Go Back
Panna Cotta

Panna Cotta

Panna Cotta is a smooth and creamy Italian dessert that’s elegant yet effortless. Made with simple ingredients like cream, milk, sugar, and vanilla, it sets into a luscious custard that pairs beautifully with fruit, coulis, or chocolate. Perfect for dinner parties or a special treat at home, this recipe delivers restaurant-quality results with minimal effort.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 6 hours 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: European
Ingredients Method Notes

Ingredients
  

For the Gelatin Base
  • 2.5 tsp unflavored gelatin powder reduce to 2.25 tsp if serving directly in glasses
  • 120 ml whole milk
For the Panna Cotta Mixture
  • 240 ml whole milk
  • 1.5 tsp vanilla bean paste or 1 whole vanilla pod, or substitute pure vanilla extract
  • 50 g superfine caster sugar
  • 1 pinch kosher or sea salt
  • 300 ml heavy cream not whipped, not double cream
  • neutral oil spray like canola; avoid olive oil
Decoration Ideas
  • raspberry coulis
  • fresh raspberries, chopped pistachios, or mint leaves
  • optional toppings shaved chocolate, passionfruit pulp, citrus wedges, diced mango/pineapple
Optional Raspberry Coulis
  • 250 g raspberries fresh or frozen
  • 3 tbsp granulated sugar

Method
 

  1. Step 1: Pour ½ cup milk into a saucepan. Sprinkle gelatin over top and whisk gently. Let bloom for 5 minutes.
  2. Step 2: Warm gently over low heat, stirring until smooth. Do not boil.
  3. Step 3: Add remaining milk, sugar, vanilla, and salt. Stir until sugar dissolves. Let sit 10 minutes to infuse.
  4. Step 4: Stir in heavy cream. Pour mixture into a jug or bowl.
  5. Step 5: Refrigerate uncovered for 1 hour, stirring at 30 and 45 minutes to keep vanilla specks suspended.
  6. Step 6: Lightly spray 6 molds with oil and wipe out excess. Strain mixture if lumpy, then divide into molds.
  7. Step 7: Refrigerate at least 6 hours (4 hours if serving in glasses).
  8. Step 8: To unmold, run a thin knife around the edge, invert onto a plate, and gently shake. Top with coulis, fruit, or nuts.
  9. Raspberry Coulis: Cook raspberries and sugar over medium heat for 5 minutes, mashing gently. Blend smooth and strain. Cool before serving.

Notes

Use full-fat dairy for best results. Strain mixture before molding if lumpy. To unmold easily, dip mold briefly in warm water. Try flavor variations like espresso, coconut milk, or chocolate. Store in the fridge up to 3 days. Do not freeze.