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!

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This updated post was first published in February 2011.

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?

Just like Tiramisu, Apricot Tart and Cannoli Cake, this classic Italian panna cotta recipe is well known but often thought of as difficult. However, it’s actually quite simple with very little that can go wrong.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredients

Panna Cotta mean “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 or thickened cream which has 35% fat
• milk – whole full fat milk
• white superfine (castor) sugar – super fine sugar dissolves easily
• unflavored powdered gelatin – click here to read more regarding the use of gelatin
• vanilla bean – the main ingredient and easily found in most supermarkets
• salt – just a pinch to bring out the natural flavors

Ingredient substitutions and variations

Once you master the basic Italian panna cotta recipe, ingredients can be substituted and varied to suit your tastes or needs.

• use pure pouring cream that has no additives (if using pure cream, allow heated mixture to cool in the refrigerator but not set before pouring into glasses)
• substitute natural or Greek yogurt for milk
• low fat milk can be used instead of full fat
• use all whole full fat milk for a lighter dessert
• for a dairy free dessert, substitute coconut cream for cream and milk
• instead of sugar, sweeten with mild flavored honey, maple syrup, coconut sugar or agave
• use 3 teaspoons of vanilla extract instead of a vanilla bean

Instructions

The steps to make this recipe are quite simple. All you need to do is –

1. Mix the gelatin into ¼ cup of milk and allow to bloom.
2. Heat together remaining ingredients. Remove from the heat and add bloomed gelatin and stir until completely dissolved.
3. Strain into a jug.
4. Pour evenly into glasses.

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 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.

FAQ’S

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
Cinnamon Panna Cotta with Apple Crumble
Pistachio Rose Panna Cotta Tart from Sugar Salt Magic
Easy Mango Ice Cream

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Italian Panna Cotta

Italian Panna Cotta is luscious and creamy without being too heavy. This is a great, make-ahead dessert that is perfect for all occasions.

5 from 3 votes

Print Rate

Prep Time: 20 minutes

Cook Time: 5 minutes

setting time: 8 hours

Total Time: 8 hours 25 minutes

Servings:8 servings

Author: Marcellina

Ingredients

• ▢ 3 cups heavy or thickened cream 35% butterfat
• ▢ 1 cup whole full fat milk
• ▢ ½ cup superfine (castor) sugar
• ▢ 2½ teaspoons unflavored powdered gelatin
• ▢ 1 vanilla bean
• ▢ pinch salt

Cook ModePrevent your screen from going dark

Instructions

• Place ¼ cup of cold milk in a small bowl and sprinkle 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.
• Stir the bloomed gelatin 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 1 litre jug to remove the vanilla and any pieces that may have broken off. Then pour cream/milk mixture into 8 individual serving glasses.
• Refrigerate for at least 4-6 hours, or until completely set.
• Serve with fruit and chopped nuts.

Notes

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 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.

Nutrition

Calories: 335kcal | Carbohydrates: 17g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 103mg | Sodium: 47mg | Potassium: 127mg | Sugar: 14g | Vitamin A: 957IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg

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