Panna cotta is a silky, creamy Italian dessert that looks elegant enough for a dinner party yet is incredibly simple to prepare at home. Made with just a handful of pantry staples, this custard-like treat delivers a delicate wobble and melt-in-your-mouth texture that feels luxurious with every bite.

Why You’ll Love This Recipe

This panna cotta recipe is wonderfully straightforward and nearly foolproof. With only five main ingredients and minimal equipment, it comes together in minutes on the stovetop.

It’s naturally gluten-free and easy to adapt to different dietary preferences by adjusting the dairy. The texture is smooth, creamy, and delicately set — firm enough to unmold, yet soft enough to melt effortlessly in your mouth.

Whether served straight from the ramekin or turned out onto a plate and topped with fruit, chocolate, or sauce, this dessert always feels special while requiring very little effort.

Ingredients

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

Cooking spray, for greasing ramekins
1 1/2 cups (360 ml) whole milk
3 teaspoons (9 g) unflavored powdered gelatin
1/3 cup (67 g) granulated sugar
1 1/2 cups (360 ml) heavy cream or light cream
1 teaspoon pure vanilla extract
Pinch of salt

Directions

1. Lightly grease the ramekins
   Spray six 6-ounce ramekins lightly with cooking spray. Use a paper towel to wipe away excess oil, leaving only a thin coating.
2. Bloom the gelatin
   Pour the whole milk into a 2-quart saucepan. Sprinkle the powdered gelatin evenly over the surface. Let it sit for 5 minutes, until the gelatin softens and the surface appears slightly wrinkled.
3. Dissolve the gelatin
   Place the saucepan over low heat. Warm gently, stirring frequently with a whisk. Do not let the milk boil or simmer. The milk should become hot but not scalding. The gelatin will dissolve quickly as it warms.
4. Check for smoothness
   Rub a small amount of the milk between your fingers or check the back of a spoon to ensure there are no visible grains of gelatin remaining.
5. Add the sugar
   Stir in the granulated sugar. Continue warming gently until fully dissolved. This should take no more than 5 minutes total. Do not allow the mixture to boil.
6. Add cream and flavoring
   Remove the saucepan from heat. Whisk in the heavy cream, vanilla extract, and a pinch of salt until fully combined.
7. Pour and chill
   Divide the mixture evenly among the prepared ramekins. Refrigerate for 1 to 2 hours if serving directly in the cups. If you plan to unmold them, chill for at least 4 hours or overnight.
8. Unmold (optional)
   To unmold, fill a bowl with warm water. Dip each ramekin into the water for about 3 seconds. Run a thin knife around the edge to loosen. Invert onto a plate and gently shake until the panna cotta releases.

Serve immediately with your favorite toppings.

Servings and timing

Servings: 6 servings (6-ounce portions)

Prep time: 10 minutes
Cook time: 5 minutes
Chilling time: 4 hours minimum
Total time: Approximately 4 hours 15 minutes

Variations

Chocolate panna cotta
Stir in 1/2 cup (85 g) finely chopped dark chocolate after removing the milk mixture from heat. Whisk until fully melted before pouring into ramekins.

Coffee panna cotta
Replace 1/2 cup (120 ml) of the milk with strong brewed espresso for a subtle coffee flavor.

Citrus panna cotta
Add 1 teaspoon finely grated lemon or orange zest to the warm milk mixture before chilling.

Coconut panna cotta
Substitute 1 cup (240 ml) of the cream with full-fat coconut milk for a lightly tropical flavor.

Berry swirl panna cotta
Before chilling, spoon 1 tablespoon of berry puree into each ramekin and gently swirl with a toothpick.

Storage/Reheating

Store panna cotta covered in the refrigerator for up to 5 days. Keep each ramekin tightly wrapped to prevent absorbing odors.

The texture will become slightly firmer after several days as the gelatin continues to set. For the best texture, allow the panna cotta to sit at room temperature for 20 to 30 minutes before serving.

Panna cotta should not be reheated, as heat will melt the gelatin and ruin the structure.

FAQs

What does panna cotta taste like?

Panna cotta has a lightly sweet, creamy flavor with a smooth, velvety texture. The vanilla enhances the dairy richness without overpowering it.

Why didn’t my panna cotta set?

The gelatin may not have fully dissolved, the mixture may have boiled, or it may not have chilled long enough. Boiling can weaken gelatin’s setting ability.

Can I use half-and-half instead of milk and cream?

Yes. You can substitute 3 cups (720 ml) of half-and-half for both the milk and cream for a consistent texture.

Can I make panna cotta without gelatin?

You can use agar-agar as a vegetarian alternative, but the texture and proportions will differ slightly.

How do I prevent layers from forming?

Use homogenized dairy or half-and-half. Non-homogenized milk and cream can sometimes separate during chilling.

Can I make it ahead of time?

Yes. Panna cotta is ideal for preparing a day or two in advance.

How do I know when the gelatin is dissolved?

The mixture should feel completely smooth with no visible grains when rubbed between your fingers.

Can I freeze panna cotta?

Freezing is not recommended. It can alter the texture and cause separation once thawed.

What toppings go well with panna cotta?

Fresh berries, fruit compote, chocolate shavings, caramel sauce, or toasted nuts pair beautifully.

Why is my panna cotta rubbery?

Too much gelatin or extended storage time can create a firmer, rubbery texture. Letting it sit at room temperature before serving helps soften it.

Conclusion

Panna cotta proves that an elegant dessert doesn’t have to be complicated. With minimal ingredients and just a few minutes of hands-on time, you can create a beautifully smooth, creamy treat that feels restaurant-worthy. Whether served plain or dressed up with fruit and sauces, this classic dessert is sure to impress every time.

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