Creamy Panna Cotta Recipe

5 from 2 votes

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!

Prep: 30

Setting Time: 4

Total: 34

Servings: large serves

Author: Cakes by MK

IMPORTANT: 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

Note 1. You don't want the cream/milk mixture to be too hot, as this can weaken the effectiveness of the gelatin. That’s why it’s important to let it cool for 5 minutes.

Note 2. Cooling the mixture over ice-cold water before pouring it into your molds or ramekins helps prevent separation during setting and ensures the vanilla specks (if using vanilla pods) are evenly distributed rather than sinking to the bottom. For precision, the mixture should be around 25°C (75°F). Don’t worry if you don’t have a kitchen thermometer—once the mixture feels cool to the touch, it’s ready.

Note 3. You can use molds or ramekins of any size. Smaller ones will yield more servings. Little bowls or glasses also work well.

Note 4. If there is excess liquid after unmolding the panna cotta, it likely means the ramekin was in the hot water for too long. Simply blot the liquid with a clean paper towel, or leave it as is—it will still taste great!

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.

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