Easy Panna Cotta Recipe (2024)

FAQs

What are the main ingredients in panna cotta? ›

Panna cotta means “cooked cream” in Italy, and that's essentially what the base is: heated heavy cream (often with a little half-and-half or whole milk) set with powdered gelatin and flavored with vanilla extract or vanilla bean paste.

Unlike creme brulee, eggs are not used to thicken the mixture for panna cotta. Instead, gelatin is added before the mixture comes to a boil. It is then strained, poured into moulds and frozen till it sets. The cream is usually infused with vanilla or other flavourings before it is mixed with the other ingredients.

Panna cotta can always be the right dessert — whether you're throwing a fancy party or a small one, have lots of time or no time, are gluten-free, dairy-free, allergy-prone, vegan, or simply craving a delicious and creamy sweet. It's perfect.

Cover each panna cotta with plastic wrap, and refrigerate until it's set; the time will vary depending on the size and shape of your containers, but expect four to six hours.

One of the best known and frequently requested desserts, panna cotta – literally “cooked cream” – originated in Piedmont and is made of cream and sugar. There are different versions and flavorings.

The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

These days, indulgent restaurant desserts usually share the stage with a healthier fruit component. If you see it, opt for panna cotta—a light, eggless custard—instead of crème brûlée, and a seasonal fruit crisp or tart rather than cheesecake or anything warm and chocolate.

Panna cotta is incredibly easy to make, and if it takes you more than five minutes to put it together, you're taking too long! The result is a silky, custard-like dessert that pairs well with fresh fruit, a compote of baked fruits, or even just a spoonful of homemade jam.

Although slightly similar in their jello-like appearances, flan and panna cotta actually have very distinguishable flavors and textures. They also come in very different colors and depending on the specific cuisine, different toppings.

Did you know that…? Panna cotta is probably the only dessert which can be made without eggs, flour, sugar and baking.

Does panna cotta jiggle? ›

The ultimate panna cotta should have the perfect wobble — this is an indication of the texture, which should be silky, creamy, melt in the mouth but not too bouncy or rubbery. I'd rather a panna cotta that is more wobbly than too set, personally.

These panna cottas get a flavorful boost from fresh vanilla bean and a bit of Greek yogurt. The desserts are unmolded for a traditional presentation with a few strawberries on top, but chocolate fans could also just drizzle them with chocolate sauce — very Italian as well!

Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.

A perfect panna cotta only has JUST ENOUGH gelatin to hold the cream mixture together. This means that the texture is really jiggly. Too much gelatin and the panna cotta has more of a jello-like consistency. Too little gelatin and the panna cotta won't set properly and you got a recipe for disaster in your hands.

Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.

Panna cotta is a traditional Italian dessert made with either cream or a combination of cream and milk, plus sugar and gelatin. It is usually molded in small custard cups or ramekins and can be served right from the dish or unmolded.

Panna cotta is all about the mouthfeel: The smooth, velvety cream has enough tension to hold up to a spoon but melts in the mouth. The best panna cotta has an understated character, highlighting the inherent sweetness of the dairy and the warmth from a fresh vanilla bean. Panna cotta shouldn't be cloying, or heavy.

If you find that your panna cotta separates into two layers, one that's creamy and one that's more gelatin-like — there can be two reasons. First, either your gelatin didn't bloom and dissolve properly when stirred into the cream. Second, the cream mixture boiled after the gelatin was added.