This is a classic recipe for easy, rich and creamy Italian panna cotta. I make this every time I need an impressive, quick dessert! Served in individual portions, you won’t believe how simple this recipe is to make!
Here’s a fact you may not know about me. When I quit my job in the cooperate world, I went on a journey to find myself (whatever that means) and started selling mini baked goods for events. It wasn’t quite as glamorous as I had anticipated, but it paid the bills. Well, barely. With a tiny kitchen and fridge, mini desserts were all I could offer. While that seems so long ago now, there are a few things I remember vividly.
One of them is how people went crazy over the mini panna cotta served in shot glasses topped with berries. And since it was the easiest thing on my menu, I couldn’t have been happier.
Panna cotta means ‘cooked cream’ in Italian. It includes very few ingredients, and consists of a simple mixture of cream, sugar, and vanilla. Gelatin is added to set the mixture and create a custard-like consistency. The final product is rich and silky smooth.
This is best classic panna cotta recipe I know! I’ve made it dozens of times. Despite the heavy cream, this dessert is perfect as a light, not-too-sweet dessert after a heavy meal. And if you’re new to baking with gelatin, don’t fear! It’s incredibly easy to work with and I’m going to walk you through every step of making this delicious panna cotta.
What is gelatin? Gelatin is a thickening agent made of tiny granules that have no color or flavor. Depending on where you’re from, gelatin may be sold in boxes containing 2 or more envelopes. One envelope usually contains 1/4 – 1/2 oz. (7-14g) of gelatin.
This vanilla panna cotta tastes exquisite on its own, but I also love serving it with different garnishes. Some of my favorites include:
Yes, you can! It keeps well in the freezer. Leave it overnight in the fridge to thaw thoroughly before eating.
Panna Cotta
Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.
Total: 20 minutes plus chilling
Yield: Serves 8
Ingredients:
- 1 envelope unflavored gelatin (about 1 tablespoon)
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 cup half and half
- ⅓ cup sugar
- 1½ teaspoons vanilla extract
Instruction:
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
- Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Editor’s note: This recipe was originally published in the August 1997 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Head this way for more of our favorite custard-style desserts →
Panna Cotta
Rich and creamy vanilla panna cotta that is so simple to make!
Prep: 15min
Total: 15min
Yield: 4
Ingredients:
- 1/4 cup (60 ml) cold water or milk
- 1 1/4 teaspoons (4g) unflavored powdered gelatin*
- 2 cups (480 ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract or 1 vanilla bean, scraped and seeded
Instruction:
- Place water in a small mixing bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
- Meanwhile, in a medium saucepan, heat cream, sugar, vanilla extract or vanilla pod, sliced in half and with the seeds scraped out, on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
- Pour cream into 4 individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set.
- If you like, top with fresh fruit, berries, berry sauce, or lemon curd.
- Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.
Panna Cotta
FAQ
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