Panna cotta means “cooked cream” in Italian. It’s a smooth, chilled dessert made with cream, sugar, and vanilla, held together with just enough gelatin to keep it firm but wobbly. It’s simple, elegant, and pairs well with fruit or sauce. This recipe serves 4.
Ingredients
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2 cups heavy cream
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½ cup whole milk
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½ cup granulated sugar
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1 teaspoon pure vanilla extract or seeds from ½ a vanilla bean
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2 teaspoons powdered gelatin
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3 tablespoons cold water
Making the Panna Cotta
Pour the cold water into a small bowl. Sprinkle the gelatin evenly over it and let it sit for 5–10 minutes to bloom.
In a saucepan, combine the cream, milk, and sugar. Heat over medium until the sugar dissolves and the mixture is hot but not boiling. Stir in the vanilla.
Remove the pan from heat. Add the bloomed gelatin and stir until completely dissolved.
Pour the mixture into 4 small ramekins or serving glasses. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight.
Serving
To unmold, dip the ramekin briefly in warm water, then run a knife around the edge and invert onto a plate. Or serve it directly in the glass.
Top with fresh berries, fruit coulis, or a drizzle of honey.
Panna cotta is light, creamy, and barely sweet—a good finish to a rich meal. It takes just a few ingredients but delivers a clean, satisfying flavor.
