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! Just top with fresh berries and enjoy!
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Table of contents
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. This is an eggless custard dessert. It includes very few ingredients consisting of a simple mixture of cream, sugar, and vanilla. Gelatin is added to set the mixture and create a dreamy, custard-like consistency. The final product is rich and silky smooth.
This is the best 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.
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 sheets or boxes containing 2 or more envelopes. One envelope usually contains ¼ – ½ oz. (7-14g) of unflavored gelatin whereas one sheet is around 1 teaspoon (5g).
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 gelatin 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 topping for panna cotta!
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Tips for making the 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 the only flavor ingredient added to panna cotta, so use quality vanilla. Real vanilla extract, a scraped and seeded vanilla bean, or even vanilla bean paste will do well 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 ⅓ of the heavy cream to maintain the super creamy and rich texture and flavor and replacing the other ⅔ 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 off 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 ½ sheets of gelatin for the 1 ¼ 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.
Panna Cotta
Rich and creamy vanilla panna cotta that is so simple to make!
Ingredients
- ¼ cup (60 ml) cold water or milk
- 1 ¼ teaspoons (4g) unflavored powdered gelatin*
- 2 cups (480 ml) heavy cream
- ¼ cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract or 1 vanilla bean, scraped and seeded
Instructions
-
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.
-
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.
-
Pour cream into 4 individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set.
-
If you like, top with fresh fruit, berries, berry sauce, or lemon curd.
-
Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.
Recipe Notes
* If using sheet gelatin, substitute 2 ½ 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).
Brittaney @ Sips and Snacks says
These are beautiful! I haven’t made Panna Cotta since culinary school, but I think I should soon!
Shiran says
I think you should too 🙂 Thank you!
Akshay says
All r awesome..😘😘🤩🤩💞💞
How to see more videos
Alicia@ eco friendly homemaking says
Oh this looks so delicious! I love berries so this is just right up my ally.
Shiran says
Thank you Alicia!
Amal says
Heyy….. 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 says
Tried 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 says
Hey 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 says
Heres 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.
Chris Weller says
Since no one else is going to say it I’ll do it – You sir are a genius (LOL)
Connie the chocoholic says
i 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 says
I 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 says
אחת המנות הכי אלגנטיות שיש
פשוט נראה נפלאאאאאאאאאאא
Shiran says
Thank you so much Winnie! 🙂
Carolina says
Great recipe!!I prepared it yesterday and ate it just a few minutes ago…AMAZINGLY GOOD! Thank you!!
Shiran says
Thank you so much Carolina! 🙂
Sophie says
it looks so beautiful&delicious！！Thanks for sharing the recipe！You inspired me，thank you！
Shiran says
Thank you so much Sophie! 🙂
Indu says
Thanks, 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 says
Hi 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 says
Hi 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 says
Hi 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 says
I 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 says
Probably the temperature of liquid was too high for gelatine.
Miriam says
This recipe is amazing! I made it for a large crowd and it was a hit. Thank you!
Jennifer says
I 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 says
I made these for a dinner party, and they were a huge hit! Super impressive-looking despite being so easy to make!
Rene says
Hey,
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 says
This 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 says
Hi Lily, yes, you can! If you’re having trouble removing it from the ramekins, try to use this method.
Hayley Barry says
Hiya, 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 says
Hey Hayley, you need to add all the gelatin mixture – milk and gelatin. You don’t need to separate them.
Heather M says
Hi 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 says
Hi 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 says
Hi I’ve tried a few different receipes , what cream would you recommend ? I’m in Sydney would Bulla double cream work ?
Shiran says
Hi 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 says
Odette I’m in australia too and yes bulla double cream is what I use
Megan says
Thank 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. says
Hi Megan, I’m curious to see how your rice experiment worked? 🙂
Aastha says
Hey, your recipes and blog is amazing.
Shalini says
My 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 says
very cool panna cotta is always a easy winner
Jessica says
Hi! 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 says
Hi 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 says
This 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 says
Hi 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 says
I 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 says
Hi Shiran can I really freeze this one without separation after thawing?
Shiran says
It will be ok. Leave it overnight in the fridge to thaw throughly before using.
Tina says
Hi 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 says
It should be fine. Leave it overnight in the fridge to thaw throughly before using.
Robin says
Hi 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 says
Thank you Robin, you currently don’t have heavy cream available to make this dessert?
Nazita Andrade says
Hi Shiran…how can I incorporate coffee flavour into the panna cotta?…I’m going to try this recipe with whipping cream..Thank u
Shiran says
You can add instant coffee to the cream, and then you might need to play with the amount of sugar in the recipe.
Kris says
I added about a tablespoon of instant espresso to it when I made it. It was great.
isk says
seriously!!!! 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 says
Great, simple receipe with delicious result! Worked great first time! Thanks for sharing.
Cheryl Leaver says
Wanted 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 says
Hello! 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 says
Hi Leah, the recipe yields about 2 cups/480 ml of panna cotta.
Cesz says
Hello, 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 says
It 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 says
This 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 says
Hello 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 says
Hi Eileen, you can multiply the recipe as many times as you’d like.
Cass says
Can i use whipping cream?
Shiran says
Yes
Marilyn Elizabeth Meek says
Can agar agar be used instead of gelatin? Any other possible non animal substitutions for gelatin?
Maria . K says
Hi,
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 says
Can you use whipping cream as heavy cream
Shiran says
Yes, you can use heavy cream or whipping cream.
angela says
hi 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 says
if 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 says
Hi can i use light cream instead of heavy cream and still get the same texture?
Marilyn Garcia says
What can I use instead of heavy cream?
Dee Palmer says
Hello! 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 says
Yes, you can!
Minu John Mathew says
Dear 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 says
My 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 says
Made this with the berry sauce recipe for a special dinner with friends. It was wonderful! I will definitely make it again.
Sella Thiru says
Hi,
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 says
Yes, when the panna cotta is ready, you can add the food coloring.
Tricia says
Just 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 says
Hi. Can I use vanilla extract instead of the bean and seed?
Shiran says
Hi Jaclynn, you can use vanilla extract instead (the amount is mentioned in the recipe).
Flo says
Hi,
Really quick question, How much water do I add to the gelatin powder? Really hope you will reply, many thanks!
Karen says
1/4 cup or 60ml. It’s the first Ingres at the top of the recipe.
Karl says
Hi! 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 says
I 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 says
Yes 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. says
Wonderful, simple recipe! I put it in wine glasses and served it as a dessert – everyone loved it 🙂
Liz says
I liked the taste but would reduce the amount of gelatin. Was too stiff to be really excellent
Christine says
Jell-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 says
Could I had cocoa powder to give it a chocolate flavor?
Shiran says
I haven’t tried it with cocoa powder so I can’t say for sure.
Catalina-Isabel says
Thank 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 says
This is a great tasting recipe but I noticed a separation of layers in the panna cotta – may I know why this happened?
Shiran says
Hi Jamie! I’m not sure what exactly happened, sorry. I’m sure google can help you more than me 😉
anya says
Will a heavy cream substitute of milk and butter work the same way?
Shiran says
It won’t, you’ll have to use heavy cream for this recipe, or a combination of milk and heavy cream.
anya says
thanks!
then would fresh cream work instead of adding heavy cream?
Allie says
Perfect the very first time, and so easy. Thank you!
Tiana says
Turned out great. Easy instructions. Thanks!
Georgia Vengtasamy says
Hi 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 says
Hi 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 says
I 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 says
Made 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 says
I 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 says
Hi can I use non dairy Whipping cream
LINDA SMITH says
Can you “brule” panna cotta like creme brule?
Shiran says
Yes you can 🙂
Ellen says
I tried this recipe and it was absolutely DELISH! If you don’t mind, can you disclose about how much you charged per cup?
Shiran says
I wish I could remember! It was such a long time ago 🙂
Holly says
I’m going to make this omitting the gelatin , that way i can spoon a little over the berries , making it. Lighter dessert ..❤️
Issy says
Quick question
Do i need to let pann cotta cold down before pouring into smallplastic dessert cup?
Shiran says
Hi Issy. You can let it cool slightly, then mix well and pour into the cups.
E says
Made this before and turned out AWESOME! Do you know if I can make this chocolate flavored?
Thanks in advance
Shiran says
You can add bittersweet/dark chocolate but I suggest following a recipe for that for the best result 🙂
Allie says
We 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 says
Super-easy and delicious. Thank you.
Karine says
Shiran,
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. says
Hey 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 says
Can I use half and half instead of heavy cream?
Talia @ Pretty. Simple. Sweet. says
Hi Claire, half and half will work – the panna cotta may be less rich/thick, but it will work!
Aline says
This 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. says
Hi Aline, thank you and I’m so glad you enjoyed the recipe 🙂
Shey says
Hi! I am lactose intolerant. So can I use lactose free heavy cream and cream
Talia @ Pretty. Simple. Sweet. says
Yes, it should work 🙂
Wilna says
I made it with the sheet gelatin, I even double the recipe and everybody enjoyed it
Thanks for sharing the recipe
Chris says
Hi there, just checking: are you sure 1.25 tsp = 7 grams?
Thanks.
Talia @ Pretty. Simple. Sweet. says
Hi 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 says
Excellent recipe and perfect elegant little dessert. I love how flexible it is and all of the options it has. Delicious!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Lisa!
Ty says
Horrible recipe, keeps spreading after I put it into glasses!
Stephanie @ Pretty.Simple.Sweet. says
Hi Ty, I’m sorry this happened. Perhaps the cream got too hot and boiled too long, causing the mixture to separate.
Jenny says
Lovely recipe. Made it but it didn’t quite sr to the consistency I would have liked so made it again the following day and increased the gelatin by another 1/4 teaspoon . Worked out to my liking. Thank you for sharing this great recipe
Stephanie @ Pretty.Simple.Sweet. says
Thank you!
Whitney says
I made this today and the texture is PERFECT! My family love it. Thank you so much for sharing this amazing recipe.
Stephanie @ Pretty.Simple.Sweet. says
Awesome! So glad you loved it!
Teri Miller says
Is it possible to make in a tube, bundt or loaf pan for easier serving?
Stephanie @ Pretty.Simple.Sweet. says
Hi Teri, you could certainly do that and place a spoon in the pan for guests to help themselves. Oftentimes a mold is used to make panna cotta individually as well. If you have a silicone muffin pan, you could make individual panna cotta using that as well.
Carrie says
Fantastic! I added 1/4 tsp of Fiori Sicilia from King Arthur Flour and gave a nice citrus flavor. Before I added it, it smelled wonderful with just the vanilla. The texture was smooth and creamy. Will definitely make this again!
Stephanie @ Pretty.Simple.Sweet. says
What a great addition, Carrie! Yum!
Diana says
After increasing gelatin to 1 1/2 t., my Panna Cotta turned out PERFECTLY. It’s so smooth, creamy, and delicious; I’ve made the recipe 3 times since last week (my friends can’t get enough)! I even tried chocolate, using milk chocolate chips melted in the microwave. So easy and delicious!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Diana! So glad you enjoyed this recipe!
Maria DCosta says
Was always scared of Panna Cotta..but this was so simple and came out yum
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Maria!
Darlene Hammond says
Just a simple desert, and so good🩷 made it in 15 minutes an three hours later had a great desert!
So delicious with fresh sugared berries!
Stephanie @ Pretty.Simple.Sweet. says
Yum! Thank you, Darlene!
CJ says
Not enough gelatin for the amount of liquid.
Stephanie @ Pretty.Simple.Sweet. says
Hi CJ, I’ve made this recipe so many times and I assure you it is just enough gelatin. If you’re looking to make jello, you’ll need a lot more gelatin. Panna Cotta requires the minimum amount of gelatin so the mixture is set but still creamy smooth when you bite into it. It will not remove from the glass like jello because it’s not supposed to.
Gwen says
My Panna cotta became a layer of yellowish fat sit on top of the white creamy curd. When set the yellow layer texture taste like butter.I followed the instruction step by step. Can you please advise the reason?
Stephanie @ Pretty.Simple.Sweet. says
Hi Gwen, it sounds like your panna cotta separated. The butterfat solids separated from the milkfat solids. It is possible that the gelatin and sugar did not fully dissolve. Did you make sure to bloom the gelatin first? This step is very important. Did you make sure your heavy cream mixture didn’t boil? It should start to steam & evaporate, but not boil. Sometimes panna cotta can separate if cooled too rapidly as well.
Debra says
I would like to try this with honey instead of sugar. Do you know the conversion? And I am thinking of adding fresh lavender tea to give a beautiful flavor. Maybe I can substitute the water for gelatin with my lavender infused water (tea).
Stephanie @ Pretty.Simple.Sweet. says
Hi Debra, that sounds lovely. While I haven’t made those particular substitutions, I’d start by substituting the sugar for honey in a 1:1 ratio. The beautiful thing about this recipe is you can taste it as you go so adjust the sweetness to your personal preference. Just make sure to let it fully dissolve before . The tea instead of water is a great choice! Let me know how this turns out for you 🙂
Greta says
Hi! I was wondering if you ever tried making a large format panna cotta maybe in a round cheesecake pan? I have been thinking of making it as a cake and wonder if it would hold shape. Thanks!
Stephanie @ Pretty.Simple.Sweet. says
Hi Greta, this recipe would need a little tweaking to attempt that… Likely more gelatin. The recipe as written works best in glass jars and creates a melty and creamy panna cotta.