A Classic Italian Dessert
Panna cotta, which translates to “cooked cream” in Italian, is a smooth, custard-like dessert that likely originated in Italy’s Piedmont region in the early 20th century. While its exact origins are still debated, food historians suggest it evolved from earlier European cream-based desserts, gaining its modern form with the wider use of gelatin as a setting agent. Traditionally made with just a few ingredients—cream, sugar, gelatin, and often vanilla—panna cotta is chilled until firm and usually served with toppings like fresh berries, fruit coulis, or caramel sauce. Known for its silky texture and refined simplicity, panna cotta has become a popular Italian dessert worldwide. Its elegance and adaptability reflect the essence of Italian cuisine: turning basic ingredients into something truly special.

Panna cotta
Easy & Elegant Panna Cotta Recipe (Classic Italian Dessert). A creamy, no-bake dessert made with simple ingredients like heavy cream, sugar, gelatin, and vanilla. Silky smooth and lightly sweet, this elegant dessert is perfect for dinner parties, date nights, or a light finish to any meal. Serve it with fresh berries, fruit coulis, or a drizzle of caramel for a restaurant-quality treat at home. This foolproof panna cotta recipe comes together in minutes and sets beautifully in the fridge. Gluten-free and easily customizable with flavors like chocolate, coffee, or coconut.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling 5 hours
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 quart heavy cream
  • ½ cup sugar
  • 1 vanilla bean
  • 2¼ tps unflavored powdered gelatin
  • 3 tbsp water

Equipment

  • 5 oz Ramekins

Method
 

  1. In a medium-sized saucepan, combine the cream, sugar, vanilla bean, and its seeds. Gently bring this mixture to a simmer over moderate heat. Once it reaches a simmer, remove it from the heat, cover it, and allow it to steep for 15 minutes.
  2. While this is happening, take a small bowl and evenly sprinkle the gelatin over the water. Let it stand for about 5 minutes until it becomes evenly moistened.
  3. Uncover the mixture of cream and heat it until it's just about to simmer over moderately high heat. After that, remove it from the heat, incorporate the gelatin, and stir until it completely dissolves. Retrieve the vanilla bean and set it aside for future use.
  4. Pour the panna cotta mixture into eight ramekins, each with a capacity of 5 ounces, and allow it to cool down to room temperature. Once cooled, cover the ramekins with plastic wrap and place them in the refrigerator. Allow the panna cotta to set – it should be firm but still slightly wobbly – which typically takes at least 5 hours.

Notes

Use fresh, high-quality cream for the best silky texture and rich flavor. Heavy cream or whipping cream works well.
Bloom the gelatin properly by sprinkling it over cold water or milk and letting it sit for a few minutes before adding it to the warm cream mixture—this ensures smooth, lump-free panna cotta.
Don’t boil the cream; heat it gently to dissolve the sugar and gelatin. Boiling can affect the texture.
Chill for at least 4 hours or overnight to allow the panna cotta to fully set and develop its creamy consistency.
To unmold easily, dip the mold briefly in warm water and loosen the edges with a knife before inverting onto a plate.

Serving Panna Cotta


Panna Cotta is the perfect dessert for any time of the year, owing to its diverse range of accompanying sauces. These sauces include options like caramel, melted chocolate, coulis made from seasonal fresh fruits, or a blend of assorted berries.

Variations


Panna cotta is an Italian dessert made from sweetened cream thickened with gelatin, traditionally served chilled. It’s incredibly versatile and can be infused with various flavors and paired with different toppings or textures. Here are several delicious variations of panna cotta:

Vanilla Panna Cotta
The most traditional version, flavored with real vanilla beans or vanilla extract.

Coffee or Espresso Panna Cotta
A bold, bitter-sweet twist using brewed espresso or coffee extract.

Chocolate Panna Cotta
Rich and smooth, using melted dark or milk chocolate in the cream.

Caramel Panna Cotta
Swirled or topped with homemade caramel sauce.

Strawberry Panna Cotta
Often topped with a strawberry coulis or layered with strawberry jelly.

Mango Panna Cotta
Tropical and vibrant, using mango puree as a layer or blended into the cream.

Berry Panna Cotta
Blueberries, raspberries, or blackberries either blended into the panna cotta or used as a topping.

Coconut Panna Cotta
Made with coconut milk or cream, sometimes vegan if gelatin is replaced with agar-agar.

Pistachio Panna Cotta
A green-hued, nutty delight using pistachio paste or ground nuts.

Almond or Hazelnut Panna Cotta
Subtle and elegant, using nut milks or essences.

Boozy Panna Cotta
Baileys or Irish Cream Panna Cotta. Creamy and indulgent with a hint of liqueur.
Amaretto or Rum Panna Cotta. Warm and slightly sweet, pairs beautifully with toasted nuts.

STORAGE

Panna cotta stores very well, making it a great make-ahead dessert.

Refrigerator: Store panna cotta in the fridge, covered with plastic wrap or in an airtight container, for up to 4–5 days. Keep it chilled until ready to serve.

Unmolded vs. Molded: If you’re planning to unmold it onto plates, it’s best to keep it in its mold until just before serving to maintain its shape.

Freezing Not Recommended: Freezing panna cotta can affect its smooth texture and cause separation once thawed, so it’s not ideal for freezing.