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Classic Panna Cotta

Author
Cookinero 10 Apr 2025
6080
Classic Panna Cotta

We suggest you prepare a classic version of panna cotta, which consists of cream, sugar and vanilla. The dessert is served with chocolate, caramel, berries or fruits. With ours you will get a dessert like in a restaurant :)

How to cook Classic Panna Cotta

Step 1

Classic Panna Cotta

Pour gelatin into a bowl with water and leave to swell for 5-10 minutes.

Step 2

Classic Panna Cotta

Meanwhile, pour the cream into a saucepan, add sugar and vanilla and place on the stove.

Step 3

Classic Panna Cotta

Bring the cream to a boil, stirring constantly.

Step 4

Classic Panna Cotta

Remove the cream from the heat, add the swollen gelatin and stir until it is completely dissolved.

Step 5

Classic Panna Cotta

Pour the creamy mixture into the molds.

Step 6

Classic Panna Cotta

Refrigerate the panna cotta for 2 hours, then serve. Enjoy!

Classic Panna Cotta - FAQ About Ingredients, Baking Time and Storage

Yes, agar-agar is a great plant-based substitute. Use 1 tsp agar-agar powder (or follow package instructions) as it sets firmer than gelatin.
Properly stored in an airtight container, panna cotta keeps well for 3-4 days. The texture remains best within 48 hours.
Absolutely! Replace heavy cream with full-fat coconut milk for a rich vegan version. Reduce sugar slightly as coconut milk is naturally sweet.
This usually happens if the gelatin wasn't fully dissolved or the cream mixture wasn't hot enough. Ensure you stir thoroughly after adding gelatin.
Freezing isn't recommended as it alters the creamy texture. Thawed panna cotta often becomes grainy or separates.
Briefly dip molds in warm water (5-10 sec), then dry the bottom. Run a thin knife around edges and invert onto a plate with a quick shake.
Top with fresh berries, caramel sauce, or citrus zest. For elegance, serve in wine glasses with a cookie on the side.
Yes, sugar can be cut by 25% without affecting texture. For keto, use powdered erythritol (same amount as sugar).
Use 4-oz ramekins or small jars for individual servings. This recipe typically yields 4-6 modest portions.

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