GRANDMA’S PANNA COTTA RECIPE WITHOUT GELATIN
Panna cotta is a classic and timeless spoon dessert typical of Italian cuisine, particularly Piedmontese, made with cream and sugar that thicken thanks to gelatin, resulting in a fresh, velvety, and creamy dessert with a taste of cream and vanilla.
Uniquely delicious on its own but even more so if accompanied by various toppings, ranging from fresh fruit to caramel, melted chocolate, and much more.
Traditionally, panna cotta is thickened cold, thanks to the addition of gelatin in the warm cream and sugar mixture. But this is not the only way to make this delicious dessert. In fact, panna cotta can also be prepared without gelatin by using egg whites to achieve the same result.
For this version of the panna cotta recipe, I relied on my grandma’s recipe, my grandma, of course, who, since it wasn’t easy to find gelatin sheets in her time, adapted the original recipe, achieving an excellent result that rivals classic panna cotta, suitable for everyone and even vegans!
Preparing panna cotta without gelatin is really simple and accessible to everyone, plus, as mentioned, it requires only a few simple ingredients: fresh liquid cream, whole milk (or just cream), sugar, vanilla (or vanillin), and egg whites instead of gelatin sheets to thicken the dessert.
Once all the ingredients are mixed, you can choose whether to make individual portions by pouring the panna cotta into typical pudding molds or in a single mold to then unmold and slice. At that point, the panna cotta will be baked in a water bath so it can set without drying out.
The result is an enveloping, compact panna cotta that is soft and very creamy, literally melting in the mouth.
After cooling in the fridge, the dessert will be ready to be unmolded and served, creating a thousand tasty variations: from simple panna cotta with berry sauce to panna cotta with chocolate glaze or salted caramel and much more.
So everyone get ready because today we will prepare grandma’s panna cotta recipe without gelatin made at home, as good as the bought one, if not better: guaranteed result!
- Difficulty: Easy
- Cost: Very affordable
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Energy 370.78 (Kcal)
- Carbohydrates 21.86 (g) of which sugars 21.55 (g)
- Proteins 4.42 (g)
- Fat 29.77 (g) of which saturated 0.76 (g)of which unsaturated 0.44 (g)
- Fibers 0.04 (g)
- Sodium 226.31 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR PANNA COTTA RECIPE without gelatin
- 1 1/4 cups fresh liquid cream
- 1/2 cup whole milk (or cream if you want to use only cream)
- 2.5 oz egg whites (about 2 eggs)
- 1/3 cup granulated sugar
- 1/2 pod vanilla (or vanillin)
- 1 pinch salt
- fresh fruit
- chocolate (melted)
- caramel
- jam
Tools
- Saucepan
- Whisk
- 4 Cups
- Baking Pan
HOW TO PREPARE GRANDMA’S PANNA COTTA RECIPE
Pour the cream, whole milk (or just cream), and vanilla bean seeds into a saucepan. Add the sugar and a pinch of salt and bring the mixture to a simmer. Stir occasionally until the sugar has dissolved. Turn off the heat and let it cool until it reaches room temperature.
Once cooled, remove the pod. Separately, break the eggs and get 2.5 oz of egg whites, mix them with a whisk or fork to eliminate the filaments of the egg white. Then add them directly to the saucepan and mix until everything is combined.
Transfer the mixture into 4 molds (6 oz each) and then place them in a high-sided baking pan. Pour boiling water into the pan up to 3/4 of the height of the molds (being careful not to let water enter the panna cotta). Bake in a static oven at 320°F for 65 minutes or in a fan-assisted oven at 285°F for 60 minutes. The panna cotta should be set and have a light crust on the surface.
Once the panna cotta without gelatin is cooked, take it out of the oven and let it cool completely in the water bath. Then remove it and place it in the fridge for at least 2 hours.
When it’s time to unmold it, dip each mold in boiling water for a second, being careful not to let the liquid enter. Then flip the mold onto a serving plate and help release the air by inserting a knife gently between the mold and the panna cotta. Same process if you used a single mold.
For my panna cotta, I chose a simple topping made of caramel and some toasted peanuts, but you can also enrich it with strawberry jam and fresh strawberries, or a mixed berries compote or melted dark chocolate.
This dessert can be garnished in a thousand ways depending on our tastes and the season. Some examples? In summer, decorate it with fresh apricots or peaches: you can use either fresh fruit pieces or jellies or compotes.
In fall or winter, use oranges (jam or compote) or pomegranate jelly. For the more indulgent, go for melted chocolate toppings or even liqueurs like Whiskey Cream.
NOTES AND TIPS
WHOLE MILK: This panna cotta recipe also includes the use of whole milk. If you prefer the classic version of panna cotta, you can use only fresh liquid cream instead of milk. In this case, the total amount of cream to use will be 1 3/4 cups.
VANILLA BEAN: Instead of a vanilla bean, you can use a teaspoon of vanilla extract or a sachet of vanillin.
MISTAKES TO AVOID FOR PERFECT PANNA COTTA
INGREDIENTS: Whether you decide to use only cream or milk and cream, always buy quality ingredients. The cream must be fresh and of excellent quality, as well as the milk. Always choose whole milk when preparing spoon desserts.
NOT BOILED: The cream should not be overcooked. It should not boil, just heat up, like the milk, to allow the sugar and gelatin (if you use it) to dissolve.
BEWARE OF LUMPS: When preparing panna cotta, it is important to mix the ingredients well to combine them. The sugar, like gelatin sheets (if you follow the classic recipe), should completely dissolve in the liquid. If you’re unsure, strain everything before pouring the mixture into the mold.
STORAGE
You can store panna cotta in the refrigerator for up to 3 days
ORIGINS AND HISTORY OF THE PANNA COTTA RECIPE
The origin of panna cotta is controversial. Some say it is a lighter version of the French bavarois; others believe the ancestor of panna cotta is a Sicilian dessert: biancomangiare. Legends also claim it was created in the Langhe by a lady of Hungarian descent.
FAQ (Frequently Asked Questions)
How long does it take for panna cotta to set?
Place the panna cotta molds in the fridge and let them set for at least 2 hours. In this case, the time needed is less because it is first cooked in a water bath. Before serving, dip each mold briefly in boiling water, then immediately unmold and serve it plain, with caramel, melted chocolate, or a fruit coulis.
How can panna cotta be flavored?
To flavor cooked panna cotta you can also use the seeds of the vanilla bean, or if you prefer citrus notes, you can also use lemon zest.
How to unmold panna cotta from an aluminum mold?
To make it easier to unmold, dip the mold for a few seconds in boiling water (without wetting the panna cotta), flip it onto a plate, give it a little tap and you will see that the dessert will come out.
Which mold to use for panna cotta?
To serve panna cotta without a hitch, use high-quality silicone molds
