Italian Panna Cotta Recipe
This Italian Panna Cotta Recipe is luscious and creamy without being too heavy. The flavor of vanilla perfectly complements fruit and fresh fruit sauces.
If you are looking for the best make-ahead dessert, then look no further. Here’s an Italian dessert that looks impressive, easy, and almost fail-proof!
Panna Cotta with vanilla bean is one of my most popular desserts. This is easy to make, egg-free and gluten-free, so what’s not to love?
Like Italian Tiramisu, Crostata di Marmelata, and Cannoli Cake, this classic Italian panna cotta recipe is well-known but often considered difficult. However, it’s actually quite simple with very little that can go wrong.
Italians have quite a sweet tooth but usually purchase most of their sweet treats at a pasticceria (a shop selling cakes and pastries). But many of the best Italian desserts, like this vanilla panna cotta, are quite easily made at home.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
Panna Cotta means “cooked cream” in Italian, so there is no guessing what the main ingredient is in this recipe. I find that this dessert, made completely with cream, results in a slightly fatty or oily mouth feel. Because of this, I like to add milk as well as cream.
You will need a few simple ingredients.
- Cream – I use heavy cream, which has 35% fat. Look for cream that has no additives like gelatin, which will make the panna cotta firmer.
- Milk – just regular whole full-fat milk is fine.
- White sugar – granulated white sugar will dissolve easily.
- Unflavored powdered gelatin – this Cinnamon Panna Cotta recipe talks more about the use of gelatin.
- Vanilla bean – the main flavor in this recipe, and easily found in most grocery stores.
- Salt – You’ll need just a pinch to bring out the natural flavors.
Instructions
Mix the gelatin into a small amount of water and allow it to bloom.
Heat together the remaining ingredients. Remove from the heat, add bloomed gelatin, and stir until completely dissolved.
Strain into a jug or pitcher.
Pour evenly into serving glasses.
Marcellina’s Hint: Put the cream and milk mixture in the fridge to cool completely without letting it set. Stir occasionally to prevent separation.
Substitutions
- Milk – Low-fat milk can be used instead of full-fat.
- Sugar – Instead of sugar, sweeten with mild-flavored honey, maple syrup, coconut sugar, or agave.
- Vanilla Bean – Use 3 teaspoons of vanilla extract instead of a vanilla bean.
Variations
- Tangy – substitute natural or Greek yogurt for milk.
- Light – use only whole, full-fat milk, leaving out the cream for a lighter dessert.
- Dairy-free – use coconut milk and coconut cream to make Coconut Panna Cotta.
Tips for Success
- Be sure to add the gelatin to cold milk. The gelatin will bloom and become really thick.
- Heat cream/milk mixture gently over low to medium heat. This is not meant to boil.
- Stir the bloomed gelatin into the cream/milk mixture OFF the heat. Don’t boil gelatin because it will lose its setting properties, but be sure to dissolve it completely.
- Pouring from a jug will ensure serving glasses remain clean of spills.
- After pouring the panna cotta mixture into serving glasses, cover with plastic wrap and carefully place in the refrigerator to set.
FAQ
Yes! This recipe must be made in advance because it needs to be set. Make this dessert the day before you want to serve it for the best results.
Store in the refrigerator and wrap each glass in plastic wrap.
This dessert is best served within 24 hours once it has set. However, leftovers will keep for 3 or 4 days in the refrigerator, but the panna cotta will become firmer.
No, desserts set with gelatin are not suitable for freezing.
Serving suggestions
Fresh fruit or fruit sauces are the perfect accompaniment for creamy, vanilla desserts like this one.
- Try macerating halved/quartered strawberries and whole blueberries with a little sugar. Spoon over the set panna cotta with chopped pistachio nuts.
- Top with a few spoonfuls of homemade Strawberry coulis.
- Add a layer of Cherry sauce for a festive touch.
More recipes you’ll love
Nutella Panna Cotta
Ricotta Pie
Cinnamon Panna Cotta with Apple Crumble
Mango Gelato
Made this recipe?
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Italian Panna Cotta
Ingredients
- 2½ cups (600ml) heavy cream See note 1
- ½ cup (120ml) whole full fat milk
- ½ cup (100 grams) granulated white sugar
- 1 vanilla bean
- pinch salt
- 2 teaspoons unflavored powdered gelatin See note 2
- 2 tablespoons water
Instructions
- Cut the vanilla bean in half and with the back of the knife or a teaspoon scrap out the seeds.
- Put the vanilla bean and scraped seeds into a medium saucepan with cream, milk, sugar, and salt. Place over medium heat, bring it to just boiling point, stirring to dissolve the sugar. Don't allow the cream and milk mixture to come to a rolling boil. When there are a few simmering bubbles, remove the saucepan from the heat.
- Cover the saucepan with a lid (to prevent a skin from forming) and let it stand for 5 minutes for the flavors to infuse.
- While the vanilla bean is infusing into the milk, place the water in a small bowl, sprinkle powdered gelatin over the surface then stir well. Let stand for 5-10 minutes to soften and bloom.
- Stir the gelatin mixture into the still hot cream/milk and whisk gently until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
- Strain into a 4 cup jug/pitcher to remove the vanilla and any pieces that may have broken off. Place the jug/pitcher in the fridge until it cools completely but doesn't set. Stir now and then so that it doesn't separate.
- Then pour cream/milk mixture into 8 individual serving glasses.
- Cover the glasses with plastic wrap and refrigerate for at least 4-6 hours, or until completely set.
- Serve with fruit and chopped nuts.
Notes
- The cream should be around 35% butterfat and not contain additives.
- The gelatin powder used is platinum strength. As a guide, 2 teaspoons will set 2 cups plus 4 teaspoons of liquid (or 2 metric cups/500ml).
- Add the gelatin to cold water so it can bloom properly and become thick and gelatinous.
- Warm the cream and milk gently over low to medium heat. Don’t let it come to a rolling boil.
- Stir the bloomed gelatin into the cream mixture off the heat. Boiling will prevent it from setting.
- Use a jug to pour the mixture into serving glasses to avoid messy spills.
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Let the cream, milk, and gelatin mixture cool to room temperature, while remaining liquid and pourable. Stir it gently to blend, taking care not to create any bubbles, then pour into the serving glasses.
- Cover the glasses with plastic wrap and place them carefully in the refrigerator to set.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated post was first published in February 2011.
Perfetto! Lovely light luscious dessert. Easy and made as directed. Love the strawberry puree for a topping. Thank you!
Deb, thank you for taking the time to let me know how much you love this recipe! Yes, the strawberry coulis is amazing with it!