Classic Italian Panna Cotta (Silky Vanilla Dessert)
An elegant, creamy Italian dessert that literally means 'cooked cream.' This delicate, silky custard wobbles perfectly on the plate and melts in your mouth. Surprisingly easy and make-ahead friendly.
Bloom the gelatin
Pour 3 tablespoons cold water into a small bowl. Sprinkle 2 1/4 teaspoons (1 packet) unflavored gelatin powder evenly over the water. Let it sit for 5 minutes without stirring. The gelatin will absorb the water and swell—this is called 'blooming.' It should look wrinkled and gel-like.
💡 Pro Tips:
- •Don't stir the gelatin while blooming—just let it sit.
- •Cold water is essential; warm water will activate the gelatin too early.
Heat the cream mixture
In a medium saucepan, combine 2 1/2 cups heavy cream, 1/2 cup whole milk, 1/2 cup sugar, and a pinch of salt. If using a vanilla bean, split it lengthwise with a sharp knife and scrape out the seeds. Add both the seeds and the pod to the saucepan. Place over medium heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5-7 minutes. Small bubbles should form around the edges. If using vanilla extract instead, wait to add it until after the gelatin.
💡 Pro Tips:
- •Don't let the mixture boil—it should just be hot enough to dissolve the gelatin.
- •Using a vanilla bean gives the best flavor and those beautiful vanilla specks.
Dissolve the gelatin
Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream mixture. Whisk gently but thoroughly for 1-2 minutes until the gelatin is completely dissolved and no lumps remain. If using vanilla extract instead of a vanilla bean, stir in 2 teaspoons of vanilla extract now. Remove and discard the vanilla bean pod if used.
💡 Pro Tips:
- •Make sure the gelatin is fully dissolved or the panna cotta won't set properly.
- •Run a spatula along the bottom to check for any undissolved gelatin.
Strain and pour
Place a fine-mesh strainer over a large measuring cup or bowl with a pouring spout. Pour the cream mixture through the strainer to remove any bits of vanilla bean or undissolved gelatin. Divide the strained mixture evenly among 4-6 ramekins (4 oz / 120ml size works well), small serving bowls, or wine glasses. You should have about 3 cups of mixture total.
💡 Pro Tips:
- •Straining ensures a perfectly smooth texture.
- •Lightly oil the ramekins with neutral oil if you plan to unmold the panna cotta later.
Chill until set
Let the panna cotta cool at room temperature for 15-20 minutes. Cover each ramekin with plastic wrap (press it directly on the surface to prevent a skin from forming). Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, until fully set. The panna cotta should wobble gently when shaken but hold its shape.
💡 Pro Tips:
- •Don't rush this step—patience is key for the perfect texture.
- •Panna cotta can be made up to 3 days ahead.
Serve
Serve the panna cotta directly in the ramekins, or unmold them: Run a thin knife around the edge of each ramekin, dip the bottom in hot water for 5-10 seconds, then invert onto a serving plate. Top with fresh berries, berry coulis, fruit compote, caramel sauce, or a drizzle of honey. Garnish with fresh mint leaves if desired.
💡 Pro Tips:
- •If serving in the ramekin, top with berries and coulis for an elegant presentation.
- •The wobble is part of the charm—panna cotta should jiggle, not be firm like Jell-O.
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Measuring cups and spoons
- 4-6 ramekins or small serving bowls
- Plastic wrap
- Knife (for vanilla bean)
- 💡For coffee panna cotta, add 2 tablespoons instant espresso powder to the cream mixture.
- 💡For chocolate panna cotta, whisk in 4 oz melted dark chocolate after dissolving the gelatin.
- 💡If you prefer a less rich version, substitute 1 cup of the heavy cream with additional whole milk.
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