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Panna Cotta

See how to make luscious, smooth, and creamy panna cotta. See more

READY IN 4+ hrs

Panna Cotta

Read Reviews (208)

"A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator." — CHERYLA33

Ingredients Edit and Save

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Panna Cotta

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Original recipe makes 6 servings Change Servings

1/3 cup skim milk
1 (.25 ounce) envelope unflavored gelatin
2 1/2 cups heavy cream

1/2 cup white sugar
1 1/2 teaspoons vanilla extract

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Directions

Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

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PREP 5 mins
COOK 10 mins
READY IN 4 hrs 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 10, 2007

ABSOLUTELY DIVINE! I wanted mine to be completely fat-free though, so I substituted fat-free half & half for both the skim milk and the heavy cream used in this recipe. I made an additional tweak by substituting the Splenda for all the sugar called for. For flavor, I scraped the caviar out of a whole vanilla bean into the cooked cream portion and added 1/4 teaspoon of almond-vanilla powder to the milk-gelatin portion. Topped the desserts with fresh raspberries. It came out super creamy, flavorful and neither my boyfriend nor I missed the fat or calories at all!

—Laylah

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Most Helpful Critical Review

Jul 06, 2010

While this was good, it was way too sweet. I just got back from Italy and they make it with far less sugar. The sweetness on theirs came from sweetened berries on top.

—longtimecook

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276 Ratings

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Jul 11, 2007

For the ones who had trouble getting the Panna Cotta out of the dishes. I highly recommend trying a silicone muffin pan. They work great.

—LONGN

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Dec 31, 2007

Awesome recipe! I have used it several times over the last few weeks. For anyone having problems with the gelatine separating, I solved this by cooling the mixture down completely before pouring it into the ramekins. Just put it into a jug and keep it moving over iced water until it's cooled down to room temperature. The quicker you get it cooled, the quicker it will set - meaning less time for separation :)

—coinmaster

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Sep 18, 2006

YES! ADD VANILLA AT THE END, AFTER REMOVING FROM THE HEAT(MY SUBMITTED RECIPE STATED THIS). ALSO, I RECOMMEND STIRRING CONSTANTLY WHILE COOKING THE CREAM AND SUGAR. SOME OTHER GOOD EXTRACTS: ORANGE, LEMON AND ALMOND.

—CHERYLA33

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Jan 02, 2008

Perfect recipe. I did use 2 cups of heavy cream with 1/2 cup of half and half because this is what I had in the fridge. I also made mine in muffin tins which I greased with olive oil (did not affect the dessert even a little bit) and then I topped them with hot fudge. This recipe made 8 1/2 panna cottas for me in the muffin tins.

—Malina

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Mar 31, 2007

I made this recipe as-is, and served with mixed fruits (strawberries, raspberries, and blackberries) on top. To get them out of the glass ramekins, I dipped them into warm water for just a few seconds, ran a knife around the edge, and turned them upside down on the plate. Beautiful presentation, sure to impress your guests - it did mine! I think next time I will use lemon extract in the custard instead of the vanilla for a different flavor; I see endless flexibility with this recipe!

—Ame

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Dec 21, 2005

This is dangerously good. It's my favorite dessert at my favorite Italian restaurant. Next time I will add a little more milk as the consistency was a little too jell-o like. I will also decrease the sugar to about 1/3 cup, it was pretty sweet. I would definitely serve to guests. Thank you Cheryl for posting this recipe!

—TARIYORK

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Nutrition

Calories
418 kcal
21%

Carbohydrates
20.2 g
7%

Cholesterol
136 mg
45%

Fat
36.7 g
56%

Fiber
0 g
0%

Protein
3.5 g
7%

Sodium
46 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Panna Cotta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 418
Calories from Fat: 330

% Daily Value *
Total Fat 36.7g 56 %
Saturated Fat 22.8g 114 %
Cholesterol 136mg 45 %
Sodium 46mg 2 %
Potassium 98mg 3 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 0g 0 %
Protein 3.5g 7 %
Sugars 17.6g
Vitamin A 30 %
Vitamin C < 1 %
Calcium 10 %
Iron < 1 %
Thiamin 3 %
Niacin 5 %
Vitamin B6 2 %
Magnesium 3 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.