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Panna Cotta Recipe

Recipe by Pedro M. A. Neves

Panna cotta is a silky Italian dessert made from heavy cream set with gelatin and infused with delicate vanilla flavor. This no-bake classic from Northern Italy delivers an elegant, creamy texture that melts on the tongue, requiring only a few quality ingredients and refrigeration time. Perfect for entertaining, panna cotta can be served plain or topped with fresh berries and fruit coulis.

Ingredients

• 500 ml heavy cream (approximately 2 cups)
• 100 ml whole milk (approximately ⅖ cup)
• 50 g granulated sugar (approximately ¼ cup)
• 1 vanilla bean pod or 1 teaspoon pure vanilla extract
• 4 g powdered gelatin (approximately 1¼ teaspoons or 1 sheet gelatin)
• 30 ml cold water (approximately 2 tablespoons)
• Pinch of fine sea salt

Instructions

1. Pour the cold water into a small bowl and sprinkle the powdered gelatin evenly over the surface. Allow it to bloom for 5 minutes without stirring.

2. In a medium saucepan, combine the heavy cream, milk, and sugar. If using a vanilla bean, split it lengthwise and scrape the seeds into the mixture, then add the pod as well.

3. Heat the cream mixture over medium heat, stirring occasionally, until it reaches 65°C (150°F) on an instant-read thermometer. Do not allow it to boil. Remove from heat.

4. If using a vanilla pod, remove it from the cream. Add the bloomed gelatin to the warm cream mixture and stir gently for 2-3 minutes until completely dissolved. If using vanilla extract, add it now along with the salt and stir to combine.

5. Divide the mixture evenly among six 200 ml serving glasses or ramekins, filling each about three-quarters full.

6. Place the filled cups on a level shelf in the refrigerator and chill for at least 6 hours, or preferably overnight, until the panna cotta is fully set and jiggles only slightly when gently shaken.

Substitutions

• Use coconut cream instead of heavy cream for a dairy-free version, maintaining the same volume and cooking method
• Substitute 2 sheets of agar-agar powder for gelatin for a vegan alternative, using the same blooming and dissolution technique
• Replace granulated sugar with honey or maple syrup at a 1:1 ratio by weight for a different flavor profile
• Use almond extract or a small amount of liqueur such as Marsala or Amaretto in place of vanilla for flavor variation

Tips

• Ensure the cream mixture does not exceed 70°C (158°F), as excessive heat can prevent gelatin from setting properly
• Use sheet gelatin rather than powdered for more consistent results; one sheet equals approximately 2.5 grams and dissolves more evenly
• Pour the mixture through a fine mesh strainer before dividing into cups to remove any undissolved gelatin particles for a perfectly smooth texture
• Allow panna cotta to set fully before unmolding or topping; if serving in glasses, unmolding is unnecessary and maintains the elegant presentation

Panna cotta originated in Piedmont in Northern Italy, where the abundance of cream and dairy products made it a natural dessert choice. The dish became popular throughout Italy during the 20th century and is now considered a staple of Italian fine dining and home cooking alike.

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