Italian Panna Cotta Recipe | 10 Minute Cook Time! - Pina Bresciani (2024)

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Italian Panna Cotta, a delicious classic that's super easy to make. With just 5 ingredients and 10 minutes of your time, this is sure to be your new favorite Italian dessert recipe!

Panna Cotta, or "cooked cream", is a molded chilled dessert, well-known throughout Italy. Made of dairy that's thickened with gelatin and then sweetened, the end product is pudding-like with an elegant flavor. It can be topped with many things, like chocolate or a fruit coulis like this easy cherry sauce.

It's a refreshing no-bake dessert recipe to make during the summer, but it can be enjoyed at any time of the year.

Here are four reasons why you should make this Italian Panna Cotta recipe:

  • You can make it ahead. Whether you're in a time crunch or need a dessert to share at a party, panna cotta can be made up to 3 days in advance. Simply store it in the fridge until you're ready to serve.
  • It's quick. This recipe comes together with only about 10 minutes of hands-on time.
  • It's versatile. You can switch up the toppings you use for panna cotta depending on what's in season. From delicious sauces to fresh berries, the possibilities for toppings are endless.
  • It's delicious and light. The smooth, sweet flavors of panna cotta are so refreshing, making it the perfect summertime treat.

Let's learn how to make Italian Panna Cotta!

Ingredients you'll need

The best part about panna cotta is that it takes only 5 ingredients:

  • Whipping Cream: The base of panna cotta, has a naturally sweet flavor that really shines when combined with sugar and vanilla
  • Whole milk: The creamy liquid that allows panna cotta to set
  • Sugar: An extra hint of sweet for this delicious dessert
  • Vanilla extract: Adds simple, warm flavors to panna cotta
  • Gelatin: Used as a thickening agent

Traditional panna cotta is flavored simply with vanilla, but you can get creative by adding your own flavors and toppings.

How to make panna cotta: step by step

In a small bowl, dissolve the gelatin into the milk (photo 1) stir it around, and set aside.

In a medium sauce pan over medium heat, heat up the whipping cream, sugar and vanilla extract (photos 2&3)

Once it’s steaming (but not boiling), add the gelatin/milk mixture in (photo 4)

Whisk everything together until gelatin is dissolved. Remove from heat.

Pour mixture into 6 ramekin dishes, evenly divided (photo 5)

Place ramekins into fridge for at least 5 hours, until they firm up.

When ready to serve, top each panna cotta with sauce/coulis of choice (try our cherry sauce recipe) and enjoy! (photo 6)

Recipe questions + quick tips

What does panna cotta mean in Italian?

Panna cotta is Italian for "cooked cream." It's a simple molded dessert recipe, made of cream that's sweetened and thickened.

Can you make panna cotta ahead of time?

Yes, you can make panna cotta ahead of time! It can be stored in the refrigerator for up to 3 days until you're ready to serve. This is what makes panna cotta a great option for sharing at parties and holidays.

How long does panna cotta take to set in the fridge?

It takes at least 5 hours for panna cotta to set in the fridge.

Is panna cotta like creme brulee?

Panna cotta and creme brulee both have custard-like consistencies, but they differ in preparation and taste. Creme brulee uses eggs as a thickener, compared to gelatin that's used for thickening classic panna cotta. Extreme heat is not used to prepare panna cotta, whereas creme brulee requires oven-cooking before being poured into ramekins. The burnt caramel flavor of creme brulee is distinct from the pronounced sweetness of panna cotta.

What does panna cotta taste like?

Panna cotta has a light, smooth mouthfeel. It has naturally sweet and warm vanilla flavors. A variety of toppings can be used on panna cotta to bring out new flavor depths.

Panna cotta topping ideas

Panna cotta is delicious on its own, but you can make it yours by adding delicious toppings. Here are some of our favorites:

  • Seasonal berry sauce/coulis: Layer panna cotta with a sauce made from raspberries, strawberries, or blackberries
  • Caramel sauce: Adds a buttery, toasty flavor
  • Cherries: Cherry panna cotta is a delicious variety (see our cherry sauce recipe here)
  • Shaved chocolate: Sprinkle a little dark or milk chocolate over finished panna cotta

Top tips to make panna cotta

  • You can make this panna cotta up to 3 days in advance and keep it in the fridge until ready to serve
  • Unmolding the panna cotta from the ramekin:this is an optional step. Before serving the panna cotta, bring water to a simmer so it's hot. The water should be deep enough to just come below the rim of the ramekin. Turn the heat off. Place the ramekin in the water for a few seconds (5-10 seconds) to loosen the panna cotta. Invert panna cotta on to the serving dish. If it doesn't come off, run a knife along the edge of the panna cotta and return to the water for another few seconds. Invert on to the plate again.
  • I personally prefer keeping the panna cotta in the ramekin and serving it that way. Unmolding the panna cotta can be tedious, and it doesn't always work out. Either it doesn't unmold easily, and sometimes if kept in the water too long, when inverted, it melts slightly. It's easier and more efficient to keep it in the ramekin.

More Italian dessert recipes

Can't get enough panna cotta? Try my other Italian dessert recipes:

  • Cherry Cake
  • Fresh Peach Tart
  • Crostata

If you tried making this Italian Panna Cotta, or any other recipe on the blog, please let me know what you thought of it in the comments below. I love hearing from you! You can also FOLLOW ME onINSTAGRAM,FACEBOOK,TWITTER, ANDPINTERESTto see more delicious food and what I’ve been up to.

Recipe

Italian Panna Cotta Recipe

Italian Panna Cotta, a delicious classic that's super easy to make. With just 5 ingredients and 10 minutes of your time, this is sure to be your new favorite Italian dessert recipe!

CourseDessert

CuisineItalian

Cook Time 10 minutes

Resting time 6 hours

Servings 6 servings

Calories 355 kcal

Author Pina Bresciani

Ingredients

  • 2cupswhipping cream
  • ½cupwhole milk
  • ½cupgranulated sugar
  • 2teaspoonvanilla extract
  • 1packet gelatinabout 1 tbsp

Instructions

  1. In a small bowl, dissolve the gelatin into the milk, str it around, and set aside.

  2. In a medium sauce pan over medium heat, heat up the whipping cream, sugar and vanilla extract. Once it’s steaming (but not boiling), add the gelatin/milk mixture in.

  3. Whisk everything together until gelatin is dissolved, and not grainy anymore. Remove from heat.

  4. Pour mixture into 6 ramekin dishes, evenly divided. Place ramekins into fridge for at least 5 hours, until they firm up.

  5. When ready to serve, top each panna cotta with sauce/coulis of choice (try our cherry sauce recipe) and enjoy!

Recipe Video

Recipe Notes

  • You can make this panna cotta up to 3 days in advance and keep it in the fridge until ready to serve
  • Unmolding the panna cotta from the ramekin: this is an optional step. Before serving the panna cotta, bring water to a simmer so it's hot. The water should be deep enough to just come below the rim of the ramekin. Turn the heat off. Place the ramekin in the water for a few seconds (5-10 seconds) to loosen the panna cotta. Invert panna cotta on to the serving dish. If it doesn't come off, run a knife along the edge of the panna cotta and return to the water for another few seconds. Invert on to the plate again.
  • I personally prefer keeping the panna cotta in the ramekin and serving it that way. Unmolding the panna cotta can be tedious, and it doesn't always work out. Either it doesn't unmold easily, and sometimes if kept in the water too long, when inverted, it melts slightly. It's easier and more efficient to keep it in the ramekin.
  • You can top the panna cotta with anything you'd like, a seasonal berry sauce/coulis, caramel sauce, shaved chocolate etc

Nutrition Facts

Italian Panna Cotta Recipe

Amount Per Serving

Calories 355Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 19g119%

Cholesterol 111mg37%

Sodium 40mg2%

Potassium 89mg3%

Carbohydrates 20g7%

Sugar 18g20%

Protein 2g4%

Vitamin A 1199IU24%

Vitamin C 1mg1%

Calcium 75mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

33

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Italian Panna Cotta Recipe | 10 Minute Cook Time! - Pina Bresciani (2024)

FAQs

How do you speed up panna cotta? ›

Panna cotta: the quick recipe

There is a super-fast variation of the classic recipe. Simply remove the milk and dissolve the sugar and fish gelatin (softened in water) directly into the hot cream. Perfect for those who don't feel like dirtying more than one pot!

Why isn t my panna cotta setting? ›

Not Setting Properly: If your panna cotta doesn't set properly and remains too runny, it may be due to not using enough gelatin or not allowing it enough time to set. To fix this, you can try adding a bit more gelatin to the mixture or giving it more time to chill and set in the refrigerator.

Why is my panna cotta rubbery? ›

The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

Should you boil panna cotta? ›

Preparing your panna cotta

If you are using sheet gelatine, soak it in cold water until soft, then remove and squeeze out the excess water. Warm the cream with the sugar and any other ingredients slowly to infuse the flavours properly. Don't boil - it's important not to walk away at this point.

Can you put panna cotta in the freezer to set faster? ›

Panna cotta is set in the fridge for few hours, if possible overnight. Keeping it in the freezer might lead to forming of ice crystals. Eating and cooking for 40 years. Obviously in the fridge!

What happens if you put too much gelatin in panna cotta? ›

It's a delicate balance: too much gelatine and the panna cotta will be unpleasantly chewy, too little, and you've got yourself a sauce.

Is panna cotta supposed to be jiggly? ›

The ultimate panna cotta should have the perfect wobble — this is an indication of the texture, which should be silky, creamy, melt in the mouth but not too bouncy or rubbery. I'd rather a panna cotta that is more wobbly than too set, personally.

Why does my panna cotta have two layers? ›

If you find that your panna cotta separates into two layers, one that's creamy and one that's more gelatin-like — there can be two reasons. First, either your gelatin didn't bloom and dissolve properly when stirred into the cream. Second, the cream mixture boiled after the gelatin was added.

Do you grease panna cotta molds? ›

One trick is to brush a very thin layer of flavorless oil on the inside of each mold before pouring in the mixture. If the panna cotta absolutely won't come out, get a spoon and enjoy it straight from the dish...

How to stop skin forming on panna cotta? ›

Ladle the mixture into the oiled ramekins and chill at least 4 hours or overnight. If you're going to keep them longer than overnight, cover them with plastic wrap, pressing the wrap gently against the panna cotta to prevent a skin from forming.

Do you cover panna cotta in the fridge? ›

Cover each with plastic and refrigerate until softly set, at least 4 hours, or longer if you'd like a firmer consistency. (The panna cotta's texture will continue to evolve over time; however, after 12 hours of chilling, it will reach its maximum firmness and will not set up any further.)

How long does homemade panna cotta last? ›

Pour cream into 4 individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set. If you like, top with fresh fruit, berries, berry sauce, or lemon curd. Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.

How long does panna cotta take to set in the fridge? ›

Cover each panna cotta with plastic wrap, and refrigerate until it's set; the time will vary depending on the size and shape of your containers, but expect four to six hours.

How do you make gelatin hard faster? ›

If you add less water (liquid) it will have a firmer set.

How do you speed up dough? ›

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

How do you fix hard panna cotta? ›

Might try to leave it out of the fridge for one hour to bring it up to room temperature. This will soften the panna cotta. If it's still to hard it would be possible to reheat it and add more cream + sugar and chill it again. Gelatine can be remelted.

References

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