Classic Italian Vanilla Panna Cotta

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A silky Italian classic from the Piedmont region, vanilla panna cotta is gently cooked cream set with just enough gelatin to hold its shape while trembling on the spoon. The flavor is pure and elegant, letting real vanilla shine against a light, milky sweetness. Serve it chilled with fresh berries or a quick fruit coulis for an effortless, restaurant-worthy finish.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 36 gFat
• 23 gSaturated Fat
• 22 gCarbs
• 1 gFiber
• 21 gSugar
• 5 gProtein
• 45 mgSodium
• 140 mgPotassium
• 110 mgCalcium
• 0 mgIron
• 2 mgVitamin C
• 400 mcgVitamin A

Ingredients

For the Panna Cotta

• 1 1/2 cups (360 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1/3 cup (65 g) granulated sugar
• 1 vanilla bean, split and seeds scraped (or 2 tsp pure vanilla extract)
• 1 packet (2 1/4 tsp / 7 g) unflavored gelatin
• 3 tbsp cold water
• Pinch of fine sea salt

For Serving (optional)

• 1 cup mixed fresh berries (raspberries, strawberries, blueberries)
• 2 tbsp seedless raspberry jam, warmed with 1 tsp water

Directions

1. Lightly grease four 4-oz ramekins with a thin film of neutral oil (skip if you plan to serve them in the dishes).
2. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes until softened.
3. In a medium saucepan, combine the heavy cream, whole milk, sugar, scraped vanilla seeds (and the empty pod), and salt. Warm over medium-low heat, whisking gently, until the sugar fully dissolves and the mixture is steaming and just barely starting to bubble at the edges, 4-6 minutes. Do not let it boil.
4. Remove the saucepan from the heat, fish out the vanilla pod, and whisk in the bloomed gelatin until completely dissolved, about 30 seconds. If using vanilla extract instead, stir it in now.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher, then divide evenly among the ramekins. Tap gently on the counter to release any air bubbles.
6. Let cool to room temperature on the counter, about 20 minutes, then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firmly set.
7. To serve, briefly dip the outside of each ramekin in a bowl of warm water for 5-8 seconds, then run a thin knife around the edge and invert onto a plate. Spoon the warmed raspberry sauce around the panna cotta and scatter fresh berries on top.

Cook’s Notes

• Use full-fat heavy cream (at least 36% fat); lower-fat dairy will yield a softer, less luxurious set that may not unmold cleanly.
• Never let the cream boil or even simmer hard; overheating can weaken the gelatin's setting power and give the panna cotta a grainy mouthfeel.
• For a smoother unmold, briefly warm the outside of the ramekin in hot water no more than 8 seconds-any longer and the panna cotta will start to lose its shape.
• If you don't have ramekins, pour the mixture into a single 4-cup mold or use wine glasses for a more modern presentation (served directly in the glass).
• Make it ahead: panna cotta keeps covered in the fridge for up to 3 days, making it ideal for dinner-party prep.

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