cook · dessert · french
How to Make Panna Cotta
This Italian dessert translates to 'cooked cream,' though you barely cook anything. It's custard's simpler cousin — no eggs to curdle, no water bath to fuss with.
- Total time: 4 hr 15 min
- Hands-on: 15 min
- Serves: 6
- Difficulty: Easy
Before you start
Gelatin needs time to bloom and set
The gelatin must sit in cold liquid for 5 minutes before you heat it. Plan for at least 4 hours chilling time — overnight is better.
- medium saucepan
- fine-mesh strainer
- 6 ramekins or glasses
Ingredients
- 1 packet unflavored gelatin (2¼ tsp)
- 3 tbsp cold water
- 2 cups heavy cream
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- pinch salt
Blooming gelatin
Cold first, then warm
Sprinkle gelatin over cold water and let it sit until it looks like wet sand. Never add gelatin directly to hot liquid — it clumps.
Step by step
- Bloom the gelatin. Sprinkle gelatin over cold water in a small bowl. Let sit 5 minutes until it swells and looks spongy.
- Heat the cream mixture. Combine cream, sugar, and salt in a saucepan over medium heat. Stir until sugar dissolves and mixture is hot but not boiling — small bubbles around the edge.
- Dissolve the gelatin. Remove cream from heat. Add bloomed gelatin and whisk until completely dissolved, about 1 minute. Stir in vanilla.
- Strain and pour. Pour mixture through fine-mesh strainer into a pitcher or large measuring cup. Divide among 6 ramekins or glasses.
- Chill until set. Cover with plastic wrap and refrigerate at least 4 hours or overnight. The panna cotta should jiggle slightly when gently shaken but hold its shape.
Tips & troubleshooting
- Oil your ramekins lightly if you plan to unmold the panna cotta — run a thin knife around the edge and dip briefly in warm water
- Test doneness by gently shaking one ramekin — it should wiggle as one piece, not ripple like liquid
- Too much gelatin makes it bouncy and unpleasant — stick to the packet ratio
- Serve directly in glasses or jars to skip the unmolding step entirely
Variations
- Buttermilk Panna Cotta. Replace ½ cup cream with buttermilk for tang. Add it after the mixture cools slightly to prevent curdling.
- Coffee Panna Cotta. Steep 2 tbsp ground coffee in hot cream for 10 minutes, then strain before adding gelatin.
- Fruit Panna Cotta. Puree ½ cup berries and strain out seeds. Replace vanilla with fruit puree.
Questions
- Can I use agar instead of gelatin?
- Yes, use 1 tsp agar powder. Dissolve it directly in hot cream — no blooming needed. Agar sets at room temperature.
- Why did my panna cotta separate into layers?
- The cream was too hot when you added it to cold ingredients, or you didn't whisk the gelatin in completely. Strain next time.
- How long does panna cotta keep?
- Up to 3 days covered in the refrigerator. The texture stays best in the first day or two.