Panna Cotta is a versatile dessert that can be whipped up with just a few ingredients and tailored to your taste and occasion.
Panna Cotta is a traditional Northern Italian dessert that you can find all over Italy. Made with only a few ingredients, it is one of the most versatile recipes you will ever learn how to make.
This is the perfect recipe to pull out when you’re looking to show off local fruits in season for a light dessert, or you can go all out decadent with chocolate or caramel. Either way, a panna cotta will satisfy any sweet craving you may have with a minimum amount of effort and ingredients. 
Because a panna cotta involves boiling milk or cream it is the perfect canvas to experiment with flavour infusions. Try infusing your milk with nuts, herbs, extracts, culinary flower petals, or even your favourite breakfast cereal. Have fun and experiment with your favourite flavours.
You can also make this as fancy or as homey as you choose simply by playing around with different moulds. Try setting panna cotta’s in silicone moulds using just a little hot water to set them loose. You can also keep things casual by setting them in teacups or my personal favourite, mason jars or baby food jars. Your only limit is your own creativity.
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Simple Panna Cotta
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Silky smooth panna cotta, made with just a few ingredients.
Perfect for a simple yet elegant dessert.
Ingredients
- 4 cups (946 ml) cream
- 1/2 cup (120 g) granulated sugar
- 1 vanilla bean
- 5 sheets of leaf gelatin or 2 packets of powdered gelatin
- 5 tbsp (90 ml) water (if using powdered gelatin)
Instructions
- For the Soup:
- If using vanilla bean, cut it down the middle, scrape out the seeds, and put both the seeds and bean in a large saucepan with the sugar and 500ml of cream.
- Bring the cream to a scald, remove from heat, add leaf gelatin, and stir to dissolve.
- If using powdered gelatin, dissolve it in water, let it absorb the water, then add it to the cream.
- Add the remaining 500ml of cream and stir. This prevents the vanilla beans from settling at the bottom.
- If not using a vanilla bean, bring the full 1L of cream to a scald.
- Lightly spray your molds with a non-stick spray and pour in the liquid.
- Refrigerate for at least four hours.
- To unmold the panna cotta, if needed, dip the molds lightly in hot water to loosen them.
- Garnish with fresh fruit coulis by bringing fresh fruit to a boil with sugar, then pureeing and straining.
- Alternatively, garnish with whole fruits.
Notes
- For a richer flavor, use heavy cream instead of regular cream.
- Bloom the gelatin sheets in cold water for 5-10 minutes before adding to the warm cream.
- Store leftover panna cotta in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 5
- Carbohydrates: 15
- Protein: 2
- Cholesterol: 50
Frequently Asked Questions
Can I infuse the cream with flavors?
Yes, you can infuse the cream with various flavors such as nuts, herbs, or extracts by warming the cream and allowing the flavors to steep before mixing in the gelatin.
What types of molds can I use for panna cotta?
You can set panna cotta in a variety of molds, including silicone molds, teacups, or mason jars, depending on your presentation preference.
How can I adjust the sweetness of the panna cotta?
You can adjust the sweetness by varying the amount of sugar in the recipe, or by using flavored syrups or sweet toppings when serving.
