Panna cotta

Name: Panna cotta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 1/2 tsp gelatine powder (, can reduce to 2 1/2 tsp if not un-moulding (Note 1)); 1/2 cup milk (, full fat); 1 cup milk (, full fat); 1 1/2 tsp vanilla bean paste with seeds ((substitute vanilla extract) OR 1 vanilla bean pod (see Note 5 for extra steps)); 1/4 cup caster sugar ((superfine sugar)); 1 pinch cooking salt / kosher salt; 1 1/4 cups heavy or thickened cream (, or whipping cream (un-whipped), not dolloping cream); Oil spray (, neutral flavour (eg canola, not olive oil)); Pictured - Raspberry coulis (below), chopped pistachios, mint, raspberries; Other ideas - Fresh berries, shaved chocolate, fruit compote, passionfruit pulp, citrus slices, finely chopped mango or pineapple (,); 250g / 8 oz raspberries (, fresh or frozen (no need to thaw)); 3 tbsp white sugar

Instructions

Prep:10minCook:5min

Recipe video above. There's no reason to fear Panna Cotta! Turning it out is a breeze if you give the moulds a light oil spritz. As for the signature wobble? Just use the right amount of gelatine to liquid ratio. It's not hard - it's listed in the recipe!Note: Most Panna Cottas are quite flat. I like mine taller so I use an assortment of vessels as moulds - pudding moulds, tea cups, small coffee cups - anything that's taller than wider (so not ramekins), you lose about 30-40% of height when un moulded.See Note 4 if you are not un-moulding, the recipe is even easier!

Updated at: Fri, 12 Sep 2025 06:18:05 GMT