Panna Cotta Recipe
This classic panna cotta recipe is a simple, creamy Italian dessert made with just five ingredients. It’s silky-smooth, subtly sweet, and endlessly adaptable with seasonal toppings or infused flavors. Ideal for make-ahead entertaining or a quiet evening indulgence.
Ingredients
- 2 cups Heavy cream Full-fat for best texture
- 0.5 cup Whole milk Cold for blooming gelatin
- ⅓ cup Granulated sugar
- 1.5 tsp Vanilla bean Or seeds from ½ vanilla bean
- 2.25 tsp Unflavored gelatin Powdered not sheets
Instructions
- Pour the cold milk into a small bowl and sprinkle the gelatin over the surface. Let it bloom (hydrate) for 5 minutes.
- In a saucepan over medium heat, combine the heavy cream and sugar. Stir gently until the sugar dissolves. Do not boil.
- Remove from heat and stir in the vanilla bean.
- Add the bloomed gelatin mixture to the warm cream. Whisk until fully dissolved and smooth.
- Strain the mixture through a fine mesh sieve into a pourable container to remove any lumps.
- Divide the panna cotta evenly into ramekins or glasses.
- Cover each with plastic wrap and refrigerate for at least 4 hours or until softly set.
- Serve in glass or unmold by briefly dipping ramekins in hot water and inverting onto plates.
Notes
- You can flavor the base with lemon zest, espresso, or steeped herbs like lavender or earl grey.
- For dairy-free variation, replace the cream and milk with full-fat canned coconut milk.
- To avoid gelatin issues, always bloom it fully and never add it to boiling liquid.
- For elegant serving, layer with fruit compote, fresh berries, or edible flowers.