Classic Panna Cotta Recipe
These are the top six things that we love about this fantastic homemade Panna Cotta.
- it's fresh, light, milky, delicious
- love how refreshing it is, with a deep vanilla flavor
- serve it with macerated forest berries or strawberries for a fruity addition
- it has a traditional jiggly exterior
- you can easily make it ahead of time
- it's a beautiful gluten-free dessert
What to serve this Panna Cotta with
Honestly, we could eat it with a spoon without any toppings or decorations. It's sweet, milky, and tasty. However, it's even better with macerated or fresh berries. Here are some other delicious options for toppings:
- passion fruit
- diced fresh mango and coconut chips
- salted caramel
- elderflower cordial
How to make the Panna Cotta Ahead
Panna Cotta is a delicious make-ahead dessert option. You can easily store it in the fridge or freeze it.
Keep it in the refrigerator for up to 3 days.
Feel free to freeze it. In this case, keep it covered in the freezer for up to two months.
Defrost by taking it out of the freezer one day before serving. Place it in the fridge to defrost slowly. Or place it at room temperature for about 2 hours, and then put it in the refrigerator to keep it cold.
How to make this delicious Vanilla Panna Cotta at home (video)
Check this quick video to master making this delicious Vanilla Panna Cotta at home. This video is kindly sponsored by Samsung Slovenija. We have been using their amazing Samsung Space Max fridge for months now.
Try these fabulous make-ahead dessert recipes too
- Coffee Creme Brulee
- Strawberry Pretzel Cheesecake
- Creme Caramel (Flan)
- Sour Cream Cheesecake
- Vanilla Pudding with Coffee Surprise
- Chocolate Mousse
METHOD
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gelatine
Add powdered gelatine to a small bowl. Cover with cold water, and set aside for 10 minutes for the gelatine to soak.
TipFeel free to use gelatine sheets in this recipe too. In that case, use 3 1/2 sheets. Soak them in cold water before using them. -
panna cotta mixture
In a saucepan, combine milk, heavy cream, sugar, a pinch of salt, vanilla paste, and optionally add the Limoncello or Amaretto. Set over medium-high heat and bring to a boil. Remove from the heat and set aside for 5 minutes. Add the bloomed gelatine, and stir vigorously to incorporate. The gelatine should melt in the hot mixture.
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fill the molds, cool, and serve
Pour the Panna Cotta mixture into four panna cotta molds (or ramekins). Bring to room temperature by setting aside for a couple of minutes, then transfer to a fridge for 4 - 6 hours, or overnight. To serve, carefully dip the Panna Cotta mold in a bowl of warm water to loosen, and gently run a knife or small spatula around the edge. Turn each mold upside-down onto a serving plate. Serve cold with seasonal berries or macerated strawberries.
