This panna cotta is smooth and creamy, with a delicious vanilla base. Perfect for a sweet treat or dessert! Super easy with just a few simple ingredients, plus it does not take long to make at all.
I fell in love with panna cotta first from a little cafe that I would go to before walking to university. The owner was a lovely French lady, taking typically Kiwi cafe food and adding a delicious French twist. Unfortunately this cafe was bought out. More recently, I rediscovered my love for panna cotta during my stay in Lyon, France. There were many options at the supermarket, but I love the raspberry topped panna cotta.
For the remainder of our trip across Europe, I looked for panna cotta everywhere… but couldn’t seem to find any. Same with returning back to New Zealand. Luckily, panna cotta is an easy as treat to make! And so, I set out to make my own delicious recipe.
Fun fact: this dessert gets its name from the Italian translation ‘cooked cream’. The dessert originated in Piedmont, northern Italy.
This recipe is for the basic panna cotta, I suggest serving this with my raspberry compote. The creamy and slightly sweet panna cotta, with the sharp and slightly tart raspberries… a perfect balance.
Key Ingredients
- Milk is added in addition to the cream to help it maintain a light custard-y texture.
- Thickened cream gives the panna cotta its smooth and creamy consistency. It aids in thickening the mixture. You can also substitute this for heavy cream. The key is to use a cream with a higher fat percentage.
- Vanilla paste is both aromatic and delicious. It adds depth. I used vanilla paste as it has the beans in it, but you can use essence or extract too.
- Sugar to balance out the creaminess. Whilst we want a nice creamy texture, the flavour can be a bit bland. Pairing with the vanilla paste this turns it into a sweet treat! But don’t worry this isn’t overly sweet.
- Gelatin is used to set the panna cotta. I use powdered and just add it to the mix when it’s still warm, but you can also use gelatin sheets.
How to make this panna cotta
Mix the base ingredients.
To a saucepan pour in the milk. Then add the thickened cream, sugar, and vanilla paste (or extract).
Dissolve the sugar.
Turn the saucepan up to a medium heat, bring the cream mixture to a simmer. Do this until the sugar has dissolved.
Add the gelatin to the mix.
Remove the saucepan from the heat. Stir in the gelatin, and mix until dissolved. If it is not fully dissolving, add the saucepan back to a low heat and continue stirring until dissolved.
Set the panna cotta.
Pour the panna cotta mixture into 4 individual ramekins, leave to cool before place in the fridge. Place in the fridge for 2-4 hours until set.
Serve.
Top with my raspberry compote, or your topping of choice, and enjoy!
Storage
This panna cotta should stay fresh in the fridge for around 5 days. Be sure to cover it in plastic wrap securely. Panna cotta is also great to freeze and keep for another day! Let it set in the fridge first, then pop it in the freezer for up to 2 months. Take it out and let the dessert defrost before eating.
Alternative toppings
Whilst my raspberry compote is my favourite topping, this dessert is super versatile. You could top with other fruit sauces such as passion fruit, mango, and strawberry. Fresh fruit is a great topping too. Lemon curd, whipped cream, nutella… there are so many options to choose from!
Couple of gelatin tips
- You want to be sure you are adding the gelatin after removing the cream mix from the heat.
- Some recipes will tell you to bloom the powdered gelatin, but I have had no issues adding the powder directly to the cream. Just be sure to mix it in very well, so you don’t get stuck with gloops of gelatin in your smooth panna cotta!
More for your sweet tooth:
- Shortbread Cake
- Cinnamon Chocolate Chip Cookies
- Earl Grey Chiffon Cake
- White Chocolate Pistachio Cookies
- Apple Pie
- Pumpkin Coffee Cake
Alrighty, ready to make a simple and delicious dessert? Grab these basic ingredients and a saucepan, let’s get cooking!
Panna Cotta
Ingredients
- 12 g gelatin powder 3 leaves
- 200 mL milk
- 500 mL thickened cream
- 75 g sugar
- 1 tsp vanilla paste or extract
Instructions
- To a saucepan add the milk, thickened cream, sugar, and vanilla paste (or extract).
- Turn the saucepan up to a medium heat, bring the cream mixture to a simmer. Do this until the sugar has dissolved.
- Remove the saucepan from the heat. Stir in the gelatin, and mix until dissolved. If it is not fully dissolving, add the saucepan back to a low heat and continue stirring until dissolved.
- Pour the panna cotta mixture into 4 individual ramekins, leave to cool before place in the fridge.
- Place in the fridge for 2-4 hours until set.
- Top with raspberry compote and enjoy!
