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Classic Italian panna cotta served with fresh berries and fruit sauce, showcasing its smooth and creamy texture.

Panna Cotta

Olivia Carter
Silky no-egg custard that jiggles just right—top it with berries or hot fudge for extra yum.
Print Recipe Pin Recipe
5 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
COST $8-12
Course Dessert
Cuisine Italian
Keyword panna cotta
Servings 6 serving
Calories 418 kcal

Equipment

  • Small bowl
  • heavy-bottomed saucepan
  • Whisk or spoon
  • measuring tools
  • 6 ramekins or silicone molds
  • plastic wrap
  • A digital thermometer

Ingredients
  

  • ⅓ cup whole milk for balanced richness; skim works but is less velvety
  • 1 envelope unflavored gelatin 0.25-ounce
  • 2½ cups heavy whipping cream
  • ½ cup white sugar
  • 1½ tsp vanilla extract

Instructions
 

  • Pour the milk into a small bowl, sprinkle the gelatin evenly on top, stir gently, and let it bloom (soften) for 10 minutes—no stirring needed yet.
    Gelatin blooming in milk before being added to the panna cotta mixture, an essential preparation step.
  • In a heavy-bottomed saucepan, combine the cream and sugar. Heat over medium, stirring occasionally, until the sugar dissolves and tiny bubbles form around the edges (about 5 minutes)—do not let it boil fully to preserve the gelatin.
    Cream and sugar being gently heated in a saucepan for authentic Italian panna cotta.
  • Add the bloomed gelatin mixture to the warm cream. Stir continuously over low heat for 1 minute until fully dissolved—avoid boiling.
    Panna cotta mixture being poured into ramekins before chilling and setting.
  • Remove from heat, stir in the vanilla extract, and pour into ramekins or molds. Let cool uncovered at room temperature for 20 minutes (to prevent condensation), then cover with plastic wrap and refrigerate for 4 hours or overnight.
    Fully set panna cotta after chilling, displaying a smooth and delicate consistency.

Notes

Slap on warm fudge and fresh raspberries – trust me, it's heaven. Keeps in the fridge for days, so make ahead and feel fancy. Wanna lighten it? Swap half the cream for whole milk, but it'll be less velvety – your call, calorie cop!

Nutrition (Per Serving)

  • Calories: 418 (indulgent, but life's short)
  • Total Fat: 37g (Saturated: 23g)
  • Cholesterol: 136mg
  • Sodium: 46mg
  • Total Carbs: 20g (Sugars: 18g)
  • Protein: 4g
  • Calcium: 82mg
  • Potassium: 98mg
  • Vitamin C: 1mg