Panna Cotta Recipe

Panna Cotta is a silky-smooth, creamy Italian dessert that’s deceptively simple to make yet feels incredibly elegant. I love how it gently wobbles on the spoon and melts in my mouth, with a subtle vanilla flavor that pairs beautifully with fresh berries, caramel, or fruit sauces. It’s the kind of dessert that makes any meal feel special.

Why You’ll Love This Recipe

What I enjoy most about panna cotta is how effortlessly impressive it is. With just a handful of ingredients, I can create a luscious dessert that looks and tastes like it came from a restaurant. It’s naturally gluten-free, customizable with different toppings, and perfect for prepping ahead—ideal when I’m hosting or just treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Granulated sugar
• Unflavored gelatin
• Vanilla extract (or vanilla bean)
• Fresh berries or fruit sauce for topping (optional)

Directions

I begin by adding the gelatin to the cold milk in a saucepan and letting it bloom for about 5 minutes. This step is key to achieving that classic panna cotta texture.

Next, I stir in the cream and sugar, then gently heat the mixture over medium heat. I make sure not to boil it—just warm enough to dissolve the sugar and gelatin completely.

Once everything is smooth and dissolved, I remove the pan from heat and stir in the vanilla extract. If I’m using a vanilla bean, I split it and scrape the seeds into the mixture before heating.

I pour the warm cream mixture into small ramekins or dessert glasses. I let them cool to room temperature, then cover and chill them in the fridge for at least 4 hours, or overnight until fully set.

When I’m ready to serve, I either top them with fresh berries, a fruit compote, or gently unmold them onto a plate if I want that classic presentation.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 4 hours
Total time: About 4 hours and 15 minutes

Variations

I sometimes infuse the cream with citrus zest (like lemon or orange) for a bright twist.

For a richer version, I use all cream instead of a cream-milk mix.

When I want a dairy-free version, I substitute coconut milk and use a plant-based gelatin alternative.

I occasionally swirl in a bit of espresso or chocolate for a deeper flavor profile.

Topping it with salted caramel or crushed pistachios adds a decadent finish when I want something more indulgent.

Storage/Reheating

I store panna cotta in the fridge, covered, for up to 3 days. It holds its texture well and is best served chilled straight from the fridge.
Panna cotta is not meant to be reheated, so I avoid warming it up—it’s at its best when cold and creamy.

FAQs

Can I make panna cotta ahead of time?

Yes, and that’s one reason I love it. I often make it the night before and it’s ready to go when I need it.

How do I unmold panna cotta cleanly?

I dip the ramekin in warm water for about 10–15 seconds, then gently run a knife around the edge before inverting it onto a plate.

What if my panna cotta doesn’t set?

That usually means the gelatin didn’t fully dissolve or the mixture wasn’t chilled long enough. I make sure to heat it gently and give it at least 4 hours in the fridge.

Can I use flavored gelatin?

I stick to unflavored gelatin so the vanilla cream flavor can shine. Flavored gelatin might overpower or alter the taste and texture.

What toppings go well with panna cotta?

I love fresh berries, berry compote, citrus curd, honey, caramel, or even a drizzle of balsamic glaze depending on the mood I’m going for.

Conclusion

Panna Cotta is one of those desserts that proves simple can be stunning. It’s creamy, light, and endlessly adaptable to my taste and the seasons. Whether I’m layering it with fruit or serving it plain in elegant glasses, it always leaves a lasting impression with minimal effort.

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