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Panna cotta recipes

Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sus...

Panna cotta, fancy Jell-o to die for

High on the list of the world's easiest desserts to make, panna cotta, meaning “cooked cream” in Italian, combines lightly flavored cream, sugar and gelatin to create an effortless silky custard. The most challenging part of the entire recipe is getting the gelatin to cream ratio correct, but since we've taken care of that for you, all you have to do is reap the rewards, spoonful by spoonful.

Vanilla bean panna cotta

Vanilla bean panna cotta recipe

Ingredients:

  • 1-1/2 cups cream
  • 1-1/2 cups half and half
  • 1 (1/4-ounce) package unflavored gelatin
  • 1 vanilla bean, split and seeds scraped
  • 1/2 cup sugar
  • Fresh berries (optional)
  • Local honey (optional)

Directions:

  1. In a medium saucepan, combine one cup of the cream and gelatin; let stand five minutes. Heat mixture over low heat, stirring occasionally, until gelatin dissolves.
  2. Stir in remaining cream and half and half, vanilla bean and seeds and sugar. Increase heat to medium and cook until mixture begins to simmer. Remove from heat, cover and let steep 30 minutes. Discard vanilla bean.
  3. Divide mixture between six small custard cups or ramekins. Refrigerate four hours or until set. If desired, serve with fresh berries and local honey.

Strawberry panna cotta recipe

Ingredients:

  • 2 cups frozen strawberries
  • 1/4 teaspoon kosher salt
  • 1 cup water
  • 1/2 cup sugar
  • 1-1/2 cups cream
  • 1 cup half and half
  • 1 (1/4-ounce) package unflavored gelatin

Directions:

  1. In a blender, combine strawberries, salt and water until almost smooth; set aside.
  2. In a medium saucepan, combine one cup of the cream and gelatin; let stand five minutes. Heat mixture over low heat, stirring occasionally, until gelatin dissolves.
  3. Stir in remaining cream and half and half, strawberry puree and sugar. Increase heat to medium and cook until mixture begins to simmer. Remove from heat, cover and let steep 30 minutes.
  4. Divide mixture between six small custard cups or ramekins. Refrigerate four hours or until set. Serve chilled.

Espresso panna cotta recipe

Ingredients:

  • 1-1/2 cups cream
  • 1 cup half and half
  • 1 (1/4-ounce) package unflavored gelatin
  • 1 vanilla bean, split and seeds scraped
  • 2 tablespoons instant espresso powder
  • 1/2 cup brown sugar

Directions:

  1. In a medium saucepan combine one cup of the cream and gelatin; let stand five minutes. Heat mixture over low heat, stirring occasionally, until gelatin dissolves.
  2. Stir in remaining cream and half and half, vanilla bean and seeds, espresso and sugar. Increase heat to medium and cook until mixture begins to simmer. Remove from heat, cover and let steep 30 minutes. Discard vanilla bean.
  3. Divide mixture between six small custard cups or ramekins. Refrigerate four hours or until set. Serve chilled.

More gelatin recipes

Panna cotta with peaches
Panna cotta with balsamic sauce
Canela vanilla panna cotta

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