Panna Cotta — "cooked cream" in Italian — is a gently set, creamy dessert with a silky-smooth texture. It’s lightly sweet, subtly flavored with vanilla, and can be topped with fruit, coulis, or even caramel for endless variation.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsIngredients
2 cups heavy cream
½ cup whole milk
½ cup granulated sugar
1 tbsp unflavored gelatin powder
3 tbsp cold water
1 ½ tsp pure vanilla extract (or seeds from 1 vanilla bean)
Optional: Zest of ½ lemon or orange for extra fragrance
Bloom the Gelatin
1
In a small bowl, combine gelatin and cold water . Stir gently and let sit for 5–10 minutes until bloomed (spongy texture).
Heat the Cream Mixture
2
In a saucepan, combine heavy cream , milk , sugar , and citrus zest (if using).
Heat over medium until sugar dissolves and mixture is just about to simmer — do not boil.
Remove from heat and stir in vanilla .
Add Gelatin
3
Whisk bloomed gelatin into the warm cream mixture until completely dissolved and smooth.
Strain and Pour
4
Strain mixture through a fine sieve into a pouring jug to remove zest and ensure silkiness.
Pour into ramekins, glasses, or silicone molds (lightly greased if unmolding).
Chill to Set
5
Cover each with plastic wrap and refrigerate for at least 4 hours , or until fully set with a slight wobble.
For unmolding, dip the ramekins briefly in warm water and invert onto a plate.v
To Serve
Variations
7
Coconut Panna Cotta: Substitute 1 cup of cream with coconut milk
Coffee Panna Cotta: Infuse the cream with ground or brewed espresso
Buttermilk Panna Cotta: Add tang by swapping ½ cup of milk for buttermilk or yogurt
Pairing Suggestions
8
Drink: Moscato d’Asti, Prosecco, or herbal tea
Meal: Light finish to seafood or vegetable-forward dinners
Ingredients Ingredients
2 cups heavy cream
½ cup whole milk
½ cup granulated sugar
1 tbsp unflavored gelatin powder
3 tbsp cold water
1 ½ tsp pure vanilla extract (or seeds from 1 vanilla bean)
Optional: Zest of ½ lemon or orange for extra fragrance
Directions Bloom the Gelatin
1
In a small bowl, combine gelatin and cold water . Stir gently and let sit for 5–10 minutes until bloomed (spongy texture).
Heat the Cream Mixture
2
In a saucepan, combine heavy cream , milk , sugar , and citrus zest (if using).
Heat over medium until sugar dissolves and mixture is just about to simmer — do not boil.
Remove from heat and stir in vanilla .
Add Gelatin
3
Whisk bloomed gelatin into the warm cream mixture until completely dissolved and smooth.
Strain and Pour
4
Strain mixture through a fine sieve into a pouring jug to remove zest and ensure silkiness.
Pour into ramekins, glasses, or silicone molds (lightly greased if unmolding).
Chill to Set
5
Cover each with plastic wrap and refrigerate for at least 4 hours , or until fully set with a slight wobble.
For unmolding, dip the ramekins briefly in warm water and invert onto a plate.v
To Serve
Variations
7
Coconut Panna Cotta: Substitute 1 cup of cream with coconut milk
Coffee Panna Cotta: Infuse the cream with ground or brewed espresso
Buttermilk Panna Cotta: Add tang by swapping ½ cup of milk for buttermilk or yogurt
Pairing Suggestions
8
Drink: Moscato d’Asti, Prosecco, or herbal tea
Meal: Light finish to seafood or vegetable-forward dinners
Panna Cotta (Classic Vanilla)
