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A final plated and served panna cotta with the sauce

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.