Silky, creamy and effortlessly elegant, panna cotta is the kind of dessert that feels luxurious yet comes together with just a handful of ingredients. This Italian classic has a beautifully smooth texture that melts in your mouth, and is the perfect make-ahead treat for any occasion. Dress it up with a fresh berry sauce, compote or coulis and you have a surprisingly easy, restaurant quality dessert right in your own home!
What is Panna Cotta?
Panna cotta is a simple and delicious Italian dessert, which means “cooked cream.” It’s made by gently heating cream, sugar, and vanilla, then using gelatin to help it set into a creamy, smooth texture (the consistency is similar to a pudding or custard). I like to add a bit of milk to my panna cotta so it isn’t too heavy.
Usually served chilled, it’s super versatile and can be flavored with anything from berries to coffee or citrus. I’ve included a quick berry sauce with this recipe that really takes the panna cotta to the next level!
My Top Tips for Making Panna Cotta
Panna cotta is a simple dessert, but there are a few things to keep in mind to ensure you get it right on the first try! The tips below will help you make a fool-proof panna cotta. 🙂
Don’t Overheat the Cream: Gently heat the cream, milk, sugar, and flavorings until the sugar dissolves and the cream is warm but not boiling (whatever you do, do not let the cream boil!). This helps keep the panna cotta smooth and prevents it from curdling. It also ensures that the gelatin doesn’t lose its strength, as hot temperatures can weaken the gelatin.
Bloom the Gelatin: Before adding gelatin to your mixture, be sure to “bloom” it by sprinkling it over cold water. This ensures it dissolves properly and activates its properties, ensuring your panna cotta sets up nicely once ready.
Chill the Mixture Before Pouring: One problem I kept running into was my panna cotta separating into two layers. This can happen if the mixture isn’t cooled down properly before pouring it into the ramekins or molds. I highly recommend cooling the panna cotta mixture over ice-cold water until it is slightly cool to the touch and giving it a good stir before pouring it into the molds.
Chill Long Enough: Let the panna cotta chill for at least 4 hours (or overnight for the best results) to allow it to fully set.
Serve with Toppings: Panna cotta is delicious on its own, but adding berry sauce (recipe included!), fruit compote, a drizzle of caramel, or fresh berries takes it up a notch!
Want more single serve desserts? Check out my chocolate lava cake recipe or sticky toffee pudding!
How to Make Panna Cotta
You can find the full ingredients list for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Panna Cotta
In a medium-sized jug or bowl that can hold at least 4 cups of liquid, add in 120g (½ cup) of milk and sprinkle the gelatin powder over the top. Stir well with a spoon and set aside to bloom.
In a medium saucepan, combine the remaining 120g (½ cup) of milk, heavy cream, sugar, and vanilla. Stir and gently heat the mixture over a low heat until it just begins to bubble. As soon as you see bubbles forming, remove the saucepan from the heat. Let it cool for 5 minutes.
Carefully pour the cream mixture into the bloomed gelatin mixture while continuously mixing with a whisk. Keep whisking for a few minutes until the gelatin is fully dissolved. If using vanilla pods, I recommend straining the mixture through a fine sieve after the gelatin has dissolved before proceeding to the next step.
Place the jug/bowl over ice cold water and stir every 5-10 minutes until the mixture is slightly cold to the touch (a bit colder than room temperature) and slightly thickened.
Very lightly grease four 3.5 inch (or 6-ounce) ramekins with unflavored vegetable oil. Pour the mixture evenly into the ramekins (small bowls or dishes work well too). Tap the ramekins lightly on the counter to get rid of any air bubbles. Tightly cover the tops with plastic wrap and place in the fridge for at least 4 hours, ideally overnight, to set.
Once set, run a sharp knife around the top edge of the ramekin to break the seal. Dip the ramekin into hot water for a few seconds, ensuring no water gets inside. Lift it out, wipe the bottom dry, then place a saucer over the top and invert the ramekin. Give it a gentle shake, and the panna cotta should slide out. If it doesn’t release after a few shakes, dip it back into the hot water for a few more seconds and try again.
Place some berry sauce on top (recipe below) and serve. Enjoy!
Berry Sauce
Place a medium saucepan on a stove over medium heat and add the frozen berries (any frozen berries like strawberries, raspberries or blueberries will work), sugar, and lemon juice. Stir and bring to a simmer. Let it simmer for a few minutes until the berries have softened and the liquid has slightly thickened.
Transfer to a bowl or container to cool.
How to Store Panna Cotta
To store panna cotta, cover the ramekins or molds loosely with plastic wrap or a lid to keep it fresh and prevent the surface from drying out. Place it in the fridge, where it will stay good for up to 3 days. If you’ve added toppings like fruit or sauces, it’s best to store them separately and add them just before serving. Keep the panna cotta chilled until you’re ready to enjoy it for the best texture and flavor.
Creamy Panna Cotta Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Panna Cotta
- 1 cup (240 g) whole milk - divided in half (120g or ½ cup each).
- 2 cups (480 g) heavy cream
- 6½ tbsps (80 g) white granulated sugar
- 4 tsps (12 g) unflavored gelatin powder
- 1½ tsp vanilla extract/essence - or 1 vanilla bean pod
Berry Sauce
- 1½ cups (210 g) frozen mixed berries
- ¼ cup (50 g) white granulated sugar
- ¾ tbsp lemon juice - freshly squeezed
Instructions
Panna Cotta
- In a medium-sized jug or bowl that can hold at least 4 cups of liquid, add in 120g (½ cup) of milk and sprinkle over the gelatin powder. Stir well and set aside to bloom.
- In a medium saucepan, combine the remaining 120g (½ cup) of milk, heavy cream, sugar, and vanilla. Stir and gently heat the mixture over a low heat until it just begins to bubble. As soon as you see bubbles forming, remove the saucepan from the heat. Let it cool for 5 minutes (see note 1).
- Carefully pour the cream/milk mixture into the bloomed gelatin while continuously whisking. Keep whisking for a few minutes until the gelatin is fully dissolved. If using vanilla pods, I recommend straining the mixture through a fine sieve after the gelatin has dissolved before proceeding to the next step.
- Place the jug/bowl over ice cold water and stir every 5-10 minutes until the mixture is slightly cold to the touch and slightly thickened (see note 2).
- Very lightly grease four 3.5 inch (or 6 ounce) ramekins with unflavored vegetable oil. Pour the mixture evenly into the ramekins (see note 3). Tap the ramekins lightly on the counter to get rid of any air bubbles. Tightly cover the tops with cling wrap and refrigerate for at least 4 hours, ideally overnight, to set.
- Once set, run a sharp knife around the top edge of the ramekin to break the seal. Dip the ramekin into hot water for a few seconds, ensuring no water gets inside. Lift it out, wipe the bottom dry, then place a saucer over the top and invert the ramekin. Give it a gentle shake, and the panna cotta should slide out. If it doesn’t release after a few shakes, dip it back into the hot water for a few more seconds and try again (see note 4 if there is excess liquid after unmolding).
- Place some of the berry sauce on top and serve. Enjoy!
Berry Sauce
- Place a medium saucepan over medium heat and add the frozen berries, sugar, and lemon juice. Stir and bring to a simmer. Let it simmer for a few minutes until the berries have softened and the liquid has slightly thickened.
- Transfer to a bowl or container to cool.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
4 Comments
Hi Maryam, this recipe looks great. Have you tried making it with Agar Agar?
I’m not sure what the problem is, but I can’t view any of your recipe videos? Are you aware of any issues with the site? I always view your videos before making your recipes, so I feel more confident.
Hope you can help!
Thanks.
Thank you, for the best recipe, came out amazing 👏
Believe me, I was just thinking yesterday (frankly dreaming) about how one makes Panna Cotta, and just like a miracle, and out of the blue, your recipe popped up on my ipad(as though you could read my mind….unbelievable!) Thank you so much for sharing your recipe…so well explained.
I will definitely try making it as soon as I have all my fruit back in my garden again.
Thanks again….for sharing.
Aww sounds like perfect timing Ana! Hope you enjoy the recipe when you get around to giving it a go 😀