Panna Cotta (Perfectly Creamy & Easy To Make)

Panna cotta on a dessert plate with a strawberry on the side.

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Panna Cotta (Perfectly Creamy & Easy To Make)

Silky, creamy panna cotta with delicious vanilla flavor is a classic Italian no-bake dessert to make for any occasion.

Prep Time15

Cook Time5

Time In The Fridge6

Total Time6 20

Course: Dessert

Cuisine: Italian

Servings:

Calories: 386kcal

Author: Svi

Ingredients

Panna Cotta

2 cups whipping cream , 500g (33% fat)
1 cup milk
½ cup sugar , 110 grams, add 20 more grams (1.5 tbsp) if you like it a little sweeter
6 sheets gelatin , see notes 1 and 2
1 pod vanilla or vanilla extract

Strawberry Sauce (optional)

8 oz strawberries , 200-250 grams (fresh or frozen)
1-2 tablespoon sugar
2 tablespoon lemon juice

Instructions

Panna Cotta

Start by soaking gelatin sheets. Put them in a bowl and cover with cold water and a couple of ice cubes.
In a pot warm whipping cream, milk and sugar just until warm.
Scrape the seeds from the vanilla pod and add them to the pot. Stir well.
Once gelatin sheets have softened, squeeze then gently with your hands to remove excess water, then add to the warm cream mix. Stir well and let cool.
Pour the flavored cream (panna cotta) to silicone molds or dessert glasses. Place in the fridge to set for at least 6 hours or better yet overnight.

Strawberry Sauce

In a small pot add cleaned and hulled strawberries along with sugar and lemon juice. On low heat bring to a boil.
Once boiling set the heat to medium and cook for 5-10 minutes until desired thickness. Take into consideration that the sauce will thicken even further as it cools.
At this point you can either leave it slightly chunky or blitz smooth with a blender. Let cool before serving.
If you're using mixed berries, fresh or frozen, the process is exactly the same. I would only suggest to pass the berry sauce once it's cooked through a fine mesh trainer to get rid of the seeds.
Take panna cotta our of the fridge. If you made in in silicone molds, run a spatula or a thin knife around the edges of the mold, it will release easily. Garnish with fresh fruit or berry sauce. If you made panna cotta in individual ramekins or dessert glasses serve directly in the glass, plain or topped with the sauce.

Notes

Note 1: I prefer to use gelatin sheets (platinum or 200 bloom) but you can replace it with a different bloom (180 or 240) keeping the same number of gelatin sheets.

If using gelatin powder/ granulate gelatin, start with 1.5 sachet (10.5 grams) but you might need to adjust this quantity depending on the brand. For the amount indicated in the recipe use 10.5 grams powdered gelatin ( about 1 + ½ packet of Knox gelatin for example).

Sprinkle gelatin powder over milk in a saucepan (away from the heat) and let sit for 5 minutes. Stir to dissolve. Then proceed with the recipe adding cream, sugar and vanilla and warming it gently.

Note 2 : if using gelatin sheets, make sure to soak them in cold water with ice or they'll dissolve before you're able to squeeze them and transfer to the panna cotta mix.

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