Panna Cotta
Panna Cotta makes a homemade dessert with a tender texture, clear flavor, and a finish that feels special.
About This Recipe
Panna Cotta works best when the batter or filling is handled gently.
Give cup whole milk and tsp unflavored gelatin ) enough attention, then bake or chill until the dessert holds its shape.
Ingredients
- ✓1 cup whole milk
- ✓2 1/2 tsp unflavored gelatin ((1 packet Knox gelatin))
- ✓2 cups heavy whipping cream
- ✓1/2 cup + 1 Tbsp granulated sugar
- ✓pinch salt
- ✓1 tsp vanilla extract
- ✓1 cup sour cream
- ✓2 cups berries (divided (1 cup raspberries and 1 cup quartered strawberries))
- ✓1/4 cup granulated sugar
- ✓1/2 Tbsp lemon juice
Ingredient Notes
- Cream: Cold cream whips best and gives desserts a lighter texture.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
- Heat Control: Use moderate heat when browning or simmering.
Instructions
- 1
Off the heat, place 1 cup milk in a medium saucepan and sprinkle the top with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).
- 2
Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla, and a pinch of salt. Continue stirring for about 5 min until the sugar is fully dissolved and the mixture is steaming (do not boil). Remove from heat and let cool for 5 minutes.
- 3
Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, strain through a fine mesh sieve if desired, then quickly divide it into 6 glass cups or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.
- 4
In a small saucepan, combine 1 cup berries, 1/2 Tbsp lemon juice, and 1/4 cup sugar. Bring to a low boil and cook for 4-5 min or until syrupy.
- 5
Stir in remaining 1 cup of fresh berries and remove from heat. When the syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.
Katy’s Kitchen Tips
- Measure carefully for consistent texture.
- Scrape the bowl so everything mixes evenly.
- Avoid overmixing once flour or whipped cream is added.
- Cool or chill as directed before slicing or decorating.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Panna Cotta
Serve Panna Cotta with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy baked portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Panna Cotta ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Panna Cotta is done?
Use the doneness sign named in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 477 kcal
- Carbohydrates: 38 g
- Cholesterol: 108 mg
- Fiber: 1 g
- Protein: 7 g
- Sodium: 73 mg
- Sugar: 34 g
- Fat: 34 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g