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Panna Cotta Recipe

Panna Cotta Recipe

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Panna cotta, or “cooked cream,” is a gelatin-based dessert that is Italian in origin, and easy to make. As well, panna cotta can be made a couple of days in advance, and left to chill in the refrigerator, leaving you more time on the day of the party to focus on the rest of the menu, and your guests.

In this recipe, Carrie Mashaney, pastry chef at Spinasse in Seattle, Wash., prepares a vanilla bean-flavored panna cotta and serves it with a drizzle of honey. To dress up a panna cotta, you can substitute a different flavoring, like cinnamon, for the vanilla in the panna cotta, or add a layer of a fruit-flavored gelée to the base of the desired mold, before adding the panna cotta mixture.

To create a gelée, combine one package of powdered gelatin with ¼ cup of your preferred juice in a small bowl. Let the mixture sit for 10 minutes to allow the gelatin to soften. In a small saucepan, combine the mixture with an additional 1 ¾ cups of juice and bring everything to a simmer over medium heat. Pour the mixture into the molds and let them chill completely in the refrigerator before adding the panna cotta mixture. If you’d rather use a fruit purée, you can also substitute 1 ½ cups purée for the 2 cups of juice. — Allison Beck.


  • ¼ cup sugar
  • Pinch salt
  • ½ vanilla bean, split and seeds scraped out
  • Zest of ½ a lemon, taken off with a peeler
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3 sheets gelatin, softened in cold water for 8 minutes
  • Honey and/or berries, to garnish


Place sugar, salt, vanilla bean seeds with pod, and lemon in a bowl and rub together with your fingertips, until vanilla is distributed. Place sugar mixture, cream and milk in a heavy bottomed pot and bring to a simmer over medium heat, stirring to dissolve sugar.

Turn off heat and let the cream steep for one hour.

When gelatin is softened, remove it from the water, making sure to gently squeeze out any excess water. Place gelatin in a bowl that will hold all the ingredients. Re-warm cream mixture and strain it over the gelatin, stirring until the gelatin is completely dissolved.

Place the bowl over an ice bath and chill until the cream mixture is cold and thick but still fluid, stirring frequently. Pour into desired molds and refrigerate. Let set for two hours, but it can also set overnight.

Drizzle panna cotta with desired honey just before serving.

Classic Panna Cotta

Searching for a smooth and creamy dessert that is also easy to make? This panna cotta recipe is for you!

Made from just a handful of ingredients, this classic Italian dessert is thickened with gelatin and topped with fresh fruit and a berry puree!

Meaning “cooked cream” in Italian, panna cotta is a popular dessert with a simple, sweet taste, irresistible texture, and an elegant look.

Perfect Panna Cotta

Panna Cotta is a cream-based Italian dessert that is set with gelatin and any dessert that uses cream as the main dessert is a must make in our books. This no-bake dessert is delicate and creamy and all around decadent. It's great for making ahead of time as they can sit in the fridge for up to 2 days. Unmolding them makes them look even more impressive, but they can also be made and served in a glass dish and still be just as beautiful. To unmold them it helps to dip the ramekins in hot water to help release the panna cotta from the sides and a warm offset spatula will help keep the sides smooth.

Any of your favorite or in-season berries or even cherries will work here. Roasting them makes the fruit even sweeter and brings out a lot of their natural flavor. The roasted fruit can also be made ahead of time and spooned on top of the panna cotta when ready to serve. The vanilla beans can be replaced with other types of extract like almond or maple and other citrus can be used in place of the lemon peel!

High-Protein Panna Cotta | Healthy Dessert

Panna cotta is a traditional Italian dessert that’s basically a simple (but super delicious) mixture of cream, sugar & vanilla — which usually means it’s pretty unhealthy too.

Our Italian kitchen queen @healthy_floflo has made a much lighter version of this irresistible treat though, so you can enjoy an indulgent tasting dessert that has incredible macros too. Each serving packs in over 23g protein and only has 202 calories. Sounds like a sweet deal, right?

There’s no added sugar in Flo’s recipe and it’s made with just a handful of simple ingredients, including one of our most exciting flavour launches to date — Cereal Milk Impact Whey Protein. If you haven’t already got your hands on this, then we seriously recommend you get it added to your basket ASAP. You’ll thank us later.

All in all, we think we just found your new go-to dessert for satisfying those after-dinner cravings and we can’t wait for you to be as obsessed with it as us.

Panna Cotta Recipes: Sink a Spoon Into This Easy Chocolate Panna Cotta Recipe by 30Seconds Food

Silky smooth and creamy, this easy chocolate panna cotta recipe is heaven on a spoon. If you don't like bittersweet chocolate, use milk chocolate or semisweet chocolate.

Cuisine: Italian
Prep Time: 3 1/2 hours to chill
Cook Time: 20 minutes
Total Time: 20 minutes plus 3 1/2 hours to chill
Servings: 4


  • 1 1/2 cups heavy cream
  • 1 1/4 teaspoons unflavored gelatin
  • 1/4 cup mascarpone cheese
  • 2 tablespoons sugar
  • 2 ounces bittersweet chocolate, chopped fine

Here's how to make it:

  1. Warm 1/4 cup of the heavy cream in a small sauce pot (do not let it simmer). Turn the heat off as soon as it heats up a bit. Add the gelatin and let it sit for about 10 minutes. Stir until gelatin is fully dissolved. Pour into a small bowl and set aside.
  2. Turn the heat back to medium and add the remaining cream, mascarpone and sugar. Bring to a gentle simmer, then remove from the heat.
  3. Add the chocolate and stir until melted and smooth.
  4. Add the gelatin mixture. Stir to combine. Pour the mixture through a mesh strainer into a bowl.
  5. Spray four ramekins with nonstick spray. Pour the mixture into the ramekins. Cool about 30 minutes and then cover and refrigerate until set, about 3 hours.
  6. To serve, dip the bottom of the ramekins into hot water for a few seconds. Run a knife around the edges and unmold onto a serving plate. Garnish with cocoa powder, grated chocolate and strawberries, if desired.

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Sweeten Up Spring With This Classic Italian Panna Cotta Recipe

If we were to pick an Italian dessert that doesn't get nearly enough love, we'd say it's panna cotta. As we've discussed before, panna cotta is one of the m.

If we were to pick an Italian dessert that doesn't get nearly enough love, we'd say it's panna cotta.

As we've discussed before, panna cotta is one of the most classic Italian desserts out there. It comes from the Northwestern region of Piedmont where it's one of the most iconic recipes from the area.

It's said that the recipe dates back to the early 1900s when a woman in the town of Cuneo first made the recipe. These days the dish is so associated with this corner of Italy that the Region of Piedmont has it on its list of local traditional foods.

There you'll often find the panna cotta original recipe made with a touch of rum or marsala but without any garnish. We prefer to make this super easy version and then add any sauces once we serve it.

How To Make Panna Cotta

At its most classic, the basic panna cotta mixture is simply heavy cream that gets simmered with sugar and vanilla then whisked together with gelatin. If you're searching for an easy panna cotta recipe it must be said that the dessert is inherently easy to make.

But that doesn't mean all versions of the dessert are created equal. The key to making the best panna cotta is to get quality ingredients and to follow a few tips:

  • Use Vanilla Bean Over Vanilla Extract: This is a classic vanilla panna cotta recipe and the main flavor is vanilla. As such we'd suggest you use a real vanilla bean or vanilla paste instead of vanilla extract as it will bring a more intense flavor and add those signature black vanilla bean specks.
  • Whisk In The Gelatin Well: The gelatin will become a clump as it sits but that's ok -- just make sure that you whisk it into the warm cream well before you pour it into the prepared molds. And, FYI, most gelatin is not vegetarian so you'll want to seek out vegetarian gelatin if that is a concern.
  • Give It Adequate Time To Set: You'll want to let the panna cotta sit in the refrigerator for at least 4 hours before you serve it. If you're wondering how far ahead can you make panna cotta, it can be made up to five days in advance -- just keep it refrigerated until you plan to eat it.
  • Serve It As Is Or With Toppings: The panna cotta is delicious as is but you can also add a variety of sauces or toppings. We like it with melted chocolate, a spoonful of caramel, or even a berry coulis, with fresh berries tossed in honey, or even with a sprinkling of chopped nuts.
  • Unmold It Before Serving: You'll sometimes find panna cotta served in small cups or bowls and other times placed in a larger mold. While you can serve it directly in the small ramekins, most of the time is served out of the mold.

Is Panna Cotta A Custard?

Almost every time we make this dessert, someone either calls it custard or asks if it's just Italian creme brulee. While creme brulee is a custard or a cooked mixture of milk or cream with eggs and sugar, panna cotta is made without eggs and is instead held together with gelatin.

So, panna cotta is a creamy, dairy dessert but it is not made with eggs and therefore is not a custard and is not related to creme brulee. Got it? Good!

What Wine Goes With Panna Cotta?

When it comes to wine pairing, sweet dessert wines go best with sweet desserts. And, as you've heard us say time and again, what grows together goes together. As such this classic dessert from Piedmont is delicious with dessert wines from the same Italian region.

If you top the panna cotta with berries as we've done here, it's a natural pairing with the sweet, low alcohol wines made with the Brachetto grape like the various wine cocktails made by Luca Bosio.

Enter To Win A Private Cooking Class With An Italian Chef

This recipe was shared with us by chef Pietro Visconti from Milan. And, since we all wish we could be sipping wine while traveling around Italy, we're partnering with Luca Bosio wines to offer you the next best thing: a giveaway for the chance to cook with chef Pietro himself.


Okay, now it's time to stock up your pantry with all the Italian essential ingredients, then try your hand at making this.

Want to remember this for a later date? Pin it to your Pinterest account. And, as always, share your creations with us by tagging @saltandwind and #swsociety on social!

Step 1) – Soak the gelatin in a bowl with the cold water for about 10/15 minutes. Meanwhile, pour the heavy cream in a saucepan.

Step 2) – Cut the vanilla bean along its length and remove the seeds by scraping with the tip of a knife, then add it to the cream.

Step 3) – Finally add 60 g of sugar. Cook over low heat, but without boiling (about 10/15 min) then when the cream has come to a boil, turn off the heat and remove the vanilla bean.

Step 4) – Place the cream in a bowl. Now drain the gelatin without squeezing too much, then dip it in the bowl with the hot cream. Stir with a whisk until the gelatin has completely melted. Panna cotta is almost ready now you just have to pour the cream in some glasses or cups and let it cool. Let see how to do it!

Step 5) – Take four glasses and moisten with cold water then drain them. Place them in a container where in the center you have put a rolled towel. Lean the glasses so that they remain sloped (this only if you want the panna cotta to solidify sloped). Pour the panna cotta cream into the glasses. Leave to cool off at room temperature then cover with plastic wrap and place them in the refrigerator to make it cold for at least 6 hours. After this cooling time, panna cotta is ready to be enjoyed. Now we keep going to explain how to make a delicious raspberry sauce to top the panna cotta.

Lidia’s Celebrate Like an Italian

Heat the milk until just warm to the touch. Sprinkle in the gelatin, and let it dissolve, about 5 minutes.

In a medium saucepan, combine the cream and sugar over low heat. Cook, stirring, just until the sugar is dissolved and the cream bubbles around the edges, about 4 minutes.

Remove the pot from the heat, and add the milk mixture, coffee granules, Sambuca, vanilla, and salt. Stir until the coffee and gelatin are dissolved and the mixture is completely smooth.

Pour into eight 5-ounce ramekins, and chill until set, overnight.

To unmold, dip the bottoms of the ramekins in hot water for a few seconds, and loosen the edges with a paring knife. Invert a serving plate over a ramekin and flip, tapping on the bottom to loosen the panna cotta and drop it onto the plate.

Banana Pudding Panna Cotta

Conceived by Poogan's Porch's executive chef, Daniel Doyle, and executed by its pastry chef, Katelyn Selin, this dessert hybrid fuses the simple elegance of panna cotta with the flavor of banana pudding.


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 1/2 bananas, peeled and sliced
  • 3/4 cups brown sugar
  • 1/4 cup bourbon
  • 1 1/2 cups heavy cream
  • One 8-ounce package cream cheese
  • 3 1/2 gelatin sheets
  • 1 sliced banana for garnish


Melt the butter in a large sauté pan over medium heat. Add the bananas, brown sugar, and bourbon sauté until the bananas are softened, about 5 minutes. Transfer the contents of the pan to a blender and blend until smooth. Set aside.

Combine the heavy cream and cream cheese in a small saucepan over low heat cook until the cream cheese has softened, about 10 minutes. Add the mixture to the banana purée in the blender and purée until smooth.

Soak the gelatin sheets in ice water for 10 minutes. Squeeze out excess water and place the sheets in a small microwavable dish. Microwave the sheets until melted, about 20 seconds. With the blender running on low speed, slowly pour in the gelatin and blend until fully incorporated.

Divide the blended mixture among five 4-ounce ramekins. Refrigerate for at least 4 hours.

Before serving, remove the panna cotta from the ramekins: dip the bottoms of the ramekins in hot water for 20 seconds. Run a thin knife around the outside of each ramekin and carefully invert each dessert onto a plate. Garnish each serving with banana slices.

Panna cotta recipes

Panna cotta, literally cooked cream in Italian, comes from the Piedmont region in Northern Italy. Traditionally accompanied by fruit coulis or caramel, panna cotta is increasingly common all over the world and flavours are becoming more experimental. A good panna cotta will have a ‘just set’ consistency - wobbly, but not solid, and able to hold its shape.

Indulge with our delicious collection of panna cotta recipes with methods to suit all abilities and tastes. For a taste of the traditional try Shaun Hill's Panna cotta with summer berries, easy to prepare but effortlessly elegant. Robert Thompson’s Vanilla panna cotta recipe makes a wonderful summer dessert when served with strawberries, or try Greg Malouf’s fragrant Rose and buttermilk panna cotta, a truly stunning sweet dish.

For something a little more unusual try James Sommerin's fun Bubblegum panna cotta or James MacKenzie’s Liquorice panna cotta with rhubarb. Panna cotta needn’t just be saved for dessert - Alan Murchison's Sweetcorn panna cotta with crab cannelloni is a fantastic savoury recipe.