This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Make Tamale Pie See the secret to this simple tamale casserole. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Panna Cotta with Berry Sauce
Panna Cotta With Fresh Strawberry Sauce
Costa Rican Coffee Panna Cotta with Bittersweet Chocolate-Rum Sauce
Lemon Panna Cotta With Raspberry-Orange Sauce
Creme Brulee
more »
Top Related Articles
Wine Dinners: Made in Italy
Cooking for a Crowd: Spring Menu
Perfect Flan
Holiday Baking: Mincemeat Pies
Holiday Baking: Quick-Fix Desserts
Homemade Pudding
Perfect Biscotti
Our 10 Best Chocolate Recipes
Summer Fruit Desserts
Scandinavian Christmas Cookies
Related Collections
Authentic Italian Desserts
Authentic Italian Recipes
Italian Desserts
Australia and New Zealand Occasions
Italian

1 of

Panna Cotta

By: CHERYLA33

"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."

Rate/Review | Read Reviews (185)

15,259 Saves

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
4 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

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.