🇮🇹 Italy · Dessert
Panna Cotta
By eatmundo · July 6, 2026
Panna Cotta, meaning 'cooked cream' in Italian, is a beautifully simple yet elegant dessert. This silky-smooth, lightly sweetened cream is infused with vanilla, set with gelatin, and often served with fresh berries, offering a delightful contrast of textures and flavors. It's a true testament to Italian dessert artistry.
Ingredients
check them off as you prepareHow to Make It
- 1
Bloom the Gelatin: If using gelatin sheets, soak 5g of gelatin in a bowl of cold water for 5-10 minutes until softened. If using powdered gelatin, sprinkle 1.5 teaspoons of powdered gelatin over 30ml of cold water in a small bowl and let it sit for 5 minutes to bloom. This step is crucial for smooth texture; don't skip it!
- 2
Infuse the Cream: In a medium saucepan, combine 500ml of heavy cream and 70g of granulated sugar. If using a vanilla bean, split it lengthwise and scrape out the seeds, adding both the pod and seeds to the cream. If using vanilla extract, save it for later. Heat the mixture over medium-low heat, stirring occasionally, until the sugar dissolves and the cream is hot but not boiling – look for small bubbles around the edges, about 5-7 minutes.
- 3
Dissolve the Gelatin: Remove the cream from the heat. Squeeze any excess water from the softened gelatin sheets and add them to the hot cream, stirring until completely dissolved. If using bloomed powdered gelatin, add it to the hot cream and stir until fully incorporated. If you're using vanilla extract, stir in 1 teaspoon now.
- 4
Strain and Prepare Molds: If you used a vanilla bean pod, remove it from the cream mixture. For an extra-smooth panna cotta, you can optionally strain the mixture through a fine-mesh sieve into a clean bowl. Carefully pour the warm panna cotta mixture into four to six small molds, ramekins, or glasses – depending on your desired serving size.
- 5
Chill to Set: Allow the molds to cool to room temperature for about 15-20 minutes. Once slightly cooled, cover them loosely with plastic wrap to prevent a skin from forming and transfer them to the refrigerator. Chill for at least 4-6 hours, or preferably overnight, until the panna cotta is completely set and firm to the touch.
- 6
Unmold (Optional) and Garnish: To unmold, briefly dip the bottom of each mold in hot water (about 10 seconds) and run a thin knife around the edge. Invert the mold onto a serving plate. If serving in glasses, simply present them as they are.
- 7
Serve with Freshness: Garnish your beautiful panna cotta with an abundance of fresh berries, such as raspberries or blueberries, and a few delicate fresh mint leaves. The vibrant colors and tartness of the fruit perfectly complement the creamy, sweet vanilla dessert.
- 8
Enjoy: Serve immediately and savor the smooth, velvety texture and delicate vanilla flavor of this classic Italian dessert.
Frequently Asked Questions
How do I properly bloom gelatin for panna cotta?+
Sprinkle gelatin powder evenly over cold water and let it sit for 5-10 minutes until it hydrates and softens into a jelly-like mass. This prevents lumps and ensures smooth melting when heated.
How long does panna cotta typically take to set, and how can I tell if it's ready?+
Panna cotta generally needs at least 4-6 hours in the refrigerator, but overnight is ideal for a fully firm set. It's ready when the center is no longer liquid and gently jiggles but doesn't slosh.
What's the best way to unmold panna cotta without it sticking or breaking?+
Briefly dip the bottom of the molds in warm water for about 10-15 seconds, then carefully run a thin knife around the edge before inverting onto a plate. This gentle warmth helps release the sides.
Can I use vanilla extract instead of a vanilla bean in panna cotta, and if so, how much?+
Yes, you can substitute 1 whole vanilla bean with 1 to 2 teaspoons of good quality vanilla extract. Add the extract after removing the cream mixture from the heat, as heating it can diminish the flavor.
