Name: Classic Panna Cotta
Prep time: 20 min
Cook time: 15 min
Total time: 9 h 30 min
Cuisine: Italian
Ingredients: 7 g powdered Knox gelatin (or 4 gold gelatin sheets, 8.4 g); 45 mL water (if using powdered gelatin); 360 mL half and half or 3% milk; 80 g honey (or ⅓ cup / 66 g sugar); Generous pinch of sea salt; 15 mL vanilla bean paste, vanilla extract, or vanilla seeds from 1 pod; 360 mL heavy cream / whipping cream; 200 g berries (raspberries and strawberries recommended); 40 g honey; 8 mL lemon juice; Pinch of salt; 2 g powdered gelatin (or 1 gold gelatin sheet)

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Classic Panna Cotta is an elegant Italian dessert known for its silky-smooth texture and delicate flavor. Made with cream, gelatin, and a touch of vanilla, this chilled custard pairs beautifully with fruit sauces like berry coulis. It’s a light yet indulgent treat that’s perfect for dinner parties, holidays, or simply when you want to enjoy a refined homemade dessert.

Why You’ll Love This Recipe

Smooth, creamy, and melt-in-your-mouth texture
Easy to prepare with just a handful of ingredients
Can be made ahead for stress-free entertaining
Versatile base that pairs well with countless toppings
Elegant presentation that looks restaurant-quality

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the panna cotta:
7 g powdered Knox gelatin (or 4 gold gelatin sheets, 8.4 g)
45 mL water (if using powdered gelatin)
360 mL half and half or 3% milk
80 g honey (or ⅓ cup / 66 g sugar)
Generous pinch of sea salt
15 mL vanilla bean paste, vanilla extract, or vanilla seeds from 1 pod
360 mL heavy cream / whipping cream

For the berry fluid gel:
200 g berries (raspberries and strawberries recommended)
40 g honey
8 mL lemon juice
Pinch of salt
2 g powdered gelatin (or 1 gold gelatin sheet)

Directions

Bloom the gelatin
- For powdered gelatin: Sprinkle gelatin over water, mix, and let absorb.
- For sheets: Soak in cold water for 10 minutes, then squeeze out excess water before use.
Make the panna cotta base
- In a saucepan, combine half and half, honey, salt, and vanilla. Heat over medium heat until steaming, stirring to dissolve. Do not boil.
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Add heavy cream and stir well.
Set the panna cotta
- Pour mixture into 6 serving dishes (about ½ cup per serving). Stir before pouring to evenly distribute vanilla seeds.
- Let cool slightly, cover with plastic wrap, and refrigerate overnight to set.
Make the berry fluid gel
- Bloom the gelatin as described earlier.
- Cook berries, honey, lemon juice, and salt over medium heat for 10–15 minutes until thickened into a coulis.
- Stir in gelatin until dissolved. Chill until set.
- Once firm, blend with a stick blender until smooth and gel-like.
Serve
- Top panna cotta with berry fluid gel and fresh berries.
- To unmold, dip the mold briefly in warm water, loosen edges, and invert onto a plate before serving with sauce.

Servings and timing

Servings: 6
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: overnight (8–12 hours)
Total time: about 9–10 hours

Variations

Chocolate panna cotta: Add melted dark chocolate to the cream mixture for a rich twist.
Coffee panna cotta: Stir in espresso or instant coffee for a bold flavor.
Coconut panna cotta: Replace half the cream with coconut milk for a tropical version.
Citrus topping: Swap berry gel for an orange or lemon sauce.
Layered panna cotta: Alternate panna cotta with fruit puree layers for a beautiful presentation.

Storage/Reheating

Store covered in the refrigerator for up to 3–4 days.
Do not freeze panna cotta as it affects the creamy texture.
Prepare toppings separately and add just before serving for best presentation.

FAQs

What does panna cotta taste like?

It has a creamy, delicate flavor with hints of vanilla, similar to a light custard.

Can I make panna cotta without gelatin?

You can use agar-agar as a vegetarian substitute, but the texture will be slightly firmer.

How do I prevent lumps in panna cotta?

Be sure the gelatin fully dissolves in the warm base before adding the cream.

Why didn’t my panna cotta set?

Too little gelatin or not enough chill time can prevent it from firming properly.

Can I use only cream instead of milk and cream?

Yes, but it will be much richer. The mix of half and half keeps it lighter.

Do I need to unmold panna cotta to serve it?

No, you can serve it directly in ramekins, glasses, or jars.

Can I sweeten panna cotta with sugar instead of honey?

Yes, granulated sugar works just as well as honey.

What’s the best topping for panna cotta?

Berry sauces, caramel, chocolate ganache, or even fresh fruit all pair beautifully.

Can panna cotta be made ahead?

Yes, it’s best made the day before and chilled overnight for perfect texture.

How do I fix panna cotta that’s too firm?

Use slightly less gelatin next time for a softer, creamier set.

Conclusion

Classic Panna Cotta is the ultimate elegant yet simple dessert. With its creamy texture, delicate vanilla flavor, and versatile fruit topping, it’s a treat that feels luxurious without being complicated. Perfect for dinner parties or a special night in, this panna cotta is sure to impress with both taste and presentation.

Maggie