Learn how to make the silkiest, smoothest Panna Cotta using just 3 simple ingredients – cream, sugar, and gelatin! This authentic Italian dessert is incredibly easy and elegant, with a delicate vanilla flavor and luxurious creamy texture that melts in your mouth. The name “panna cotta” literally means “cooked cream” in Italian, and it’s one of the most beloved desserts from Northern Italy.
Welcome to Easy Spoon Podcast, where simple recipes meet real life kitchens. I’m Ahmed and together we’ll turn everyday ingredients into delicious moments. Let’s dive in. Perfect for dinner parties or a special treat, this no baked dessert takes just 10 minutes of hands-on time and sets beautifully in the refrigerator. The secret to perfect panakotta is using the right amount of gelatin for that signature wobble without being too firm or too loose. Top with fresh berries, berry koolie, caramel sauce, or chocolate for a stunning presentation that will impress everyone. Recipe details. Ingredients serve six. For the panakata, 2 cups heavy whipping cream, 1/3 cup granulated sugar, 2.5 tesps unflavored gelatin powder, one envelope, 1 teaspoon vanilla extract or one vanilla bean, pinch of salt. Optional toppings: fresh berries, berry koolie, caramel sauce, chocolate sauce, mint leaves for garnish. Instructions: Bloom the gelatin. Pour 1/4 cup of the heavy cream into small bowl. Sprinkle gelatin evenly over surface. Stir gently to combine. Let stand 5 to 10 minutes until gelatin blooms and softens. Don’t skip this step. It prevents lumps. Heat the cream. Pour the remaining cream and sugar into medium saucepan. Add vanilla extract and pinch of salt. Place over medium heat. Stir gently and continuously until sugar completely dissolves. Heat until the mixture is steaming and just begins to simmer around edges. Do not let it boil. Remove from heat immediately when steaming. This takes about 5 to 7 minutes. Combine gelatin. Add bloomed gelatin mixture to hot cream. Whisk gently but thoroughly until gelatin completely dissolves. Continue whisking for 1 to 2 minutes. Check that no gelatin granules remain. If you see any undissolved gelatin, return to very low heat briefly. Strain the mixture through fine mesh sie for extra smoothness. Pour and set. Let mixture cool for 5 minutes, stirring occasionally. Pour evenly into six ramicins, dessert cups, or molds. Fill each about 3/4s full. Let cool to room temperature on the counter for 15 minutes. Cover each cup with plastic wrap. Refrigerate for at least 4 to 6 hours, preferably overnight. Panakata should wobble gently when set. Serve. Remove from refrigerator 10 minutes before serving. To unmold, run a thin knife around the edge. Dip bottom of mold in hot water for 5 seconds. Invert onto plate. To serve in cup, leave it in rakin and top with sauce. Add fresh berries, koulie or sauce of choice. Garnish with mint leaves. Serve immediately. Cooking times. Prep time 10 minutes, cook time 5 minutes, chill time 4 to 6 hours, total time 4 to 6 plus hours, servings six. Pro tips for perfect panakotta. Gelatin secrets. Always bloom gelatin first prevents lumps. Use exactly 2.5 teaspoons for perfect wobble texture. Too much gelatin equals rubbery texture. Too little gelatin won’t set properly. Powdered gelatin is more reliable than sheets. Cream temperature. Don’t let cream boil ruins silky texture. Just steam until sugar dissolves. If cream boils, it can affect setting. Cool slightly before pouring to prevent skin forming. Setting success. Minimum 4 hours, but overnight is better. Cover well to prevent absorbing fridge odors. Don’t disturb while setting. Panicata should wobble like jelly when gently shaken. Should be firm enough to unmold but soft in the mouth. Unmolding tips. Lightly oil molds before pouring for easy release. Use warm, not hot water dip method. Run a thin knife around the edge first. Top gently to release air. Or simply serve in pretty glasses. No need for unmolding. Flavor variations. Use vanilla bean instead of extract for premium flavor. Add lemon zest for bright citrus notes. Infuse cream with coffee for espresso panakotta. Add a splash of lour like amordo or grand marier. Stir in chocolate for chocolate panakata. Common mistakes to avoid. Don’t skip blooming the gelatin. Don’t let cream boil. Don’t rush the setting time. Don’t use low-fat cream. Won’t set properly. Don’t add fruit to the mixture. Causes weeping. Don’t forget to strain for ultra smooth texture. Topping ideas. Berry Heat one cup berries with 2 tbsp sugar and 1 tbsp lemon juice. Simmer 5 minutes until syrupy. Strain to remove seeds. Cool completely before serving. Caramel sauce. Perfect for drizzling over vanilla panakata. Fresh berries. Simple but elegant. Raspberries, strawberries, or mixed berries. Chocolate ganache. Rich and decadent topping option. Make ahead instructions. Make up to 3 days ahead. Keep covered in refrigerator. Add toppings just before serving. Perfect dinner party dessert. Storage. Refrigerate covered up to 3 days. Don’t freeze. Texture changes. Best eaten within 48 hours. Keep away from strong smelling foods. This silky smooth panata is proof that the best desserts don’t need to be complicated. With just three basic ingredients and minimal effort, you can create an elegant Italian dessert that tastes like it came from a fancy
Dining and Cooking