Panna Cotta
Panna cotta, meaning cooked cream in Italian, is an elegantly simple dessert from Piedmont made by setting sweetened vanilla cream with just enough gelatin to give it a barely-there wobble. It is a blank canvas that pairs beautifully with berry coulis, caramel, or fresh fruit.
A silky, barely-set Italian cream dessert that is stunning in its simplicity.
Nutrition per serving
Ingredients
Main
Setting
Topping
Instructions
Bloom the Gelatin
Sprinkle the powdered gelatin over the cold water in a small bowl and let it sit undisturbed for 5 minutes. The gelatin will absorb the water and swell into a soft, spongy mass. This blooming process is critical because it ensures the gelatin dissolves evenly without any lumps forming in the cream.
Heat the Cream
Combine the heavy cream, caster sugar, and vanilla in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just reaches a gentle simmer. Remove from heat immediately and do not allow it to boil vigorously as this can affect the texture.
Combine and Pour
Add the bloomed gelatin to the hot cream and whisk until it is completely dissolved with no remaining granules. Pour the mixture through a fine-mesh sieve into a jug for easy pouring. Divide evenly among 6 lightly oiled ramekins or serving glasses and allow to cool to room temperature.
Chill and Unmold
Refrigerate the panna cotta for a minimum of 4 hours until fully set with a gentle wobble in the center. To unmold onto a plate, run a thin knife around the edge and invert briefly onto the plate with a light shake. Serve with warm berry coulis made by simmering berries with sugar for 5 minutes.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.