Panna Cotta – A Classic Italian Dessert
When it comes to elegant desserts that impress without requiring hours in the kitchen, Panna Cotta is a true star. This Italian classic, whose name literally means “cooked cream,” is loved for its silky smooth texture, delicate sweetness, and signature wobble. Despite its restaurant-worthy presentation, Panna Cotta is surprisingly easy to make at home with just a handful of ingredients and a little patience while it sets.
In this guide, I’ll walk you through everything you need to know to create a flawless Panna Cotta: from the perfect gelatine-to-liquid ratio to helpful tips for serving and decorating. Whether you plan to unmould it for a dramatic plated dessert or serve it in pretty glasses, this recipe guarantees success.
Ingredients
Here’s what you’ll need to prepare this classic Panna Cotta (serves 6):
For the Bloomed Gelatine:
- 2 ½ teaspoons unflavoured gelatine powder (reduce to 2 ¼ tsp if not unmoulding)
- ½ cup full-fat milk
For the Panna Cotta Base:
- 1 cup full-fat milk
- 1 ½ teaspoons vanilla bean paste with seeds (or 1 vanilla bean pod)
- ¼ cup caster sugar (superfine sugar)
- 1 pinch kosher or cooking salt
- 1 ¼ cups heavy cream (unwhipped, thickened or whipping cream)
- Neutral oil spray (canola or sunflower – not olive oil)
Decoration Options:
- Raspberry coulis (recipe below)
- Fresh raspberries
- Chopped pistachios
- Mint leaves
- Shaved chocolate or fruit compote
Optional Raspberry Coulis:
- 250 g / 8 oz raspberries (fresh or frozen)
- 3 tablespoons white sugar
Step-by-Step Instructions
1. Bloom the Gelatine
Pour ½ cup of milk into a small saucepan. Sprinkle gelatine evenly over the surface, whisk it in, and let it sit for 5 minutes. The mixture will swell and look slightly curdled—this is normal.
2. Melt the Gelatine
Warm the mixture gently over medium-low heat, stirring until it turns smooth and lump-free. Do not allow it to boil or simmer.
3. Infuse the Vanilla
Add the remaining milk, sugar, and vanilla bean paste (or seeds from a vanilla pod). Heat gently until warm, just enough to dissolve the sugar. Remove from heat and let it sit for 10 minutes so the vanilla can infuse deeply.
4. Add the Cream
Stir in the cream and transfer the mixture to a clear jug or bowl. This makes it easier to check that the vanilla seeds stay evenly distributed.
5. Cool and Thicken Slightly
Refrigerate the mixture uncovered for 1 hour. Stir every 30–45 minutes to prevent separation and ensure the vanilla seeds remain suspended.
6. Prepare the Moulds
Lightly spray six moulds (about ⅔ cup capacity each) with neutral oil and wipe away excess.
7. Fill and Set
Divide the mixture evenly between moulds. Cover and refrigerate for at least 6 hours, or overnight for best results.
8. Unmould and Serve
To release, run a knife around the rim, then invert onto a plate. Give it a firm shake to “plop” the Panna Cotta out. If needed, dip the mould briefly into warm water (2–3 seconds) to loosen.
9. Make Raspberry Coulis (Optional)
Combine raspberries and sugar in a small saucepan. Simmer for 5 minutes, mashing gently. Blend until smooth, then strain to remove seeds. Cool before serving.
10. Garnish and Enjoy
Spoon raspberry coulis over the Panna Cotta, top with pistachios, fresh berries, or mint, and serve immediately.
About the Recipe
The Origins of Panna Cotta
Panna Cotta originates from Northern Italy, specifically the Piedmont region. Traditionally made with cream, sugar, and gelatine, it was once served with honey and berries. Over time, it spread worldwide, becoming a staple on fine-dining menus thanks to its luxurious texture and versatility.
Tips for Perfect Panna Cotta
- Measure gelatine carefully – Too much will make the dessert rubbery, while too little won’t allow it to set properly.
- Don’t overheat the milk – Boiling milk will kill gelatine’s setting ability. Gently warming is enough.
- Be patient – The dessert needs at least 6 hours in the fridge to set correctly. Overnight is even better.
- Avoid air bubbles – Pour the mixture gently into moulds and strain if needed for a perfectly smooth finish.
Variations to Try
- Flavored Panna Cotta – Infuse the cream with coffee, citrus zest, or spices like cardamom or cinnamon.
- Chocolate Panna Cotta – Melt in dark chocolate for a rich, decadent twist.
- Dairy-Free Option – Use coconut cream and almond milk for a vegan-friendly version.
Serving Suggestions
Panna Cotta is a blank canvas for toppings. Pair it with:
- Fresh seasonal fruits like mango, pineapple, or strawberries.
- A drizzle of salted caramel or chocolate sauce.
- Nut toppings such as crushed hazelnuts, almonds, or pistachios.
Nutrition Insights (Per Serving)
- Calories: ~253 kcal
- Protein: 5 g
- Fat: 21 g
- Carbohydrates: 13 g
While it’s a rich dessert, portion control makes it a satisfying treat that feels indulgent without being overwhelming.
Conclusion
Panna Cotta is proof that elegance doesn’t have to mean complicated. With just a few ingredients and some careful steps, you can create a dessert that looks like it belongs in a fine-dining restaurant. The silky-smooth texture, delicate vanilla flavor, and endless topping possibilities make it a versatile treat for any occasion.
So, the next time you’re looking for a dessert that’s both simple and stunning, give this homemade Panna Cotta recipe a try. Serve it at dinner parties, holidays, or simply as a sweet indulgence for yourself—and don’t forget to add your own creative flair with toppings and flavors!
