Panna Cotta Master Recipe
To my palate, this is the perfect Panna Cotta. It is lightly set and lightly sweetened with a good balance between fat and lean dairy ingredients. If you choose buttermilk or yogurt for the Additional Diary Option, you will have 2 cups of lower fat dairy to 1 cup of cream. You can take this dessert even leaner if you like, but because the portions are small, I seldom go that route.
My favorite way to eat Panna Cotta is with one or two Dessert Syrups alongside and a heap of fresh berries, nectarines, or peaches. In addition, Panna Cotta begs for a sweet and crunchy accompaniment, such as nut brittle or a thin, crisp tuile, sable or shortbread cookie.
Gelatin
1 packet powdered gelatin
¼ cup milk
Sugar & Cream
½ cup cream
½ cup sugar (or honey)
Flavoring Options
A few options are dried lavender, dried rose petals, fresh basil, fresh rosemary, fresh tarragon, crushed lemongrass, rose water, orange blossom water, vanilla, matcha, orange zest, or lemon zest. Amounts will vary according to the flavor strength of the ingredient and your intended effect.
Additional Dairy Options
1 cup cream, coconut milk, goat milk, buttermilk, yogurt, sour cream, cream fraîche, crèma, mascarpone, or any combination thereof. (Up to ½ cup can be citrus juice, espresso, or other liquid.)
-or-
¾ cup (6 ounces) cream cheese, fresh goat cheese, or combination thereof, beaten until smooth with ¼ cup milk (should be about the consistency of sour cream or Greek yogurt)
Remaining Milk & Cream
¾ cup milk
½ cup cream
General Procedure
- Soften gelatin: In a small, wide bowl, sprinkle gelatin evenly over ¼ cup cold milk and let stand about 5 minutes, until softened. (This is called “blooming” the gelatin.)
- Dissolve sugar and add flavoring options: In a small saucepan, bring ½ cup cream to a simmer with sugar and cook until sugar is dissolved, about 1 minute. If desired, add desired flavoring options and infuse for at least 30 minutes. Strain into a clean saucepan.
- Dissolve gelatin: Reheat strained sugar-cream mixture to hot, but not above 130º, and stir in softened gelatin until completely dissolved. (To ensure that gelatin is dissolved, dip a spoon into it, lift out, and look closely for tiny undissolved particles. Keep stirring until all gelatin particles are dissolved.) Let rest at room temperature for 1 hour.
- Combine base ingredients: In a medium mixing bowl, whisk 1 cup of your Additional Diary Option and remaining milk and cream until smooth. Whisk cooled gelatin mixture into base mixture.
- Strain: Pour panna cotta mixture through a triple-mesh sieve into a large glass measuring cup with a pour spout. Then pour into six 4-6 ounce ramekins, dessert glasses, or molds. (There’s no need to oil the molds.)
- Set the gelatin: Arrange the panna cottas on an edged baking tray and put into the frig. Lay a sheet of foil over the top. Refrigerate until set, at least 4 hours.
- Serve: To serve, unmold onto dessert plates or present in ramekins or dessert glasses. To unmold, briefly dip the bottom of each mold in a bowl of hot tap water. If necessary (and it never is actually), run a thin knife around the edge of each mold to loosen the panna cotta from the inside of the mold. Wipe the outside of the mold dry and place on individual chilled dessert plate (topside down). Invert the panna cotta onto the dessert plate and carefully lift off the mold (shake gently if necessary).
- Serve with macerated fresh fruit, fruit sauce, Strawberry Lime Salsa, Fresh Blueberry Lime Sauce, Rhubarb Cinnamon-Hot Sauce, or garnish of choice.
Makes six ½-cup servings.
Variations
Light as a Feather Panna Cotta
- At Step 4, do not add your Additional Dairy Option, which in this case will be cream.
- Whip 1 cup heavy cream. Reserve.
- At Step 6, pour the Panna Cotta mixture through a triple-mesh sieve into a medium mixing bowl. Set the bowl over a larger bowl filled with ice and water. Whisk slowly until the mixture begins to thicken (set).
- Quickly fold in the whipped cream. Spoon the mixture into serving dishes or glasses. (Don’t attempt to unmold this very light Panna Cotta.)
- Proceed to s Step 7.
Panna Cotta Verrine
- To turn any Panna Cotta into the layered-in-a-glass, French dessert known as a Verrine, simply pour a portion of the completed mixture into six individual clear glass serving glasses; frig until somewhat firm; top with gelée, jelly, fresh or cooked fruit compote; add another layer of the Panna Cotta mixture, frig again until somewhat firm; and so forth until the glass is full. You can also layer different flavored Panna Cottas.
Rose Petal and Honey Yogurt Panna Cotta
- At Step 2, substitute honey for sugar.
- At Step 3, add 1 tablespoon dried rose petals.
- At Step 4, use yogurt for the Additional Dairy Option.
Lavender Chevre Panna Cotta
- At Step 3, add 1 tablespoon dried lavender.
- At Step 4, use fresh goat cheese for the Additional Dairy Option.
Candied Ginger Buttermilk Panna Cotta
- At Step 3, add 1 tablespoon minced candied ginger.
- At Step 4, use buttermilk for the Additional Dairy Option.
Rosemary Lemon Sour Cream Panna Cotta
- At Step 3, add 2 sprigs fresh rosemary and finely grated zest of one large lemon.
- At Step 4, use sour cream or crème fraiche for the Additional Dairy Option.
Copyright 2011 Susan S. Bradley. All rights reserved.
Thank you so much for the detailed instructions and tips!
I want to make a coconut cardamom panna cotta with a pistachio brittle or tuille as a dessert for an Indian dinner for 6.
What proportion of coconut milk (unsweetened?) to milk or cream(?) do you recommend?
Catpainter, you can simply swap the milk for unsweetened coconut milk. Hope this helps. 🙂
Hi!
I made Panna Cotta yesterday and it turned out a lil’ thick. Not jiggly at all. Almost a thick cream cheese type of texture. My ratio was 1 teaspoon gelatin to 1.58 cups of liquid (milk) because I cut my recipe in half to make a small batch. Any suggestions?
I cannot wait togive your tips a try. This is my daughter’s favorite dessert!
I love panna cotta, it’s perfect for a light dessert during the spring and summer.
I love panna cotta and am fascinated to read all the variations and your tips (had no idea about the fruit and gelatin conflict; thank you!)
This is exactly what I need! I have yet to make a good panna cotta! Love this!
I’ve been a HUGE fan of making panna cotta at home for a few years now. It’s such a simple, luscious dessert that can be topped with just about anything! Plus,it’s gorgeous. Great post!!
Thanks for the tips on making panna cotta. I’ve been wanting to try making this dessert as I love flan. It doesn’t seem that difficult and will keep your pointers in mind when I make my first batch.
This is one dessert I have never made before but have always been curious. Love the information you provide, and I am excited to give it a shot!
Hi there. I have searched for pannacotta moulds like the ones featured with no success. Do you know where I could obtain some? Thank you
Susan, as I recall, I found those on a fluke somewhere odd like Ross or Marshalls. I’ll keep my eyes open for them and get back to you if I see something like them. They really are great for panna cotta, but of course you could use Pyrex custard cups too.
A late arrival to this blog, but I was given 50 sheets of leaf gelatine, and I want to make pukka panna cotta, and came across your blog.
Just wanted to say thanks for the clear and thorough instructions and photos!
(and, if you’re still around, is there a standard sub of powdered vs leaf gelatine?)
Cat, this is difficult to answer because it depends on the strength and size of your gelatin sheets. You may have to experiment to get the correct ratio. One envelope of gelatin typically equals 3-5 sheets. Try 3 1/2, 3- x 5-inch, sheets. Hope this helps.
Thanks, Susan: I ended up soaking two sheets, and stirring them into 2 C whipping cream and 2 C buttermilk, and 1/2 C of fine sugar and a little dash of vanilla, and I was very pleased with the consistsency once I turned it out (sherry glasses give a lovely bobbly shape!); it was smooth, but not jelly-fied, if that makes sense, and there was no gelatine flavour at all.
Cat, that sounds perfect. There should be no perceptible taste or texture of gelatin. That’s what so special about properly made panna cotta. Love your idea with the sherry glasses. 🙂
As somebody who pays a great deal of attention to this type of stuff, I will verify this page is absolutely spot on.
Thank you, Wendi. 🙂
OMG! This is awesome. Thank you so much for writing this article, you should totally submit this to other blogs/online food mags because it is sooooo helpful. I’m going to use it to create a hibiscus rose panna cotta. I might even add ginger to the mix. Thanks again!
FoodCoach, so glad you found this post useful. Hibiscus Rose Petta Panna Cotta sounds fabulous. Save me some, ok? 🙂
Thank you for this extraordinary treatise. I appreciate your providing references and credits to others and look forward to trying out your master recipe. Question: would you please share the source for the stainless steel molds shown above? I was guessing either restaurant supply or thali dishes…. (Pippi Longstocking forever!)
Robin, thank you! 🙂 Yes, I found those metal molds in a restaurant supply store long ago. If I see them again somewhwere, I’ll let you know.