Panna Cotta Recipe

If you’re searching for a dessert that’s elegant yet effortless, Panna Cotta is the answer. This smooth and creamy Italian classic delivers restaurant-quality flavor with minimal effort at home. Made with simple ingredients like cream, milk, and vanilla, it sets into a luscious custard that pairs beautifully with fruit or coulis. Whether you’re hosting a dinner party or just craving a special treat, this recipe guarantees a stunning finish that impresses every time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Minimal prep time with simple steps.
• Made with Pantry Staples: Cream, milk, sugar, and vanilla – that’s it!
• Customizable: Dress it up with berries, chocolate, or tropical fruits.
• Elegant & Impressive: Looks sophisticated but is secretly simple.
• Comfort in Every Bite: Creamy, silky, and perfectly balanced in sweetness.

Unlike many versions, this Panna Cotta includes an extra step of cooling the mixture before molding, ensuring the vanilla specks remain evenly suspended for a picture-perfect result.

Ingredients Needed

For the Gelatin Base

• 2 ½ tsp unflavored gelatin powder (reduce to 2 ¼ tsp if serving directly in glasses, not unmolding)
• ½ cup whole milk

For the Panna Cotta Mixture

• 1 cup whole milk
• 1 ½ tsp vanilla bean paste (or 1 whole vanilla pod, or substitute pure vanilla extract)
• ¼ cup superfine caster sugar
• Pinch of kosher or sea salt
• 1 ¼ cups heavy cream (not whipped, not double cream)
• Neutral oil spray (like canola – avoid olive oil)

Decoration Ideas

• Raspberry coulis (recipe below)
• Fresh raspberries, chopped pistachios, or mint leaves
• Other toppings: shaved chocolate, passionfruit pulp, citrus wedges, or diced mango/pineapple

Optional Raspberry Coulis

• 250 g (8 oz) raspberries, fresh or frozen
• 3 tbsp granulated sugar

How to Make Panna Cotta

Step 1: Bloom the Gelatin

Pour ½ cup milk into a small saucepan. Sprinkle the gelatin evenly on top and whisk gently. Let it sit for 5 minutes until it thickens and looks slightly curdled – this is called “blooming.”

Step 2: Melt the Gelatin

Warm the saucepan over low heat, stirring until the mixture turns smooth and lump-free. Do not boil – overheating weakens the gelatin’s setting power.

Step 3: Infuse the Vanilla

Add the remaining milk, sugar, vanilla paste, and salt. Warm gently, stirring until the sugar dissolves. Remove from heat and let it sit for 10 minutes so the vanilla flavor fully infuses.

Step 4: Add the Cream

Stir in the heavy cream. Pour the mixture into a clear jug or bowl – transparency helps you check later that the vanilla seeds don’t sink.

Step 5: Pre-Chill the Mixture

Refrigerate uncovered for about 1 hour. Stir at 30 and 45 minutes, scraping the sides, to prevent setting too quickly. This step ensures the vanilla specks remain suspended instead of sinking.

Step 6: Prepare the Molds

Lightly spray 6 small molds (about 160 ml / ⅔ cup each) with neutral oil, then wipe out excess. Strain the mixture if needed, then divide into molds.

Step 7: Chill Until Set

Refrigerate for at least 6 hours, or overnight for best results. If serving in glasses, 4 hours is enough.

Step 8: Unmold and Serve

To release, run a thin knife around the edge, invert onto a plate, and give a firm shake until it gently slides out. Top with raspberry coulis, nuts, or fruit before serving.

How to Make Raspberry Coulis

1. Place raspberries and sugar in a small saucepan over medium heat.
2. Cook for 5 minutes, gently mashing the berries as they soften.
3. Blend with a stick blender until smooth. Strain through a fine sieve to remove seeds.
4. Let it cool completely – it thickens as it cools. Add 1 tsp water at a time if it becomes too thick before serving.

Serving and Storage Tips

• Serving: Pair with fresh berries, coulis, or citrus zest for a bright contrast. A sprinkle of chopped pistachios adds crunch.

• Storage: Keep covered in the fridge for up to 3 days.
• Freezing: Not recommended – freezing ruins the silky texture.
• Make Ahead: Ideal for entertaining since it can be made a day in advance.

Helpful Notes

• Use full-fat dairy for the creamiest texture – low-fat substitutes won’t set properly.
• Strain the mixture before pouring into molds if you see lumps.
• If unmolding feels tricky, briefly dip the mold in warm water before inverting.
• Try flavor variations: espresso panna cotta, coconut milk for a tropical twist, or a chocolate version with cocoa.

Conclusion

This Panna Cotta recipe is proof that a truly luxurious dessert doesn’t need to be complicated. With only a handful of ingredients, you’ll create a silky, lightly sweetened custard that looks straight off a restaurant menu. Whether topped with a vibrant raspberry coulis, exotic fruit, or classic chocolate shavings, it’s a dessert that always delights.

If you try this recipe, leave a comment and star rating below – I’d love to hear how you served it! Don’t forget to share it on Pinterest or Facebook so others can enjoy this Italian favorite too. What’s your favorite topping for panna cotta? 🍓✨

Frequently Asked Questions (FAQ)

Can I use gelatin sheets instead of powder?

Yes. Use 3 sheets of gelatin, softened in cold water, then stir into the warm milk mixture.

How do I make panna cotta vegetarian?

Swap gelatin with agar-agar (follow package instructions). Note that agar sets firmer and less creamy.

Why didn’t my panna cotta set?

Most often, the gelatin wasn’t fully dissolved or the mixture was overheated. Make sure the gelatin melts completely without boiling.

Can I make this gluten-free?

Absolutely – this recipe is naturally gluten-free. Just double-check toppings like chocolate or sauces.

Is panna cotta freezer-friendly?

No, freezing changes its creamy consistency. Refrigeration is best.

How thick should panna cotta be?

The perfect panna cotta is firm enough to hold its shape but soft enough to melt in your mouth – it should gently wobble when shaken.