Panna Cotta Recipe

Plates with individual servings of panna cotta with raspberry sauce.

5 from 1 vote

Vanilla Panna Cotta is a classic Italian dessert that proves perfection lies in simplicity. Deliciously creamy, with warm, sweet, and tart flavors, this dessert is perfect for any special occasion!

Prep Time5

Cook Time10

Chilling Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 468kcal

Author: Amy Nash

Ingredients

Panna Cotta

1 cup whole milk
2 cups heavy cream
½ cup granulated sugar
⅓ cup water
1 packet unflavored gelatin
2 teaspoons pure vanilla extract
½ teaspoon salt

Raspberry Sauce

24 ounces fresh or frozen raspberries
⅓ cup granulated sugar

Instructions

Add water to a shallow bowl, sprinkle gelatin evenly over water to hydrate, set aside.
In a medium saucepan over medium low heat, warm milk and sugar, whisking occasionally until sugar is dissolved and reaches a temperature of 140°F.
Remove pan from heat and whisk in gelatin mixture, making sure to remove all the gelatin from the bowl. Return pan to heat and cook until gelatin is dissolved, 3-4 minutes, whisking constantly.
Remove pan from heat and whisk in cream, vanilla extract, and salt until thoroughly combined.
Pour mixture into a 4-cup measuring cup or a container with a spout. Divide the mixture evenly between 6- 4-ounce ramekins or small glasses. Cover and refrigerate for at least 6 hours or overnight.
To make the raspberry sauce, add raspberries to a medium sized saucepan and place over medium heat. While berries heat, mash with a potato masher or a whisk. Let berries heat for about 5 minutes, or until they have released their juices.
Strain raspberries through a mesh strainer to remove seeds, and rinse pan to remove any seeds. Return the strained raspberry juice to the pan along with the ⅓ cup of sugar, whisk until combined.
Bring mixture to a boil over medium-high heat, once mixture begins to boil, reduce to medium and cook mixture until reduce slightly and becomes thick, about 10 minutes.
Remove pan from heat and pour mixture into a bowl, allow to cool for 10-15 minutes, cover and refrigerate until ready to use, should make 1 to 1 ½ cups of sauce.
To invert panna cotta onto a serving plate, run a thin knife along the top edge of the ramekin to loosen, only loosening about ⅛ inch deep. Place ramekin in a bowl filled with warm water measuring about ¾ up the side of the ramekin. Allow ramekin to sit in water for about 1-2minutes.
Remove ramekin from water, dry with a towel to remove excess water, place plate inverted centered on the top of the ramekin, hold plate tightly to the ramekin quickly turn. Gently tap ramekin to encourage the panna cotta to release. Gently lift the ramekin leaving the formed panna cotta on the plate. Garnish with 2-3 tablespoons of raspberry sauce.

Notes

Storage

Store: Cover your panna cotta tightly in plastic wrap or in an airtight container, and keep refrigerated for up to 3 days. Panna Cotta is best enjoyed within 2 days of being freshly made, though. After storing your panna cotta, there might be some excess liquid on the top. Gently blot this away with a paper towel and refresh it by adding fresh toppings before serving.
Freeze: You can technically freeze it, but it may have a different texture after defrosting it, so I wouldn't recommend it.

Nutrition