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Panna Cotta
The wobbling Piedmontese cream dessert - simplicity at its most elegant
20 min + 4 hours chill
6 servings
Easy
Perfect Wine Pairings
Prosecco (Veneto)
Light bubbles and apple-pear notes refresh without overwhelming the delicate cream.
Moscato Rosa (Trentino-Alto Adige)
Rose petal and berry notes harmonize with fruit coulis perfectly.
Brachetto d'Acqui (Piedmont)
Lightly sparkling red dessert wine with strawberry complements berry topping.
Ingredients
For the Panna Cotta:
- 600ml (2½ cups) heavy cream
- 150ml (⅔ cup) whole milk
- 100g (½ cup) granulated sugar
- 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
- 2½ tsp (7g) unflavored gelatin powder
- 3 tbsp cold water
- Pinch of salt
For the Berry Coulis:
- 300g (2 cups) mixed berries (strawberries, raspberries, blueberries)
- 50g (¼ cup) sugar
- 1 tbsp lemon juice
Instructions
- Bloom Gelatin: Sprinkle gelatin over cold water in small bowl. Let stand 5 minutes.
- Heat Cream Mixture: Combine cream, milk, sugar, vanilla, and salt in saucepan. Heat over medium, stirring, until sugar dissolves and mixture is hot but not boiling (80°C/176°F).
- Add Gelatin: Remove from heat. Add bloomed gelatin, whisk until completely dissolved. Strain through fine-mesh sieve.
- Pour and Chill: Divide among 6 ramekins or molds. Cool to room temperature, then refrigerate minimum 4 hours until set.
- Make Coulis: Blend berries, sugar, and lemon juice until smooth. Strain to remove seeds if desired.
- Unmold (optional): Dip ramekins in hot water 5 seconds, run knife around edge, invert onto plates. Or serve in ramekins with coulis spooned over.
Chef's Notes
The Perfect Wobble: Properly set panna cotta should jiggle but not be liquidy. Too much gelatin makes it rubbery.
Vegan Option: Replace gelatin with 2 tsp agar-agar powder. Use coconut cream instead of dairy. Note: agar sets firmer than gelatin.
Flavor Variations: Try coffee (2 tbsp espresso), lavender (1 tbsp dried), or citrus (zest of 2 lemons).
Make-Ahead: Panna cotta keeps 3 days refrigerated. Make coulis fresh day-of for best color and flavor.