Step By Step Panna Cotta (Fail Proof Mediterranean Dessert)


Panna cotta is an Italian dessert (literally “cooked cream”) from Piedmont, which, it seems, has existed since antiquity. This gel-based cream-based preparation, traditionally flavored with vanilla, rum, and Marsala, is generally presented unmolded, on the plate, but it is more and more often served in a glass.

In order to create a contrast with the sweetness of the preparation, it is generally served with a tangy red fruit coulis. Although in the oldest Piedmontese recipes, panna cotta had to be made in molds freshly lined with caramel, to give more flavor to the dessert.

Yes, panna cotta, in addition to being super easy to make, lends itself to all tastes and flavors: it is the ideal dessert to unleash your creativity.

What Ingredients To Put In The Panna Cotta?

Cream (and milk): This is the very basis of the recipe that takes its name from it. Whole milk and cream are used for a generous and creamy dessert on the palate.

Gelatin: This dessert must be well “glued” if you want to unmold it on a plate. 3 to 4 sheets (6 to 8 g) of gelatin for 500g of product allow a firm grip. On the other hand, you can reduce the dosage for a glass presentation.

Usually, the gelatin is softened in very cold water. After 10 minutes, remove it and wring it out (if you have a fairly precise scale weigh it, for optimal and constant use it should be 6 times its initial weight, add water or wring better to arrive at the right figure ). Then dilute the softened gelatin. Wait at least 4 hours before serving (12 hours is the best if you have time!).

If you wish, you can of course substitute the animal gelatin (of porcine or bovine origin) normally used in cooking or baking with a vegetable gelling agent such as agar-agar (from 1 to 2g for 450g of product).

And to finish, powdered sugar . Do not forget to dissolve the sugar in the hot milk, you will have crystals left in the preparation and the sugar dosage will not be optimal.

And vanilla . Infuse the open pods in half in hot milk or cream, scrape the seeds and collect the pods. Do not throw them away !! take the opportunity to make your homemade “vanilla powder” : wash them and dry them near your oven. Once completely dry, mix them with icing sugar (20g of vanilla for 100g of sugar)…

You can always use it to flavor your next panna cotta !!

Step By Step Panna Cotta (Fail Proof Mediterranean Dessert)

Difficulty: Intermediate Prep Time 30 min Rest Time 4 hour Total Time 4 hrs 30 mins
Servings: 6
Best Season: Summer


Panna cotta is made from a mixture of cream, milk, and sugar, to which gelatin is added after boiling (sometimes replaced by melted white chocolate) to obtain a firm gelatinous consistency after cooling in the refrigerator in ramekins. or individual glasses.

The classic Italian panna cotta is made with vanilla. You can modify the recipe and make it with chocolate, coconut, or any flavor of your choice. It can be served as is or with fresh fruit, fruit compote, chocolate sauce, or milk caramel (dulce de leche). You can serve it in molds, ramekins, or glasses. I like to use different sizes; it's perfect for parties since guests can choose any size they want.


To serve


  1. Put 120 ml of milk in a small bowl then add the gelatin while mixing.

  2. In a medium saucepan, heat the cream and the rest of the milk with the sugar until the mixture begins to boil.

  3. Remove from the heat and add the vanilla extract.

  4. Gently fold in the softened gelatin mixture and stir well.

  5. To make the panna cotta smoother you can pass the cream mixture through a colander to remove any lumps.

  6. Pour the panna cotta mixture into small serving glasses or ramekins according to your preference.

  7. Let them cool, then put the Panna cottas in the refrigerator for at least 4 hours before serving. The ideal would be to prepare it the day before.

  8. Serve directly in the glasses or unmold the panna cotta for a more refined presentation. Garnish with fresh fruit of your choice, milk caramel, liquid chocolate or serve plain.

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