This silky Italian dessert is pure elegance on a plate—a cloud-like custard made with cream and vanilla that melts on your tongue. With just a few simple ingredients and minimal cooking required, you can create a restaurant-quality dessert that's sure to impress your guests.
⏱️240 min
📊Easy
👥6 servings
🍽️Dessert
vegetarianlightfestive
Ingredients
500 mlheavy cream
250 mlwhole milk
60 ggranulated sugar
1.5 tspvanilla extract
5 ggelatin powder
45 mlcold water
0.5 tspsalt
Instructions
1BLOOM THE GELATIN: Pour the cold water into a small bowl and sprinkle the gelatin powder over it evenly. Let it sit undisturbed for 5 minutes to bloom and become spongy. This step is crucial as it allows the gelatin to absorb the water and dissolve more smoothly when heat is applied, preventing lumps in your final dessert.
2HEAT THE CREAM MIXTURE: In a heavy-bottomed saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Place the pan over medium heat and stir occasionally with a whisk until the mixture is steaming and reaches approximately 75°C (170°F), about 7-8 minutes. Do not let it boil as this can affect the cream's texture. The sugar should be completely dissolved and the mixture should be hot enough to properly dissolve the gelatin.
3DISSOLVE THE GELATIN: Remove the cream mixture from the heat and add the bloomed gelatin to the hot liquid. Stir continuously and gently for about 2-3 minutes until the gelatin is completely dissolved and no granules remain. The residual heat should be sufficient to melt the gelatin without requiring additional heating. Dissolving it in hot cream rather than heating it directly prevents the gelatin from becoming stringy or developing lumps.
4ADD VANILLA AND STRAIN: Stir in the vanilla extract and a pinch of salt for depth of flavor. Pour the entire mixture through a fine mesh strainer into a clean bowl to remove any undissolved gelatin particles or foam. This ensures an incredibly smooth and silky texture in your final panna cotta. Let the mixture cool to room temperature for about 10 minutes, stirring occasionally.
5PREPARE SERVING VESSELS: While the mixture cools, lightly brush 6 ramekins or small serving glasses with neutral oil or wipe with a damp cloth to make unmolding easier (if desired). Pour the cooled cream mixture evenly into the prepared vessels, filling each about three-quarters full. Cover with plastic wrap to prevent a skin from forming on the surface, which would create an undesirable texture.
6CHILL UNTIL SET: Refrigerate the panna cotta for at least 4 hours, but preferably overnight until completely set and firm to the touch. The mixture should jiggle slightly when gently shaken but should hold its shape when spooned. To test if it's set properly, insert a thin knife at an angle—it should meet slight resistance. Proper chilling time is essential as it allows the gelatin to fully gel and create that signature silky, custard-like texture that panna cotta is famous for.