Panna Cotta, meaning “cooked cream” in Italian, is a silky, smooth dessert that perfectly embodies the simplicity and elegance of Italian cuisine.

Originating from the Piedmont region in Northern Italy, this creamy delight is made by gently simmering cream, sugar, and vanilla, then setting it with gelatin.

The result is a delicate, melt-in-your-mouth treat with a subtly sweet flavor and velvety texture.

What makes Panna Cotta truly special is its versatility.

It can be paired with a variety of toppings, from fresh berries and fruit coulis to caramel or chocolate sauce, offering endless ways to personalize the dessert.

Whether served at a fine dining restaurant or made at home, it remains a classic favorite, known for its light yet luxurious feel.

If you’re looking for an easy-to-make dessert with a touch of Italian elegance, Panna Cotta is the perfect choice. Its understated sweetness and creamy texture make it a timeless treat for any occasion!

Ingredients

2 ½ cups (600 ml) heavy cream

½ cup (100 g) sugar

1 vanilla bean (or 1 tsp vanilla extract)

2 ¼ tsp organic powdered gelatin

3 tbsp (45 ml) cold water

Fresh berries, fruit sauce, or caramel for garnish

Directions

In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water.

Let it sit for 5-10 minutes to bloom (soften).

In a medium saucepan, combine the heavy cream and sugar. f using a vanilla bean, slice it open, scrape out the seeds, and add both the seeds and the bean to the saucepan.

If using vanilla extract, it will be added later.

Heat the mixture over medium heat until it begins to simmer, stirring occasionally to dissolve the sugar. Do not let it boil

Once the cream mixture is hot, remove it from the heat. Stir in the bloomed gelatin until fully dissolved. If using vanilla extract (instead of a vanilla bean), stir it in now.

For a silky smooth panna cotta, strain the mixture through a fine-mesh sieve to remove any undissolved gelatin lumps or vanilla bean pieces.

Divide the mixture evenly into 6 small ramekins, cups, or dessert glasses. Allow them to cool to room temperature.

Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is fully set.

You can serve the panna cotta directly in the ramekins or unmold them onto a plate. –

To unmold, dip the ramekin briefly into hot water and gently run a knife around the edge before inverting onto a plate.

Garnish with fresh berries, fruit sauce, caramel, or even chocolate.

Enjoy!