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Home » European Desserts

Original Italian Panna Cotta Recipe

Last updated on February 1, 2022Originally published May 26, 2021Leave a CommentSabine

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Learn how to make traditional Italian panna cotta from scratch. It's a very simple recipe, and you only need 5 ingredients. The texture is velvety and smooth, and it literally melts in your mouth. It's subtly sweet and has a rich aroma due to the heavy cream and the fresh vanilla bean. If you love classic Italian desserts, you should check out my Tiramisu as well!

Panna cotta with berry sauce on a dessert plate
Jump to:
  • What does panna cotta mean?
  • Is it the same as flan?
  • Ingredients notes and substitutions
  • Step-by-step instructions
  • How to unmold it?
  • How to serve it?
  • Can I freeze it?
  • More custard recipes
  • Recipe

What does panna cotta mean?

It's Italian for cooked (=cotta) cream (=panna) and is originally made of sweetened and aromatized cream thickened with gelatin. It has a wobbly and velvety texture and is typically served molded with berry, mango, chocolate, or caramel sauce.

Is it the same as flan?

No. Although it's similar to flan in appearance and texture, both are prepared in different ways and with different ingredients. Panna cotta is a gelatin-based custard lightly cooked and doesn't contain any eggs. Flan is a baked egg-based custard that doesn't contain gelatin.

Three unmolded panna cotta with garnishes on dessert plates

Ingredients notes and substitutions

  • Gelatin - you can use either gelatin powder or sheets. This recipe is made with powder. If you want to use gelatin sheets, use 3 sheets for this recipe.
  • Heavy cream - the definition of heavy (whipping) cream differs slightly from country to country. Use a full-fat product with at least 36% fat content. Don't use a light product.
  • Vanilla - using real bourbon vanilla bean gives you the best possible and most authentic taste. However, if you don't have it available, you can substitute it with 1 teaspoon (5ml) vanilla extract.

Step-by-step instructions

First, cut off both ends of the vanilla bean and cut it through the middle lengthwise using the tip of a sharp knife. Then open the vanilla bean and scrape out the flavorful seeds with the back of the knife.

Scraped vanilla bean on a cutting board

Let the water and gelatin bloom for 5-10 minutes.

Bloomed gelatin in a small bowl

Bring the heavy cream, sugar, vanilla seeds, and scraped vanilla bean to a boil.

Cream, sugar, and vanilla reaching a boil

Once it reached a boil, immediately remove the pan from the heat and carefully remove the vanilla bean. Add the bloomed gelatin and whisk until the gelatin is completely dissolved.

Cooking cream in a saucepan

Pour the cooked cream through a mesh strainer (to remove bubbles and possible pieces from the vanilla bean) into molds. The cream is completely liquid and will firm when it cools.

Tip: It's easier to pour all the cream through a mesh strainer into a cup first and then fill it into molds or glasses.

Mesh strainer placed on top of a cup

Don't overfill the molds or glasses, or it's hard to transfer them. Immediately transfer it to the refrigerator and chill until firm.

Cooked cream filled into glasses and holds

How to unmold it?

To make sure you get it out of the molds in one piece, I show you how to unmold it step-by-step. First, run a sharp, thin-bladed knife around the inside of the molds to break the seal between the cream and the mold. Take care not to scratch the molds.

Showing how to loosen the filling in the mold

Then, dip the molds into warm tap water for 5 seconds.

Dipping a mold into water

Invert the mold onto a plate and shake a little or tap on the countertop to loosen it.

Pressing a mold against a plate between the hand

Voilá. Ready to serve.

Unmolded panna cotta on a dessert plate

How to serve it?

You can either unmold it and serve it on plates or enjoy it straight out of the molds or glasses. Serve it plain or topped with berry sauce, mango coulis, chocolate, or caramel.

Can I freeze it?

Yes, you can freeze it for up to 1 month. Once chilled and firm, wrap the molds in plastic wrap and place them in freezer bags or containers. To thaw, unwrap, and place in the fridge overnight.

More custard recipes

If you love custard desserts, you will love the following recipes as well. They are some of my favorites and well received by friends, family, and readers around the world.

  • Crème Brûlée
  • Custard Pie
  • Vanilla Custard
  • Banana Cream Pie
  • Chocolate Eclairs
  • Cream Puffs
  • Bee Sting Cake

Recipe

Panna cotta with berry sauce on a dessert plate

How to Make Panna Cotta

5 from 5 votes
Author Sabine Venier
Calories: 511kcal
Servings: 4 servings
Prep 10 minutes
Cook 5 minutes
Chill Time 8 hours
Total 8 hours 15 minutes
Print Pin Rate
It's a very simple recipe, and you only need 5 ingredients. The texture is velvety and smooth, and it literally melts in your mouth. It's subtly sweet and has a rich aroma due to the heavy cream and the fresh vanilla bean.

Ingredients
 
 

  • ½ tablespoon gelatin
  • 2 tablespoon water
  • 2 cups heavy whipping cream
  • ½ cup granulated white sugar
  • 1 vanilla bean (or 1 teaspoon vanilla extract)

Instructions

  • First, cut off both ends of the vanilla bean and cut it through the middle lengthwise using the tip of a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of the knife. Set aside.
  • Pour the water into a small bowl and sprinkle the gelatin on top. Let it bloom for 5-10 minutes.
  • Meanwhile, using a heavy-bottomed medium-sized saucepan, bring the heavy cream, sugar, vanilla seeds, and scraped vanilla bean over medium-high heat to a boil. Once it reached a boil, immediately remove the pan from the heat and carefully remove the vanilla bean. Add the bloomed gelatin and whisk until the gelatin is completely dissolved.
  • Pour the cooked cream through a fine mesh strainer (to remove air bubbles and possible pieces from the vanilla bean) into molds. The cream is completely liquid and will firm when it cools. Don't overfill the molds, or it's hard to transfer them. Immediately transfer the molds to the refrigerator and chill for 8 hours or overnight. Store in the fridge for up to 3 days or freeze for up to 1 month.

Video

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Nutrition

Calories: 511kcalCarbohydrates: 28gProtein: 3gFat: 44gSaturated Fat: 27gCholesterol: 163mgSodium: 48mgPotassium: 90mgSugar: 25gVitamin A: 1749IUVitamin C: 1mgCalcium: 78mgIron: 1mg
Course Dessert
Cuisine Italian
Keyword italian panna cotta dessert, original panna cotta recipe
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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