Silky Italian cream dessert with a delicate vanilla flavor
Vanilla Panna Cotta
Prep Time
10 min
Cook Time
5 min
Total Time
4 hr 10 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
An ethereally smooth Italian cream dessert that wobbles perfectly on the plate. Simple to make and endlessly customizable.
Cuisine: Italian
Category: Dessert
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
250 min total time|6 servings|Easy difficulty
An ethereally smooth Italian cream dessert that wobbles perfectly on the plate. Simple to make and endlessly customizable.
ItalianVegetarianGluten-Free
Sarah Chen
(Updated )
Panna cotta means "cooked cream" in Italian, and this dessert is exactly that — cream, gently warmed with sugar and vanilla, set with just enough gelatin to hold a trembling, sensual shape. It is one of the simplest desserts in the world, but when made well, it is absolutely mesmerizing.
The key is using the minimum amount of gelatin needed to set the cream. Too much and you get Jello; too little and it collapses. Get it just right and the panna cotta will wobble seductively when nudged, hold its shape on a plate, and melt on your tongue like velvet.
Top it with a simple berry compote, a drizzle of honey, caramel sauce, or nothing at all. Its beauty is in its purity.
Ingredients
- 2 1/4 teaspoons (1 packet) unflavored gelatin
- 3 tablespoons cold water
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- Pinch of salt
- Fresh berries or berry compote for serving
Instructions
- 1
Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
- 2
Heat cream, milk, sugar, vanilla bean seeds and pod, and salt in a saucepan over medium heat, stirring until sugar dissolves. Bring just to a simmer — do not boil.
- 3
Remove from heat and discard vanilla pod. Add bloomed gelatin and stir until completely dissolved, about 1 minute.
- 4
Strain through a fine-mesh sieve into a measuring cup or pitcher.
- 5
Pour into six 4-oz ramekins, glasses, or molds.
- 6
Cover and refrigerate for at least 4 hours, or overnight.
- 7
To unmold, dip ramekins briefly in warm water and invert onto plates. Or serve directly in glasses, topped with berries.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Heavy cream + milkFull-fat coconut milk (3 cups)
For a dairy-free, vegan version — use with agar-agar
Vanilla bean2 teaspoons vanilla extract
Add after removing cream from heat
Gelatin1 1/2 teaspoons agar-agar powder
Must boil for 2 minutes to activate
Tips & Storage
Pro Tips
Bloom the gelatin fully — it should look like a solid, spongy mass before adding to the warm cream.
Do not boil the cream or it will affect the gelatin's setting ability.
For unmolding, lightly grease ramekins with neutral oil before pouring.
This recipe makes a delicate, just-barely-set panna cotta. For firmer results, increase gelatin to 3 teaspoons.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 serving) · 6 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein3g
Carbohydrates18g
Fat26g
Fiber0g
Sugar16g
Sodium45mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my panna cotta not set?
- The gelatin may not have bloomed properly or the cream may have been too hot when gelatin was added (above 180°F can weaken gelatin).
- Can I use agar-agar instead?
- Yes, use 1 1/2 teaspoons agar-agar powder. Bring it to a full boil in the cream mixture for 2 minutes.
- Can I make this dairy-free?
- Use full-fat coconut milk in place of both cream and milk for a vegan version (with agar-agar).
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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