Panna cotta is one of the most beloved Italian desserts in the world—but many assume it’s tricky to make. The truth is that it’s actually surprisingly simple and this panna cotta recipe uses a foolproof method that delivers a silky, creamy result every time—so you can impress your guests without breaking a sweat.
Panna cotta, which means “cooked cream” in Italian, is like a pudding. It’s really versatile and has been enjoyed in different forms for generations. The earliest versions were made with simple cream, sugar, and gelatin, but today you’ll find endless variations from light caramel sauce to rich chocolate or fresh fruit toppings. That’s the beauty of panna cotta: once you master the base, you can customize it to suit any season, occasion or taste.
In this recipe, we’re serving panna cotta two ways. The first is in a glass, which is my favourite and the easiest way. Every spoonful lets you scoop up all that wonderful berry sauce without missing a drop. The second is a more elegant option, setting it in a ramekin so it can be unmolded and plated. You’ll know it’s ready when you turn the container upside down and the panna cotta holds its shape, thanks to the gelatin.
However you choose to serve panna cotta, this Italian dessert is pure bliss. Perfect for impressing friends or indulging all by yourself—because I would do the same so definitely won’t judge, it’s just that good.
Watch How to Make PANNA COTTA
This panna cotta recipe is easy to follow and will surely impress
Vincenzo’s Plate Tips to Make
Panna Cotta
Leaves or Powder?
If you don’t want to use gelatin leaves, you can substitute powdered gelatin instead. Either way, just make sure you dissolve it properly, so your panna cotta sets really well.
Vanilla Extract Swap
If you’re not a fan of vanilla extract you can use fresh vanilla for a richer flavour. If you are tired of vanilla panna cotta altogether and want something different, you can switch it with almond extract for a subtle nutty flavor.
Cream of the Crop
This panna cotta is pure indulgence, so stick to heavy cream only. When heating, watch closely and don’t let it boil. You need to stop as soon as tiny bubbles appear around the edges as boiling can ruin the silky texture.
Pick your Portion
Your glass or ramekin is your canvas. For glasses, I recommend filling at least one-quarter full, and for ramekins, half full. I even serve this in shot glasses for a fun, bite-sized dessert that’s ideal for parties, and in this case you would fill it 2/3 of the way then top it with your choice of couli, sauce or fruit.
Time to Chill
Panna cotta tastes best when it has rested overnight in the fridge, but if you’re short on time, give it at least three hours. It then keeps well for up to 3–4 days.
Top it Your Way
Don’t want lemon in your raspberry coulis? Use 1–2 tablespoons of water instead. You can use other toppings too! Raspberry is classic, but you can use fresh strawberries, blueberries, blackberries, figs, or even chocolate – whatever you love.
No Seed Left Behind
Don’t throw away the seeds from your coulis! Add them as a crunchy topping on your panna cotta or stir them into a smoothie for extra flavour and fibre.
How to Serve Panna Cotta Recipe
There are two irresistible ways to serve this delectable Italian pudding.
In a glass:
Pour raspberry coulis gently over the set cream, adding just enough to blanket the top. Tilt the glass slightly so the sauce settles evenly, then finish with a few fresh blueberries and a sprig of mint for a vibrant touch.
In a ramekin:
Fill a deep dish or tray with hot water and place the ramekin in it for no more than 5 seconds—just enough to loosen the base. Place a plate over the top, flip it, and give a gentle tap to release the dessert. Crown it with raspberry coulis and decorate with mint, raspberries, and blueberries for an elegant finish.
Easy Panna Cotta Recipe
Print Recipe
Equipment
- A small bowl of cold water
- 1 Small-sized pot
- Hand whisk
- Spatula
- Zester
- Strainer
- Bowl for coulis
- Pouring jug or measuring jug
- Spoon
- Deep tray/ pan (if using ramekin method)
- Kettle with boiling hot water (for ramekin)
Ingredients
- 600 ml / 2.5 cups heavy cream
- 6 g/ 0.2oz gelatin leaves, 6 leaves
- 90 g/3.1oz white sugar
- 1 teaspoon vanilla extract
Toppings
- 250 g/8.8oz raspberries
- 50 g sugar
- 1 lemon
- Fresh mint
Instructions
- Place the gelatin leaves in a bowl of cold water and leave them to soften for a few minutes.
- Pour the heavy cream into a small pot over medium‑low heat. Using a hand whisk, stir gently and add the sugar before the cream gets hot. Stir continuously so the sugar dissolves completely.
- Mix in 1 teaspoon of vanilla extract and watch the cream closely, turning the stove off as soon as you see the first bubbles forming around the edges.
- Quickly take the softened sheet gelatin from the bowl, squeeze out any excess water, and add it to the hot cream. Stir until the gelatin is completely melted and the mixture is smooth and runny.
- Pour the panna cotta cream mixture into your preferred serving containers—either glasses or ramekins. Place them in the fridge for a minimum of 3 hours, or until set.
Making Raspberry Coulis
- In a small pot, add the raspberries and zest the lemon directly over the pot. Cut the lemon in half and squeeze in the juice through a strainer to catch the seeds.
- Sprinkle in the sugar and place the pot over medium heat. Using a spatula, stir and gently press down on the raspberries to release their juice.
- Once the fruit has softened, strain the coulis into a bowl using a fine strainer. Press down with a spatula to extract as much liquid as possible—this way you get all the flavour without the seeds. Mix the juice so it’s evenly thick, not watery.
- Transfer the coulis into a pouring jug or small container. Place in the fridge to cool completely before serving.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If you enjoyed my panna cotta recipe, you’re going to fall in love with these two Italian desserts:
- STRAWBERRY PANNA COTTA – is another version of our favourite creamy dessert, topped with a luscious strawberry coulis. Every spoonful is a perfect balance of sweet berries and delicate vanilla cream.
- ZABAGLIONE – is a light, foamy Italian custard made with egg yolks, sugar, and a splash of sweet wine. Incredibly delicious and can be served warm or chilled.
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