Panna cotta is a classic Italian dessert of sweetened cream set with gelatine, prized for its silky, wobbling texture. Getting the gelatine ratio right is the key to a perfect set—too little and it stays soupy, too much and it turns rubbery. This recipe uses a reliable, foolproof amount of gelatine that yields a creamy, just-firm-enough panna cotta every time.
Ingredients
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 2 1/4 teaspoons (7 g) powdered gelatine (about one standard envelope)
- 3 tablespoons (45 ml) cold water (for blooming)
- Pinch of salt
Instructions
- In a small bowl, sprinkle the powdered gelatine over the cold water. Let it sit for 5–10 minutes until it absorbs the water and becomes spongy. This is called blooming.
- Pour the heavy cream and milk into a medium saucepan. Add the sugar and a pinch of salt. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream; add the pod too. If using extract, add it later.
- Heat the cream mixture over medium heat, stirring occasionally, until it is hot and the sugar has dissolved. Do not let it boil—just until steam rises and small bubbles form around the edges. Remove from heat.
- If you used a vanilla bean, fish out the pod and discard it. If using extract, stir it in now.
- Add the bloomed gelatine to the hot cream and whisk gently until it is completely dissolved. The mixture should be smooth with no granules.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. This removes any undissolved gelatine and ensures a silky texture.
- Lightly grease six 6-ounce (180 ml) ramekins or molds with a neutral oil, then wipe out the excess with a paper towel. Alternatively, use non-stick cooking spray.
- Divide the cream mixture evenly among the ramekins. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
- To unmold, dip each ramekin in hot water for about 5 seconds, then run a thin knife around the edge. Invert onto a plate and give a gentle shake. If it doesn’t release, repeat the hot-water dip.
Tips
- Gelatine strength varies: This recipe uses standard powdered gelatine (around 225 bloom). If you use leaf gelatine, use 3 sheets (about 2.5 g each) and soak them in cold water until soft, then squeeze out excess water before adding.
- Don’t boil the cream: Boiling can cause the gelatine to lose its setting power and may also curdle the dairy. Heat just until steaming.
- Use a digital scale for gelatine: A little extra gelatine can make it rubbery, so weigh it if you can. 7 g is about 2 1/4 teaspoons.
- Make ahead: Panna cotta is perfect for parties—make it up to 2 days ahead, keep covered in the fridge, and unmold just before serving.
Serving Suggestions
Serve panna cotta chilled, unmolded onto plates. Top with a bright fruit coulis (mashed berries with a little sugar and lemon juice), caramel sauce, or a spoonful of citrus compote. A sprinkle of crushed pistachios or a few fresh berries add texture and color. The neutral, creamy base pairs well with anything tart or fruity.
Variations
- Buttermilk panna cotta: Replace 1/2 cup (120 ml) of the milk with buttermilk for a tangy twist.
- Coffee panna cotta: Add 2 teaspoons instant espresso powder to the cream before heating.
- Citrus panna cotta: Add the zest of one lemon or orange to the cream while heating; strain it out before pouring.
- Yogurt panna cotta: Swap the milk for plain Greek yogurt (add it after the gelatine is dissolved, off the heat) for a lighter, tangier dessert.
Storage and Reheating
Panna cotta keeps refrigerated for up to 3 days, covered. It does not need reheating—serve cold. Once unmolded, it will hold its shape for a few hours at room temperature, but for food safety, don’t leave it out for more than 2 hours. You can freeze panna cotta for up to 1 month, but the texture may become slightly watery after thawing; thaw overnight in the fridge.
Frequently Asked Questions
Why is my panna cotta not setting?
Most likely the gelatine wasn’t fully dissolved, or the cream was too hot (which can weaken gelatine). Make sure the gelatine is bloomed first and whisk it into hot (not boiling) cream until completely smooth. Also, check that your gelatine is not expired—old gelatine loses strength.
Can I use agar-agar instead of gelatine?
Yes, but the texture will be firmer and less creamy. Use about 1 teaspoon (2 g) of agar powder, and bring the cream to a boil for 30 seconds to activate it, then cool. The set is more like a firm jelly.
How do I get panna cotta out of the mold without breaking it?
Dip the mold in hot water for 5–10 seconds, then invert onto a plate. If it sticks, run a thin knife around the edge. Don’t leave it in hot water too long or it will melt the edges.
Can I reduce the sugar?
Yes, you can cut to 1/3 cup (65 g) without affecting the set. Keep in mind that sugar helps the texture, so don’t reduce too much or it may be icy if you freeze it.
Is it safe to leave panna cotta at room temperature?
No, because it contains dairy. Refrigerate within 2 hours of making or serving. If serving at an outdoor event, keep it on ice.
Why does my panna cotta have a skin on top?
That’s from the cream forming a skin as it cools. To avoid it, cover the ramekins with plastic wrap as soon as they’re cool enough, or pour a thin layer of melted white chocolate over the top before chilling.
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