Panna cotta means cooked cream, and this Italian dessert is prized for its delicate wobble and clean vanilla flavor. It is simple to prepare and ideal for making ahead.
Warm the cream gently and dissolve the gelatin thoroughly without boiling. A short chill sets the custard while leaving it soft and silky.
Bloom gelatin in cold water before adding it to the warm cream. This prevents lumps and helps the panna cotta set evenly.
Serving Suggestions
Top with berry coulis, fresh berries, roasted fruit, caramel, or shaved chocolate. Serve chilled with espresso or a light dessert wine.
Recipe Notes
Panna cotta keeps covered in the refrigerator for up to 3 days. Unmold just before serving, or serve directly in glasses for an easier presentation.
Classic Italian Panna Cotta
Silky vanilla panna cotta set with gelatin and finished with bright berry coulis and fresh fruit.
Ingredients
Equipment
Method
Bloom the Gelatin:
- Sprinkle the gelatin over the cold water in a small bowl. Let it stand for 5 minutes until softened.
Cook the Cream:
- Combine the cream, milk, sugar, and vanilla bean in a saucepan. Warm over medium heat until steaming and the sugar dissolves; do not boil.
- Remove from the heat, discard the vanilla bean, and whisk in the bloomed gelatin until completely dissolved. Strain into a jug.
Chill and Serve:
- Pour into ramekins or glasses. Chill for at least 4 hours, until softly set.
- Simmer the berries, sugar, and lemon juice for 5 minutes. Cool and spoon over the panna cotta before serving.
Nutrition
Notes
- Bloom gelatin in cold water before heating.
- Never boil the cream mixture.
- Chill at least 4 hours for a clean set.
