A Classic Italian Dessert

Panna cotta means “cooked cream” in Italian, and that’s exactly what it is—a silky, custard-like treat. Most believe it comes from Piedmont in northern Italy, though its story is still a little hazy. What we do know is that it grew popular in the early 20th century, once gelatin became common in home kitchens.

The beauty of this dessert is its simplicity. With just cream, sugar, gelatin, and a hint of vanilla, you get a dessert that feels refined but isn’t fussy. After chilling, it sets into a smooth, delicate pudding that practically melts in your mouth. A handful of fresh berries, a spoonful of fruit coulis, or even a drizzle of caramel is all its needs on top.

It’s elegant, adaptable, and proof of what Italian cooking does best turning the simplest ingredients into something unforgettable.

Panna cotta
Easy & Elegant Panna Cotta Recipe
Panna cotta is creamy, silky, and so simple to make. No baking, no stress just a handful of ingredients like cream, sugar, gelatin, and vanilla. The result? A lightly sweet dessert that feels luxurious without being heavy.
It’s perfect for dinner parties, date nights, or when you just want something special after a meal. Top it with fresh berries, a spoonful of fruit coulis, or a drizzle of caramel, and you’ve got a restaurant-worthy treat at home. This recipe comes together in minutes and sets beautifully in the fridge.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups (1 liter) heavy cream
  • 1 cup (240 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • 2 ½ teaspoons powdered gelatin (1 packet)
  • 3 tablespoons cold water (to bloom gelatin)
  • 2 teaspoons pure vanilla extract (or 1 vanilla bean, split and scraped)
  • Pinch of salt
  • Optional topping: fresh berries, berry coulis, caramel sauce, or shaved chocolate

Equipment

  • 8 small ramekins, dessert glasses, or silicone molds

Instructions
 

  1. Bloom gelatin
    In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water.
    Let it sit for 5–10 minutes until softened.
  2. Heat cream mixture
    In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt.
    If using a vanilla bean, scrape seeds into the mixture and add the pod.
    Heat gently over medium-low heat until the sugar dissolves and the cream is steaming (do not boil).
  3. Add gelatin
    Remove the pan from heat. Discard the vanilla pod if used.
    Whisk in the bloomed gelatin until fully dissolved.
  4. Strain (optional)
    For extra smoothness, pour mixture through a fine-mesh sieve into a bowl or large measuring cup.
  5. Pour into molds
    Divide the panna cotta mixture evenly into 8 ramekins or glasses.
    Let cool slightly, then cover each with plastic wrap.
  6. Chill
    Refrigerate for at least 4 hours, or until firm and set.
  7. Serve
    If using ramekins, dip briefly in warm water and invert onto plates.
    Otherwise, serve directly in glasses topped with fruit or sauce.

Notes

Don’t let it boil: Keep the cream mixture just below boiling. If it boils, the texture may turn grainy.
Check gelatin strength: Standard packets (about 7 g) work for a soft, delicate panna cotta. For a firmer set, add an extra ½ teaspoon.
Smooth texture trick: Strain the mixture before pouring into ramekins to remove any lumps or vanilla bean fibers.
Unmolding tip: To release from molds, dip the ramekin bottoms briefly in warm water, then run a thin knife along the edge if needed.

Serving Panna Cotta

You know, panna cotta is one of those desserts that really shines when it’s ice cold, straight from the fridge. You can keep it chic and modern by serving it in clear glasses or go the traditional route and unmold it onto small plates for that classic Italian touch.

Italian Panna Cotta

Now, toppings are where the fun begins. Fresh seasonal berries add a pop of color and brightness, while a drizzle of berry coulis gives it that sweet-tart balance. Want something richer? A swirl of caramel sauce works beautifully. If indulgence is your style, sprinkle on shaved chocolate, add a few crushed amaretti cookies, or finish with a spoonful of golden honey.

And let’s not forget the pairing. A silky panna cotta tastes even better alongside a strong espresso, a glass of dessert wine, or a bubbly Moscato. It’s elegant, simple, and oh-so-Italian.

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

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

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

Caramel
Swirled or topped with homemade caramel sauce.

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

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

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

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

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

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

Boozy
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.