Perfect Panna Cotta: The Secret is Here!
If there’s a dessert that embodies elegance and simplicity, it’s panna cotta. Its velvety texture and delicate flavor have made it a timeless classic of Italian pastry, loved worldwide. But what is the real magic behind the basic panna cotta recipe? It’s not just a dessert; it’s a sensory experience that begins with a few ingredients and transforms into a masterpiece of sweetness. Preparing panna cotta is a ritual that celebrates the purity of flavors and the simplicity of tradition.
Its versatility allows it to be paired with fruit sauces, chocolate, caramel, or simply enjoyed plain to fully appreciate the balance. With this basic recipe, you can amaze your guests with a refined yet surprisingly easy-to-make dessert, perfect for any occasion, from an elegant dinner to a simple family after-dinner. The key is the quality of the ingredients and precision in the steps to achieve that unmistakable texture that melts in your mouth.
Secrets for a Perfect Panna Cotta
To achieve impeccable panna cotta, there are a few small tricks that make all the difference. First of all, never boil the cream: excessive heat could alter the flavor and final texture. Another tip is to use high-quality cream, preferably with a high-fat content, which will help make the dessert more creamy and velvety. If you prefer a more intense flavor, you can infuse the vanilla in the warm cream for a longer period, or use a whole vanilla bean, splitting it open and scraping out the seeds.
Here are other delicious desserts with cream:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 383.13 (Kcal)
- Carbohydrates 20.89 (g) of which sugars 20.56 (g)
- Proteins 2.51 (g)
- Fat 32.24 (g) of which saturated 0.38 (g)of which unsaturated 0.22 (g)
- Fibers 0.00 (g)
- Sodium 0.32 (mg)
Indicative values for a portion of 368 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
- 2 cups heavy cream
- 1/2 cup milk
- 2 teaspoons vanilla (extract or 1 pod)
- 2 sheets gelatin sheets
- 1/2 cup sugar
Tools
- Hand Whisk Fackelmann Kitchen Whisk, Stainless Steel, Silver, 11 x 2.4 x 2.4 inches
- Saucepan Lagostina Every Deep Casserole Ø 5.5 inches in 18/10 Stainless Steel with Lagoseal Plus Base, Satin Exterior and Wide Handles, Suitable for All Heat Sources, Including Induction
Steps
Start by softening the gelatin in a bowl with 6/7 tablespoons of cold water. In a saucepan, pour the cream, milk, sugar, and vanilla. Heat over low heat, stirring constantly with a whisk until the sugar is dissolved.
Finally, let the mixture cool for 5 minutes. When we add the gelatin, the cream should be warm but not boiling (remember that gelatin does not work when exposed to temperatures above 86°F). Stir well until the gelatin is dissolved, then pour the panna cotta into the appropriate molds, preferably non-stick or silicone, which are easier to unmold.
Refrigerate for at least 5/6 hours until the mixture solidifies to a pudding-like consistency.
Storage, Notes, Tips for Perfect Panna Cotta
Panna cotta can be stored in the fridge for 2/3 days. You can serve it with a berry sauce or even a single fruit, such as just strawberries. Or a chocolate glaze, pistachio cream, or hazelnut cream.
If you want, instead of gelatin, you can use agar agar, 2/3 grams, dissolved directly in the milk.
If you’re short on time, you can pour the panna cotta into glass cups and serve it directly once it’s ready.
FAQ (Questions and Answers)
How to unmold panna cotta?
Run the sides and bottom of your mold under hot water, then unmold by tapping it onto the serving plate. If there are still issues, turn on the hairdryer and warm the inverted mold for a few seconds, wiggle and unmold.
