This is a classic recipe for easy, rich and creamy Italian panna cotta. I make this every time I need an impressive, quick dessert! Served in individual portions, you won’t believe how simple this recipe is to make!
Here’s a fact you may not know about me. When I quit my job in the cooperate world, I went on a journey to find myself (whatever that means) and started selling mini baked goods for events. It wasn’t quite as glamorous as I had anticipated, but it paid the bills. Well, barely. With a tiny kitchen and fridge, mini desserts were all I could offer. While that seems so long ago now, there are a few things I remember vividly.
One of them is how people went crazy over the mini panna cotta served in shot glasses topped with berries. And since it was the easiest thing on my menu, I couldn’t have been happier.
What is panna cotta?
Panna cotta means ‘cooked cream’ in Italian. It includes very few ingredients, and consists of a simple mixture of cream, sugar, and vanilla. Gelatin is added to set the mixture and create a custard-like consistency. The final product is rich and silky smooth.
This is best classic panna cotta recipe I know! I’ve made it dozens of times. Despite the heavy cream, this dessert is perfect as a light, not-too-sweet dessert after a heavy meal. And if you’re new to baking with gelatin, don’t fear! It’s incredibly easy to work with and I’m going to walk you through every step of making this delicious panna cotta.
What is gelatin? Gelatin is a thickening agent made of tiny granules that have no color or flavor. Depending on where you’re from, gelatin may be sold in boxes containing 2 or more envelopes. One envelope usually contains 1/4 – 1/2 oz. (7-14g) of gelatin.
How to make panna cotta
- Bloom the gelatin. Sprinkle the gelatin over the cold water or milk in a small mixing bowl and let it sit for a few minutes to gelatinize. You’ll notice the mixture turns into something that looks like soft, rubbery Jello.
- Make the cream mixture. While your gelatin is setting, heat the cream, sugar, and vanilla together in a saucepan until hot and you see a low boil. Make sure all the sugar is dissolved.
- Add the gelatin. Turn off the heat and scrape out the softened gelatin into the hot cream mixture. Immediately whisk until smooth. Adding the gelatin to the hot mixture is what activates it. Make sure the mixture is completely smooth and that there are no little crystals remaining. If there are, bring the saucepan back to the stove and heat very gently without letting the mixture boil (this is very important!) until the gelatin is completely dissolved.
- Portion, set, and serve. Pour your panna cotta mixture into individual ramekins and place in the refrigerator to set for a minimum of 4 hours. To serve, top with garnishes of your choice.
Garnishes for panna cotta
This vanilla panna cotta tastes exquisite on its own, but I also love serving it with different garnishes. Some of my favorites include:
- Fresh berries
- Chocolate ganache
- Whipped cream
- Berry sauce
- Toasted nuts and caramel sauce
- Lemon curd
- Make a strawberry sauce: Place fresh or frozen strawberries with some powdered sugar in the food processor and process until smooth. Then, top your set panna cottas with the strawberry sauce and small pieces of fresh strawberries. This is my favorite version of panna cotta!
Tips for making perfect panna cotta
- If you wish to make an even lighter panna cotta, you can replace some of the heavy cream with a lighter cream or milk.
- Make sure all the gelatin is dissolved. Using a whisk to combine the gelatin with the heavy cream mixture is the best way to do this. If you notice any tiny gelatin clumps or crystals, place the mixture over a low heat and whisk until dissolved. But do not bring it back to a full boil.
- Skip imitation vanilla and go for the real thing. Vanilla is only flavor ingredient we add to panna cotta, so use real vanilla extract, a scraped and seeded vanilla bean, or even vanilla paste in this recipe. Keep in mind that if you use a vanilla bean or vanilla paste, there will be specks of vanilla in your panna cotta. For this reason, I tend to stick with vanilla extract, but if you don’t mind the flecks of vanilla (after all, they offer amazing flavor) then go for it!
Commonly asked questions
Can you freeze panna cotta?
Yes, you can! It keeps well in the freezer. Leave it overnight in the fridge to thaw thoroughly before eating.
How long does panna cotta stay good in the fridge?
Panna cotta will stay fresh for up to 3 days. Keep covered with plastic wrap.
Can I replace the heavy cream with milk?
If you want to reduce the amount of cream in the recipe, you can substitute it for a lighter cream or whole milk. However, I do recommend keeping at least 1/3 of the heavy cream to maintain the super creamy and rich texture and flavor and replacing the other 2/3 with a lighter option.
What happens if my panna cotta mixture accidentally boils after adding the gelatin?
Gelatin starts losing strength above 212°F/100°C, which is why you don’t want your cream mixture to get too hot once it’s added. If your mixture comes to a boil on accident, turn on the heat immediately. Most likely, it will still set if it didn’t remain at this temperature for very long. However, if you find that your panna cotta does not set properly in the fridge after several hours, you’ll need to start over.
Can I substitute sheet gelatin for powdered gelatin?
Yes. If using sheet gelatin, substitute 2 1/2 sheets of gelatin for the 1 1/4 teaspoons of powdered gelatin the recipe calls for. To bloom the gelatin, place the gelatin sheets in a bowl filled with 2 cups of cold water and let sit for 5-10 minutes. Remove the sheets once they are completely soft and gelatinous and whisk them into the hot panna cotta as directed in the recipe. Don’t add them with the water they were soaking in – add the sheets only.
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More of my favorite custard-based recipes
- Crème Brulee: A classic rich and creamy baked custard with crunchy, caramelized sugar topping.
- Coffee Panna Cotta: Another version of absolutely sinful panna cotta. A perfect pick-me-up dessert!
- Classic Cheesecake: Satiny-smooth cheesecake with a buttery, crumbly cookie crust.
- Chocolate Cheesecake: A cheesecake made for true chocoholics only.
- Coconut Cream Pie: Made with flaky, buttery pie crust, rich coconut pastry cream, fluffy whipped cream, and toasted coconut chips.
Rich and creamy vanilla panna cotta that is so simple to make!
- 1/4 cup (60 ml) cold water or milk
- 1 1/4 teaspoons (4g) unflavored powdered gelatin*
- 2 cups (480 ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract or 1 vanilla bean, scraped and seeded
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Place water in a small mixing bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
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Meanwhile, in a medium saucepan, heat cream, sugar, vanilla extract or vanilla pod, sliced in half and with the seeds scraped out, on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
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Pour cream into 4 individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set.
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If you like, top with fresh fruit, berries, berry sauce, or lemon curd.
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Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.
* If using sheet gelatin, substitute 2 1/2 sheets of gelatin for powdered. Add the sheets to a bowl filled with 2 cups cold water. Let sit for 5-10 minutes, then remove the sheets once they are completely soft and whisk them into the hot panna cotta as directed in the recipe (you don’t need to add it along with the water, such as in powdered gelatin – add the sheets only).
135 Comments
Brittaney @ Sips and Snacks
February 19, 2015 at 7:40 pmThese are beautiful! I haven’t made Panna Cotta since culinary school, but I think I should soon!
Shiran
February 20, 2015 at 2:47 pmI think you should too 🙂 Thank you!
Akshay
September 19, 2022 at 6:10 amAll r awesome..😘😘🤩🤩💞💞
How to see more videos
Alicia@ eco friendly homemaking
February 20, 2015 at 11:30 amOh this looks so delicious! I love berries so this is just right up my ally.
Shiran
February 20, 2015 at 2:47 pmThank you Alicia!
Amal
May 25, 2020 at 1:44 amHeyy….. Tried it and came out greaat…… Tastes very yumm…..
I do have a doubt though…..
What is the accurate ratio of gelatin to cream? Kindly reply if there is any!!
Thank you in advance🙂
Diana D'souza
September 14, 2020 at 8:01 amTried this recipe today with a variation. I used rose extract and made rose panna Cotta. Turned out delectable. Everyone at home loved it. Thank you for the well explained recipe. Stay safe and happy.
Jenny Hughes
July 25, 2022 at 1:53 amHey Diana, did the rose extract give it a Turkish delight flavour? I would love Turkish delight panna cotta. And did you replace vanilla with the rose extract?
Chris Weller
August 3, 2021 at 10:32 pmHeres a tip, pour half the panna cotta into each cup or whatever you are using put them in the fridge and let them cool for about 10 minutes. Keep the rest of the panna cotta warm on stove. Take out of fridge and put a teaspoon or more of sugar free (or no added sugar) Raspberry Jam in the middle and then pour rest of the panna cotta on top of each and put them back in the fridge.
You could put pretty much whatever takes your fancy into the middle but we are on a Keto diet and used Monk Fruit sugar. Its better for you and not refined rubbish and tastes EXACTLY like refined sugar.
Connie the chocoholic
February 21, 2015 at 1:15 ami started catering for events too just last summer. While you can earn quite a bit if the event is big one, the profit margin is so small. People are always trying to haggle on prices when really they should understand how much ingredients and time cost!
lovely panna cotta btw, and i learned something new bout gelatin!
Shiran
February 22, 2015 at 4:26 amI know exactly what you’re saying Connie! I’m a perfectionist so it was very hard for me. I wanted every single cupcake to look just right and it didn’t pay off eventually, since it took so much time. That’s how customers are though, and it’s something you just have to be patient with 🙂 I used to be the same, always trying to get the best price, but now that I understand what it’s like to have your own small business, I almost never do that. Having my business was still fun though, and so many of my customers were nice and easy to work with! 🙂
Winnie
February 22, 2015 at 3:49 amאחת המנות הכי אלגנטיות שיש
פשוט נראה נפלאאאאאאאאאאא
Shiran
February 22, 2015 at 4:16 amThank you so much Winnie! 🙂
Carolina
February 22, 2015 at 6:50 amGreat recipe!!I prepared it yesterday and ate it just a few minutes ago…AMAZINGLY GOOD! Thank you!!
Shiran
February 22, 2015 at 7:18 amThank you so much Carolina! 🙂
Sophie
February 25, 2015 at 7:43 amit looks so beautiful&delicious!!Thanks for sharing the recipe!You inspired me,thank you!
Shiran
February 25, 2015 at 8:46 amThank you so much Sophie! 🙂
Indu
March 25, 2016 at 11:12 amThanks, wonderful recipe, my pennacotta didn’t set,I used China grass but I didn’t cover with plastic wrap. It was in liquid state what’s the reason, can you tell please
Shiran
March 27, 2016 at 4:47 amHi Indu, did you use China grass before or know how to use it (for example that it needs to be dissolved in water and then later brought to a boil)?. Do you know how to substitute it with gelatin? Did you give it enough time to set in the fridge? I don’t have much experience with this product but it should give same result as gelatin.
Indu
March 27, 2016 at 2:14 pmHi Shiran,
Thanks for your reply, I searched online but no adequate info for how to use china grass in pannacotta, I never knew the info you shared, I used 2 tsps of china grass for 250 ml of cream and same amount of milk, I let it set for more than 12 hours, I get veg gelatin in nearby sainsburys so I can use it instead but can you teach how to use china grass ( for anything) .
Shiran
March 28, 2016 at 4:34 amHi Indu 🙂 An online search (China grass is also called agar agar) would give you a lot of information on how to use it (in general, not necessarily in panna cotta). It seems like it needs to be dissolved in water and then brought to a boil. Since I haven’t tried this product myself, I can’t tell you exactly how to use it, but it should be quite simple!
ca lee
May 24, 2020 at 10:29 amI think China grass doesn’t really give the same effect that gelatin does. It sets differently and has a totally different texture. China grass sets leaving behind a more “flaky-like” jelly texture. So I doubt it would help set Panna cotta
Natalia
April 15, 2019 at 12:16 pmProbably the temperature of liquid was too high for gelatine.
Miriam
January 5, 2018 at 3:35 pmThis recipe is amazing! I made it for a large crowd and it was a hit. Thank you!
Jennifer
January 28, 2018 at 11:21 amI just made this to my mom’s birthday and everyone L-O-V-E-D it! I added strawberries on top to add a pop of color, I recommend you all do the same.
I’m not a great cook but this was really simple and delicious.
Thank you Shiran for yet another easy recipe 🙂
Merav
January 31, 2018 at 6:20 amI made these for a dinner party, and they were a huge hit! Super impressive-looking despite being so easy to make!
Rene
February 14, 2018 at 1:34 amHey,
It looks delicious. I was looking for an original and easy dessert to bring to a baby shower and I think I found it. I loved the addition of berries on top.
Lily
February 21, 2018 at 10:21 amThis recipe sounds delicious and I can’t wait to try it ! Just one question- can I pour the mixture into 8oz ramekins so once it’s done refrigerating I can take them out of the ramekins so they will stand on their own?
Shiran
February 25, 2018 at 6:25 amHi Lily, yes, you can! If you’re having trouble removing it from the ramekins, try to use this method.
Hayley Barry
March 30, 2018 at 3:38 amHiya, I’m making this recipe today, do I add the milk that I dissolved my gelatin in to the recipe too or do I try to extract the gelatin from the top of the milk to add in? Thanks 🙂
Shiran
March 31, 2018 at 3:14 amHey Hayley, you need to add all the gelatin mixture – milk and gelatin. You don’t need to separate them.
Heather M
April 18, 2018 at 3:30 amHi Shiran,
This may be a silly question – but if I am making this mixture for 12 people would it be safe just to multiply all ingredient measures by 3 or does gelatin not work like this?
Also I love a rosemary and thyme panna cotta could I just infuse along with the vanilla for the same length of time?
Thanks! Your recipe looks awesome and gives me some courage to try panna cotta again!
Thanks
Heather
Shiran
April 18, 2018 at 5:22 amHi Heather! Yes, you can multiply the amount of ingredients, it will work fine. Before removing from heat, you can leave the ingredients to soak for several minutes, or let the mixture simmer for five minutes on low-medium heat, to get a stronger flavor, then strain the mixture. Good luck!
Odette
April 25, 2018 at 7:31 amHi I’ve tried a few different receipes , what cream would you recommend ? I’m in Sydney would Bulla double cream work ?
Shiran
April 29, 2018 at 8:46 amHi Odette, I’m not familiar with this brand, but you need to use heavy/whipping cream – one that is good to make whipped cream. It should be liquid.
Kelly
May 17, 2018 at 6:19 amOdette I’m in australia too and yes bulla double cream is what I use
Megan
May 10, 2023 at 7:29 pmThank you for sharing. My husband says it tastes a lot like my rice pudding which gave me an ideas to try to make fast rice pudding with panna cotta instead of stiring milk for hours. I put in cooked rice and place it in the fridge. We will see what happens in a few hours
Stephanie @ Pretty.Simple.Sweet.
May 21, 2023 at 4:06 pmHi Megan, I’m curious to see how your rice experiment worked? 🙂
Aastha
June 11, 2018 at 6:33 amHey, your recipes and blog is amazing.
Shalini
June 16, 2018 at 6:37 amMy daughter tried your panna cotta receipe and I had my doubts if she will make it properly.. it was out if this world!! She made it quickly and easily. We couldn’t have enought of it? thank you very much for sharing your amazing receipe with us!
Paull
June 20, 2018 at 3:24 amvery cool panna cotta is always a easy winner
Jessica
June 21, 2018 at 4:20 pmHi! I’m interested in doing this for about 20 people. How many servings is the recipe? And should I double it for more or will that screw up the recipe? thank you so much!! Looks wonderful!
Shiran
June 24, 2018 at 10:57 amHi Jessica, it depends on the size of the serving. I usually make this for 4 people (about 1/2 cup per serving), but you can make smaller servings. You can double, triple, or make more of the recipe, it would work just fine.
Hina
August 2, 2018 at 12:31 amThis looks like a great recipe. If I want to make coconut panna cotta, can I replace 1 cup cream with coconut mik or put 2 cups coconut milk and leave out the cream altogether? Thanks
Shiran
August 2, 2018 at 1:05 pmHi Hina, you can use 1 cup heavy cream and 1 cup coconut cream (coconut milk is great too, but coconut cream is my favorite). This will give a nice coconut flavor. You can experiment with that and use more coconut cream/milk next time for more flavor and less heavy cream.
Ashley
August 21, 2018 at 9:30 amI like making desserts for the guys I work with. I kind of use them as my sound board for food before I make dinners at the club I am a member of. I am making this tonight. Super excited. Going to make it with Berry sauce. Review to come. 🙂
Lea
September 5, 2018 at 8:09 pmHi Shiran can I really freeze this one without separation after thawing?
Shiran
September 8, 2018 at 11:25 amIt will be ok. Leave it overnight in the fridge to thaw throughly before using.
Tina
September 6, 2018 at 4:51 amHi Shiran, Thank you, I love this recipe and it works perfectly. I need to make a lot for a family gathering. What it be possible to make these in plastic cups a few weeks in advance and freeze them? What would you recommend? Thanks in advance.
Shiran
September 8, 2018 at 11:25 amIt should be fine. Leave it overnight in the fridge to thaw throughly before using.
Robin
September 10, 2018 at 12:02 amHi Shiran,
It’s hayfever season for me and I missed out on my serve of pannacotta dessert. How would this recipe go with coconut cream, and what other cream substitute would you suggest? Everyone raved about it while I had apple crumble.
The Pannacotta was served with Aldi’s coffee icecream and raspberries. I put raspberries on the bottom of the glass before filling as well. The others loved this combo.
I can’t wait till after spring and summer to enjoy this recipe myself.
Robin. West Australia
Shiran
September 10, 2018 at 7:17 amThank you Robin, you currently don’t have heavy cream available to make this dessert?
Nazita Andrade
September 15, 2018 at 4:53 amHi Shiran…how can I incorporate coffee flavour into the panna cotta?…I’m going to try this recipe with whipping cream..Thank u
Shiran
September 17, 2018 at 2:46 amYou can add instant coffee to the cream, and then you might need to play with the amount of sugar in the recipe.
Kris
March 1, 2019 at 8:58 pmI added about a tablespoon of instant espresso to it when I made it. It was great.
isk
October 4, 2018 at 7:47 pmseriously!!!! thank you for creating such an easy dessert with an easier recipe. I tried it about 7 times. Different recipes and my family was sick and tired of the word panna cotta. This came out so amazing and so perfect. Thank you for helping me realize that i can actually make desserts. Guess what I am doing now, reading all your other deserts and making a list. xoxo
Alice
October 9, 2018 at 11:39 pmGreat, simple receipe with delicious result! Worked great first time! Thanks for sharing.
Cheryl Leaver
October 19, 2018 at 6:39 amWanted a dessert that used up left over organic milk & cream, worked a treat and there will be no more throwing out milk & cream just before use by date because it’s my shopping day ?? many thanks
Leah Solomon
November 30, 2018 at 10:07 amHello! I am making these for a large event tomorrow. The serving size says 4, but how many oz are in each serving? I’m making for 60 people and using 3 oz dessert cups.
Shiran
December 2, 2018 at 5:22 amHi Leah, the recipe yields about 2 cups/480 ml of panna cotta.
Cesz
December 18, 2018 at 8:48 pmHello, how long does a panna cotta can stay in room temperature, I tried making it then leave some of it outside the fridge for about 5hrs, I checked it and it melted. Is this normal?
Shiran
December 19, 2018 at 8:02 amIt makes sense because the gelatin stabilizes it only when it’s cold, so you should serve it quite cold. It will start to melt at room temperature.
Lily
January 18, 2019 at 7:56 pmThis recipe looks really delicious! I’m making it for my aunt’s birthday, and I’m wondering if I can double the recipe.
Eileen Seaters
February 18, 2019 at 2:54 amHello Shiran,
I would like to make about 20 to 25 Panna Cotta’s but I don’t know if I could quadruple…plus… the recipe. Can you recommend any recipes where I could serve about 25 people with one recipe for single serve cups ??? I have plans on making your lemon and Nutella Tarts 2 to 3 each…but because I have between 100 and 150 people to serve…I would like some single serve 2 to 3 ounce cups of different items. Your recipes really look lovely and I sincerely will be making them for the first week of March for a very special occasion. Thank you so very much for your time and talents. Easy and delicious! Sincerely, Eileen
Shiran
February 20, 2019 at 7:29 amHi Eileen, you can multiply the recipe as many times as you’d like.
Cass
March 25, 2019 at 10:02 pmCan i use whipping cream?
Shiran
March 26, 2019 at 5:17 amYes
Marilyn Elizabeth Meek
April 10, 2019 at 7:39 pmCan agar agar be used instead of gelatin? Any other possible non animal substitutions for gelatin?
Maria . K
April 19, 2019 at 3:14 pmHi,
If I use 2cups of milk and 2cups of cream as opposed to 4cups of cream – do I add the said qty of gelatin or alter ?
If so can you pl specify – it’s rather urgent.
Thanku
Lea
April 27, 2019 at 10:40 pmCan you use whipping cream as heavy cream
Shiran
May 1, 2019 at 5:18 amYes, you can use heavy cream or whipping cream.
angela
May 6, 2019 at 8:40 pmhi there. if i make the night before i need will they be ok for 1.5 hr drive?
how long does it take to set on day of making them?
angela
May 6, 2019 at 11:15 pmif made night before, will they be ok to take 1.5 hours away?
how long do they take to set on day of making them
Ale
May 16, 2019 at 12:05 amHi can i use light cream instead of heavy cream and still get the same texture?
Marilyn Garcia
May 27, 2019 at 6:03 pmWhat can I use instead of heavy cream?
Dee Palmer
June 29, 2019 at 4:33 pmHello! Your recipe sounds great. I was wondering if I can add a little more gelatin sheets so that it firms a bit more? Summer started and need for it to hang in there for me while in the car to my event. AC will definitely be on but never made this before. Thank you!
Shiran
July 1, 2019 at 4:10 amYes, you can!
Minu John Mathew
July 8, 2019 at 8:02 amDear Shiran,
Thank you for this amazing recipe. I love pannacotta. But didn’t know that it was this simple to make. I tried this recipe at home dot to dot exactly as you have written and it came out awesome. My husband and children loved it. We get farm fresh milk. So I boil and collect the cream and store it. I had only that cream. I used it and it tastes wonderful. Texture was also perfect. I would make it again and also loads because we have a pot luck every week. This will be my fool proof dessert recipe. Thank you so much again.
Anthony Spinelli
July 31, 2019 at 12:50 pmMy mother always made Panna Cotta when I was a small boy,i tried your recipe and it was excellent I used a blueberry sauce topping and it was a big hit with my grand children.Thank you for the easy recipe,
Wendy Sherwood
September 29, 2019 at 3:18 pmMade this with the berry sauce recipe for a special dinner with friends. It was wonderful! I will definitely make it again.
Sella Thiru
October 13, 2019 at 5:03 amHi,
Quick question, would like to know if i can add a blue food coloring. Your comments on adding food coloring please.
Thank you,
Sella
Shiran
October 16, 2019 at 6:46 amYes, when the panna cotta is ready, you can add the food coloring.
Tricia
November 3, 2019 at 11:10 pmJust got back from Italy 3 weeks ago and my husband and I can’t stop craving the food v so I made your panna cota today with a a cherry balsamic sauce. I can’t believe how ready it was! Yeah! Can’t wait to serve this to guests. Thank you.
Jaclynn
November 20, 2019 at 5:01 pmHi. Can I use vanilla extract instead of the bean and seed?
Shiran
November 24, 2019 at 3:07 amHi Jaclynn, you can use vanilla extract instead (the amount is mentioned in the recipe).
Flo
November 24, 2019 at 8:43 amHi,
Really quick question, How much water do I add to the gelatin powder? Really hope you will reply, many thanks!
Karen
December 7, 2019 at 10:28 pm1/4 cup or 60ml. It’s the first Ingres at the top of the recipe.
Karl
November 30, 2019 at 1:30 amHi! Thanks for the recipe! Just tried it out. It was my first time making it (from scratch). It turned out great! It set up nicely, and the texture was great! I did have to replace some of the cream with milk because I didn’t have enough cream, but it turned out okay just like you wrote. Will definitely be using this recipe again in the future!
Marcia
February 9, 2020 at 2:05 pmI would love to make this pan cotta. Instead of making it in individual cups, could I make it in one serving dish, and if so what would be the best size for the aunt of ingredients?
Shiran
February 11, 2020 at 3:05 amYes you can, but I’m not sure which pan size you’ll need to use for this recipe. It also depends on how tall you want the panna cotta to be.
Sara C.
February 12, 2020 at 5:51 amWonderful, simple recipe! I put it in wine glasses and served it as a dessert – everyone loved it 🙂
Liz
February 12, 2020 at 4:10 pmI liked the taste but would reduce the amount of gelatin. Was too stiff to be really excellent
Christine
February 14, 2020 at 10:01 pmJell-O is my husband’s favorite dessert (go figure), so I made this classy (classic) dessert for valentine’s day this evening – followed your recipe using 3 sheets of 180 bloom gelatin and this turned out perfectly with a four hour set in the fridge. I accompanied with the berry sauce recipe you link to as well, and we were both just in heaven.
Michelle Cobb
March 6, 2020 at 11:52 amCould I had cocoa powder to give it a chocolate flavor?
Shiran
March 16, 2020 at 1:42 pmI haven’t tried it with cocoa powder so I can’t say for sure.
Catalina-Isabel
March 15, 2020 at 6:01 amThank you so much for this recipe i am not very good at cooking but that was so easy and it tasted that good i needed to make more because i ate the first lot hahahaha. I did water instead of milk because i didn’t have milk and tasted good to me. I also paired it with berry sauce but i used mixed berries and that too was amazing.
Thank you so much for helping a helpless cook like me.
P.S I haven’t checked yet but would love to see your twist on desserts that are keto friendly 🙂
Love from Sydney Australia
Jamie
March 31, 2020 at 9:59 amThis is a great tasting recipe but I noticed a separation of layers in the panna cotta – may I know why this happened?
Shiran
April 6, 2020 at 7:20 amHi Jamie! I’m not sure what exactly happened, sorry. I’m sure google can help you more than me 😉
anya
May 2, 2020 at 8:22 pmWill a heavy cream substitute of milk and butter work the same way?
Shiran
May 3, 2020 at 2:24 amIt won’t, you’ll have to use heavy cream for this recipe, or a combination of milk and heavy cream.
anya
May 3, 2020 at 9:15 amthanks!
then would fresh cream work instead of adding heavy cream?
Allie
May 11, 2020 at 11:45 amPerfect the very first time, and so easy. Thank you!
Tiana
June 12, 2020 at 12:25 amTurned out great. Easy instructions. Thanks!
Georgia Vengtasamy
September 12, 2020 at 6:03 amHi Shiran,
Thank you for posting this, enjoyed following the recipe. The vanilla taste was beautiful.
Quick question: I used the gelatine sheets which set perfectly, however the panacotta was really dense. It said not to add the water, should I be adding another liquid?
Shiran
September 13, 2020 at 3:51 amHi Georgia, if you prefer the panna cotta to be more soft, you can try using a bit less gelatin every time you make it, until you like the result 🙂
Ally
September 29, 2020 at 8:27 amI made this but also added a mixed berry Coulis to the panna cotta mixture, then when it was set I added a bit more Coulis to the top, also added fresh berries and mint leaves. My family loved it.
Ally
October 1, 2020 at 8:25 amMade this but tweaked it a little bit. First I used a cup of double cream and a cup of thicken cream, I then added home made mixed berry coulis to the panda cotta, once set I added more coulis to the top and garnished with fresh berries and mint leaves. was absolutely delicious. will be making it again but going to put a mango twist to it.
Athena
November 14, 2020 at 8:35 pmI did 1/2 milk 1/2 cream and it seperate .. the buttery layer was on top and the milk later on the bottom .. why does it split .. I did exactly as per your recipe .. please help as I don’t want full cream because of the fat content
Reema malhotra
November 16, 2020 at 3:47 amHi can I use non dairy Whipping cream
LINDA SMITH
December 9, 2020 at 7:21 amCan you “brule” panna cotta like creme brule?
Shiran
December 16, 2020 at 3:53 amYes you can 🙂
Ellen
January 22, 2021 at 4:54 pmI tried this recipe and it was absolutely DELISH! If you don’t mind, can you disclose about how much you charged per cup?
Shiran
January 27, 2021 at 10:51 amI wish I could remember! It was such a long time ago 🙂
Holly
January 28, 2021 at 10:41 amI’m going to make this omitting the gelatin , that way i can spoon a little over the berries , making it. Lighter dessert ..❤️
Issy
March 5, 2021 at 11:26 amQuick question
Do i need to let pann cotta cold down before pouring into smallplastic dessert cup?
Shiran
March 10, 2021 at 3:04 amHi Issy. You can let it cool slightly, then mix well and pour into the cups.
E
March 15, 2021 at 1:54 pmMade this before and turned out AWESOME! Do you know if I can make this chocolate flavored?
Thanks in advance
Shiran
March 30, 2021 at 7:01 amYou can add bittersweet/dark chocolate but I suggest following a recipe for that for the best result 🙂
Allie
March 21, 2021 at 11:38 amWe have made this at least ten times since finding this recipe last year. It’s perfect every time, so easy, and so nice to be able to make a favorite dessert at home after the restaurant we discovered this at went out of business. Thank you!
Lisa
October 10, 2021 at 9:22 amSuper-easy and delicious. Thank you.
Karine
April 6, 2022 at 7:13 pmShiran,
Tried this out yesterday and turned out great. I will most certainly use this recipe again. Thank you.
I did notice that my Panna Cotta was a little gritty but I think this is a property of the Vanilla Bean Paste
I was using. Thank You so much. What else can I use Vanilla Bean Paste for? 👍💕
Karine
Talia @ Pretty. Simple. Sweet.
April 7, 2022 at 4:58 amHey Karine, so glad you liked the Panna Cotta! Vanilla bean paste is ideal for recipes where you really want the vanilla flavor to shine, which is why is so good in custard-desserts. However, you can use it in place of vanilla extract in any recipe.
Claire Martins
June 26, 2022 at 9:40 pmCan I use half and half instead of heavy cream?
Talia @ Pretty. Simple. Sweet.
June 29, 2022 at 5:39 amHi Claire, half and half will work – the panna cotta may be less rich/thick, but it will work!
Aline
November 13, 2022 at 4:01 amThis was delicious and super fast and easy to make. Will be my new “go-to” dessert for large dinner parties where efficiency is a must – thank you!
Talia @ Pretty. Simple. Sweet.
November 13, 2022 at 5:03 amHi Aline, thank you and I’m so glad you enjoyed the recipe 🙂
Shey
December 16, 2022 at 10:22 pmHi! I am lactose intolerant. So can I use lactose free heavy cream and cream
Talia @ Pretty. Simple. Sweet.
December 21, 2022 at 3:08 amYes, it should work 🙂
Wilna
December 23, 2022 at 7:48 amI made it with the sheet gelatin, I even double the recipe and everybody enjoyed it
Thanks for sharing the recipe
Chris
December 23, 2022 at 4:00 pmHi there, just checking: are you sure 1.25 tsp = 7 grams?
Thanks.
Talia @ Pretty. Simple. Sweet.
December 25, 2022 at 2:51 amHi Chris, thanks for pointing this out! 1.25 tsp is equal to 4g, not 7. I’ve corrected this in the recipe 🙂 Merry Christmas!
Lisa Rowland
February 27, 2023 at 8:24 amExcellent recipe and perfect elegant little dessert. I love how flexible it is and all of the options it has. Delicious!
Stephanie @ Pretty.Simple.Sweet.
April 5, 2023 at 5:50 pmThank you, Lisa!
Ty
March 20, 2023 at 8:19 pmHorrible recipe, keeps spreading after I put it into glasses!
Stephanie @ Pretty.Simple.Sweet.
April 2, 2023 at 3:51 pmHi Ty, I’m sorry this happened. Perhaps the cream got too hot and boiled too long, causing the mixture to separate.