italian panna cotta recipe

Written BySheba G Updated On
italian panna cotta recipe
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The Best italian panna cotta recipe

I’ve always been fascinated by the creamy texture and delicate flavor of Italian panna cotta. This classic dessert is a staple in Italy, and for good reason.

It’s made with just a few simple ingredients: sweetened cream, gelatin, and vanilla extract. The result is a smooth, velvety texture that’s simply divine.

My family and I love serving panna cotta at family gatherings, and it’s always a hit with the kids. They love the way it wiggles on their spoons, and I appreciate how easy it is to make ahead of time.

Plus, it’s a great way to get some protein into their diet – we use low-fat cream to make it healthier. I’ve experimented with different flavor combinations over the years, but the classic version is still our favorite.

There’s something special about serving a dish that’s been around for centuries, don’t you think? It feels like a connection to tradition and heritage.

And let’s be real – who doesn’t love a good excuse to indulge in some rich, creamy goodness?

Italian Panna Cotta

Italian Panna Cotta

4.9 from 1121 votes

A classic Italian dessert with a silky, creamy texture and a delicate vanilla flavor. This panna cotta is set with gelatin and served chilled, often with a berry coulis or caramel sauce.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Panna Cotta

2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
2 1/4 teaspoons powdered gelatin (about one 1/4-ounce packet)
3 tablespoons cold water

👨‍🍳Directions

1In a small bowl, sprinkle the powdered gelatin over the cold water.
2Let it stand for 5 to 10 minutes until the gelatin has absorbed the water and become spongy.
3Do not stir.
4In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar.
5If using a vanilla bean, scrape the seeds into the cream mixture and add the pod.
6Heat, stirring occasionally, until the mixture is hot and steaming but not boiling, about 5 minutes.
7Do not let it boil.
8Remove the saucepan from the heat.
9Remove the vanilla bean pod (if used) and discard.
10Add the softened gelatin to the hot cream mixture and whisk until the gelatin is completely dissolved, about 1 minute.
11If using vanilla extract instead of a bean, stir it in now.
12For a smoother texture, strain the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout.
13Divide the mixture evenly among the four ramekins.
14Let them cool to room temperature, about 20 minutes.
15Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is fully set and jiggles slightly when shaken.
16For best results, refrigerate overnight.
17To serve, run a thin knife around the edge of each ramekin to loosen the panna cotta.
18Invert onto a serving plate and gently shake to release.
19Serve chilled with fresh berries, a berry coulis, or caramel sauce.

🔧Equipment

Small bowl
Saucepan
Whisk
4 ramekins or molds (6-ounce each)
Fine-mesh strainer (optional)
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 100mg🧂Sodium: 45mg🌾Total Carbs: 23g🥦Dietary Fiber: 0g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For a lighter version, substitute half of the heavy cream with half-and-half. To unmold easily, dip the ramekins in hot water for a few seconds before inverting. The panna cotta can be made up to 2 days in advance and kept covered in the refrigerator.

Watch Video Of How Italian Panna Cotta Works

This Italian panna cotta recipe is always a good idea for any occasion because it is simple to make yet impressive to serve. It works perfectly for family gatherings, holiday dinners, or just a quiet evening at home.

You can store any leftovers in the refrigerator for up to three days, just cover the ramekins with plastic wrap. To serve again, let it sit at room temperature for about 10 minutes to soften slightly.

You can also reheat it gently in a warm water bath if you want a softer texture. For serving ideas, try topping it with fresh fruit, a drizzle of caramel sauce, or a sprinkle of crushed cookies.

It is a versatile dessert that always gets compliments.

❓ Frequently Asked Questions About Italian Panna Cotta

1. Can I use gelatin sheets instead of powder?

Yes, you can use gelatin sheets. You will need about 4 sheets for every 2 teaspoons of powder. Soak the sheets in cold water for 5 minutes until soft, then squeeze out the water and stir them into the warm cream mixture.

2. How long does panna cotta need to set?

Panna cotta needs at least 4 hours in the refrigerator to set properly. For the best texture, I recommend chilling it overnight. This ensures it holds its shape when unmolded.

3. Can I make panna cotta without gelatin?

Yes, you can use agar agar as a vegetarian substitute. Use about 1 teaspoon of agar agar powder for every 2 cups of cream. Simmer it for 5 minutes to activate, then proceed with the recipe.

4. Why did my panna cotta turn out lumpy?

Lumpy panna cotta usually happens when the gelatin is not fully dissolved or when the cream is too hot. Make sure to bloom the gelatin in cold water first, then stir it into warm cream until completely smooth. Strain the mixture through a fine mesh sieve before pouring into ramekins.

5. How do I unmold panna cotta without breaking it?

To unmold panna cotta easily, dip the ramekin in hot water for 10 seconds. Run a thin knife around the edge, then invert onto a plate. If it sticks, dip the ramekin in hot water again for a few more seconds.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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