Panna Cotta

This panna cotta is a smooth, silky Italian-style dessert with a gentle wobble and a creamy melt-in-the-mouth texture. It’s elegant enough for special occasions yet surprisingly simple to prepare, using just a handful of everyday ingredients and minimal active cooking time.

Why You’ll Love This Recipe

This recipe is wonderfully easy while still feeling refined and restaurant-worthy. It requires only basic ingredients, no baking, and very little hands-on time. The texture is perfectly balanced—rich but not heavy, lightly sweetened, and delicately flavored with vanilla. It’s also an ideal make-ahead dessert, keeping beautifully in the fridge for several days, which makes entertaining stress-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the panna cotta:

• 2 1/2 teaspoons unflavored gelatine powder
• 1/2 cup full-fat milk (for blooming the gelatine)
• 1 cup full-fat milk
• 1 1/4 cups heavy cream or thickened cream, pourable
• 1/4 cup caster sugar (superfine sugar)
• 1 1/2 teaspoons vanilla bean paste or vanilla extract
• 1 small pinch cooking salt
• Neutral-flavored oil spray, for greasing molds

Optional raspberry coulis:

• 250 g fresh or frozen raspberries
• 3 tablespoons white sugar

Directions

1. Pour 1/2 cup of the milk into a small saucepan. Sprinkle the gelatine evenly over the surface, whisk gently, and leave for 5 minutes until the gelatine swells.
2. Place the saucepan over medium-low heat and gently warm, stirring, until the gelatine fully dissolves and the milk is smooth. Do not let it simmer or boil.
3. Add the remaining 1 cup milk, sugar, vanilla, and salt. Warm gently, stirring just until the sugar dissolves, then remove from the heat.
4. Leave the mixture to sit for 10 minutes to allow the vanilla flavor to infuse.
5. Stir in the cold cream until fully combined.
6. Pour the mixture into a jug or bowl and refrigerate uncovered for 1 hour, stirring well at the 30-minute and 45-minute marks, scraping the sides to prevent setting.
7. Lightly grease six molds with neutral oil and wipe out any excess.
8. Stir the mixture again, then pour evenly into the prepared molds. Strain if needed to remove any skin or lumps.
9. Refrigerate for at least 6 hours, preferably overnight, until fully set.
10. To serve, run a small knife around the edge, invert onto a plate, and gently shake until released. Serve plain or with toppings of choice.

Servings and timing

This recipe makes 6 servings, each approximately 1/2 to 2/3 cup.

Preparation time: about 10 minutes active time
Chilling and setting time: 6 hours minimum
Total time: approximately 6 hours 20 minutes

Variations

• Use vanilla bean instead of paste or extract for a more intense vanilla flavor and visible seeds.
• Replace part of the milk with coconut milk for a subtle coconut note.
• Infuse the milk with citrus zest, such as orange or lemon, for a fresh twist.
• Serve in glasses instead of unmolding for a simpler presentation and a slightly softer set.
• Top with fruit coulis, fresh berries, shaved chocolate, or chopped nuts for added texture and flavor.

Storage/Reheating

Panna cotta can be stored in the refrigerator, covered, for up to 7 days. Keep it in the molds until ready to serve for the best texture and appearance. This dessert is not suitable for freezing. Reheating is not required; it should always be served chilled.

FAQs

What is panna cotta?

Panna cotta is a classic Italian dessert made from cream, milk, sugar, and gelatine, known for its smooth, custard-like texture.

Does panna cotta contain eggs?

No, traditional panna cotta does not use eggs. It sets using gelatine instead.

Can I make panna cotta ahead of time?

Yes, it is ideal for making ahead and can be prepared up to a week in advance.

Why didn’t my panna cotta set?

This usually happens if the gelatine amount was too low or if the mixture was overheated, which can weaken the gelatine.

Can I use low-fat milk or cream?

Low-fat dairy will set, but the texture will be thinner and less creamy than using full-fat versions.

Do I need to unmold panna cotta?

No, panna cotta can be served directly in glasses or cups if preferred.

How do I prevent panna cotta from sticking to the mold?

Lightly greasing the molds with neutral oil ensures easy release.

Can panna cotta be made without vanilla?

Yes, vanilla can be replaced with other flavorings such as coffee, citrus zest, or floral infusions.

Is panna cotta very sweet?

This recipe is lightly sweetened, allowing the creamy and vanilla flavors to shine without being overpowering.

Can I fix panna cotta if it sets too firmly?

Yes, it can be gently reheated until just melted and then reset with a slightly reduced amount of gelatine.

Conclusion

Panna cotta is proof that a dessert doesn’t need to be complicated to feel elegant. With its delicate wobble, creamy texture, and endless topping possibilities, it’s a reliable and impressive choice for both casual dinners and special occasions. Once you try this simple method, it’s sure to become a go-to dessert in your kitchen.

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