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Panna Cotta Recipe
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
Calories: 300
Ingredients Equipment Method Nutrition 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
  • Lemon zest (optional)
  • 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.

Nutrition

Calories: 300kcal

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.
 
Nutrition Facts (Estimated)
Serving Size: 1/2 cup (120g)
Calories 300
Total Fat 24g 31%
Saturated Fat 15g 75%
Cholesterol 85mg 28%
Sodium 40mg 2%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 0%
Total Sugars 17g  
Includes Added Sugars 14g 28%
Protein 4g  
*Percent Daily Values are based on a 2,000-calorie diet.
Values are estimates per 1 serving (about ½ cup / 120 g).
Most of the calories in panna cotta come from heavy cream, which is high in fat—especially saturated fat, the main contributor to both calories and richness. Added sugars provide sweetness but contribute fewer calories overall compared to the cream. Protein content is modest, coming mainly from the dairy and gelatin.

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