Panna Cotta
An Italian vanilla cream dessert — silky panna cotta that wobbles when tapped. Five ingredients, no baking, prep in 15 minutes (plus 4 hours to set). Served with berries and a drizzle of sauce, it feels far fancier than the effort it requires.
Prep Time
18 min
Cook Time
21 min
Servings
4
Calories
572 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Cream½ cup
- Vanilla1 tsp
- Sugar½ cup
- Gelatin1
- Butter¼ cup
- Vanilla Extract1 tsp
- Milk1 cup
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Cream0.5 cup
- Vanilla1 tsp
- Sugar0.5 cup
- Gelatin1
- Butter0.25 cup
- Vanilla Extract1 tsp
- Milk1 cup
Instructions
- 1
Sprinkle 2 teaspoons of unflavored gelatin (or 1 packet) over 3 tablespoons of cold water in a small bowl. Let bloom (sit) for 5 minutes — this hydrates the gelatin.
- 2
In a saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, ½ cup of sugar, and 1 vanilla bean (split lengthwise, seeds scraped). Heat over medium until just simmering — small bubbles at the edges, not a full boil.
- 3
Remove from heat. Add the bloomed gelatin and whisk until completely dissolved. Strain through a fine mesh sieve into a measuring cup with a spout — catches the vanilla pod and any undissolved gelatin.
- 4
Pour into 6 small ramekins or pretty glasses. Fill almost to the top.
- 5
Refrigerate at least 4 hours, ideally overnight. The panna cotta is set when it wobbles slightly when shaken but doesn't slosh.
- 6
To serve: leave in the glass and top with berry sauce (cook 1 cup berries with 2 tablespoons sugar and lemon juice until syrupy) and fresh berries. Or unmold: dip the ramekin in hot water for 5 seconds, invert onto a plate, give a gentle shake to release.
Watch how to make Panna Cotta
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💡 Expert Tips
- 1.Bloom the gelatin. Sprinkling gelatin over cold water for 5 minutes hydrates each granule. Adding dry gelatin to hot liquid creates clumps.
- 2.Just simmer, don't boil. Boiling the cream changes the flavor and can affect the gelatin's set.
- 3.Strain after dissolving gelatin. Catches any undissolved gelatin or vanilla pod pieces. Smooth texture matters.
- 4.Real vanilla bean. Vanilla extract works but vanilla bean gives noticeably better flavor and the visible black specks signal quality.
🔬 Why It Works
Panna cotta is a simple application of gelatin science: gelatin proteins form a mesh that traps the cream-milk-sugar mixture into a solid wobbly form. The 2:1 cream-to-milk ratio gives the right richness without being too heavy. Blooming the gelatin in cold water is the critical step — it hydrates each granule so it dissolves smoothly when warmed. The result is a dessert that's elegant in its simplicity.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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