Panna Cotta

    4 hours 15 mins

    A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

    367 people made this

    Serves: 6 

    • 1/3 cup (80ml) skim (fat free) milk
    • 1 (8g) envelope unflavored gelatin
    • 2 1/2 cups (625ml) thickened cream
    • 1/2 cup (110g) caster sugar
    • 1 1/2 teaspoons vanilla extract

    Prep:5min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr15min 

    1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
    2. In a saucepan, stir together the thickened cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
    3. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

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    Reviews in English (300)


    ABSOLUTELY DIVINE! I wanted mine to be completely fat-free though, so I substituted fat-free half & half for both the skim milk and the heavy cream used in this recipe. I made an additional tweak by substituting the Splenda for all the sugar called for. For flavor, I scraped the caviar out of a whole vanilla bean into the cooked cream portion and added 1/4 teaspoon of almond-vanilla powder to the milk-gelatin portion. Topped the desserts with fresh raspberries. It came out super creamy, flavorful and neither my boyfriend nor I missed the fat or calories at all!  -  10 Nov 2007  (Review from Allrecipes US | Canada)


    For the ones who had trouble getting the Panna Cotta out of the dishes. I highly recommend trying a silicone muffin pan. They work great.  -  11 Jul 2007  (Review from Allrecipes US | Canada)


    Awesome recipe! I have used it several times over the last few weeks. For anyone having problems with the gelatine separating, I solved this by cooling the mixture down completely before pouring it into the ramekins. Just put it into a jug and keep it moving over iced water until it's cooled down to room temperature. The quicker you get it cooled, the quicker it will set - meaning less time for separation  -  31 Dec 2007  (Review from Allrecipes US | Canada)