Meal Prep · Italian
Panna Cotta
A silky smooth, creamy Italian dessert that’s surprisingly simple to make and endlessly customizable.
Ingredients
Tap to check offMethod
Step-by-step- In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften and swell).
- In a medium saucepan, combine the heavy cream, granulated sugar, vanilla bean seeds and pod (if using), and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling. If using vanilla extract, add it later.
- Remove the saucepan from the heat. Take out the vanilla bean pod (if used). Add the bloomed gelatin mixture to the hot cream, stirring constantly until the gelatin is completely dissolved. If using vanilla extract, stir it in now.
- Carefully pour the panna cotta mixture into individual ramekins, small glasses, or silicone molds. For easy unmolding, you can lightly grease molds with a neutral oil before pouring.
- Cover the ramekins or molds with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is firm and set.
- To serve, you can either serve directly in the ramekins or unmold by briefly dipping the bottom of the mold in warm water and inverting onto a plate. Serve chilled with your favorite toppings like fresh berries, fruit compote, or chocolate sauce.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 4 g |
| Fat | 30 g |
| Saturated Fat | 19 g |
| Carbohydrates | 18 g |
| Sugars | 18 g |
| Sodium | 40 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store individual panna cottas, covered tightly with plastic wrap, in the refrigerator. Ensure they are kept away from strong-smelling foods.
Freezer Not recommended
Freezing panna cotta is not recommended as it can alter the delicate texture, making it grainy or watery upon thawing due to the gelatin and high cream content.
Reheat Served Chilled
Panna cotta is traditionally served chilled and does not require reheating. Remove from the refrigerator 10-15 minutes before serving for optimal texture and flavor.
Chef’s Corner
- **Don’t Boil the Cream:** Heating the cream gently ensures the vanilla flavor infuses properly and prevents scorching. Boiling can affect the texture of the finished panna cotta.
- **Proper Gelatin Dissolution:** Ensure the gelatin is fully bloomed and dissolved in the warm cream mixture. Undissolved gelatin can lead to a lumpy texture.
- **For Easy Unmolding:** If you want to unmold your panna cotta, lightly grease the molds with a neutral oil or use silicone molds. A quick dip in warm water (not hot!) can also help release them.
- **Flavor Variations:** Experiment with different flavorings! Infuse the cream with citrus zest, coffee beans, or spices like star anise. You can also swirl fruit purées or chocolate into the mixture before chilling.
