Panna Cotta

This small batch Panna Cotta recipe is perfect for small gatherings, or for an indulging treat. A no-bake Italian dessert, easy and luscious that you will LOVE! Scroll for the full video below!

Today’s luscious post is in partnership with Great Lakes Gelatin. Makers of quality supplements that I love and bake with! All opinion are my own.

I absolutely love Panna Cotta. If you haven’t tried it yet, let me tell you it’s the perfect dessert to make. Especially this year!

While I know the Holidays will look different this year, I also know that there will be dessert. Making these individually served and portioned Panna cotta recipe is probably the BEST way to indulge this Holiday!

There’s a full video below on how simple and foolproof they are to make, but first let me tell you more about Panna Cotta!

WHAT IS PANNA COTTA 

It’s a delicious Italian dessert that’s luscious and requires minimal work.

What does Panna Cotta mean?

In italian, it simply translates to cooked cream. And that’s exactly what it is! While I do use a little bit of milk with the cream in my recipe, the major ingredients does remain to be cream.

What is Panna Cotta Made of?

There are three main ingredients, the cream, sugar and beef gelatin. Since I’m making vanilla Panna cotta today, I’ve added vanilla bean and vanilla extra, plus a touch of milk to lighten it up.

Here’s a list of ingredients:

• Great Lakes Beef Gelatin 
• Cream
• Milk
• Sugar
• Vanilla Bean
• Vanilla Extract 

What Does Panna Cotta Taste Like?

Think of it like a pudding or custard texture thanks to the Great Lakes Beef Gelatin with a smooth creamy vanilla taste. 

Panna Cotta vs Flan vs Creme Brulee vs Pudding?

The main difference between our dessert and all of those is the eggs. Panna Cotta has NO eggs at all, and hence it can’t really be compared to other egg based custards and desserts. 

Also it’s not cooked or oven baked, so really this Italian dessert is one of the easiest ways to indulge!

Before we go on to the video and step by step making the recipe, we need to talk Gelatin. A major ingredient for our Panna Cotta, and one that we need to understand.

GELATIN IN PANNA COTTA

The major distinctive ingredient in today’s luscious Italian dessert is the use of gelatin. Since we’re not baking the cream, or using eggs, we’re using beef gelatin to help it set.

I love using Great Lakes Beef Gelatin because it’s made using only ONE ingredient and no additives. It’s absolutely tasteless and colorless so it never affects the taste or color of my recipe.

There are so many ways to include Beef gelatin in your everyday cooking and baking. It’s a wonderful thickener that dissolves in warm liquids. 

How to Use Gelatin?

The trick to making the most of your gelatin is two things. First of all you’ll need to “bloom” your gelatin in cold liquid. This is probably the most crucial step to ensure maximum efficiency of the gelatin.

To do so, you’ll add the Great Lakes Beef gelatin in a small bowl with a tablespoon of cold water. Within a few seconds, the mixture will thicken and harden. This is what you need to get that smooth and firm final creamy texture.

At that point you’re ready to mix that bloomed gelatin into the warm liquid to dissolve it. Dissolving it completely is absolutely a must, however boiling it is a must NOT! Boiling may destroy the gelatin and it’s ability to thicken your dessert.

Finally, when dissolving your gelatin in warm liquids, avoid over stirring. Stir it enough to dissolve and then proceed with the recipe.

Now let’s do this!

PANNA COTTA RECIPE

Since today’s recipe is mainly for the Holidays, I’ve opted to use cranberry sauce as a topping for my Panna Cotta. You may however use fresh berries or cocoa powder, or caramel sauce or your favorite toppings!

Start off your recipe by blooming the Great Lakes gelatin in some cold water for a few minutes.

In the meantime, heat the cream, millk, sugar and vanilla bean until it starts to boil. At this point, turn off the heat and add in the bloomed gelatin, and whisk until it dissolves. Now for extra flavor, add a pinch of salt and vanilla extract.

Divide the Panna Cotta recipe between 4 ramekins (removing the vanilla bean) and chill in the fridge uncovered. It’s best to prepare this recipe a day in advance so the dessert can chill for 12 hours. 

On serving day, make the cranberry sauce. 

You’ll need to cook some fresh cranberries with sugar and water for 15-20 minutes until the sauce is ready. Chill the sauce for two hours. 

To un-mild your panna cotta, you’ll need a deep bowl with hot water (not boiling). Dip the bottom of your ramekin for just a few seconds and flip them on your serving plate.

Top them with the cranberry sauce and serve. SO SO GOOD!!!!

The best things about this dessert is how easy it is to prepare, yet how indulgent it feels to eat! No baking needed and at the same time, great option to make ahead of time. It’s a win win for the Holidays!! 🙂

Here are some of the tips you need for Panna Cotta perfection.

RECIPE TIPS

• Use quality Great Lakes Beef Gelatin for this recipe because it’s the main ingredient to ensure success with the final texture.
• Always bloom your gelatin in cold water before dissolving it in the warm liquid to get the smooth silky texture and maximum firmness.
• When warming your cream sugar and vanilla, make sure not to keep boiling it. As soon as the mixture boils, turn off the heat.
• As you add the bloomed gelatin into the hot cream mixture, whisk until it dissolves only, avoid over mixing.
• For best results, it’s best to chill the Panna Cotta overnight, so plan ahead.
• When un-molding the pan cotta, it’s best to dip the bottom of the ramekin in hot water. Make sure the water is not boiling. Also make sure not to dip the ramekin in the hot water for longer than 5-10 seconds. Over heating the bottoms of the ramekins can start to melt the dessert.
• If you don’t want to serve the dessert with cranberry sauce, feel free use caramel, fresh berries, powdered sugar, chocolate sauce or any topping.
• You can easily double or trips or quadruple this recipe depending on how many servings you want!
• Panna Cotta can be stored in your fridge for up to 1 week. 
• While you may freeze Panna cotta, it’s best to defrost it on the counter, and expect to loose some of the silky texture with freezing.
• What if your Panna Cotta does not set? This is mainly because of two things — the type of gelatin you used wasn’t high quality, or , over whisked gelatin, or over heated (boiled) gelatin, or, you didn’t allow the panna cotta to chill for 6 hours minimum. 
• Look for quality Great Lakes Beef Gelatin to make this recipe!

I can’t urge you enough to make this easy delicious dessert! You’ll love it for the Holidays and beyond! Don’t forget to tag me on Instagram when you make it so I can see your creations and share them!

5 from 8 votes

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Panna Cotta

This small batch Panna Cotta recipe is perfect for small gatherings, or for an indulging treat. A no-bake Italian dessert, easy and luscious that you will LOVE! Scroll for the full video below!

Course Dessert

Cuisine Italian

Keyword gelatin, Italian Dessert, No bake dessert, Panna Cotta, Panna Cotta recipe

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4 servings

Calories 464 kcal

Author Mahy

Ingredients

Panna Cotta

• 1 1/2 teaspoons Great Lakes Beef Gelatin
• 1 Tablespoon cold water
• 1 1/4 cups cream
• 1/4 cup milk
• 3 Tablespoons sugar
• 1 vanilla bean
• 1 teaspoon vanilla extract
• pinch salt

Cranberry Sauce:

• 2 cups fresh cranberries
• 2/3 cups sugar
• 1 cup water

Instructions

1. Prepare the Panna cotta a day in advance.
2. In a small bowl bloom the gelatin with the cold water and set aside for a few minutes while you heat the cream.
3. In a medium pot over medium high heat, bring the cream, milk, sugar and vanilla bean to a boil.
4. Turn off the heat immediately and add in the thickened gelatine mixture. whisk until the gelatin has dissolved completely into the warm cream mixture.
5. Add in a pinch of salt add the vanilla extract. Avoid over whisking.
6. Divide the Panna Cotta over 4 ramekins and set to chill in the fridge for a minimum of 6 hours, preferably overnight. Chill the Panna Cotta uncovered.
7. On the day of serving, cook the cranberry sauce.
8. Add all ingredients to a medium pot over medium high heat and cook while stirring until the cranberries cook down and the sauce thickens.
9. Chill the cranberry sauce for 2 hours.
10. To un-mold and serve the Panna Cotta, add hot water (not boiling) in a shallow dish. Dip the bottom of the ramekins in the hot water for just a few seconds. Be careful not to heat the bottoms too much as it will cause the dessert to start melting.
11. Flip the ramekins to the serving plate and top each with cranberry sauce.
12. Serve and enjoy!!!

Recipe Video

Recipe Notes

RECIPE TIPS

1. Use quality Great Lakes Beef Gelatin for this recipe because it’s the main ingredient to ensure success with the final texture.
2. Always bloom your gelatin in cold water before dissolving it in the warm liquid to get the smooth silky texture and maximum firmness.
3. When warming your cream sugar and vanilla, make sure not to keep boiling it. As soon as the mixture boils, turn off the heat.
4. As you add the bloomed gelatin into the hot cream mixture, whisk until it dissolves only, avoid over mixing.
5. For best results, it’s best to chill the Panna Cotta overnight, so plan ahead.
6. When un-molding the pan cotta, it’s best to dip the bottom of the ramekin in hot water. Make sure the water is not boiling. Also make sure not to dip the ramekin in the hot water for longer than 5-10 seconds. Over heating the bottoms of the ramekins can start to melt the dessert.
7. If you don’t want to serve the dessert with cranberry sauce, feel free use caramel, fresh berries, powdered sugar, chocolate sauce or any topping.
8. You can easily double or trips or quadruple this recipe depending on how many servings you want!
9. Panna Cotta can be stored in your fridge for up to 1 week.
10. While you may freeze Panna cotta, it’s best to defrost it on the counter, and expect to loose some of the silky texture with freezing.
11. What if your Panna Cotta does not set? This is mainly because of two things — the type of gelatin you used wasn’t high quality, or , over whisked gelatin, or over heated (boiled) gelatin, or, you didn’t allow the panna cotta to chill for 6 hours minimum.
12. Look for quality Great Lakes Gelatin to make this recipe!

Nutrition Facts

Panna Cotta

Amount Per Serving

Calories 464 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 17g106%

Cholesterol 103mg34%

Sodium 42mg2%

Potassium 118mg3%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 45g50%

Protein 3g6%

Vitamin A 1148IU23%

Vitamin C 7mg8%

Calcium 70mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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