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.
In a small bowl, combine gelatin and cold water. Stir gently and let sit for 5–10 minutes until bloomed (spongy texture).
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.
Whisk bloomed gelatin into the warm cream mixture until completely dissolved and smooth.
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).
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
Serve as-is, or top with:
Berry coulis or macerated fresh fruit
Salted caramel or espresso syrup
Citrus segments, compote, or herb-infused syrups
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
Drink: Moscato d’Asti, Prosecco, or herbal tea
Meal: Light finish to seafood or vegetable-forward dinners
6 servings