Italian
Panna cotta
A gentle Piedmontese panna cotta made by warming fresh cream with vanilla, then setting it softly with gelatin. It should tremble when unmolded and taste clean, creamy, and lightly sweet.
Watch it madeSteve | The Vivaldi Way · 2:59
Ingredients
- Heavy cream200 ml
- Whole milk50 ml
- Granulated sugar35 g
- Vanilla bean1/2 bean
- Gelatin sheets3 g
- Cold wateras needed for soaking
- Fresh raspberries or mixed berries80 g
- Sugar for berry sauce1 tsp
- Lemon juice1/2 tsp
Method
- Soak the gelatin sheets in a bowl of cold water for 5 to 10 minutes until soft.
- Split the vanilla bean and scrape the seeds into a small saucepan with the cream, milk, sugar, and the empty pod.
- Warm the mixture over low heat, stirring gently, until the sugar dissolves and the cream is steaming but not boiling.
- Remove the saucepan from the heat and discard the vanilla pod.
- Squeeze the softened gelatin to remove excess water, then stir it into the warm cream until fully dissolved.
- Pour the mixture through a fine sieve into two lightly moistened molds or serving glasses.
- Let cool to room temperature, then refrigerate for at least 4 hours until softly set.
- For the sauce, gently crush the berries with the sugar and lemon juice, then let them sit for 10 minutes to release their juices.
- To unmold, dip each mold briefly in warm water, loosen the edge with a fingertip, and invert onto a plate.
- Spoon the berries and their juices around or over the panna cotta before serving.
Common questions
Can I substitute powdered gelatin for gelatin sheets in panna cotta?
Yes. Use about 1 teaspoon powdered gelatin for every 2 sheets, but check your brand’s bloom strength. Sprinkle it over cold water, let it stand 5 to 10 minutes, then dissolve it in the warm cream mixture as directed.
How long does panna cotta need to set before serving?
Plan on at least 4 hours in the refrigerator, but 6 hours or overnight gives the cleanest unmolding and best texture. It should be softly set, not firm like gelatin dessert, and still wobble slightly when moved.
Why did my panna cotta turn grainy or not set properly?
The most common mistakes are boiling the cream, which can affect texture, or not fully dissolving the gelatin. Also avoid adding gelatin to a very cold mixture. Stir it into warm cream until completely smooth before pouring into molds.
How should I store leftover panna cotta and berry sauce?
Cover panna cotta tightly and refrigerate for up to 3 days. Keep the berry sauce in a separate container in the fridge for up to 3 days as well. Add the sauce just before serving so the tops stay neat.
What is the best way to serve panna cotta for the cleanest presentation?
For unmolded panna cotta, dip the mold briefly in warm water, then loosen the edge and invert onto a chilled plate. Spoon the berry sauce around or over the side, and garnish with fresh berries for a polished finish.