Panna cotta

I made panna cotta for the first time after my daughter's birthday when I had some liquid cream left in the fridge. I quickly looked in my old recipe notebook and remembered this simple dessert that doesn't require much hassle and can be prepared quickly with what you have at home. I remembered the steps from my first attempt and have made it several times since, without needing to change anything.

Quick Info

Total time: about 2 hours and 20 minutes (including cooling)
Preparation time: 10-15 minutes
Cooking time: 5 minutes on the stove
Servings: 6
Difficulty: easy
Recipe type: cold dessert, suitable for warm days or when you have guests

Ingredients

500 ml liquid cream (unsweetened, usually for whipped cream)
200 ml cold milk
100 g sugar
1 packet of gelatin (usually 10 g)
Vanilla essence (to taste)

Preparation method

1. Soak the gelatin in the cold milk. Stir and let it sit for 5 minutes to swell well.
2. In a small saucepan, put the liquid cream and sugar. Keep over low heat and stir, without letting it boil. When you notice it's nearing boiling point (fine foam appears on the edges), turn off the heat.
3. Add the milk and gelatin mixture to the warm cream. Stir well until the gelatin is completely dissolved. Do not return to heat to avoid ruining the texture.
4. Add vanilla essence to taste directly into the warm mixture.
5. Pour the mixture into silicone molds or individual cups. Let them cool at room temperature, then refrigerate for at least 2 hours until set.
6. Remove the panna cotta from the molds when serving. To release them more easily, you can pass the molds through warm water for a few seconds without wetting the mixture.
7. Serve plain or garnish with caramel topping, berries, or anything else you prefer.

Why I make this recipe often

You don’t need many ingredients and can quickly adapt to what you have. It’s easy to prepare without complicated techniques. It cools well in the summer and can be made ahead of time if you have guests. It’s a dessert that doesn’t take up the stove or oven for too long.

Tips and variations

Tips

Use liquid cream with at least 30% fat for a creamier texture.
Gelatin must be completely dissolved; otherwise, granules will remain. Stir well after adding the milk with gelatin to the cream.
Do not let the cream boil; just heat it well.

Substitutions

Milk: any milk works, including plant-based (the texture may be different, but generally it works).
You can replace sugar with honey or another sweetener, but it must be completely dissolved.
Vanilla essence can be changed with natural extract, paste, or seeds from a pod.

Variations

You can use a little lemon zest for a different flavor.
You can put a thin layer of fruit jam at the bottom of the mold before pouring in the mixture.
For appearance, sprinkle a little cocoa powder or instant coffee when serving.

Serving ideas

Sour toppings, like berry sauce or fresh strawberries, go well.
If you prefer sweet, classic caramel or melted chocolate are quick options.
You can serve directly in cups if you don’t have silicone molds.

Frequently asked questions

1. Can I use sheet gelatin instead of powdered?
Yes, but you need to follow the instructions on the sheet gelatin package to see how many sheets equal 10 g of powdered gelatin. Usually, 5-6 sheets will suffice.

2. What do I do if it doesn’t set?
Generally, if you respect the amount of gelatin and cool for at least 2 hours, there should be no issues. If it’s too soft, either there wasn’t enough gelatin, or the mixture was too hot and affected the gelatin.

3. How do I remove panna cotta from molds without ruining them?
Pass the mold through warm water for a few seconds (without letting water get into the mixture), then invert onto a plate. If it doesn’t come out easily, let it sit for a few more seconds.

4. Can I make the recipe with plant-based cream?
Yes, but the texture and taste will not be identical to traditional animal-based cream.

5. Can I double the amount for more servings?
Yes, the recipe doubles easily. Just make sure to mix the gelatin well and use larger containers or more molds.

Nutritional values

Estimated per serving (for 6 servings):
Calories: approximately 290 kcal
Fat: 22 g
Carbohydrates: 18 g
Protein: 3 g

These are approximate values. They may vary depending on the brand of cream and sweetener used. The liquid cream contributes the most calories and fat.

Storage and reheating

Panna cotta can be stored in the fridge for up to 3 days, covered or in sealed molds. Freezing and reheating are not recommended. It is served cold, directly from the fridge. If it sits too long, the texture may become a bit watery. It’s best consumed while fresh.