Classic Italian Panna Cotta Recipe
Silky, elegant, and surprisingly simple, this classic Italian panna cotta recipe transforms cream, vanilla, and gelatin into one of Italy's most beloved desserts. Includes five easy flavor variations to customize the recipe to your taste.
Ingredients
Base Recipe
- 2 cups 500 ml heavy cream
- ⅓ cup 80 g granulated sugar
- 1 vanilla bean split and scraped OR 1 teaspoon vanilla extract
- 2 teaspoon powdered gelatin
- 3 tablespoon cold water
Instructions
- Sprinkle 2 teaspoon powdered gelatin over 3 tablespoon cold water in a small bowl. Let sit for 5 minutes until fully absorbed.
- In a saucepan, combine 2 cups heavy cream, ⅓ cup sugar, and 1 vanilla bean (or 1 teaspoon vanilla extract).
- Heat over medium-low heat, stirring frequently, until the sugar dissolves and the mixture is hot but not boiling.
- Remove from heat and stir in the bloomed gelatin until completely dissolved.
- If using a vanilla bean, strain the mixture through a fine mesh strainer.
- Lightly oil 6 ramekins or serving glasses.
- Pour the mixture evenly into each ramekin.
- Refrigerate for at least 4 hours until fully set but still slightly jiggly.
- Serve directly in the glass or unmold onto a serving plate.
Notes
Notes
Replace the vanilla extract with 1 whole vanilla bean, split and scraped. The visible vanilla specks add deeper flavor and a traditional presentation. Espresso Panna Cotta
Whisk 2 teaspoons instant espresso powder into the warm cream mixture before adding the gelatin. Perfect for coffee lovers and an excellent pairing with biscotti. Lemon Panna Cotta
Add the zest of 1 lemon to the cream while heating. Serve with fresh berries or a drizzle of lemon syrup for a bright, refreshing finish. Honey Panna Cotta
Replace half of the ⅓ cup sugar with mild honey. This creates a subtle floral sweetness that pairs beautifully with fresh fruit. Coconut Panna Cotta
Replace ½ cup (150 ml) of the heavy cream with full-fat coconut milk. The result is a lightly tropical variation while maintaining the signature silky texture.
- Never boil the cream. Excessive heat can affect the final texture.
- Proper panna cotta should wobble gently when moved.
- If the dessert feels rubbery, too much gelatin was likely used.
- For clean unmolding, briefly dip the ramekin into warm water before inverting.
- Fresh berries, berry sauce, espresso, caramel, or citrus toppings all pair beautifully.
Flavor Variations
Vanilla Bean ClassicReplace the vanilla extract with 1 whole vanilla bean, split and scraped. The visible vanilla specks add deeper flavor and a traditional presentation. Espresso Panna Cotta
Whisk 2 teaspoons instant espresso powder into the warm cream mixture before adding the gelatin. Perfect for coffee lovers and an excellent pairing with biscotti. Lemon Panna Cotta
Add the zest of 1 lemon to the cream while heating. Serve with fresh berries or a drizzle of lemon syrup for a bright, refreshing finish. Honey Panna Cotta
Replace half of the ⅓ cup sugar with mild honey. This creates a subtle floral sweetness that pairs beautifully with fresh fruit. Coconut Panna Cotta
Replace ½ cup (150 ml) of the heavy cream with full-fat coconut milk. The result is a lightly tropical variation while maintaining the signature silky texture.
Nutrition
Calories: 360kcalCarbohydrates: 24gProtein: 5gFat: 28gSaturated Fat: 17gSodium: 40mgSugar: 22g
Tried this recipe?Let us know how it was!