Panna Cotta

Panna Cotta is a classic Italian dessert that’s creamy, smooth, and effortlessly elegant. This version is made with real vanilla and has just the right amount of wobble, thanks to the perfect ratio of gelatine to liquid. Whether served in glasses or unmoulded for a show-stopping presentation, it’s a dessert that’s as versatile as it is impressive.

Why You’ll Love This Recipe

This panna cotta delivers a restaurant-quality result with minimal effort. The texture is silky and just firm enough to hold its shape, while still melting delicately on the tongue. Vanilla bean paste or extract infuses the dessert with aromatic flavor, and it’s easy to customize with toppings like fruit coulis, pistachios, or fresh berries. The recipe is foolproof if you follow a few simple steps, making it perfect for both beginners and seasoned cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Blooming the Gelatine:
2 ½ tsp unflavored gelatine powder (or 2 ¼ tsp if not unmoulding)
½ cup full-fat milk

For the Panna Cotta:
1 cup full-fat milk
1 ½ tsp vanilla bean paste (or 1 vanilla bean pod or vanilla extract)
¼ cup caster sugar (superfine sugar)
1 pinch salt
1 ¼ cups heavy cream (or thickened/whipping cream, unwhipped)
Neutral oil spray (e.g., canola) for greasing moulds (if unmoulding)

For the Raspberry Coulis:
250g (8 oz) raspberries (fresh or frozen)
3 tbsp white sugar

Directions

For the Panna Cotta:

1. Bloom the Gelatine: Pour ½ cup milk into a small saucepan. Sprinkle gelatine over the surface and whisk gently. Let sit for 5 minutes to bloom.

2. Melt Gelatine: Warm the gelatine-milk mixture over medium-low heat, stirring until completely dissolved and smooth. Do not let it simmer.

3. Infuse Vanilla: Add the remaining 1 cup milk, caster sugar, vanilla bean paste, and a pinch of salt. Warm gently to dissolve the sugar—do not let the mixture steam or froth. Remove from heat and let it sit for 10 minutes to infuse.

4. Add Cream: Stir in the cream. Transfer the mixture to a clear jug or bowl.

5. Chill to Thicken Slightly: Place the mixture in the fridge uncovered for 1 hour, stirring at 30 and 45 minutes. It should thicken to a pourable cream consistency and help suspend the vanilla seeds.

6. Prepare Moulds: Lightly spray 6 moulds (about 160ml or 2/3 cup each) with neutral oil, then gently wipe away excess.

7. Pour and Chill: Pour the panna cotta mixture evenly into the prepared moulds. Chill for at least 6 hours, preferably overnight.

For the Raspberry Coulis:

1. Combine raspberries and sugar in a small saucepan over medium heat.

2. Once the juices begin to simmer, continue to simmer for 5 minutes, mashing the berries.

3. Blend with a stick blender or in a jug. Strain through a fine mesh sieve to remove seeds.

4. Cool completely before using. The coulis thickens as it cools—add water a teaspoon at a time to loosen if needed.

Unmoulding:

1. Run the tip of a small knife around the edge of the panna cotta.

2. Invert onto a plate and give a few firm shakes until it releases with a gentle “plop.”

3. If needed, dip the mould in warm water for 2–3 seconds to loosen before unmoulding.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 5 minutes
Fridge Setting Time: 7 hours
Total Time: 7 hours 15 minutes

Variations

• Citrus Twist: Replace some of the milk with orange or lemon zest-infused milk.

• Coconut Cream: Substitute part of the cream with coconut cream for a tropical flair.

• Coffee-Flavored: Add a touch of espresso powder to the milk mixture.

• Chocolate Panna Cotta: Add 2 oz melted dark chocolate during the heating phase.

• Serving in Glasses: Skip unmoulding and serve in clear glasses—reduce gelatine slightly for a more delicate set.

Storage/Reheating

Panna cotta can be made ahead and stored in the fridge (in moulds) for up to 7 days. Once unmoulded, cover and refrigerate for up to 2 days. Keep covered to prevent the surface from drying out. Do not freeze, as the texture will be compromised.

FAQs

What is panna cotta made of?

Panna cotta is a simple dessert made with milk, cream, sugar, vanilla, and gelatine. It sets into a creamy custard-like texture without eggs.

How do I make sure my panna cotta sets properly?

Use the correct ratio of gelatine to liquid and make sure to gently heat (not boil) the mixture to activate the gelatine without deactivating it.

Can I use sheet gelatine instead of powder?

Yes, but you’ll need to convert based on your brand. Typically, 1 tsp of powder = 1 sheet of gelatine.

Can I make this dairy-free?

You can try using full-fat coconut milk and a dairy-free cream alternative, but the texture and flavor may vary.

What’s the best way to unmould panna cotta?

Lightly oil the moulds, then dip them in warm water for a few seconds and invert onto a plate while shaking gently.

Can I serve panna cotta without unmoulding?

Absolutely. Use glasses, jars, or cups and serve directly—no unmoulding required.

Is it safe to reheat the panna cotta mixture?

Yes, gently reheat if it begins to set before pouring into moulds. Do not bring to a boil.

Can I use low-fat milk or cream?

Full-fat versions are best for a silky texture. Low-fat milk may lead to a thinner, less creamy panna cotta.

Can I use flavored extract instead of vanilla?

Yes, you can substitute almond, rose, or citrus extract for a different flavor profile.

What can I serve with panna cotta?

Raspberry coulis, fresh berries, chopped pistachios, chocolate sauce, or a drizzle of honey all make excellent toppings.

Conclusion

Panna Cotta is a timeless dessert that’s as elegant as it is simple. With its creamy texture, gentle vanilla flavor, and a vibrant raspberry coulis to finish, it’s a make-ahead favorite that impresses without the stress. Whether served unmoulded or in delicate glasses, this Italian classic is always a sweet success.