Panna Cotta
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Panna Cotta, meaning "cooked cream" in Italian, is a silky, delicate dessert that originated in the northern Piedmont region of Italy. This elegant custard-like treat features sweetened cream set with gelatin for a perfectly smooth texture that melts in your mouth. Its subtle vanilla flavor creates the perfect canvas for seasonal fruit or sauce accompaniments, making it one of Italy's most versatile and beloved desserts.
Time & Quantities
Method & Ingredients
Required Equipment: Medium saucepan, whisk, fine-mesh strainer, 6 ramekins or dessert glasses, measuring cups
Cooking Method: Stovetop - Sauteing
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean 0:: or 2 tsp vanilla extract
- 2 1/4 tsp unflavored gelatin powder
- 3 tbsp cold water
- Fresh berries for garnish
- Berry coulis or caramel sauce for serving
Instructions
- Pour cold water into a small bowl and sprinkle gelatin over it. Let stand for 5-10 minutes to bloom (it will look like wrinkly little islands - perfectly normal!).
- In a medium saucepan, combine heavy cream, milk, and sugar. If using vanilla bean, scrape seeds into the mixture and add the pod.
- Heat the cream mixture over medium heat, stirring occasionally, until it just begins to simmer (do not boil).
- Remove from heat and fish out the vanilla bean pod if used. If using vanilla extract instead, stir it in now.
- Add the bloomed gelatin to the hot cream and whisk until completely dissolved - no lumps allowed in this silky masterpiece!
- Pour mixture through a fine-mesh strainer into a measuring cup with a pour spout.
- Divide the mixture evenly among ramekins or dessert glasses.
- Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
- To serve, run a thin knife around the edge of each ramekin and invert onto dessert plates, or simply serve in the glasses.
- Garnish with fresh berries and drizzle with sauce if desired.
Storage & Make-Ahead
Storage Advice: Store covered in refrigerator up to 3 days. Keep in the molds until ready to serve.
Make-Ahead & Freezing Tips: Can be made up to 2 days ahead. Not recommended for freezing as the texture will change.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 340
- Protein: 4g
- Fat: 29g (Saturated: 18g)
- Carbohydrates: 17g (Fiber: 0g, Sugar: 17g)
- Vitamin A: 25% DV
- Vitamin C: 0% DV
- Calcium: 10% DV
- Iron: 0% DV
Allergen Information: Contains dairy (cream, milk), gelatin
Dietary Information: Contains dairy; not suitable for vegans, vegetarians, or those with dairy allergies
Serving & Variations
Serving Suggestions: For an elegant presentation unmold onto plates and surround with fresh berries and a drizzle of coulis. For casual serving present in clear glasses to show off the creamy white dessert.
Wine or Drink Pairing: Moscato d'Asti brings a light sweetness that pairs beautifully. For a non-alcoholic option serve with a small glass of almond milk.
Possible Recipe Variations: Coffee Panna Cotta: Add 2 tablespoons of espresso powder to the cream mixture. Lemon Panna Cotta: Add lemon zest and serve with blueberry sauce. Coconut Panna Cotta: Replace some of the cream with coconut milk.
Additional Notes: For a firmer panna cotta (for unmolding), use 2 1/2 teaspoons gelatin. For a softer, more delicate version, use 2 teaspoons.
Cette panna cotta semble si élégante et pourtant si simple à préparer! J’adore le coulis de framboises par-dessus. Ce sera parfait pour mon prochain dîner.
Do I need an ice cream maker for this? The texture looks so smooth and creamy in the photos!