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Home » Recipes » Desserts

Panna Cotta (Classic Recipe and 3 Different Toppings)

Aug 6, 2017 · Modified: Dec 8, 2024 by Svitlana · This post may contain affiliate links · 1 Comment

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Silky, creamy panna cotta is an Italian dessert that translates to "cooked cream."

It is made by warming cream, milk, sugar and your choice of flavor vanilla or lemon zest. This mixture is then mixed with gelatin and set in the fridge where it's cooled to get its signature creamy and velvety texture.

Panna cotta on a dessert plate with red rim and strawberry sauce in the background.

Panna cotta is typically served with a sauce or a topping like strawberry or berries (in Italian frutti di bosco pronounced as "FROO-ttee dee BOH-skoh"), caramel (caramello) , or chocolate.

Below you'll find the recipe for classic vanilla panna cotta and 3 different toppings.

Table Of Contents
  • This Panna Cotta Recipe: What's So Special?
  • Ingredients
  • How To Make - Step By Step With Pictures
  • How To Serve
  • Panna Cotta Topping Ideas
  • Top Tips
  • FAQs
  • Full Recipe

This Panna Cotta Recipe: What's So Special?

  1. Easy, no bake dessert for any occasion.
  2. Perfect to make in advance.
  3. The easiest dessert to make for big parties including baby showers, weddings and more. Make it in individual plastic dessert cups with lids.
  4. Pick a topping of your choice: berry, caramel, chocolate or simply top with fresh fruit!
  5. Creamy, velvety texture with unforgettable flavor even if enjoyed plain.

Ingredients

Ingredients needed to make panna cotta laid on a wooden surface.
  • Whipping cream - use fresh cream that you buy in refrigerated aisle of the supermarket, avoid any long-life products.
  • Milk - use whole milk. If you prefer a lighter panna cotta, use 1:1 ratio of milk and cream.
  • Gelatin sheets (powder) - I prefer to use gelatin sheets (platinum or 200 bloom) for their ease of use and consistent results. You can replace it with a different bloom (180 or 240) keeping the same number of gelatin sheets. If using gelatin powder, start with 1.5 sachet (10.5 grams) but you might need to adjust this quantity depending on the brand.
  • Sugar - is a neutral sweetener that doesn't cover the taste of cream and vanilla. You can substitute it with honey to taste but the taste will be different.
  • Vanilla - I strongly recommend using a vanilla pod. Just like with pastry cream, it's one of those recipes where extra quality ingredient will pay 10 fold. You can get thick, plump Madagascar vanilla pods online for a very reasonable price. No vanilla pod? Use high quality vanilla extract. Alternatively flavor it with lemon zest.

See the recipe card for full information on ingredients and quantities.

How To Make - Step By Step With Pictures

Start by soaking gelatin leaves. Put them in a bowl and cover with cold water and a couple of ice cubes (photo 1).

Soaking gelatin sheets in ice water and scraping seeds from the vanilla bean.

If using gelatin powder/granulated gelatin.

Sprinkle gelatin powder over milk in a saucepan (away from the heat) and let sit for 5 minutes. Stir to dissolve. Then proceed with the recipe adding cream, sugar and vanilla and warming it gently.

  • In a pot add milk, cream and sugar and heat just until warm.
  • Scrape the seeds from the vanilla pod and add them to the pot. Stir well (photos 2-4)
Warming cream and milk on a stove top.
  • Once gelatin sheets have softened (bloomed) squeeze them gently with your hands to remove excess water, then add to the warm cream mix (photos 5, 6).
Squeezing gelatin sheets from excess water and adding to the pot with cream.
  • Stir well and let cool (photo 7).
  • Pour panna cotta to silicone molds or dessert glasses (photo 8). If you've used seeds from the vanilla bean, you might want to leave their small residuals at the bottom of the pot and not pour them into the molds. This is only for esthetic purposes.
  • Place panna cotta molds in the fridge covered to set for at least 6 hours, or better yet overnight. I usually set the mold (dessert cups) on a tray and cover with another tray on the top to prevent panna cotta surface from drying out.
Letting panna cotta sit to cool then pouring into the molds.

How To Serve

  • When ready to serve, take panna cotta out from the fridge.
  • If you made it in silicone molds, run a spatula or a thin knife around the edges of the mold and flip on the plate, panna cotta will release easily. Garnish with fresh fruit or one of the toppings (see recipes below).
  • If you made panna cotta in individual ramekins or dessert glasses serve directly in the glass, plain or topped with the sauce.
Panna cotta on a dessert plate with a strawberry on the side.

Panna Cotta Topping Ideas

The easiest and very pretty way to serve panna cotta is by topping it with fresh berries, shaved chocolate, chopped nuts and even with candied orange peels.

You can also serve panna cotta with macerated strawberries, chunky or blended into a smooth sauce if you like.

In Italy, every restaurant will offer you panna cotta with a choice of three toppings: berry, caramel or chocolate. See how you can easily make them at home.

Berry Topping

The same recipe works great with fresh of frozen strawberries or mixed berries. sauce.

You'll need:

  • strawberries or berries - 8 oz (200-250 grams)
  • sugar - 1-2 tbsp
  • lemon juice - 2 tablespoon

How to make:

Cooking strawberry sauce for panna cotta.
  • In a small pot add cleaned and hulled strawberries (or frozen berries) along with sugar and lemon juice. On low heat bring to a boil.
  • Once boiling set the heat to medium and cook for 5-10 minutes until desired thickness. Take into consideration that the sauce will thicken even further as it cools.
  • At this point you can either leave it slightly chunky or blitz smooth with a blender. Let cool before serving.

EXTRA TIP: you're using mixed berries, fresh or frozen, the process is exactly the same. I would only suggest to pass the berry sauce once it's cooked through a fine mesh strainer to remove the seeds.

Caramel Topping

This caramel topping will stay soft at room temperature which is perfect for topping panna cotta.

You'll need:

  • sugar - 1 cup (220 grams)
  • boiling water - ⅔ cup (160 grams)
  • pinch of salt

How to make:

Making caramel topping for panna cotta.
  • In a pot with thick bottom add sugar well leveled. Best if you can use a pot of the size that will let you spread sugar in a thin layer (photo 1).
    In the meantime in a different pot bring the water to a boil.
  • Melt on very low heat without ever mixing until sugar starts to brown. Keep the heat on low. Be careful not to burn it! After 8-12 minutes you'll notice sort of a crust will form and that's how it should be (photo 2).
  • Start swirling the pot to help the sugar melt keeping the heat on low (photo 3). Never mix it with a spoon or spatula!
  • When all the sugar has melted, add salt then slowly add boiling water (photo 4). Protect your eyes and your hands since there will be a vigorous sizzle (photo 5). Whirl the pot until you get a rather thin caramel sauce (photo 6). It will thicken as it cools.
  • Bring to room temperature and top panna cotta right before serving.

Chocolate Topping

You can make it with dark or milk chocolate to taste.

You'll need:

  • chocolate - 3 oz (85 grams)
  • whipping cream - ¼ cup (60 grams) or a little more if needed
  • pinch of salt (optional)

How to make:

Making chocolate topping for panna cotta.
  • Break chocolate in small pieces and add to a small pot (photo 1).
  • Turn the heat on low and once chocolate starts to melt add the whipping cream (photo 2).
  • Whisk until you get a desired consistency (photos 3,4).
  • Add a little more milk or cream if needed.
  • Let cool to room temperature and top panna cotta before serving.

Top Tips

  • Soak gelatin sheets in cold water with ice. Otherwise it might dissolve before you're able to add it to panna cotta.
  • Cream and milk should be warm, never hot. Contrary to its name (cooked cream) - panna cotta should never be cooked (brought to high temperature). Otherwise your panna cotta will form a thick skin after chilling. To test, touch the cream mix with the inside of your wrist, it should feel pleasantly warm, not hot.
  • Use a vanilla pod. Real vanilla from the bean gives unforgettable subtle flavor that pairs perfectly with panna cotta cream.
  • Let set in the fridge for at least 6 hours. Better yet overnight. If you taste panna cotta earlier it will have a different consistency.

FAQs

Can I make panna cotta in advance?

Absolutely! In fact, you should. Make it the day before or even up to 2 days in advance.

How long will panna cotta last?

Panna cotta will keep in the fridge for up to 3 days. Make sure it's stored covered.

Why is it called "panna cotta" if it's not actually being cooked?

Panna cotta was originally made without gelatin using egg whites as a gelling agent which required cooking in the oven for 60-90 minutes.
Nowadays panna cotta is made with gelatin sheets and pasteurized cream and milk which doesn't require cooking. In fact, for the best results it should only be warmed.

Gelatin has dissolved in the soaking water and I'm not able to transfer it to the cream mix. What did I do wrong?

The Water you soaked gelatin in was at room temperature or you soaked for too long.
The Fix: use cold water and a couple of ice cubes to soak gelatin in and don't soak it for more than 7 minutes.

Panna cotta has formed a skin after setting in the fridge. What did I do wrong?

The cream and milk mixture was overheated.
The Fix: make sure you warm up the milk and cream just until warm. Test it with the inside of your wrist, it should be pleasantly warm, never hot.

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Full Recipe

Panna cotta on a dessert plate with a strawberry on the side.

Panna Cotta (Perfectly Creamy & Easy To Make)

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Silky, creamy panna cotta with delicious vanilla flavor is a classic Italian no-bake dessert to make for any occasion.
Recipe authorAuthor: Svi
PREP TIME:15 minutes mins
COOK TIME:5 minutes mins
Time In The Fridge:6 hours hrs
TOTAL TIME:6 hours hrs 20 minutes mins
SERVINGS: 6
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Ingredients
 

Panna Cotta

  • 2 cups whipping cream , 500g (33% fat)
  • 1 cup milk
  • ½ cup sugar , 110 grams, add 20 more grams (1.5 tbsp) if you like it a little sweeter
  • 6 sheets gelatin , see notes 1 and 2
  • 1 pod vanilla or vanilla extract

Strawberry Sauce (optional)

  • 8 oz strawberries , 200-250 grams (fresh or frozen)
  • 1-2 tablespoon sugar
  • 2 tablespoon lemon juice

Instructions
 

Panna Cotta

  • Start by soaking gelatin sheets. Put them in a bowl and cover with cold water and a couple of ice cubes.
  • In a pot warm whipping cream, milk and sugar just until warm.
    Scrape the seeds from the vanilla pod and add them to the pot. Stir well.
  • Once gelatin sheets have softened, squeeze then gently with your hands to remove excess water, then add to the warm cream mix. Stir well and let cool.
  • Pour the flavored cream (panna cotta) to silicone molds or dessert glasses. Place in the fridge to set for at least 6 hours or better yet overnight.

Strawberry Sauce

  • In a small pot add cleaned and hulled strawberries along with sugar and lemon juice. On low heat bring to a boil.
    Once boiling set the heat to medium and cook for 5-10 minutes until desired thickness. Take into consideration that the sauce will thicken even further as it cools.
    At this point you can either leave it slightly chunky or blitz smooth with a blender. Let cool before serving.
    If you're using mixed berries, fresh or frozen, the process is exactly the same. I would only suggest to pass the berry sauce once it's cooked through a fine mesh trainer to get rid of the seeds.
  • Take panna cotta our of the fridge. If you made in in silicone molds, run a spatula or a thin knife around the edges of the mold, it will release easily. Garnish with fresh fruit or berry sauce. If you made panna cotta in individual ramekins or dessert glasses serve directly in the glass, plain or topped with the sauce.

Notes

Note 1: I prefer to use gelatin sheets (platinum or 200 bloom) but you can replace it with a different bloom (180 or 240) keeping the same number of gelatin sheets.
If using gelatin powder/ granulate gelatin, start with 1.5 sachet (10.5 grams) but you might need to adjust this quantity depending on the brand. For the amount indicated in the recipe use 10.5 grams powdered gelatin ( about 1 + ½ packet of Knox gelatin for example).
Sprinkle gelatin powder over milk in a saucepan (away from the heat) and let sit for 5 minutes. Stir to dissolve. Then proceed with the recipe adding cream, sugar and vanilla and warming it gently.
Note 2 : if using gelatin sheets, make sure to soak them in cold water with ice or they'll dissolve before you're able to squeeze them and transfer to the panna cotta mix.

Nutrition

Calories: 386kcalCarbohydrates: 26gProtein: 6gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 41mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 1237IUVitamin C: 25mgCalcium: 110mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!

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  1. Marilia Cipolloni says

    July 28, 2023 at 10:18 pm

    I haven’t make this recipe as I would like to know the quantity in grams of the gelatine sheets.
    Thank you

    Reply

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