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Panna Cotta one of the most delicious Classic Italian Dessert Recipes. A delicate and creamy chilled vanilla flavoured treat. Serve it with this easy berry sauce. It makes the perfect Entertaining or Family Dessert idea.
I have made a few Panna Cotta in my time here in Italy, although I tried it later rather than sooner. And I can honestly say it is amazing. I really don’t know how popular it is in North America but I really think it is so underrated. After Tiramisu it is probably my favourite Italian Dessert.
Table of Contents
What are the ingredients
Just 5 ingredients and that is it!
- Gelatine – unflavored gelatin this is needed to thicken the dessert
- Milk – I like to use 2% although whole milk is fine also
- Whipping Cream – be sure to use whole, heavy cream or whipping cream with at least 30% fat
- Sugar – to add some sweetness to the dessert
- Vanilla extract- to add a little flavouring
If you prefer you can substitute vanilla bean paste for extract at a one for one substitution. Or you could use a vanilla bean, half a bean for one teaspoon of vanilla extract.
What is Panna Cotta?
Panna Cotta is very popular all over Itay, translated as “cooked cream”. It is a chilled molded velvety dessert with a creamy texture and delicate flavor. Sometimes served in a tall glass, it is made with milk, cream, sugar, vanilla and gelatine, which is necessary to make it firm and holds its shape. Eaten with a spoon and perfect as a special occasion or anytime dessert idea.
How to make a Panna Cotta Recipe
In a medium saucepan add the cream and sugar, heat on medium heat just until the cream starts to boil, immediately remove the pot from the heat.
In a small pot add the milk and sprinkle gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, do not boil, immediately remove from heat.
Add the gelatine mixture and the vanilla to the cream mixture, combine well with a whisk. Pour into 4 ramekins or glasses, let the mixture cool then refrigerate until the panna cotta is firm.
Serve the dessert topped with the berry topping and serve.
Where does it come from?
Panna Cotta is from the Region of Piemonte. The translation is “Cooked Cream” which is thickened with gelatine and then chilled to form a silky melt in your mouth texture. It is typically served with a berry, chocolate or caramel sauce.
What does Panna Cotta taste like?
It is a soft, creamy and delicate tasting dessert that almost melts in your mouth. It’s velvety and smooth. Considering it’s made with cream it really is quite light. So good that you will wish it would never end.
It has now become one of my family’s favourite desserts, not only vanilla but I have also made a Chocolate Panna Cotta and a Panna Cotta Tart. Both are simple yet delicious.
How to remove the Panna Cotta from the Ramekins
Remove the ramekins from the fridge and place them for about 3-4 seconds in a pan with boiling water, with the tip of a knife gently run it around the inside of the cup. Then invert the cup onto a plate.
What other toppings can you use?
In the summer I love to serve this with a slightly sweet berry topping or strawberry sauce, but you could also serve it with a fresh fruit or fresh berries such as blueberries, strawberries or fresh peach or apricot slices. If you want to skip the fruit, how about a dollop of whipped cream with chocolate shavings or even a simple chocolate ganache.
How to make Chocolate Ganache
Using either the microwave or bain marie melt and stir together until smooth 3 1/2 ounces (100 grams) of chocolate (either milk or dark or even a combination) 2 tablespoons of butter and 1/4 cup (58 grams) of whole, heavy or whipped cream. Let cool but not harden, before drizzling over the dessert.
FAQ
What can you use as a substitute for gelatin
Generally,one tablespoon of agar agar flakes or one teaspoon of agar agar powder can be substituted for one packet of gelatine. Mix it with cold liquid, agar agar requires a brief simmer to activate its gelling properties.
Can I make this ahead of time?
This is definitely a make ahead dessert. It can be made the day or morning before serving, since it needs at least 5-6 hours of chilling time. Be sure to plan ahead to make sure it has enough time to chill. It should never be chilled in the freezer.
How to store it
Panna cotta should be tightly covered with plastic wrap or conserved in an airtight container, then stored in the refrigerator. It will keep for 3-4 days if properly stored.
Can it be frozen?
Yes it can be frozen, although it is best to freeze once it has set. It will keep for up to 1 month in the freezer. Never refreeze the panna cotta after it has been thawed. Add the topping before serving.
What is the difference between panna cotta and custard?
Puddings and custard are thickened with egg yolks and panna cotta is thickened with gelatine, egg yolks are not included in the dessert.
More Italian Dessert Recipes
- Classic Italian Crostata
- Easy Tiramisu Recipes
- Sporcamuss Italian Cream Filled Pastries
However you wish to serve your Panna Cotta, in a glass or in a mold, I hope you love it as much as we do. Enjoy!
Creamy Vanilla Panna Cotta
Rosemary Molloy
Panna Cotta one of the most delicious Classic Italian Dessert Recipes. A delicate & creamy chilled vanilla treat. Serve it with an easy berry sauce.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Chilling Time 5 hours hrs
Total Time 5 hours hrs 20 minutes mins
Course Dessert
Cuisine Italian
Servings 4 servings
Calories 577 kcal
Print Recipe Pin Recipe
Ingredients
FOR THE PANNA COTTA
- 1 tablespoon gelatine powder
- 2 tablespoons milk (I used 2 %)
- 2 cups cream whole/whipping or heavy cream with at least 30% fat content
- 6 tablespoons granulated sugar
- 1½ teaspoons vanilla
BERRY TOPPING
- 1 cup assorted frozen berries of choice (blueberries, raspberries, strawberries etc)
- ¼ cup granulated sugar
- 1 tablespoon corn starch
- 2 tablespoons water
- 2 teaspoons lemon juice
Instructions
FOR THE PANNA COTTA
In a medium pot add the cream and sugar, heat on medium / low heat just until the cream starts to boil, immediately remove the pot from the heat.
In a small pot add the 2 tablespoons of milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved (1-2 minutes), do not boil, then immediately remove from heat.
Add the gelatine mixture and the vanilla to the cream mixture, combine well with a whisk. Pour into 4 molds or glasses, let the mixture cool then refrigerate for at least 5 hours or over night or until the panna cotta is firm.
If using molds then dip the mold into boiling water for about 3-4 seconds, gently slide the tip of a knife around the edge of mold and invert onto a plate. Top with the berry topping and serve. If using a glass then add the berry topping to the top of the panna cotta. Enjoy!
FOR THE BERRY TOPPING
In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours.
Notes
Panna cotta should be tightly covered with plastic wrap or conserved in an airtight container, then stored in the refrigerator. It will keep for 3-4 days if properly stored.
It is best to freeze once it has set. It will keep for up to 1 month in the freezer. Never refreeze the panna cotta after it has been thawed. Add the topping before serving.
If you prefer you can substitute vanilla bean paste for extract at a one for one substitution. Or you could use a vanilla bean, half a bean for one teaspoon of vanilla extract.
One tablespoon of agar agar flakes or one teaspoon of agar agar powder can be substituted for one packet of gelatine. Mix it with cold liquid, agar agar requires a brief simmer to activate its gelling properties.
Nutrition
Calories: 577kcal | Carbohydrates: 41g | Protein: 6g | Fat: 44g | Saturated Fat: 28g | Cholesterol: 164mg | Sodium: 57mg | Potassium: 121mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1765IU | Vitamin C: 2.6mg | Calcium: 89mg | Iron: 0.1mg
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Updated from August 19, 2021
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