Creamiest Panna Cotta Ever

Delicately creamy and effortlessly elegant, this classic Italian panna cotta is the ultimate dinner party dessert. Its silky texture melts on the tongue, and a crown of sweet macerated strawberries adds just the right finishing touch. It’s impressive yet low-effort, making it perfect for entertaining or a luxurious treat for yourself. Just cook cream, gelatin, and sugar together, then chill overnight. This creates a custard that’s slightly firm yet incredibly creamy, with a delicate hint of sweet vanilla.

Ingredients

• For the Panna Cotta:
  • 1½ cups heavy cream
  • 1½ cups whole milk
  • ¼ cup honey or maple syrup (or ⅓ cup granulated sugar)
  • 1 tablespoon unflavored powdered gelatin
  • 3 tablespoons cold water (for blooming the gelatin)
  • 1½ teaspoons vanilla extract
  • Pinch of salt
• For the Macerated Strawberries:
  • 1 pint fresh strawberries, hulled and sliced
  • 1 tablespoon honey or maple syrup

Instructions

Step 1: Bloom the Gelatin

Add water to a small bowl and sprinkle the gelatin evenly over the surface. Let it sit for about 5 minutes until it softens and blooms. If needed, add a bit more water to ensure all gelatin is hydrated.

Step 2: Heat the Cream

• In a saucepan over medium-high heat, combine the cream, milk, and sweetener
• Stir constantly until you see small bubbles form around the edge, do not let it boil
• Remove from heat and stir in the vanilla and salt

Step 3: Add the Gelatin

• Add the bloomed gelatin to the hot cream mixture
• Whisk thoroughly until the gelatin is completely dissolved and the mixture is smooth and uniform

Step 4: Pour and Chill

• Carefully pour the mixture into six (4-ounce) ramekins or small bowls
  Cover with plastic wrap and chill in the refrigerator for at least 4 to 6 hours, or overnight, until set

Step 5: Invert the Panna Cotta

• To unmold, run a small knife around the edge of each ramekin and dip the bottoms in hot water for 5–10 seconds
• Invert onto dessert plates and gently tap to release

Step 6: Prepare the Strawberries

• In a bowl, toss the sliced strawberries with maple syrup or honey
• Cover and refrigerate for 30 minutes to an hour, until juicy
• Spoon the berries and juices over each panna cotta before serving

FAQs

1. Can I use sheet gelatin instead of powdered?
   Yes. Use 2 to 3 gelatin sheets and bloom them in cold water before stirring into the hot cream.
2. How long does panna cotta last in the fridge?
   It stays fresh for up to 3 days when tightly covered.
3. What if it won’t unmold?
   Dip the ramekin in hot water longer (10–15 seconds), then loosen gently with a knife.
4. Can I use other fruits?
   Absolutely—try blueberries, raspberries, or peaches. Even a simple berry compote works beautifully.

Print Pin

Creamiest Panna Cotta Ever

By: Alicia Thompson

Delicately creamy and effortlessly elegant, this classic Italian panna cotta is the ultimate dinner party dessert. Its silky texture melts on the tongue, and a crown of sweet macerated strawberries adds just the right finishing touch.

Prep Time :15 minutes mins

Cook Time :10 minutes mins

Total Time :6 hours hrs 25 minutes mins

Ingredients

For the Panna Cotta:

• 1½ cups heavy cream
• 1½ cups whole milk
• ¼ cup honey or maple syrup or ⅓ cup granulated sugar
• 1 tablespoon unflavored powdered gelatin
• 3 tablespoons cold water for blooming the gelatin
• 1½ teaspoons vanilla extract
• Pinch of salt

For the Macerated Strawberries:

• 1 pint fresh strawberries hulled and sliced
• 1 tablespoon honey or maple syrup

Instructions

Step 1: Bloom the Gelatin

• Add water to a small bowl and sprinkle the gelatin evenly over the surface. Let it sit for about 5 minutes until it softens and blooms. If needed, add a bit more water to ensure all gelatin is hydrated.

Step 2: Heat the Cream

• In a saucepan over medium-high heat, combine the cream, milk, and sweetener
• Stir constantly until you see small bubbles form around the edge—do not let it boil
• Remove from heat and stir in the vanilla and salt

Step 3: Add the Gelatin

• Add the bloomed gelatin to the hot cream mixture
• Whisk thoroughly until the gelatin is completely dissolved and the mixture is smooth and uniform

Step 4: Pour and Chill

• Carefully pour the mixture into six (4-ounce) ramekins or small bowls
• Cover with plastic wrap and chill in the refrigerator for at least 4 to 6 hours, or overnight, until set

Step 5: Invert the Panna Cotta

• To unmold, run a small knife around the edge of each ramekin and dip the bottoms in hot water for 5–10 seconds
• Invert onto dessert plates and gently tap to release

Step 6: Prepare the Strawberries

• In a bowl, toss the sliced strawberries with maple syrup or honey
• Cover and refrigerate for 30 minutes to an hour, until juicy
• Spoon the berries and juices over each panna cotta before serving