Creamy Vanilla Panna Cotta
Panna Cotta one of the most delicious Classic Italian Dessert Recipes. A delicate and creamy chilled vanilla flavoured treat. Serve it with this easy berry sauce. It makes the perfect Entertaining or Family Dessert idea.
I have made a few Panna Cotta in my time here in Italy, although I tried it later rather than sooner. And I can honestly say it is amazing. I really don’t know how popular it is in North America but I really think it is so underrated. After Tiramisu it is probably my favourite Italian Dessert.
What are the ingredients
Just 5 ingredients and that is it!
- Gelatine – unflavored gelatin this is needed to thicken the dessert
- Milk – I like to use 2% although whole milk is fine also
- Whipping Cream – be sure to use whole, heavy cream or whipping cream with at least 30% fat
- Sugar – to add some sweetness to the dessert
- Vanilla extract- to add a little flavouring
If you prefer you can substitute vanilla bean paste for extract at a one for one substitution. Or you could use a vanilla bean, half a bean for one teaspoon of vanilla extract.
What is Panna Cotta?
Panna Cotta is very popular all over Itay, translated as “cooked cream”. It is a chilled molded velvety dessert with a creamy texture and delicate flavor. Sometimes served in a tall glass, it is made with milk, cream, sugar, vanilla and gelatine, which is necessary to make it firm and holds its shape. Eaten with a spoon and perfect as a special occasion or anytime dessert idea.
How to make a Panna Cotta Recipe
In a medium saucepan add the cream and sugar, heat on medium heat just until the cream starts to boil, immediately remove the pot from the heat.
In a small pot add the milk and sprinkle gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, do not boil, immediately remove from heat.
Add the gelatine mixture and the vanilla to the cream mixture, combine well with a whisk. Pour into 4 ramekins or glasses, let the mixture cool then refrigerate until the panna cotta is firm.
Serve the dessert topped with the berry topping and serve.
Where does it come from?
Panna Cotta is from the Region of Piemonte. The translation is “Cooked Cream” which is thickened with gelatine and then chilled to form a silky melt in your mouth texture. It is typically served with a berry, chocolate or caramel sauce.
What does Panna Cotta taste like?
It is a soft, creamy and delicate tasting dessert that almost melts in your mouth. It’s velvety and smooth. Considering it’s made with cream it really is quite light. So good that you will wish it would never end.
It has now become one of my family’s favourite desserts, not only vanilla but I have also made a Chocolate Panna Cotta and a Panna Cotta Tart. Both are simple yet delicious.
How to remove the Panna Cotta from the Ramekins
Remove the ramekins from the fridge and place them for about 3-4 seconds in a pan with boiling water, with the tip of a knife gently run it around the inside of the cup. Then invert the cup onto a plate.
What other toppings can you use?
In the summer I love to serve this with a slightly sweet berry topping or strawberry sauce, but you could also serve it with a fresh fruit or fresh berries such as blueberries, strawberries or fresh peach or apricot slices. If you want to skip the fruit, how about a dollop of whipped cream with chocolate shavings or even a simple chocolate ganache.
How to make Chocolate Ganache
Using either the microwave or bain marie melt and stir together until smooth 3 1/2 ounces (100 grams) of chocolate (either milk or dark or even a combination) 2 tablespoons of butter and 1/4 cup (58 grams) of whole, heavy or whipped cream. Let cool but not harden, before drizzling over the dessert.
FAQ
Generally, one tablespoon of agar agar flakes or one teaspoon of agar agar powder can be substituted for one packet of gelatine. Mix it with cold liquid, agar agar requires a brief simmer to activate its gelling properties.
This is definitely a make ahead dessert. It can be made the day or morning before serving, since it needs at least 5-6 hours of chilling time. Be sure to plan ahead to make sure it has enough time to chill. It should never be chilled in the freezer.
Panna cotta should be tightly covered with plastic wrap or conserved in an airtight container, then stored in the refrigerator. It will keep for 3-4 days if properly stored.
Yes it can be frozen, although it is best to freeze once it has set. It will keep for up to 1 month in the freezer. Never refreeze the panna cotta after it has been thawed. Add the topping before serving.
Puddings and custard are thickened with egg yolks and panna cotta is thickened with gelatine, egg yolks are not included in the dessert.
More Italian Dessert Recipes
However you wish to serve your Panna Cotta, in a glass or in a mold, I hope you love it as much as we do. Enjoy!
Creamy Vanilla Panna Cotta
Ingredients
FOR THE PANNA COTTA
- 1 tablespoon gelatine powder
- 2 tablespoons milk (I used 2 %)
- 2 cups cream whole/whipping or heavy cream with at least 30% fat content
- 6 tablespoons granulated sugar
- 1½ teaspoons vanilla
BERRY TOPPING
- 1 cup assorted frozen berries of choice (blueberries, raspberries, strawberries etc)
- ¼ cup granulated sugar
- 1 tablespoon corn starch
- 2 tablespoons water
- 2 teaspoons lemon juice
Instructions
FOR THE PANNA COTTA
- In a medium pot add the cream and sugar, heat on medium / low heat just until the cream starts to boil, immediately remove the pot from the heat.
- In a small pot add the 2 tablespoons of milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved (1-2 minutes), do not boil, then immediately remove from heat.
- Add the gelatine mixture and the vanilla to the cream mixture, combine well with a whisk. Pour into 4 molds or glasses, let the mixture cool then refrigerate for at least 5 hours or over night or until the panna cotta is firm.
- If using molds then dip the mold into boiling water for about 3-4 seconds, gently slide the tip of a knife around the edge of mold and invert onto a plate. Top with the berry topping and serve. If using a glass then add the berry topping to the top of the panna cotta. Enjoy!
FOR THE BERRY TOPPING
- In a medium pot mix together berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours.
Notes
Nutrition
Updated from August 19, 2021
Not sure if I left 5 stars but it actually deserves 10 stars. Thank you so much I am going to make this again this weekend and every weekend and experiment with all other fruits. I can’t thank you enough for this delectable recipe.
Hi Nanette, thanks so much, so glad you like it. I totally agree, I think it is one of the best desserts. Take care and have a great weekend!
Delicious and will be making it regularly. Thank you so much. It was crazy good.
This is absolutely a delicious dessert – have made it several times for company who have raved about it. Thank you for this recipe!
Hi Anita, thanks so much, so glad you and your guests enjoy it. Take care!
Can I use a ramekin as my mold? Also can i double the recipe? Having an Italian themed dinner for 7…
Hi Carole, yes ramekins work. You could also serve it in tall glasses and not unmold it. And sure you can double the recipe. I hope you all enjoy it. Have a good time. Take care!
I wonder if you could substitute the milk for kefir milk would it still turn out I think if it would work it would give it sort of a cheesecake taste it sounds good…… I will come back here if I get the nerve up to try it but I would also love to hear if anyone else has tried panna cotta using kefir milk instead of whole milk?
I made this today and I found it to be far too firm; it has the consistency of extremely dense Jell-O. I ran out of gelatin, but I will try it again with less gelatin in it. I’m so bummed! I followed the recipe to the letter, so I can only guess at what happened.
Hi Jay, I hate to break it to you but that’s exactly how panna cotta is. There is also a video for it. It is very firm and not like pudding. It’s also very creamy though. 🙂
Oh goodness, then I have been misled by restaurants! My apologies. If that is the case, this recipe is a 5 out of 5 for accuracy. My experience (which I now understand has been misguided) was a consistency just below the firmness of Jell-O but more full bodied than a custard. Thank you for clarifying, I’m sorry for my misunderstandings.
Hi Jay, no problem and no worries. Glad I could clear that up for you! Take care!
What size molds do you use? And can I unmold them ahead of time for a dinner party? Thank you
Hi Lori, mine were about 3 inches wide. I wouldn’t unmold them until you serve them. Maybe serving them in a glass would be a better idea and top with fresh fruit or sauce. Let me know how it goes. 🙂
Just love this Creamy Vanilla Panna Cotta. So easy to make and oh so delicious!!
Hi Janet, thanks so much, so glad you like it. Take care.
I love making this recipe for my family!
Hi Vanessa, thanks so much so glad you and your family like it. Take care.
Oh my gosh I made this for the first last night and it was fabulous! Thanks so much for the recipe.
Hi Charles, thanks so much so glad you enjoyed it. Take care.
Fantastico!
Hi Dalene, thanks so much! Take care.
I have tried this recipe a couple of times and I find that when I overturn the mould, it has set in two layers. I used 2% milk (2 tblsps) & 35% cream.
Appreciate your time & would love to know why! Thank you
Hi Veronica, that is very strange, what kind of mould do you use? Is it a high mould? Mine are about 1 -1 1/2 inches high. Honestly I don’t know I have never heard this happening before. Maybe you don’t let it cool enough before placing in the refrigerator? Let me know.
love your recipes, thank you
Thanks so much Debbie, so glad you like them. Have a great weekend.
It is so delicious. The panna cotta was creamy and rich without being heavy. Definitely I will make it again. Thank you.
Hi Judy, thanks so glad you enjoyed it. One of my favourite desserts. Take care.
is this the same as bianca mangeria
Hi Anna, I have asked around and no one seems to know what that is, so I’m pretty sure it’s dialect, so I don’t if it means Panna Cotta or not. Sorry.