How to Make Best Panna Cotta
The Panna Cotta with strawberry syrup and the lemon cream base is a must-try dessert for anyone with a sweet tooth. This melt-in-your-mouth dessert is a perfect combination of rich flavours and textures that will leave your taste buds wanting more.
Furthermore, this is the perfect dessert after a delicious meal. You can make this exquisite dessert at home with a few simple steps and quality ingredients. So, gather your ingredients, follow the recipe, and impress your friends and family with this delightful dessert.
Watch Panna Cotta video recipe:
How to make the BEST PANNA COTTA Like an Italian
Vincenzo’s Top Tip To Make Panna Cotta
Be careful with squeezing
Take your time when squeezing out the water because you don’t want any to get into your creamy dessert mix.
Use the right amount of gelatin
The amount of gelatin used is crucial in achieving the right texture for Panna Cotta. Use the right amount of gelatin according to the recipe to avoid a runny or rubbery texture.
Let the Panna Cotta set properly
Once you’ve poured the mixture into individual cups, it’s essential to refrigerate them for at least four hours, or until set. Please don’t rush this process, as it’s crucial for the dessert’s texture and flavor.
Add garnishes just before serving
It can be topped with various garnishes, such as fresh berries, fruit syrup, or whipped cream. However, it’s best to add these garnishes just before serving to prevent them from becoming soggy or wilted.
Panna Cotta
Ingredients
- LEMON CREAM:
- 100 grams Sugar
- 1 Egg
- 75 grams Butter
- 50 ml Lemon juice
- INGREDIENTS FOR PANNA COTTA:
- 3 Gelatine leaves 6gr
- 500 ml Cooking cream
- 1 tbsp Vanilla essence
- 150 grams Sugar
- STRAWBERRY SYRUP:
- 500 grams Strawberries cut in 1/4
- 70 grams Sugar
- 2 tbsp Water
Instructions
- LEMON CREAM:
- Cut each lemon in ½ and squeeze the juice out. I like to do this with my hands and a small strainer to catch the seeds.
- You need 50ml of juice so it depends on how big your lemons are!
- Put 1 egg, sugar and lemon juice into a non-stick small pan and stir well using a whisk, then ass butter.
- Now, turn the stove on to a medium heat and keep mixing
- Continue to stir until the cream thickens and your kitchen will start to smell DIVINE!
- Once you have a nice thick cream, take it off and poor ¼ in a small glass. Place it in the fridge for 1 hour.
- PANNA COTTA:
- To make your panna cotta, soften 3 gelatine leaves in a bowl of room temperature water.
- Put a small saucepan on medium heat and add 500ml cooking cream.
- Add a drizzle of vanilla essence (1 x tablespoon) and 150g of sugar.
- Stir gently with a wooden spoon and bring to a simmer, but make sure you dont boil it - or your panna cotta mixture won't turn out!
- Squeeze out excess water from the gelatine leaves using your hands and add them to the mixture.
- Put the saucepan back on heat and continue to mix well until the leaves dissolve.
- Pour this into small glasses, ¾ of the way to top and refrigerate for 8 hours.
- STRAWBERRY SYRUP:
- Put strawberries into a saucepan and add water and sugar.
- Bring this to a boil and then blend the mixture until it becomes a beautiful, shiny liquid.
- Strain the syrup using a sieve and it leave in the fridge to cool.
- Pour your desired amount on top of the best panna cotta recipe but only once its set.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Panna Cotta
To serve Panna Cotta, first, remove the cups from the refrigerator and run a knife around the edge to loosen them from the sides. Then, place a plate over the top of the cup and gently invert the cup, tapping the bottom to release it onto the plate. You can also serve it directly from the cups if you prefer.
Garnish the dessert with fresh strawberries, a drizzle of strawberry syrup, and a dollop of lemon cream base just before serving. The cool, creamy texture of the Panna Cotta pairs perfectly with the sweet and tangy flavors of the garnishes. Serve it chilled for a refreshing dessert that is sure to impress your guests.
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Dear Vincenzo, thank you for this recipe. I try it and taste is very good and amazing.
It’s always a pleasure to share my love for cooking with others and inspire them to try new dishes. I hope you continue to experiment with different flavors and ingredients in the kitchen.
WOW! This Panna Cotta was fantastic! Served as part of an Italian themed dinner event and it was a perfect ending to a wonderful meal. I reduced the sugar in all elements (1/2 – 2/3) to accommodate a diabetic. Was definitely sweet enough. Perfect dessert. Definitely a keeper.
An amazing desert! Like eating a piece of cloud in heaven! 😀 Goes perfect with mint and strawberry topping. Really simple and fast to cook. Be sure to use high quality cream with small expiration period, I tried it a few times with different options, cheaper ones created a bit of an aftertaste in a finished dish. Not brutal, but good cream definitely makes it extra yummy. I will try it with apple topping next time! Also, I read that originally it was sometimes cooked with honey, sounds nice to me as well
Ciao Nikolay! I’m thrilled to hear it felt like “eating a piece of cloud in heaven”—what a wonderful description. 😊 The mint and strawberry topping sounds like a perfect pairing, and your tip about using high-quality cream is spot on. It really does make all the difference in bringing out that creamy, luxurious texture.
Adding apple topping sounds like a great twist, and experimenting with honey is a fantastic idea, especially if you’re exploring traditional variations. I can’t wait to hear how it turns out. Happy cooking, and thanks for your lovely feedback!