Italian Panna Cotta Recipe
This Italian Panna Cotta Recipe is luscious and creamy without being too heavy. The flavor of vanilla perfectly compliments 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 is the main ingredient in this recipe. I find 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 more firm.
- Milk – just regular whole full-fat milk is fine.
- White sugar – granulated white sugar will dissolve easily.
- Unflavored powdered gelatin – this recipe talks more about the use of gelatin.
- Vanilla bean – the main ingredient and easily found in most grocery stores.
- Salt – You’ll need just a pinch to bring out the natural flavors.
Instructions
The steps to make this recipe are quite simple. All you need to do is –
- Mix the gelatin into a small amount of milk and allow 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 glasses.
Marcellina’s tip: 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.
- 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 more firm.
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 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
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Italian Panna Cotta
Ingredients
- 3 cups (720mls) heavy cream 35% butterfat
- 1 cup (240mls) whole full fat milk
- ½ cup (100 grams) granulated white sugar
- 2½ teaspoons unflavored powdered gelatin See note 1
- 1 vanilla bean
- pinch salt
Instructions
- Place 2 tablespoons of the 1 cup of milk in a small bowl, sprinkle powdered gelatin over the surface and stir well. Let stand for 5-10 minutes to soften and bloom.
- 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, remaining milk, sugar and salt. Heat until just before boiling point. A few bubbles will start forming around the edges of the saucepan, steam will rise and the sugar should be dissolved. Remove from heat and let it stand for 5 minutes for the flavours to infuse.
- Heat the bloomed gelatin in the microwave for 10-20 seconds until melted and there are no lumps.
- Stir the melted gelatin mixture into the cream/milk and immediately whisk 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 gelatin powder used is platinum strength. As a guide, 2 teaspoons will set 2 cups plus 4 teaspoons of liquid (or 2 metric cups (500mls).
- 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 it’s setting properties.
- Pouring from a jug will ensure serving glasses remain clean of spills.
- After pouring panna cotta mixture into serving glasses, cover with plastic wrap and carefully place 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.
Hello! Step 3 of the instructions states to use the remaining milk, however none of the previous steps mention any use of milk.
Also, is whipping/thickened cream the same as the heavy cream written in the recipe?
Thank you!
Hello Brianna! Use 2 tablespoons of the milk to bloom the gelatin. I will fix that in the recipe.
Preferably use cream that has no additives like gelatin because the panna cotta will be too firm. Enjoy!
Hello Marcellina, i am planning to make this recipe for my daughter’s first birthday. How many mls per serving is in your glasses? I need to make this in 160 ml cups so have to calculate how many servings i will get from your recipe. Thank you x
Natasa, there is between 120ml – 130ml in the cups I have used. Which is approximately 1/2 cup per serve. I think that’s plenty for a serve but you may like to increase it. The cups I used a rather large – over 250ml. I hope that helps. Happy 1st birthday to your daughter!
– – CIAO Marcellina ;-))
– I am writing from France where you cannot find “powdered gelatin” but instead “gelatin leaves”… DO YOU KNOW HOW much leaves I need to use to replace the 2tsp1/2 of powdered one in your recipe…???
-( By the way, I LOVE your “S” ITALIAN cookies for dunking !!! SO EASY TO MAKE…AND TO EAT !!!! ;-))
Ciao Virginie! How lovely to hear from you! I can’t give you an exact measurement because gelatine leaves can vary from brand to brand, country to country. What I can tell you is that the gelatine powder I use says that 2 teaspoons will set 500mls liquid (approximately 2 cups). So if you think about that, have a look at the gelatine leaves you use and check the package. It should tell you how many leaves will set 500mls of liquid. You should use those leaves plus another 1/4 of that amount. For example if you need 4 gelatine leaves to set 500mls of liquid then you will need to use 5 gelatine leaves for my panna cotta recipe. I hope that makes sense. Glad you love the S cookies! We do too!
Perfect every time and doesn’t include out-of-place ingredients like sour cream or yogurt.
Yes, Angie, this is Italian panna cotta as it should be and the way I like it. Enjoy!
I agree with you
i do occasionally eat panna cotta but i find it too rubbery most times. too much gelatine for me. the best i ever had was at the tasmanian taste festival. it really needs to wobble:-) vanilla is a great flavour when done with beans:)
It is such a fine line, Sherry! Too much gelatine or panna cotta when it’s too old is not good!! This panna cotta is barely set – just how I like it.
Great post and gorgeous photo! People are always surprised how easy it is to make panna cotta. It’s considered a “fancy” dessert so it has to be a project to make, or so the thinking goes.
Thank you Frank! That’s so true. I find everyone waits to eat panna cotta at a restaurant, where they could be making it at home for a fraction of the price!
Real vanilla makes all the difference. This is one of my favourite classic Italian desserts.
It sure does, Angie!
Especially love the mixed sweetened berry topping, it just intensified both the presentation and definitely the taste too… Great choice of combination!
You did such a great job with it! I'm so impressed! 😀
Its beautiful. My daughter liked it too but she thought it a little on the sweeter side.
Delicious, simply delicious.
Kisses
I love your berry compote and gorgeous cut glass serving glasses!
Ciao, I found you on Flavia's comments, sei italiana?I see that you live in Australia, I live in New Zealand, just across the ditch!Beautiful blog, I'll follow you!ciaoAlessandra
Great work! I think a lot of people have avoided making Panna Cotta thinking it was harder than it is! Its now on my regular dessert list!
great job and those cookies came out perfect