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Italian

Panna cotta

Non-vegetarian

'Cooked cream': a silky, barely set vanilla cream dessert from Piedmont, turned out and served with a sharp berry sauce.

Panna cotta is an Italian dessert from Italy, ready in about 4 hours 20 minutes and made with gelatine and heavy cream. It serves 4 and is rated easy to cook.

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A delicious panna cotta topped with fresh fruits and vibrant sauces, perfect for dessert lovers.
Photo: Shameel mukkath / Pexels · Pexels License
Prep
15 min
Cook
5 min
Rest
4 h
Total
4 h 20 min
Serves
4
Level
Easy
Calories
432

Ingredients

4 servings

For the sauce

Equipment

Method

  1. Step 1

    Soak the gelatine (opens in a new tab) sheets in cold water for 5 minutes until soft.

    • 5 min

  2. Step 2

    Heat the cream, milk (opens in a new tab), sugar (opens in a new tab) and vanilla (opens in a new tab) until steaming and the sugar has dissolved — do not boil. Take off the heat, squeeze the gelatine (opens in a new tab) and stir it in until dissolved.

  3. Step 3

    Pour into 4 lightly oiled moulds or glasses and chill for at least 4 hours until set.

    • 240 min

  4. Step 4

    For the sauce, crush the raspberries (opens in a new tab) with the sugar (opens in a new tab) (and sieve if you like). Dip the moulds briefly in hot water, turn the panna cotta out and spoon the sauce around.

    • 5 min
    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

About this dish

Origin
Piedmont, Italy · Commonly attributedAlso popular in United Kingdom, United StatesMore food from Italy
Dish
Dessert · Desserts
Cooking method
Simmered
Taste
creamy, sweet, mild, fruity
Diet
No gluten ingredients · No nut ingredients
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · Pork-free · Beef-free · Low-sodium
With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, PescatarianWorked out from the ingredients. How labels work
Good for
Make-ahead · Festive & celebration
Cook more with
Gelatine · Heavy cream · Milk · Sugar · Vanilla extract
Techniques
Simmering · Gelification

Allergens

  • Contains: Milkfrom heavy cream, milk

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

432 kcal per serving

Calculated

1 serving ≈ 146 g · recipe makes 4

Where the energy comes from

  • Protein 4%
  • Carbohydrate 20%
  • Fat 76%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy432 kcal296 kcal
Protein4.9 g3.4 g
Carbohydrate21.7 g14.9 g
Net carbohydrate21.7 g14.9 g
Sugars21.8 g15 g
Added sugars17.5 g12 g
Fibre0 g0 g
Fat36.9 g25.3 g
Saturated fat23.5 g16.1 g
Trans fat——
Cholesterol116 mg79 mg
Sodium41 mg28 mg
Salt equivalent0.1 g0.1 g
Vitamins & minerals per serving
Potassium
131 mg
Calcium
96 mg
Iron
0.1 mg
Magnesium
10 mg
Vitamin A (RAE)
423 µg
Vitamin C
1 mg
Vitamin D
1.9 µg
Vitamin B12
0.3 µg
Folate (DFE)
6 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: raspberries, sugar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A properly made panna cotta should tremble when you move the plate.

Common mistakes

  • Too much gelatine, which gives a rubbery set.
  • Boiling the cream after adding gelatine, which weakens it.

Storage

  • Keeps 3 days covered in the fridge.

Variations

  • Caramel panna cotta: Set over a layer of caramel in the moulds, like a crème caramel.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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