Italienisch Dessert

Panna Cotta Recipe – Creamy Italian Dessert

Name: Panna Cotta Recipe – Creamy Italian Dessert
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italienisch
Ingredients: 6 sheets gelatin; 400ml heavy cream (at least 30% fat); 200ml whole milk; 80g sugar; 1 vanilla bean; 250g mixed berries (fresh or frozen); 3 tbsp powdered sugar; 2 tbsp lemon juice; 1 tsp vanilla extract

This classic panna cotta recipe brings a silky, creamy dessert to the table that can impress everyone. Made with fresh vanilla and a fruity berry sauce, it's the perfect finale to any meal.

Recipe.food AI-generated recipe

Updated 3. September 2026

35 min Total

25 min Prep

10 min Cook

6 servings

80°C Temperature

Instructions

Soak the gelatin sheets in cold water for 5 to 10 minutes until softened.

Split the vanilla bean lengthwise and scrape out the seeds. Combine the heavy cream, milk, sugar, and vanilla seeds in a saucepan and heat over medium heat, stirring constantly, until the mixture reaches 180°F (80°C) — do not let it boil.

Squeeze out the softened gelatin sheets and stir them into the warm cream mixture until completely dissolved. Add the vanilla extract and strain the mixture through a fine-mesh sieve.

Divide the panna cotta mixture evenly among 6 ramekins (about 4 oz / 120ml each) and refrigerate for at least 4 hours, or overnight, until set.

For the berry sauce, combine 150g of the berries with the powdered sugar and lemon juice in a small saucepan and simmer for 5 minutes. Mash with a fork, then press through a fine-mesh sieve.

Stir the remaining berries into the strained sauce and let cool completely.

To serve, briefly dip each ramekin in warm water for a few seconds, run a thin knife around the edge, and invert the panna cotta onto a plate. Spoon the berry sauce over the top and serve immediately.

History & Origin

Panna cotta originates in the Piedmont region of northern Italy, where rich dairy farming made cream the natural base for simple, elegant desserts. The name translates directly to ‘cooked cream,’ and the dish has been part of Italian home cooking for generations, though it gained wider international recognition in the latter half of the 20th century. Its exact origins are debated, but it remains one of Italy’s most exported dessert ideas precisely because it asks so little of the cook and delivers so much at the table.

Variations

Dairy-free version: Replace heavy cream and milk with full-fat coconut milk — the result is slightly more tropical in flavour but sets beautifully with the same gelatin ratio.

Coffee panna cotta: Stir 2 teaspoons of finely ground espresso or 60ml of strong brewed espresso into the warm cream base for a bitter, aromatic contrast to the sweetness.

Buttermilk panna cotta: Swap half the cream for cold buttermilk, stirring it in off the heat after the gelatin dissolves — gives a pleasant tang that pairs especially well with stone fruit compotes.

Honey and thyme: Replace the sugar with good-quality honey and infuse a few fresh thyme sprigs in the cream; rustic and unexpected, excellent with figs or roasted grapes.

Common Mistakes – and How to Avoid Them

Using too much gelatin: This makes panna cotta rubbery instead of silky — it should barely hold its shape when unmoulded; stick to the recipe’s ratio and test one ramekin first.

Adding gelatin to boiling liquid: Boiling destroys gelatin’s setting power; dissolve it in warm cream that is well below a simmer, around 60–70°C.

Skipping the straining step: Always pour the mixture through a fine sieve before filling ramekins to remove vanilla pod fibres and any unmelted gelatin bits for a perfectly smooth texture.

Not chilling long enough: Four hours is the minimum; overnight is better — rushing this step means the panna cotta won’t release cleanly and will collapse on the plate.

Forcing the unmoulding: Dipping the ramekin in water that is too hot or for too long melts the outer layer; a few seconds in warm (not boiling) water and a gentle shake is all it takes.

Storage & Shelf Life

Covered tightly with cling film, panna cotta keeps in the fridge for up to 3 days — store in the ramekins and only unmould right before serving. Freezing is not recommended; the texture becomes grainy and weeps liquid on thawing. The berry sauce keeps separately in a sealed jar in the fridge for up to 4 days. No reheating needed — serve the dessert cold straight from the fridge.

What to Serve With It

Panna cotta is a natural end to a rich Italian meal — think pasta or risotto mains — because its lightness cuts through the heaviness without feeling like an afterthought. The berry sauce works with most still rosé wines or a glass of Moscato d’Asti, whose gentle fizz and peach notes play well with cream and fruit. For a non-alcoholic pairing, a sparkling water with a slice of lemon keeps the palate fresh. It also fits beautifully on a dinner-party table because everything is made ahead and there is nothing to do at the last minute.

Frequently Asked Questions

Why won’t my panna cotta set?

This is usually caused by too little gelatin, or the cream mixture was too hot when the gelatin was added. As a general rule, use at least 5 to 6 gelatin sheets per 500ml of liquid.

Can I make panna cotta without gelatin?

Yes, you can use 4g of agar-agar as a vegan alternative. Keep in mind that agar-agar must be brought to a boil to activate and will set even at room temperature.

How do I cleanly unmold the panna cotta?

Dip the ramekin in warm (not hot) water for 10 to 15 seconds, gently run a thin knife around the edge to loosen it, then quickly invert it onto a plate.