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Panna Cotta Recipe

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This classic Italian panna cotta recipe creates a silky-smooth, elegant dessert with a delicate wobble and melt-in-your-mouth texture. Made with just 5 simple ingredients, this creamy vanilla panna cotta is naturally gluten-free and incredibly easy to prepare. Perfect for entertaining, it must be made ahead, freeing you up to enjoy time with guests. Serve plain or topped with fresh berries, fruit coulis, or caramel for a restaurant-quality dessert that impresses every time.

Ingredients

Scale
  • 1 tablespoon (1 packet) unflavored gelatin powder
  • 3 tablespoons whole milk (cold)
  • 2 cups heavy whipping cream
  • ⅓ cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • Pinch of salt (optional)
  • Additional ¾ cup whole milk (for the cream mixture)

For Optional Berry Topping:

  • 1 cup fresh mixed berries (strawberries, raspberries, blueberries)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  1. Bloom the Gelatin: Pour 3 tablespoons of cold milk into a small bowl. Sprinkle the gelatin powder evenly over the milk surface. Let it sit undisturbed for 5 minutes to bloom—the gelatin will absorb the liquid and become thick and spongy. This step is crucial for proper setting. Don’t skip it or rush it.
  2. Heat the Cream Mixture: In a medium saucepan, combine the heavy cream, ¾ cup whole milk, and sugar. Place over medium heat, whisking occasionally to dissolve the sugar. Heat until the mixture is very warm and steaming (about 165-170°F), but do not let it boil. Small bubbles may form around the edges, but you should be able to comfortably hold your finger in the liquid for 2 seconds. This takes about 4-5 minutes.
  3. Dissolve the Gelatin: Remove the saucepan from heat. Add the bloomed gelatin mixture to the warm cream, whisking constantly for 1-2 minutes until the gelatin is completely dissolved and no lumps remain. The mixture should look smooth and homogeneous. You can check by dipping a spoon into the mixture—it should coat the back evenly without any visible gelatin particles.
  4. Add Vanilla: Stir in the vanilla extract and optional pinch of salt, mixing until fully incorporated. The vanilla adds beautiful flavor and aroma.
  5. Strain the Mixture: For the silkiest texture, pour the mixture through a fine-mesh strainer into a large measuring cup with a pour spout or a bowl. This removes any possible lumps, bits of undissolved gelatin, or skin that may have formed. This step is optional but highly recommended for professional results.
  6. Pour into Serving Vessels: Carefully pour or ladle the panna cotta mixture into 6 individual serving glasses, ramekins, or small bowls, dividing equally. If you plan to unmold the panna cotta later, lightly oil your ramekins with a flavorless oil (like vegetable oil) before pouring in the mixture—this helps with easy release.
  7. Chill Until Set: Cover each glass loosely with plastic wrap or place small plates on top to prevent the panna cotta from absorbing refrigerator odors. Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, until completely set. The panna cotta should have a gentle wobble when lightly shaken but hold its shape and not be liquid.
  8. Serve: Serve the panna cotta directly in the glasses, or unmold onto dessert plates if you used oiled ramekins. To unmold, run a butter knife around the edge, dip the bottom of the ramekin briefly in warm water (5-10 seconds), place a plate on top, and quickly invert. The panna cotta should slip right out.
  9. Add Toppings (Optional): Top with fresh berries, berry coulis, caramel sauce, chocolate ganache, or a dusting of cocoa powder. For a simple berry compote, gently heat berries with sugar and lemon juice until syrupy, then cool before spooning over the panna cotta.
  10. Enjoy: Serve immediately and enjoy this silky, elegant dessert!

Notes

  • Gelatin Amount: The ratio of gelatin to liquid is precise. Too much creates a rubbery texture; too little won’t set properly. Stick to the measurements for best results.
  • Don’t Boil: Boiling the cream can affect the gelatin’s setting ability and create a skin on top. Keep it to a gentle heat—steaming but not bubbling vigorously.
  • Chilling Time: While 4 hours is the minimum, overnight chilling yields the best texture and ensures the panna cotta is completely set.
  • Testing Doneness: Gently shake a glass—the panna cotta should wobble as one cohesive mass, not ripple like liquid.
  • Flavor Variations: Replace vanilla with almond extract, coffee, lemon zest, or 2 tablespoons of liqueur like amaretto or Grand Marnier.
  • Serving Size: This recipe makes 6 generous servings. You can stretch it to 8 smaller portions if desired.

Nutrition

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