Best Panna Cotta Recipe

Easy dessert to make, delicious to eat.

Panna Cotta can be enriched with wild berries or strawberries or chocolate or caramel sauces; sprinkled with chopped pistachios, almonds or walnuts. Simply, you can choose at your own taste and your imagination.

It is very well known worldwide and it seems to be a very trendy dessert in Japan! As it is made with cream, some other European countries have their own recipes: the one I write here is strictly Italian from the region Piedmont and today is considered a national recipe.

Writer Greca Redwood-Jones

Best Panna Cotta Recipe

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Good to Know

Panna Cotta means literally Cooked Cream, which is how it is made.

You will need 5-6 individual stainless steel pudding moulds, do not use silicon ones as the cream poured into them is liquid and that would not be a good choice, isn't it?

Get started to make the best panna cotta ever!

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Ingredients 5 serving

To make Panna Cotta

1. Double cream,   500 ml

2. Milk,   100 ml

3. Sugar, 100 g

4. Leaf gelatine,   10 g

5. Vanilla pods,   1

1. To make the sauce

2. Wild berries,   250 g

3. Lemon juice,   half

4. Sugar, 60 g
   

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Let’s jump to the method

1. Start with soaking the leaf gelatine in cold water for about 15 minutes.

2. Pour the milk in a small pan and warm it up at a low temperature without bringing it to a boil. Remove from the heat.

3. Squeeze the leaf gelatine to get rid of the water, then add it to the milk.  Stir until the gelatine is dissolved. Put aside.

4. Cut along the vanilla pod and scrape with a knife all seeds. Put aside.

5. Pour the cream  in a medium size pan. Add the sugar and the vanilla pod with its seeds and cook it at a low temperature until it starts bubbling, then remove it straight away from the heat.

6. Add the milk with the gelatine to the cream. Stir and remove the vanilla pod. Put aside.

7. Put 5-6 individual pudding moulds (ideally stainless steel) in a container with very cold water for few minutes: it will help, later, to transfer the Panna Cotta to a plate. Dry them out and with a ladle pour the cream into the moulds. Cover them with cling film. Keep in the fridge for 4 to 6 hours to settle.

8. Prepare in the meanwhile, the wild berries sauce.

9. Put the berries in a pan with the sugar and the lemon juice. Cook at low temperature for about 5-7 minutes or until the juice is formed, keeping a bit of the fruits shape. Let it cool down.

10. Once the Panna Cotta is nicely firm and cool, put the moulds in hot water for half a minute, then put the serving plate on top to transfer it to the plate itself.

11. Enrich it with a couple of tablespoons of the fruit sauce and decorate with some of the berries.

12. The best panna cotta recipe you have ever encountered: enjoy it!

Best panna cotta recipe