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Italian · Desserts

Panna Cotta

Non-vegEasy

Diet: Non-veg

Panna Cotta is a Italian dish. Bloom gelatin in cold water before dissolving it.

Prep
15 min
Cook
10 min
Rest, soak, marinate or chill
240 min
Total
265 min
Servings
6
Difficulty
Easy
Cuisine
Italian
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Panna Cotta. The photograph includes fruit, sauce and mint garnish not included in this recipe.
The photograph includes fruit, sauce and mint garnish not included in this recipe. Representative photograph of Panna Cotta. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Gelatin

Cream

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; steamer with lid and heatproof dishes.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Bloom · About 5 min

  1. Sprinkle gelatin from 8 g powdered gelatin, 40 ml cold water over its water; stand 5 minutes.

Heat · About 5 min

  1. Warm 500 ml cream, 200 ml milk, 75 g sugar, 1 tsp vanilla extract until steaming and sugar dissolves; do not boil. Remove from heat and dissolve bloomed gelatin completely.

    Check: Look for this result: steaming and sugar dissolves; do not boil.

Chill · About 240 min

  1. Divide among six glasses. Cool promptly and refrigerate at least 4 hours until set.

    Check: Look for this result: set.

Tips

  • Bloom gelatin in cold water before dissolving it.
  • Judge Panna Cotta by the texture and doneness signs in its steps. Your pan and heat affect how long Panna Cotta takes to cook.

Substitutions

  • Use more milk and less cream for a lighter texture.

Storage

  • Get perishable Panna Cotta into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Panna Cotta within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Panna Cotta to 74°C / 165°F, stirring or turning it for even heating. When Panna Cotta is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Complete the cooked base of Panna Cotta the day before and refrigerate promptly. Allow the full setting time. Finish Panna Cotta with crisp sugar, crumbs, nuts or fresh toppings at serving time.

FAQ

What matters most when making Panna Cotta?

Bloom gelatin in cold water before dissolving it.

What can I substitute in Panna Cotta?

Use more milk and less cream for a lighter texture.

Can I prepare Panna Cotta ahead?

Complete the cooked base of Panna Cotta the day before and refrigerate promptly. Allow the full setting time. Finish Panna Cotta with crisp sugar, crumbs, nuts or fresh toppings at serving time.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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