Panna Cotta Recipe

Name: Habitat Social Modern Kitchens Panna Cotta Recipe
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups whole milk; 1 cups heavy cream (or whipping cream); 1 tbs granulated sugar; 1 unit vanilla bean (split and seeds scraped) OR pure vanilla extract; 1 tsp unflavored powdered gelatin; 2 tbs cold water (for blooming gelatin); 1 pinch fine sea salt; 1 cups fresh or frozen mixed berries (strawberries, raspberries, blueberries); 2 tsp granulated sugar; 1 tsp fresh lemon juice; 2 tbs water

Inspired by Habitat Social Modern Kitchen

Time5h

Serves4

Make Panna Cotta Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Panna Cotta Base

1 cups whole milk

1 cups heavy cream (or whipping cream)

1 tbs granulated sugar

1 unit vanilla bean (split and seeds scraped) OR pure vanilla extract

1 tsp unflavored powdered gelatin

2 tbs cold water (for blooming gelatin)

1 pinch fine sea salt

Optional Topping — Berry Sauce

1 cups fresh or frozen mixed berries (strawberries, raspberries, blueberries)

2 tsp granulated sugar

1 tsp fresh lemon juice

2 tbs water

Method

Panna Cotta Base

Bloom gelatin

Sprinkle the 1 tsp powdered gelatin evenly over 2 tablespoons cold water in a small bowl. Let stand 5–10 minutes until the gelatin has softened and is spongy (bloomed).

Warm cream mixture

In a small saucepan combine 1 cup heavy cream, 1 cup whole milk, 1 tablespoon granulated sugar, the scraped seeds from the vanilla bean and the split pod (or 1 tsp vanilla extract if using), and a pinch of salt. Warm over medium-low heat, stirring occasionally, until the mixture is steaming and the sugar has dissolved, about 5–7 minutes. Do not let it boil.

Dissolve gelatin

Remove the cream mixture from heat. If you used a vanilla bean, remove and discard the empty pod. Add the bloomed gelatin to the warm cream mixture and whisk briskly until the gelatin is fully dissolved, about 1 minute. If using vanilla extract instead of a bean, stir it in now.

Strain and cool slightly

For the smoothest texture, pass the mixture through a fine-mesh sieve into a measuring cup or bowl to catch any undissolved pieces or foam. Let cool at room temperature for 10–15 minutes so it’s slightly warm but not hot.

Pour into molds

Divide the mixture evenly among 4 (6-ounce) ramekins or serving glasses. Allow the liquid to settle and remove any surface bubbles with the back of a spoon.

Chill

Cover the ramekins with plastic wrap or lids and refrigerate until set, at least 4 hours and up to 48 hours. Panna cotta should be slightly wobbly but hold its shape.

Unmold (optional)

To unmold, dip each ramekin briefly (5–10 seconds) in a bowl of hot water so the edges loosen — do not submerge — then run a thin knife around the inside and invert onto a plate. Alternatively, serve directly in the ramekins or glasses.

Optional Topping — Berry Sauce

Cook berries

In a small saucepan combine 1 cup berries, 2 teaspoons granulated sugar, 1 teaspoon fresh lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture begins to thicken, about 5–7 minutes.

Finish sauce

Taste and adjust sweetness with a little more sugar if needed. For a smooth sauce, mash the berries with the back of a spoon or pulse briefly in a blender/food processor. Let cool to room temperature before spooning over chilled panna cotta. Refrigerate any leftover sauce up to 3 days.