Ingredients
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ⅓ cup (65 g) granulated sugar
- 2 teaspoons vanilla extract (or 1 vanilla bean)
- 2¼ teaspoons (1 packet) unflavored gelatin
- 3 tablespoons cold water
- Fresh berries, fruit coulis, or caramel sauce for serving (optional)
Instructions
1. Bloom the Gelatin
- Pour the cold water into a small bowl.
- Sprinkle the gelatin evenly over the water.
- Let it sit for 5–10 minutes until softened.
2. Heat the Cream Mixture
- In a saucepan, combine the heavy cream, milk, and sugar.
- Heat over medium-low heat, stirring occasionally until the sugar dissolves.
- Do not allow the mixture to boil.
3. Add Gelatin
- Remove the saucepan from the heat.
- Stir in the softened gelatin until completely dissolved.
- Add the vanilla extract and mix well.
4. Strain and Pour
- For an extra-smooth texture, strain the mixture through a fine-mesh sieve.
- Divide evenly among ramekins, glasses, or dessert cups.
5. Chill
- Allow the mixture to cool slightly.
- Cover and refrigerate for at least 4–6 hours, or until fully set.
6. Serve
- Serve directly in glasses or unmold onto plates.
- Top with fresh berries, berry sauce, caramel, chocolate sauce, or toasted nuts if desired.
Tips
- Avoid boiling: Boiling can affect both texture and flavor.
- Use quality vanilla: Pure vanilla extract or a vanilla bean gives the best flavor.
- For easy unmolding: Dip the ramekin in warm water for 5–10 seconds before inverting.
- Make ahead: Panna Cotta can be prepared up to 2 days in advance.
- Flavor variations: Add coffee, citrus zest, coconut milk, almond extract, or espresso for different flavors.
- Smooth texture: Straining the mixture before chilling helps remove any undissolved gelatin or bubbles.
Serving Ideas
- Mixed berry compote
- Strawberry sauce
- Passion fruit pulp
- Salted caramel sauce
- Dark chocolate ganache
- Honey and toasted pistachios
Panna Cotta is prized for its delicate, creamy texture and elegant presentation, making it a perfect dessert for dinner parties or special occasions.
