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Silky and elegant, this classic panna cotta is an Italian dessert that never fails to impress at dinner parties or family gatherings. Its gentle sweetness and velvety texture make it a go-to favorite whenever I want something creamy yet simple. With a bit of planning ahead for chilling, you can achieve a showstopping treat without stress.
I made this the first time to surprise my mom for her birthday and now she requests it every spring. The look on her face when she tasted the delicate vanilla was just priceless.
Ingredients
- Unflavored gelatin: Essential for the signature wobble and smooth set Pick a fresh packet and store away from heat for best results
- Heavy cream: The base that gives panna cotta its rich mouthfeel Use the freshest cream possible for flavor
- Half and half: This lightens the dessert just enough and adds silkiness Stick with real dairy half and half for texture
- Sugar: Provides gentle sweetness Use granulated sugar that dissolves easily
- Vanilla extract: Brings warmth and aromatic flavor Pure vanilla is best but a well-made extract still shines
Step-by-Step Instructions
- Bloom the gelatin:
- Sprinkle unflavored gelatin over cold water in a tiny saucepan Let it stand just until the granules turn spongy about one minute This step ensures even softening
- Melt the gelatin:
- Warm the bloomed gelatin over low heat Stir gently until the mixture turns crystal clear and smooth Watch closely so it does not bubble or scorch Remove from heat right away
- Heat cream mixture:
- Combine heavy cream half and half and sugar in a medium saucepan Stir constantly while bringing it just to a low boil over medium-high heat Once you see gentle bubbles and the sugar is dissolved remove from heat
- Mix and flavor:
- Whisk the dissolved gelatin into the hot cream mixture Stir in vanilla extract until it smells inviting and everything is well blended
- Divide and cool:
- Pour the panna cotta base into eight half-cup ramekins Let them sit on the counter for a few minutes so steam escapes Cover and chill in the refrigerator for at least four hours or overnight until set
- Unmold and serve:
- To serve dip each ramekin quickly into a bowl of hot water Hold for about three seconds to loosen Run a thin knife or spatula around the inside then invert onto dessert plates for a beautiful presentation
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I always reach for pure vanilla for this recipe because the flavor truly shines in such a simple dessert. Once my niece helped unmold them for our family Sunday dinner and she was so proud when every panna cotta held its gentle wobble.
Storage Tips
Keep panna cotta covered well in the refrigerator so it does not absorb other food odors. If preparing ahead pour into airtight containers or cover ramekins tightly with plastic wrap. Do not freeze as the texture will turn grainy.
Ingredient Substitutions
For lactose sensitivities try using coconut cream plus a bit of coconut milk for a similar silky finish. If you prefer less sweetness reduce the sugar by one to two tablespoons without affecting the set. Vanilla bean paste can make a showy swap for extract.
Serving Suggestions
Dress up each panna cotta with macerated berries warm fruit compote a drizzle of honey or shaved chocolate. For a citrusy pop zest a lemon or orange right over the top just before serving. Individual servings look elegant molded but you can also pour into pretty glasses for a no-fuss option.
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A Hint of History
Panna cotta originates from Northern Italy where desserts highlight the beauty of simple creamy flavors. The name literally means cooked cream and it became popular across Europe for its gentle texture and easy adaptation to seasonal flavors.
Recipe FAQs
- → What kind of gelatin works best?
Unflavored powdered gelatin is ideal for even setting and a smooth texture. Be sure to let it bloom before mixing.
- → Can plant-based alternatives be used for dairy?
Yes, coconut cream and non-dairy milk can substitute for heavy cream and half-and-half, adjusting for sweetness and texture as needed.
- → How do I prevent lumps in the panna cotta?
Fully dissolve gelatin in a cold water soak, then melt gently over low heat, stirring until clear before adding to the cream mixture.
- → What pairs well with panna cotta?
Fresh berries, fruit compotes, or a drizzle of berry sauce complement the creamy base and enhance presentation.
- → How far ahead can panna cotta be prepared?
Prepare up to three days ahead and keep covered in the refrigerator for best freshness and texture.