An Italian Panna Cotta Recipe That Is Easy And Delicious

This Italian Panna Cotta recipe is an amazing dessert that is creamy and sweet and will be as popular with you and your whole family as it is here in our home.

When I first came to Rome as a tourist I was wrong about what Panna Cotta was. I was thinking it was a flourless chocolate cake (torta caprese) or a multi layered pastry (millefoglie) dessert, but I couldn’t have been more wrong. My first time accidentally ordering this dessert was after an amazing dinner, dining al fresco in the shadow of the Colosseum. This amazing hosteria is no longer in business, but the impact it has had on me will live with me forever because I am reminded of the great meals we had there every time I walk our dog past the shuttered restaurant. Another thanks to Rick Steves for an amazing recommendation.

What Is Italian Panna?

If I had spent any time thinking about the translation of Panna Cotta, it would have been obvious that my expectations were pretty far afield. Panna translates to cream and Cotta means cooked. The simple and accurate name of the dish understates how delicious it is and how well it goes with a nice espresso after a meal.

Pasta Maker	Gnocchi Board	Pasta Board	Ravioli Maker
Ravioli Press/Stamper	Ricer	Bialetti Pasta Pot	Bamboo Cutting Board Set of 3
Silpat Baking Mat	Santoku Knife	Measuring Cups and Spoons	Stainless Mixing Bowls
Dutch Oven	Mesh Strainers	Stainless Colander	Stainless Steel Fry Pan

How To Make A Panna Cotta Recipe Like Jamie Oliver

For a traditional panna cotta, there are only four ingredients, so I wouldn’t recommend anything more complex, as is Jamie Oliver’s way. I generally don’t like his versions of what he believes are Italian dishes because they are made for Brits, who wouldn’t know good food if it came up to them and said “God Save The King!”. The garbage pseudo-Italian dishes I’ve seen made by British “chefs” are inauthentic, pretentious and annoying, but he has made a boatload of money shoveling that nonsense, so what can I say.

For some reason that escapes me, he uses skim milk, yogurt and no sugar. First of all, cream (Panna) is in the name, so it is kind of a requirement. Secondly, his recipe calls for natural yoghurt, and I’m assuming that means unsweetened, so where does the sweetness come from? Also, I’m not sure what vanilla bean paste is, so I would suggest a real vanilla bean or vanilla extract. Lastly, his topping is a weird roasting of rhubarb and runny honey, which apart from being inauthentic is seemingly really nasty. Just skip his recipe and use this one. You can thank me later.

What Is Italian Panna Cotta Made Of?

Unlike Jamie Oliver’s nasty version, a proper Italian Panna Cotta is a simple affair that includes cream (of course), sugar, flavoring like vanilla and gelatin to hold it all together. There is also typically a topping, which can include: fruit compote, chocolate or caramel sauce.

How Is Panna Cotta Different From Pudding?

I’ve made both Panna Cotta and Pudding and based on the recipes I’ve tried the biggest difference comes down to how you thicken it. Panna Cotta uses gelatin, which leaves no residual flavors, and Pudding relies on eggs and cornstarch as thickening agents. These definitely add flavors, but in a positive way. I used to be weirded out by gelatin because of ways it used to be made (and still is), but I’ve moved on.

What Kind Of Cream Do You Use For This Italian Panna Cotta Recipe?

Despite some recipes I’ve read (see above) you need heavy cream. You can’t really substitute milk, yogurt and a vegan option like oat or almond milk. Again, it is in the name, Panna! If you try an alternative it will throw off the creamy texture and your panna cotta might also turn out too watery. Stick with the traditional heavy cream.

This Italian Panna Cotta Recipe Takes How Long To Set In The Fridge?

Most recipes call for 4-6 hours in the refrigerator for the gelatin to fully set, but I’ve had trouble with that in the past, so my recommendation is that you put the completed panna cotta in the refrigerator overnight to minimize the risk. Also, and this is something I didn’t do, you should cover the panna cotta with a cling film / saran wrap to prevent the skin on top. This is similar to the pudding skin and should be avoided on your first attempt. After that, see if you like it because some people do.

Why Is My Panna Cotta Rubbery?

You can make your Panna Cotta too rubbery with too much gelatin, but you can also put in too little which will result in a runny dessert. I used the gelatin sheets and I even weighed them to make sure they were the right amount. If you need to use the powder, check to make sure they are equivalent amounts. I keep seeing a comparison of 1 sheet of gelatin being equal to 1 teaspoon, but given different sizes of sheets, I would recommend also comparing weight and having those be equal as well.

Remember, too much gelatin will leave this delicious and delicate dessert rubbery and a little too firm. Too little gelatin will result in a watery puddle and no matter how much time you leave it in the refrigerator, it will never firm up.

Italian Panna Cotta Recipe Toppings

This is where there can be some variability while still being traditional. My preference is a coulis made from frutti di bosco. This is a sweet berry-filled sauce that includes: blackberries, raspberries, red currants and even blueberries (although less often). Traditional toppings here in Rome also include a caramel sauce and a chocolate sauce. I tried an espresso and chocolate sauce, but it came out a bit grainy and it left me unsatisfied.

Italian Panna Cotta Recipe

• Difficulty: Easy
• Prep Time: 20 mins
• Cook: 15 mins
• Servings: 6

Italian Panna Cotta Ingredients

• 1 pint (16 oz or 500 ml) of Heavy Cream
• 1 Vanilla Bean Pod
• 3 ounces (80 g) of granulated Sugar
• 1/4 ounce (8 g) of Gelatin Sheets

Panna Cotta Cooking Instructions

1. Add the gelatin to cold water and allow it to bloom for 15 minutes.
2. Slice the vanilla bean lengthwise and scrape out the seeds with a knife.
3. Add the cream, sugar, vanilla bean seeds and the pod itself to a pan and bring to a boil.
4. Continue to stir the cream mixture to ensure it doesn’t scald or burn. When it is lightly boiling and the sugar has dissolved completely, pour the mixture through a fine mesh sieve and return it to the pan off the heat.
5. Remove the gelatin from the water and squeeze any water out of it. Add it to the cream mixture and stir to dissolve the gelatin.
6. When the gelatin has dissolved, pour the mixture into the forms you chose. I used a silicone muffin pan, but any tapered cup will work.
7. Chill the cups in the refrigerator for at least 8 hours or overnight.
8. Remove the panna cotta from the form, put on a plate and pour your favorite topping all over it.

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