Active Time
20 minutes
Total Time
20 minutes plus chilling
Panna cotta is the kind of dessert recipe that looks complicated but is actually so easy that you can make the base in less than 30 minutes. Unlike its cousin, crème brûlée, this simple, elegant sweet is not even baked in a water bath—all you do is refrigerate the mixture until it sets and takes on a creamy, slightly jiggly texture. It’s the perfect make-ahead dessert for capping off a low-stress dinner party, whether you top it with fresh fruit or a sweet berry sauce.
Panna cotta means “cooked cream” in Italian, and that’s essentially what the base is—heated heavy cream (often with a little half-and-half or whole milk) mixed with gelatin powder and flavored with vanilla extract or vanilla bean paste. The mixture is then poured into ramekins or small molds and chilled. The unflavored gelatin that holds everything together and gives the dessert its smooth texture is easy to find in any supermarket; just look in the same section as the Jell-O mix. But you should be aware that gelatin is, technically, a meat product. If you want to make a vegan (or kosher) version of this treat, you’ll need to try out some of the many vegetable-based substitutes now on the market.
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What you’ll need
Unflavored Gelatin
$18 At Amazon
Small Saucepan
$235 $120 At Amazon
Ramekins
$17 At Amazon
Silicone Spatula
$10 At Amazon
Ingredients
Serves 8
Step 1
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
Step 2
In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Step 3
Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
Editor’s note: This recipe was originally published in the August 1997 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Head this way for more of our favorite custard-style desserts →
Leave a Review
Reviews (137)
Back to TopThis recipe is anything but easy. The proportions for the gelatin resulted in an insoluble gumball. Once made, the panna cotta is impossible to remove from the ramekins. Also, trying to pour from a saucepan is very messy,
Anonymous
Toronto, ON
4/20/2023
Very nice recipe and great for exploration. I've added different citus peels and another version with chocolate. I've topped it with berry and fruit sauces, compotes and coulis, liqueurs and brandies. Very versatile, everything seems to be delicious!
Dawn Woolsey
Canada
9/14/2022
Can you use all heavy cream? Omit the half and half.
coolslaw
Washington
9/1/2022
There are so many recipes for panna cotta, but this is absolutely the best. Tastes exactly like my first, in Rome. Fresh, clean, light, bursting with dairy flavor. Toppings and added flavorings optional (over the years I've used lavender, fennel, fruit infusion), but we prefer them plain, in ramekins or martini glasses rather than turned out.
Anonymous
Toronto, Canada
7/28/2022
Are for the first time on a cruise and my husband has fallen in love with this light and easy dessert! I make it simple and plain. No toppings and it’s great!
Anastasia
Columbus, Ohio
4/2/2022
I followed the recipe exactly, but 24 hours later it was still not set (although it still tasted great). How much more gelatin should I add next time?
Lisa N.
Vienna, Austria
1/28/2022
This recipe was absolutely fantastic and delicious thank you for recommending this dessert
Owen Middleditch
Chatham Kent Uk
1/17/2022
I have been making this for many years. I've always put brandy on top before serving.
Deborah
Mendham, NJ
12/31/2021
MMMMM
Anonymous
Italy Rome
10/6/2021
I made this and served it to guests at a small dinner party. They all loved it and emptied up their bowls! A quick note about half and half. Half & half is half cream half whole milk. I only had 1% milk on hand so I did 3/4 cream 1/4 milk and it worked out greatly. It was actually so easy to make, I was pleasantly surprised!
Anonymous
8/12/2021
Good taste, but 4 hrs definitely not enough time to set; it was still soft, so that I didn’t try to flip it onto plates - I just served it in the ramekins. And I added warm compote, so it just melted. But it did taste nice, so I def will try again. Next time maybe I’ll add more gelatin, and do it the day before so it can set overnight.
Woods729
Florida
6/29/2021
Love it.
Anonymous
San Jose, CA
6/5/2021
Delicious. I always use small glass bowl ... no worry about getting them out of the ramekins and my fruit syrup looks great on top.
Anonymous
Luxembourg
2/4/2021
Super easy and it turned out great.
marcelloup
12/31/2020
Whats half and half????
Phyllus
Australia
11/24/2020
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