Italian Panna Cotta Recipe | 10 Minute Cook Time! - Pina Bresciani (2024)

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Italian Panna Cotta, a delicious classic that's super easy to make. With just 5 ingredients and 10 minutes of your time, this is sure to be your new favorite Italian dessert recipe!

Panna Cotta, or "cooked cream", is a molded chilled dessert, well-known throughout Italy. Made of dairy that's thickened with gelatin and then sweetened, the end product is pudding-like with an elegant flavor. It can be topped with many things, like chocolate or a fruit coulis like this easy cherry sauce.

It's a refreshing no-bake dessert recipe to make during the summer, but it can be enjoyed at any time of the year.

Here are four reasons why you should make this Italian Panna Cotta recipe:

  • You can make it ahead. Whether you're in a time crunch or need a dessert to share at a party, panna cotta can be made up to 3 days in advance. Simply store it in the fridge until you're ready to serve.
  • It's quick. This recipe comes together with only about 10 minutes of hands-on time.
  • It's versatile. You can switch up the toppings you use for panna cotta depending on what's in season. From delicious sauces to fresh berries, the possibilities for toppings are endless.
  • It's delicious and light. The smooth, sweet flavors of panna cotta are so refreshing, making it the perfect summertime treat.

Let's learn how to make Italian Panna Cotta!

Ingredients you'll need

The best part about panna cotta is that it takes only 5 ingredients:

  • Whipping Cream: The base of panna cotta, has a naturally sweet flavor that really shines when combined with sugar and vanilla
  • Whole milk: The creamy liquid that allows panna cotta to set
  • Sugar: An extra hint of sweet for this delicious dessert
  • Vanilla extract: Adds simple, warm flavors to panna cotta
  • Gelatin: Used as a thickening agent

Traditional panna cotta is flavored simply with vanilla, but you can get creative by adding your own flavors and toppings.

How to make panna cotta: step by step

In a small bowl, dissolve the gelatin into the milk (photo 1) stir it around, and set aside.

In a medium sauce pan over medium heat, heat up the whipping cream, sugar and vanilla extract (photos 2&3)

Once it’s steaming (but not boiling), add the gelatin/milk mixture in (photo 4)

Whisk everything together until gelatin is dissolved. Remove from heat.

Pour mixture into 6 ramekin dishes, evenly divided (photo 5)

Place ramekins into fridge for at least 5 hours, until they firm up.

When ready to serve, top each panna cotta with sauce/coulis of choice (try our cherry sauce recipe) and enjoy! (photo 6)

Recipe questions + quick tips

What does panna cotta mean in Italian?

Panna cotta is Italian for "cooked cream." It's a simple molded dessert recipe, made of cream that's sweetened and thickened.

Can you make panna cotta ahead of time?

Yes, you can make panna cotta ahead of time! It can be stored in the refrigerator for up to 3 days until you're ready to serve. This is what makes panna cotta a great option for sharing at parties and holidays.

How long does panna cotta take to set in the fridge?

It takes at least 5 hours for panna cotta to set in the fridge.

Is panna cotta like creme brulee?

Panna cotta and creme brulee both have custard-like consistencies, but they differ in preparation and taste. Creme brulee uses eggs as a thickener, compared to gelatin that's used for thickening classic panna cotta. Extreme heat is not used to prepare panna cotta, whereas creme brulee requires oven-cooking before being poured into ramekins. The burnt caramel flavor of creme brulee is distinct from the pronounced sweetness of panna cotta.

What does panna cotta taste like?

Panna cotta has a light, smooth mouthfeel. It has naturally sweet and warm vanilla flavors. A variety of toppings can be used on panna cotta to bring out new flavor depths.

Panna cotta topping ideas

Panna cotta is delicious on its own, but you can make it yours by adding delicious toppings. Here are some of our favorites:

  • Seasonal berry sauce/coulis: Layer panna cotta with a sauce made from raspberries, strawberries, or blackberries
  • Caramel sauce: Adds a buttery, toasty flavor
  • Cherries: Cherry panna cotta is a delicious variety (see our cherry sauce recipe here)
  • Shaved chocolate: Sprinkle a little dark or milk chocolate over finished panna cotta

Top tips to make panna cotta

  • You can make this panna cotta up to 3 days in advance and keep it in the fridge until ready to serve
  • Unmolding the panna cotta from the ramekin:this is an optional step. Before serving the panna cotta, bring water to a simmer so it's hot. The water should be deep enough to just come below the rim of the ramekin. Turn the heat off. Place the ramekin in the water for a few seconds (5-10 seconds) to loosen the panna cotta. Invert panna cotta on to the serving dish. If it doesn't come off, run a knife along the edge of the panna cotta and return to the water for another few seconds. Invert on to the plate again.
  • I personally prefer keeping the panna cotta in the ramekin and serving it that way. Unmolding the panna cotta can be tedious, and it doesn't always work out. Either it doesn't unmold easily, and sometimes if kept in the water too long, when inverted, it melts slightly. It's easier and more efficient to keep it in the ramekin.

More Italian dessert recipes

Can't get enough panna cotta? Try my other Italian dessert recipes:

  • Cherry Cake
  • Fresh Peach Tart
  • Crostata

If you tried making this Italian Panna Cotta, or any other recipe on the blog, please let me know what you thought of it in the comments below. I love hearing from you! You can also FOLLOW ME onINSTAGRAM,FACEBOOK,TWITTER, ANDPINTERESTto see more delicious food and what I’ve been up to.

Recipe

Italian Panna Cotta Recipe

Italian Panna Cotta, a delicious classic that's super easy to make. With just 5 ingredients and 10 minutes of your time, this is sure to be your new favorite Italian dessert recipe!

CourseDessert

CuisineItalian

Cook Time 10 minutes

Resting time 6 hours

Servings 6 servings

Calories 355 kcal

Author Pina Bresciani

Ingredients

  • 2cupswhipping cream
  • ½cupwhole milk
  • ½cupgranulated sugar
  • 2teaspoonvanilla extract
  • 1packet gelatinabout 1 tbsp

Instructions

  1. In a small bowl, dissolve the gelatin into the milk, str it around, and set aside.

  2. In a medium sauce pan over medium heat, heat up the whipping cream, sugar and vanilla extract. Once it’s steaming (but not boiling), add the gelatin/milk mixture in.

  3. Whisk everything together until gelatin is dissolved, and not grainy anymore. Remove from heat.

  4. Pour mixture into 6 ramekin dishes, evenly divided. Place ramekins into fridge for at least 5 hours, until they firm up.

  5. When ready to serve, top each panna cotta with sauce/coulis of choice (try our cherry sauce recipe) and enjoy!

Recipe Video

Recipe Notes

  • You can make this panna cotta up to 3 days in advance and keep it in the fridge until ready to serve
  • Unmolding the panna cotta from the ramekin: this is an optional step. Before serving the panna cotta, bring water to a simmer so it's hot. The water should be deep enough to just come below the rim of the ramekin. Turn the heat off. Place the ramekin in the water for a few seconds (5-10 seconds) to loosen the panna cotta. Invert panna cotta on to the serving dish. If it doesn't come off, run a knife along the edge of the panna cotta and return to the water for another few seconds. Invert on to the plate again.
  • I personally prefer keeping the panna cotta in the ramekin and serving it that way. Unmolding the panna cotta can be tedious, and it doesn't always work out. Either it doesn't unmold easily, and sometimes if kept in the water too long, when inverted, it melts slightly. It's easier and more efficient to keep it in the ramekin.
  • You can top the panna cotta with anything you'd like, a seasonal berry sauce/coulis, caramel sauce, shaved chocolate etc

Nutrition Facts

Italian Panna Cotta Recipe

Amount Per Serving

Calories 355Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 19g119%

Cholesterol 111mg37%

Sodium 40mg2%

Potassium 89mg3%

Carbohydrates 20g7%

Sugar 18g20%

Protein 2g4%

Vitamin A 1199IU24%

Vitamin C 1mg1%

Calcium 75mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

33

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Italian Panna Cotta Recipe | 10 Minute Cook Time! - Pina Bresciani (2024)

FAQs

Why isn t my panna cotta setting? ›

If your panna cotta refuses to set – try heating it up again (never boil it...) and adding a little bit of extra gelatin. Some fruits such as pineapple and kiwi contain enzymes that break down the protein in gelatin so it never sets. This problem can be solved by heating the fruit in question first.

Why is my panna cotta rubbery? ›

The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

How long does panna cotta take to set in the fridge? ›

Cover each panna cotta with plastic wrap, and refrigerate until it's set; the time will vary depending on the size and shape of your containers, but expect four to six hours.

How to make pana cotta? ›

Directions
  1. Pour milk into a small bowl. ...
  2. Stir heavy cream and sugar together in a saucepan. ...
  3. Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. ...
  4. Remove the pan from the heat and stir in vanilla.
  5. Pour cream mixture into 6 individual ramekins. ...
  6. When cool, cover with plastic wrap.

What happens if you put too much gelatin in panna cotta? ›

The reason for the gelatin is obvious — a perfect panna cotta should have just enough that it seems the cream is barely holding together. It quivers when you touch it. When there's too much gelatin, the custard feels stiff and cheesy. Too little and, well, you've got a puddle on the plate when you unmold it.

Why does my panna cotta have two layers? ›

If you find that your panna cotta separates into two layers, one that's creamy and one that's more gelatin-like — there can be two reasons. First, either your gelatin didn't bloom and dissolve properly when stirred into the cream. Second, the cream mixture boiled after the gelatin was added.

How do you fix hard panna cotta? ›

Might try to leave it out of the fridge for one hour to bring it up to room temperature. This will soften the panna cotta. If it's still to hard it would be possible to reheat it and add more cream + sugar and chill it again. Gelatine can be remelted.

How to turn out panna cotta? ›

Food styling: Loïc Parisot. To turn out, dip each mould briefly in warm water for 10-15 seconds, making sure it doesn't touch the panna cotta, then use a small flexible knife or similar to pull the panna cotta away from the side in one place.

How do you keep vanilla seeds from sinking in panna cotta? ›

Cool the cream over ice – To prevent the vanilla seeds from sinking as the panna cotta sets, cool the mix over ice until it has thickened. Then transfer to a jug & pour into moulds. Give plenty of time to set – Make sure to let the panna cottas sit in the fridge for at least 4 hours before turning them out!

How long does it take for panna cotta to set reddit? ›

Squeeze the water from the gelatin and add to the cream mixture, stirring until fully dissolved. Transfer the mixture to 4 ramekins and refrigerate for at least 2 hours until set. When ready to serve, loosen from the ramekin by holding in hot water for a few seconds and turn out onto a plate.

How to avoid skin on panna cotta? ›

Cover each mould in cling wrap to help avoid skins forming. If you plan to unmould your dessert for presentation, be sure to chill it for about four hours before you try to release it. For perfectly-shaped panna cotta, oil each mould with a neutral, flavourless oil.

What does panna cotta literally mean? ›

Panna cotta means “cooked cream” in Italy, and that's essentially what the base is: heated heavy cream (often with a little half-and-half or whole milk) set with powdered gelatin and flavored with vanilla extract or vanilla bean paste.

Why is my panna cotta dense? ›

To achieve a silky, light texture with this master recipe, very thick dairy products, such as cream cheese or fresh goat cheese, must be thinned to about the consistency of sour cream or perhaps Greek yogurt. If the mixture is too thick, the Panna Cotta will be heavier than usual for this recipe.

Why is panna cotta so good? ›

This creamy custard-like dessert is made by simmering together cream, milk, sugar, and gelatin. After being mixed with sour cream and flavored with vanilla, the mixture is poured into molds and chilled until set. It has an incredibly smooth, melt-in-your-mouth texture like nothing else you've tasted.

Why is panna cotta runny? ›

One potential problem is the gelatin didn't melt all the way or you boiled the gelatin mixture. When you boil gelatin, it loses its thickening power and won't set up as desired. The other issue is not giving the panna cotta enough time to set up.

Why is my gelatin not setting? ›

Gelatin may not bloom properly if it is not scattered or sprinkled on top of the liquid or if the liquid is not cold enough. If the gelatin is not blooming correctly, it will likely have clumps.

Will panna cotta set in the freezer? ›

Some ingredients in panna cotta can affect its ability to freeze and thaw successfully. Gelatin, for example, is commonly used to set the dessert. However, the freezing process can weaken the gelatin's ability to hold the dessert together, leading to a softer texture.

References

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