The classic panna cotta recipe is one of the most beloved desserts of the Italian tradition: simple, elegant and capable of conquering with its creamy and delicate texture, like the Piedmontese Bonet or the typical Crème caramel. A preparation made with just a few ingredients, yet perfectly balanced, which turns cream into a refined and timeless dessert.
This version originates as the original panna cotta recipe, inspired by the way it used to be made at home — what we could confidently call the grandma’s panna cotta recipe, when desserts were slow gestures full of memory.
In this classic panna cotta recipe I wanted to respect the traditional version, enriching it with an intense and enveloping salted caramel topping, but you could also use a red berry topping — fresh and slightly tart, they create a harmonious contrast.
Panna cotta is one of those desserts that adapt to every occasion, from family lunches to more elegant dinners. If you love spoon desserts, I also recommend trying my sweet Sicilian ricotta cream, a typical ingredient in many Sicilian traditional desserts, such as cannoli and cassata.
Let’s go to the kitchen now and prepare the original classic panna cotta, but first a reminder: if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the original panna cotta
- 4 1/4 cups whole milk
- 6 gelatin sheets gelatin (about 12 g (≈6 sheets))
- 3/4 cup granulated sugar
- 1 tsp vanilla extract (or one packet of vanillin)
Tools
- Bowls
- Microwave oven
- Molds aluminum
How to make the original panna cotta
To prepare the classic panna cotta, start by soaking the gelatin sheets in cold water for about 10 minutes, until soft and fully hydrated. Meanwhile, pour 3 3/8 cups (800 ml) of heavy cream into a bowl, add the sugar and the vanilla (or vanillin) and stir.
Then pour the remaining 3/4 cup (about 200 ml) of cream into a microwave-safe bowl and heat it for a few seconds — do not bring it to a boil. The cream should be hot, not boiling (this is essential).
Gently squeeze the excess water from the gelatin sheets and dissolve them in the hot cream, stirring carefully until completely dissolved.
Add the cream with the dissolved gelatin to the rest of the sweetened cream and mix well until you have a smooth, uniform mixture.
If you prefer, you can warm the cream in a saucepan over low heat without boiling and dissolve the squeezed gelatin directly there, mixing gently.
Pour the mixture into molds and let cool at room temperature, then transfer them to the refrigerator for at least 6 hours, until fully set.
Once ready, unmold the panna cotta by briefly running the molds under warm water for 2 seconds. If it still doesn’t release, make a small hole (where possible) to let air in and invert onto serving plates.
Serve with caramel, red berries or the topping you prefer.
Storage notes and tips
The classic panna cotta keeps in the refrigerator for 2–3 days, covered with plastic wrap or in an airtight container to preserve its creaminess.
For perfect results:
Never bring the cream to a boil;
Use well-hydrated gelatin;
Let it set slowly in the refrigerator;
Unmold by dipping the mold in warm water for a few seconds;
The panna cotta should be soft, velvety and delicate, never rubbery or elastic.
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FAQ (Questions and Answers)
Can panna cotta be prepared in advance?Yes, panna cotta is ideal to make the day before. This way it reaches the perfect consistency.
Can I replace the gelatin?
You can use agar-agar, but the texture will be slightly different from classic panna cotta.
How do I avoid breaking it when unmolding?
Pass the mold under warm water for a few seconds and gently loosen the edges with a knife.
Can panna cotta be frozen?
No, freezing alters the structure and makes it grainy.
What is the perfect consistency for panna cotta?
It should wobble slightly when cut and be creamy on the spoon.
