Country of Origin - Italy
Preparation Time10 minutes
Cooking Time20 minutes
Tags dessert northern italy


A delicious and easy to make dessert that will impress your guests, Panna Cotta is a recipe from the Piedmont area that became popular all over Italy and has been having quite of a success in the US too. The recipe is very simple, its secret is to get good fresh ingredient, in particular you want really fresh cream and milk and a vanilla bean. You could substitute the vanilla bean with vanilla flavoring, it will still be good, but the fresh vanilla flavor will make it exceptional.

Nutrition Facts
Per 49 g Serving Size
Amount Per Serving
147 kCal
Calories from Fat
% Daily Value*
Total Fat
11.3 g
Saturated Fat
7.0 g
41.9 mg
16.9 mg
Total Carbohydrates
11 g
Dietary Fiber
0 g
11 g
2 g
Vitamin A    3% Calcium    3%
Magnesium    1% Iron    0%
Vitamin C    0% Potassium    1%
Vitamin D    0% Folate    0%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Fluid cream,hvy whipping 2 cups (16 fl oz)
Whole Milk 1/4 cup (2 fl oz)
Gelatin Sheets 3 s
Granulated sugar 3 oz

Recommended Ingredients and Equipment

1 Take the gelatine sheets and put them in a container, drizzle them with water. You should just put a couple of tablespoon of water at most, making sure the whole sheet gets moist in order for it to soften, but not too much water, otherwise the sheet will completely melt.
2 Put the cream and milk in a saucepan. Cut the vanilla bean through its length, and using a pairing knife, scrape out its content, adding it to the milk. Also add the scraped bean to the milk. Add the sugar too, then turn the heat on medium.
3 Get the cream/milk/sugar mixture to about 170F. Don't let it boil!! We want it warm enough so the gelatin and sugar will dissolve and the liquid will absorb the vanilla flavor. If the mixture gets to boiling point, it will change the flavor of the milk. We want to keep that fresh, milky falvor in the dessert. Once the mixture is just a little too hot to touch, add the gelatin, and stir well for a minute, to help it dissolve. Turn the heat off.
4 Sift the contents of the saucepan in order to take the vanilla bean out, but also catch gelatin pieces that may have not dissolved completely.
5 Fill individual ramekins or a larger container - depending on how you want to serve your panna cotta. Let them cool for a few minutes, then cover them with plastic wrap and move them to the fridge. Let them rest for 3-4 hours. If you made individual ramekins, you can serve it in them, or you can unmold it n a serving plate, using a butterknife around the edges it it doesn't come out. Serve with fresh fruit and/or a fruit sauce.