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A glass with panna cotta topped with berries on a plate. A spoon beside it.
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Panna Cotta

Creamy, rich, vanilla-infused Panna Cotta is a classic Italian dessert for a reason! It’s a surprisingly easy recipe that is great for making ahead. Pour the custard into your favorite small serving dish before chilling and serve it cool with a variety of delicious toppings, like fresh berries, roasted strawberries, shaved chocolate, and more.
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 293kcal
Author John Kanell

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.

Video

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 13x9-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.

Nutrition

Calories: 293kcal | Carbohydrates: 20g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 72mg | Sodium: 33mg | Potassium: 118mg | Sugar: 20g | Vitamin A: 941IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 0.1mg