Fresh Italian panna cotta with caramel drizzle and a softly set creamy texture
Italy

Panna Cotta

Silky cooked cream set with just enough gelatin for a smooth Italian dessert with a delicate wobble.

★★★★★ 4.8
Servings 6
Prep Time 15 mins
Cook Time 10 mins
Difficulty Easy
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Ingredients

  • 2 cups plus 2 tbsp heavy cream
  • 1/3 cup plus 1 tbsp whole milk
  • 1/3 cup sugar
  • 1 1/2 tsp powdered gelatin
  • 2 tbsp cold water
  • 1 tsp vanilla extract
  • 500 ml heavy cream
  • 100 ml whole milk
  • 70 g sugar
  • 5 g powdered gelatin
  • 30 ml cold water
  • 5 ml vanilla extract

Instructions

  1. Pour the cold water into a small bowl. Sprinkle in the gelatin evenly and let it stand for 5 minutes until fully bloomed.
  2. Heat the cream, milk and sugar in a saucepan over medium-low heat for 4 to 5 minutes, stirring often, until the sugar dissolves and the mixture is hot but not boiling.
  3. Remove the pan from the heat. Stir in the vanilla extract and the bloomed gelatin until fully dissolved and smooth. Don’t boil the mixture or the texture can turn rubbery.
  4. Strain the mixture through a fine sieve into a jug to remove any undissolved gelatin or foam.
  5. Pour evenly into 6 small ramekins or glasses. Tap each one lightly on the counter to release air bubbles.
  6. Chill for at least 4 hours, or until softly set with a slight wobble in the centre.
  7. Serve directly in the ramekins or unmould by dipping each ramekin in hot water for 3 to 5 seconds, then turning onto a plate.

Cultural Context

Panna Cotta is generally associated with Piedmont in northern Italy. The name means “cooked cream,” and modern versions usually rely on cream, sugar, vanilla and gelatin, sometimes with a little milk added for a lighter texture.

Fun Fact

Early versions of panna cotta in northern Italy were thickened with fish bones or natural collagen before commercial gelatin became common. Dessert history: occasionally elegant, occasionally alarming.

Cook’s Tip

Use just enough gelatin to set the cream softly. Panna cotta should wobble gently, not bounce like it has somewhere urgent to be.

Trivia

The name panna cotta means “cooked cream,” but the mixture is never boiled. Gentle heating keeps the texture smooth and helps the gelatin set properly.

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