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Panna cotta with berry sauce on a dessert plate
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5 from 3 votes

How to Make Panna Cotta

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.
Prep Time10 mins
Cook Time5 mins
Chill Time8 hrs
Total Time8 hrs 15 mins
Course: Dessert
Cuisine: Italian
Keyword: italian panna cotta dessert, original panna cotta recipe
Servings: 4 servings
Calories: 511kcal


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


  • 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.



Calories: 511kcal | Carbohydrates: 28g | Protein: 3g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 48mg | Potassium: 90mg | Sugar: 25g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg