Classic Italian Panna Cotta | Creamy & Elegant Dessert

Silky-smooth and delicately flavored with vanilla, Panna Cotta is the quintessential Italian dessert that strikes the perfect balance between elegance and simplicity. Serve it with a vibrant berry sauce for a restaurant-quality treat at home.

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About This Dish

Originating in the Piedmont region of Italy, Panna Cotta literally means “cooked cream.” Its rich yet light texture makes it a favorite at Italian trattorias and fine dining tables worldwide. Traditionally served plain or with fruit coulis, this dessert is a masterpiece in minimalism.

Ingredients (Serves 4)

Heavy Cream:	500 ml (≈ 2 cups)
Sugar:	80 g (≈ ⅓ cup)
Vanilla Pod or Extract:	1 pod or 1 tsp
Gelatin Sheets:	3 (or 1 tbsp powdered gelatin)
Milk:	50 ml (≈ 3 tbsp)
Berry Coulis:	For topping (optional)

How to Make It

Prep Time: 10 mins | Cook Time: 10 mins | Chill Time: 4 hrs

Step 1: Soak gelatin sheets in cold water for 5 minutes to soften.
Step 2: In a saucepan, heat cream, sugar, and vanilla over low heat until warm (do not boil).
Step 3: Remove from heat, add softened gelatin (or dissolved powdered gelatin in milk) and stir until fully melted.
Step 4: Pour mixture into ramekins, let cool, then refrigerate for at least 4 hours until set.
Step 5: Serve with berry coulis or caramel sauce for an extra touch of indulgence.

Tucci’s Tips

Don’t let the cream boil — it should only be warm to dissolve gelatin.

For extra flavor, infuse cream with citrus zest or espresso.

To unmold easily, dip ramekins in warm water for a few seconds.

Variations

Chocolate Panna Cotta: Add 100 g of dark chocolate to the warm cream.
Coconut Version: Replace half of the cream with coconut milk for a tropical twist.
Lighter Option: Swap part of the cream with Greek yogurt (add after cooling).

Did You Know?

Historical Fact: Panna Cotta originated in the Piedmont region of Italy, where dairy-rich desserts were a staple in the early 1900s.

Fun Fact: The name “Panna Cotta” translates to “cooked cream,” even though the cream is barely heated to keep its delicate texture.

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Storage & Thank You

Store Panna Cotta in the fridge for up to 3 days, covered with plastic wrap to prevent skin formation.

Can it be frozen? Freezing is not recommended — it alters the creamy texture.

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