Panna Cotta is a classic Italian dessert known for its silky-smooth texture and delicate flavour. Made from gently cooked cream, sugar, and gelatin, this no-bake dessert sets into a soft, custard-like consistency that melts in your mouth. Its simplicity is its greatest strength, allowing the quality of ingredients—especially cream and vanilla—to shine.
Panna Cotta:
Elegant yet incredibly easy to prepare, Panna Cotta is a favorite in both home kitchens and fine-dining restaurants. It can be served plain or paired with fruit coulis, caramel, chocolate sauce, or fresh berries, making it endlessly versatile and perfect for any occasion, from casual dinners to festive celebrations.
History:
Panna Cotta, which means “cooked cream” in Italian, originated in the Piedmont region of Italy. Traditionally made with sweetened cream thickened with natural gelatin derived from fish bones, it was often flavoured with vanilla or local fruits. Over time, the dessert spread across Italy and beyond, evolving into a global favorite with countless modern variations while retaining its classic creamy essence.
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Panna Cotta
Ingredients
- 2 cups heavy cream
- ½ cup milk
- ⅓ cup sugar
- 1½ tsp unflavored gelatin powder
- 2 tbsp cold water
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
- In a saucepan, heat cream, milk, sugar, and salt over medium heat until hot (do not boil).
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Add vanilla extract and mix well.
- Pour into lightly greased molds or glasses.
- Refrigerate for at least 4–6 hours until set.
- Serve chilled, with or without toppings.
Notes
- Do not boil the cream, as it affects texture.
- Gelatin must fully dissolve for a smooth finish.
- Silicone molds make unmolding easier.
- Sweetness can be adjusted to taste.
- Best consumed within 2 days.
Tips for Panna Cotta:
- Use high-quality vanilla for the best flavor.
- Rinse molds with cold water for easy release.
- Serve with berry compote for contrast.
- Chill overnight for a firmer set.
- Add citrus zest for a fresh twist.
FAQ’s for Panna Cotta:
Q1: Can panna be made ahead of time?
Yes, it’s ideal for making a day in advance.
Q2: Can I use agar-agar instead of gelatin?
Yes, but the texture will be slightly firmer.
Q3: Why didn’t my panna set?
The gelatin may not have bloomed properly or was under-measured.
Q4: Can panna be frozen?
Freezing is not recommended as it alters texture.
Q5: Can I make it dairy-free?
Yes, use coconut milk or almond milk with plant-based gelling agents.
Conclusion:
Panna Cotta is a timeless dessert that perfectly balances simplicity and elegance. With its creamy texture, subtle sweetness, and endless topping options, it’s an excellent choice for anyone seeking a refined yet easy-to-make treat. Whether served plain or dressed up with sauces and fruits, panna cotta never fails to impress.