Panna Cotta Recipe

Panna cotta is vanilla-flavored, gelatin-thickened cream poured into ramekins. Before a dinner gathering, make this simple yet scrumptious dessert! 

– 1 cup whole milk (240 ml) – 1 tablespoon unflavored gelatin (0.25 ounce pkg, I used Knox) – ⅓ cup granulated sugar (67 grams) – 2 teaspoons pure vanilla extract – ⅛ teaspoon salt – 2 cups heavy whipping cream (1 pint; 480 ml) – Optional: Homemade strawberry sauce for topping



Sprinkle gelatin over whole milk in a medium heavy-bottomed saucepan. Let bloom for 5–7 minutes. Whisk sugar in saucepan until mixed. Lumpiness is normal!


Stir gelatin and sugar in a saucepan over medium-low heat. It should be warm but not boiling. Rub some liquid between your fingers to dissolve gelatin and sugar. 


Gritty? Heat medium-low. Stop cooking if smooth. After removing the pan from heat, quickly whisk vanilla extract and salt into the gelatin and sugar mixture.


Slowly add heavy whipping cream and whisk briskly to prevent curdling. Remove any undissolved gelatin or sugar with a fine mesh strainer. This step is optional but advised.


Spray six 6-ounce ramekins with nonstick. Evenly distribute ½ cup of panna cotta mixture in buttered ramekins. Wrap full ramekins in plastic on a baking sheet. 


Refrigerate for 4–5 hours or overnight. Serve in or remove from ramekins. Serve with desired toppings.


Also See: 

Flourless Almond Butter Cookies Recipe