This classic Italian Panna Cotta is a creamy, silky dessert that melts in your mouth. It’s an elegant and simple dish made by simmering cream, sugar, and vanilla, then setting it with gelatin. Perfect for a light dessert after a rich meal, Panna Cotta can be served plain or with a variety of toppings like fresh berries, caramel, or chocolate sauce.
Appliances and Special Utensils
- Saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Small bowls or ramekins
- Fine mesh sieve
- Plastic wrap
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean (or 1 tsp vanilla extract)
- 2 1/2 tsp unflavored gelatin
- 3 tbsp cold water
- Fresh berries or sauce for topping (optional)
Instructions
-
Prepare Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
-
Heat Cream Mixture: In a saucepan, combine the heavy cream, whole milk, and granulated sugar. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. If using vanilla extract, add it later.
-
Dissolve Sugar: Heat the mixture over medium heat, stirring frequently with a whisk until the sugar is completely dissolved and the mixture is hot but not boiling. Remove from heat.
-
Add Gelatin: Remove the vanilla bean pod if used. Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved. If using vanilla extract, add it now and stir well.
-
Strain Mixture: Pour the mixture through a fine mesh sieve into a mixing bowl to remove any undissolved gelatin or vanilla bean pieces.
-
Pour into Molds: Divide the mixture evenly among small bowls or ramekins.
-
Chill: Cover each bowl or ramekin with plastic wrap and refrigerate for at least 4 hours, or until set.
-
Serve: To serve, you can either leave the Panna Cotta in the ramekins or unmold them onto plates. Top with fresh berries or your favorite sauce if desired. Enjoy your delicious, creamy Italian Panna Cotta!