Classic Italian Panna Cotta

Panna Cotta is the classic dessert everyone loves and, along with tiramisù, is one of the most common dessert choices when Italians dine at a restaurant. It's small but rich, with a decadent creamy texture and delicious toppings.

The most common toppings are berry compote, chocolate sauce, or caramel sauce. In my opinion, the tanginess for berries pairs perfectly with the rich vanilla cream, but to everyone its own!

You can serve the panna cotta in glasses, or removed from silicon molds onto plates, and let the guests choose their own favorite topping!

For more delicious Italian desserts, check out also this Strawberry Tiramisù, or this Torta della Nonna (Italian Custard Pie).

🧾 Ingredients

• Heavy Cream: The primary ingredient for panna cotta, heavy cream, provides the rich, smooth base. Look for cream with at least 36% fat content for the best texture and flavor.
• Unflavored Gelatin: The best results are made with gelatin sheets. Gelatin is essential for setting the panna cotta. Make sure to use unflavored gelatin to avoid altering the taste. If you're vegetarian, you can use agar-agar as a plant-based alternative (see substitutions below).
• Granulated Sugar: Sugar adds sweetness to the panna cotta. If you prefer a less sweet dessert, you can reduce the amount slightly, but keep in mind that the sugar balances the rich cream.
• Vanilla Extract: Vanilla extract enhances the flavor of the panna cotta, adding a fragrant note. You can also use vanilla bean for a more luxurious touch—just split the bean, scrape out the seeds, and simmer it with the cream. I also like to use vanilla powder for a deeper flavor and to also get the classic dark speckles.

See the recipe card for quantities.

🍳 Substitutions

• Cream Substitutions: If you're looking for a lighter version, you can use half cream and half whole milk. For a dairy-free option, substitute the heavy cream and milk with coconut milk or almond milk, but note that the flavor will change.
• Gelatin Alternatives: If you're vegetarian, agar-agar is a great substitute for gelatin. Use the same quantity, but be aware that agar-agar sets firmer than gelatin, so the texture might be slightly different. See this recipe for panna cotta with agar agar.
• Sugar Substitutes: You can replace granulated sugar with honey, maple syrup, or a sugar substitute like Stevia, though this may slightly alter the flavor.

🥣 Variations

• Coffee: Add espresso coffee to the cream mixture for a caffeinated twist. This variation pairs beautifully with chocolate shavings or caramel sauce. Check out the recipe for Espresso Coffee Panna Cotta.
• Citrus: Add the zest of one lemon or orange to the cream mixture before simmering. This gives the dessert a refreshing tang that’s perfect for summer.
• Chocolate: Melt 2 ounces of high-quality dark chocolate into the cream mixture for a rich, decadent chocolate version. Garnish with whipped cream and berries for extra indulgence.
• Berries: Stir in a berry puree (like raspberry or strawberry) after the cream has simmered and cooled slightly. This adds a fruity flavor and a lovely pink hue.)

📋 Instructions with Photos

Step 1. First, put the gelatin sheets in a bowl of cold water until fully submerged. Let them sit for about 10 minutes.

Step 2. In a small saucepan on medium heat, add the heavy cream with the sugar and the vanilla and bring it close to a simmer (do not let it boil).

Step 3. Squeeze the softened gelatin sheets to remove the excess water and add them to the hot cream. Mix for a few seconds.

Step 4. Pour the panna cotta mixture into the silicone molds, cups, or glasses and let it cool completely. Set in the fridge for 2-4 hours.

🍽 Serving Suggestions

Panna cotta is best served cold, either in elegant ramekins, glasses, coupes, or use silicone molds and turn them out onto a plate. To remove panna cotta from the mold, let the mold sit in hot water for 10-15 seconds, then flip onto the plate.

These are some delicious toppings you can propose to your guest to top this classic Panna Cotta:

• Fresh Berries: Strawberries, raspberries, blueberries, or blackberries add a burst of freshness and color.
• Berry Compote: Cooked berries with a bit of sugar and lemon juice create a syrupy, tangy topping.
• Caramel Sauce: Drizzle warm caramel over the panna cotta for a sweet, rich finish.
• Chocolate Shavings: Grated dark, milk, or white chocolate adds a touch of indulgence.
• Honey: A light drizzle of honey brings a delicate sweetness that pairs well with the creamy texture.
• Chopped Nuts: Almonds, pistachios, or hazelnuts provide a satisfying crunch.
• Citrus Zest: Add a sprinkle of lemon, lime, or orange zest for a fragrant, citrusy accent.
• Mango or Passion Fruit Puree: These tropical flavors add a sweet and tangy twist.
• Coconut Flakes: Toasted coconut flakes add both texture and a tropical flair.
• Espresso or Coffee Syrup: For coffee lovers, a drizzle of espresso syrup adds depth and richness.
• Edible Flowers: For a more elegant presentation, edible flowers like violets or nasturtiums add beauty and a mild floral taste.

🔪 Equipment

• Saucepan: A medium saucepan is needed to heat the cream mixture. Make sure it's large enough to hold all the ingredients.
• Whisk: A whisk is essential for ensuring the gelatin is fully dissolved and evenly mixed into the cream.
• Small Mixing Bowl: You’ll need this to bloom the gelatin in cold water before adding it to the cream mixture.
• Ramekins or Molds: Use these individual silicone molds if you want to serve the panna cotta de-molded on a plate (see tips below on how to easily de-mold the panna cotta from the silicone mold):
  • Silicone mini Bundt molds
  • Silicone cute Flowers molds (as pictured in this recipe)
  • Silicone classic smooth cups molds
  • Silicone classic flower cups molds
• Or use these cute glasses and ramekins if you want to easily serve them as is, directly to the table:
  • Dessert glass bowls 
  • Classic smooth ceramic ramekins
  • Flower-shaped ceramic ramekins
  • Geometric ceramic ramekins

❄️ Storage & Reheating

Refrigeration: Panna cotta can be stored in the refrigerator for up to 3 days. Make sure to cover the ramekins or molds with plastic wrap to prevent the dessert from absorbing any odors from the fridge. If you're planning to make panna cotta ahead of time, you can prepare the dessert the night before and allow it to chill overnight for the best texture.

Freezing: While panna cotta can technically be frozen, it’s not recommended because the gelatin may cause the texture to become grainy once thawed. If you do choose to freeze it, store it in an airtight container for up to one month. Let it thaw slowly in the refrigerator overnight before serving, though the texture might not be as silky as fresh panna cotta.

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