Nutella Panna Cotta is not a difficult dessert. But it is a delicious and impressive dessert. This is will be your go-to dessert for every occasion.
Whether it’s the special finish to Valentine’s Day dinner, Easter lunch dessert or a treat for your family, this Nutella Panna Cotta is it. You are going to be very popular!
Why you’ll love this recipe
As you know, panna cotta mean “cooked cream” in Italian but actually the cream is simply heated and not “cooked”. While I’ve made panna cotta before it took me a few times to get this Nutella Panna Cotta recipe to have just the right jiggle.
Also I like to substitute part of the cream for milk which results in a lighter panna cotta.
This Nutella Panna Cotta can be set in ramekins and then turned out onto individual plates to serve. Or much easier, just set the Nutella Panna Cotta in dessert glasses ready for serving.
Ingredient notes
- nutella
- pouring cream
- milk
- sugar
- gelatine powder
- vanilla extract
Instructions
- Stir gelatine into water and allow to bloom.
- Heat cream, milk, Nutella, sugar and vanilla until combined.
- Heat gelatine in microwave until just melted.
- Stir gelatine into hot cream mixture.
- Allow to cool in the fridge, stirring occasionally
- When cold but still liquid, pour into glasses or ramekins.
- Chill until set.
Tips for success and FAQ’s
Nutella Panna Cotta should be barely set with a jiggly wobble. Many panna cotta recipes use gelatine leaves but I don’t find these very user friendly. Firstly, gelatine leaves vary in strength and many recipes don’t state which type is used. And while gelatine leaves are a favourite with chefs, powdered gelatine is more likely to be found in all supermarkets and is easy to measure and use.
Simply sprinkle the gelatine powder over room temperature water, mix and allow to “bloom” which means to just soak the gelatine in the water for 10 minutes. Once bloomed, melt it briefly in the microwave but don’t allow it to boil.
More Nutella recipes
Nutella puff pastry flower
Nutella Brownie cups
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Nutella Panna Cotta Recipe
Ingredients
- 2 tablespoons water
- 2 teaspoons powdered gelatine
- 1 ⅓ cups pouring cream (see notes)
- ½ cup whole milk
- ½ cup Nutella
- 3 tablespoons sugar to taste
- 1 teaspoon vanilla
- pinch salt
- chopped roasted hazelnuts and chocolate flakes for decorating
Instructions
- Pour water in a a small bowl and sprinkle over gelatine. Stir to combine. Set aside to bloom.
- In a medium saucepan place cream, milk, Nutella, sugar, vanilla and salt.
- Place over medium heat. Stir to combine and melt sugar and Nutella. Taste for sweetness and adjust sugar accordingly.
- Remove from heat when you can see steam rising from the surface and all ingredients are combined. Do not allow to boil.
- Place bowl of bloomed gelatine in microwave on high power for 8 – 10 seconds to just melt.
- Pour melted gelatine into cream mixture. Stir well.
- Allow to cool in the refrigerator, stirring regularly to prevent skin forming on the top.
- In the meantime, have ready 4 ramekins or 4 dessert glasses. If you are planning to turn out the panna cotta, lightly oil the ramekins.
- When cool but still liquid, pour cream mixture into ramekins or glasses.
- Return to refrigerator for 3 – 4 hours or overnight to set completely.
- Decorate with hazelnuts and chocolate before serving.
Notes
- Be sure to use pouring cream NOT thickened cream. In Australia the pure cream I use has minimum 35% milk fat.
- Thickened cream has additives which will result in a much more firm panna cotta. Nice but not what you are after.
Christina
I am going to make this for Easter 🙂 which type of sugar is best to use?
Marcellina
Christina, I prefer to use white superfine or castor sugar because it dissolves easily. But regular granulated white sugar will be fine. Happy Easter xx
Rhi
Hey! How long do these last – can I make them 2 days ahead?
Marcellina
Hi Rhi! Yes, these will keep as long as the cream is fresh. Look at the expiry date on the cream and use that as your guide. The gelatine will firm up over time so be sure to use pouring cream that has no additives like gelatine or thickeners. For a particularly wobbly panna cotta that lasts two days, reduce the gelatine by 1/2 teaspoon. Use 1 1/2 teaspoons of gelatine. Enjoy xx
Maria
My family loved your recipe. I need to make a large batch for a party. Can I multiple the recipe? Or you think I should make the exact recipe many times? Thanks Maria
Marcellina
Hi Maria! That’s so great to hear. My family loves this one too! It wouldn’t be a problem to make a large batch. Just be sure to scale all the ingredients up. I’d love to see a photo of all your panna cotta desserts!
Maria
Do you think I can use this as a cake filling?
Marcellina
Maria, I don’t think this would work as a filling, unfortunately.
Barbara Schieving
This looks absolutely irresistible.
Marcellina
Yes, resistance is futile!
Marcelle/A Little Fish in the Kitchen
This is easily the most lovely dessert I’ve ever seen using Nutella…and my whole family loves Nutella too! You can bet I will try this recipe. Looks delicious!
Marcellina
Your family sounds like mine!
Ciao Chow Linda
Oh my, what a luscious dessert. I’ve made panna cottas, with vanilla flavoring and with coffee flavoring, but never with Nutella. This has to be in my future.
Marcellina
If you love Nutella, Linda, you will love this Nutella Panna Cotta!