Desserts · Piedmont
Easy Italian Panna Cotta Recipe
This easy Italian panna cotta recipe uses a simple cream-to-milk ratio and just enough gelatin for a silky, gently set dessert you can make ahead.
By Lucia Moretti (pen name) · · Editorial policy
Panna cotta is a softly set cream dessert from Piedmont, made by chilling sweetened dairy with gelatin. Panna cotta means “cooked cream,” though the stove time is brief: I warm the dairy only until steaming, then dissolve the bloomed gelatin off the heat. That keeps the texture smooth and avoids a boiled, heavy taste.
In Turin and across Piedmont, this is a familiar restaurant dessert, often served in a small glass or turned out onto a plate. I keep it in glasses, which makes the gentle set reliable and skips the nerve-racking unmolding. The ratio is easy to remember: two parts heavy cream to one part whole milk, with one standard packet of gelatin for six portions. Chill it at least four hours; overnight is convenient, and covered panna cotta keeps for up to three days in the refrigerator.
For another make-ahead Italian dessert, try Easy Tiramisu Recipe No Alcohol. This version works because modest gelatin and a cream-forward ratio give each spoonful a soft wobble without collapsing.
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The recipe
Italian Panna Cotta
Ingredients
for 6 servingsEquipment
- Small bowl
- Saucepan
- Whisk or spoon
- Measuring cups and spoons
- Six glasses or ramekins with at least 5-ounce capacity
Method
Pour the cold water into a small bowl and sprinkle the gelatin evenly over it. Let it stand for 5 to 10 minutes, until the surface looks swollen and spongy.
Combine the cream, milk, sugar, and salt in a saucepan. Warm over medium heat, stirring, for about 5 to 7 minutes, until the sugar dissolves and steam rises with tiny bubbles at the edges. Do not let it boil.
Take the pan off the heat. Add the bloomed gelatin and stir until it dissolves completely, about 1 minute; the mixture should look smooth, with no visible flecks. Stir in the vanilla.
Divide the mixture among six glasses or ramekins with at least 5 ounces of capacity each. The portions will be about 4 ounces, leaving room at the top.
Let the glasses cool until they are no longer steaming, about 15 minutes. Cover them and refrigerate for at least 4 hours, or overnight, until the centers have a gentle wobble when a glass is nudged.
Serve cold in the glasses. Keep any portions you are not serving covered and refrigerated.
Food safety
Keep panna cotta covered and refrigerated at 40°F (4°C) or below. Do not leave it at room temperature for more than 2 hours.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The panna cotta is still liquid after chilling. | Why The gelatin did not fully dissolve, or the dessert did not chill long enough. | Fix Stir the bloomed gelatin into the warm dairy until no flecks remain, then chill for at least 4 hours. |
| The texture is rubbery. | Why Too much gelatin was added, often from using a heaped measure. | Fix Measure 2 1/4 teaspoons, or use one 7 g packet, for this amount of dairy. |
| There are grainy bits in the finished dessert. | Why The gelatin was not completely dissolved before the mixture was poured. | Fix Stir it into the warm dairy until smooth. If needed, return the pan to low heat briefly; do not boil. |
| A thick skin forms on top. | Why The glasses cooled uncovered for too long. | Fix Let them stop steaming, then cover and refrigerate. |
| The portions do not fit in the glasses. | Why The vessels are smaller than the batch requires. | Fix Use six vessels with at least 5 ounces of capacity; each portion is about 4 ounces. |
Questions
How long does panna cotta take to set?
Panna cotta needs at least 4 hours in the refrigerator to set. Chilling it overnight works well too.
Can I make panna cotta ahead of time?
Yes, you can make panna cotta up to 3 days ahead. Cover the glasses and keep them refrigerated.
Can I use gelatin powder for panna cotta?
Yes, this recipe uses unflavored powdered gelatin. Bloom it in cold water before stirring it into the warm dairy.
How do I know when panna cotta is set?
It is set when the surface holds its shape and the center gives a gentle wobble when you nudge the glass.
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