted fruit right before serving.
Frequently Asked Questions
Store leftover ramekins covered tightly with plastic wrap in the refrigerator for up to 10 days. For the best flavor, store the dessert away from any strong-odored food, such as onions, broccoli, curry, and seafood. Panna cotta does not freeze well.
Serve panna cotta cold. If left out at room temperature for too long it may start to melt or wilt. If using ramekins or other small shallow dishes, dip them in hot water for 1-3 minutes before inverting them onto a small serving plate. See my notes above to troubleshoot if you have difficulty turning the custard out to serve. Top the individual servings with fresh fruit, a sprinkle of cocoa powder or cinnamon, caramel sauce, chocolate ganache, or roasted strawberries.
Panna cotta makes a delicious dessert to finish off almost any Italian-style feast of bolognese, lasagna, or Italian wedding soup. Serve it with hot tea, freshly brewed espresso, or small pours of port wine, just as you would homemade flan. This sweet treat is also a fantastic addition to any afternoon tea spread, making the perfect complement to English tea sandwiches, petit fours, financiers, and Russian tea cakes.
If you love this recipe try these out!
If you’ve tried this panna cotta recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Panna Cotta
Video
Equipment
- Saucepan
- Ramekins
- Fine mesh sieve or strainer
Ingredients
- 1 (¼-ounce/7g) envelope unflavored powdered gelatin
- ¼ cup cold water (60mL)
- 1 cup whole milk (240mL)
- ½ cup sugar (100g)
- 1 vanilla bean seeds scraped or 2 teaspoons vanilla extract
- 1½ cups heavy cream (360mL)
Instructions
- Place the water in a small bowl, and sprinkle the gelatin evenly over the surface of the water. Set aside to hydrate.
- Combine the milk, sugar, and vanilla bean with seeds or vanilla extract in a medium saucepan over medium-low heat, stirring frequently. When the milk mixture is hot to the touch (about 140°F), gently whisk in the hydrated gelatin until fully dissolved. Stir in the cream. Remove from the heat and strain through a fine mesh sieve.
- Divide the mixture among 6 (6-ounce) ramekins or small glasses. (there should be about 4 ounces per dish.) Place in the fridge to chill for at least 6 hours or overnight. (Cover loosely with plastic wrap, if desired.)
- Serve the panna cotta out of the ramekin or invert it by dipping the ramekin in a bowl of hot water for about 3 seconds. Run a thin, sharp knife around the edge of the panna cotta. Place a small plate on top and flip the ramekin and plate over. Wiggle the ramekin to release the panna cotta. If it doesn’t come loose, dip in hot water again. Serve with berries or as desired.
Notes
- Use cold water. Hot water can cause gelatin to lose its efficacy, so use cold water to bloom or hydrate it.
- Opt for organic if possible. Splurging on organic heavy cream or milk makes for the freshest and purest custard. If buying organic of both is not possible, choose organic heavy cream.
- Don’t boil the milk. Overheating the milk and cream can create a skin on the top of it as it chills. Instead, warm the milk until it just reaches 140°F, or until it is just hot to the touch. Whisk in the cream and remove the pot from the heat, being sure not to cook it over the heat.
- Strain the milk and cream mixture. This will make the end result ultra smooth and creamy, eliminating any chunks of gelatin that may be in the milk and cream mixture.
- What to do if the ramekin doesn’t release. If you have trouble removing the panna cotta from the ramekin, just dip it in hot water again for another 3 seconds before inverting it. If it still doesn’t release gently jiggle or tap the dish or run the thin, sharp knife around the inside of the dish again before inverting until it releases.
- If using vanilla beans, they will settle. If serving the dessert inverted, keep in mind that vanilla beans will settle in the mixture while it chills. If you want a perfectly smooth, white panna cotta, use vanilla extract.
- Adjust the serving dish. Choose a serving option to fit your occasion. Dessert cups, round ramekins, wine glasses, martini glasses, or creme brûlée ramekins are all great options. For smaller, handheld desserts, divide the dessert between 14 shot glasses or espresso cups and chill for only 3-4 hours. Perfect for cocktail parties and potlucks!
- Optional: flavor variations. Experiment with different flavorings to make this recipe your own. Stir in 1 teaspoon fresh lemon zest or 1½ teaspoons fresh orange zest for a light and bright citrus finish; dissolve 1 heaping tablespoon of espresso powder in with the whole milk as it heats for a rich coffee finish.
- Optional: serve with roasted strawberries. To make them, preheat the oven to 425°F. In a large bowl, toss together 1 pound hulled and halved strawberries, ¼ cup sugar, and 1 teaspoon vanilla extract or bean paste. Transfer to a 13×9-inch baking dish and spread out in a single layer. Roast for 20-25 minutes, stirring halfway through, until juices are bubbling vigorously throughout the pan. Transfer berries and all syrup to a heat-proof bowl and let cool completely. If desired, stir the cooled berries with 1 tablespoon of balsamic vinegar for an additional Italian-inspired touch. Top the individual desserts with the roasted fruit right before serving.
Sneha says
That’s a gorgeous recipe. One question, if you could please specify the exact amount of gelatine in grams or tbsp.
John Kanell says
7g 🙂
Marina says
Thank you for sharing this simple yet delicious and fancy looking dessert! It was so easy to make 🙂 I impressed all my guests.
Nastassja says
I love panna cotta so I decided to make this to take to my father-in-laws Labor Day BBQ yesterday and it was perfect! It was creamy, smooth and light, and by adding that touch of roasted strawberries on top and vanilla bean paste inside, it brought this up to a whole new level! I will definitely be making this over and over again. Thanks for sharing another great recipe!
Heather Wood says
i made this and loved it! i put it in tilted cups overnight to get the look some other recipes go for, but beyond that totally went with your recipe.
i might also be in love with roasted strawberries now, lol
Caroline says
I’m located in a part of the world where fresh strawberries aren’t always easy to come by. Would it be possible to use frozen strawberries instead? If so, what changes to the recipe would u need to make for the topping? Thanks!
hailey says
you can use frozen strawberry’s just make sure they are thawed before you use them.
Kenneth Stransky says
A perfect summer desert for New England.