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Panna cotta with blueberries lemon zest and jelly.

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Photo by Isa Zapata, Food Styling by Yekaterina Boystova

  • Total Time

    20 minutes plus chilling

Panna cotta is the kind of dessert recipe that looks complicated but is actually so sánh easy that you can make the base in less than thở 30 minutes. Unlike its cousin, crème brûlée, this simple, elegant sweet is not even baked in a water bath—all you bởi is refrigerate the mixture until it sets and takes on a creamy, slightly jiggly texture. It’s the perfect make-ahead dessert for capping off a low-stress dinner buổi tiệc ngọt, whether you top it with fresh fruit or a sweet berry sauce.

Panna cotta means “cooked cream” in Italian, and that’s essentially what the base is—heated heavy cream (often with a little half-and-half or whole milk) mixed with gelatin powder and flavored with vanilla extract or vanilla bean paste. The mixture is then poured into ramekins or small molds and chilled. The unflavored gelatin that holds everything together and gives the dessert its smooth texture is easy lớn find in any supermarket; just look in the same section as the Jell-O mix. But you should be aware that gelatin is, technically, a meat product. If you want lớn make a vegan (or kosher) version of this treat, you’ll need lớn try out some of the many vegetable-based substitutes now on the market.

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Serves 8

1 envelope unflavored gelatin (about 1 tablespoon)

2 tablespoons cold water

2 cups heavy cream

1 cup half and half

⅓ cup sugar

1½ teaspoons vanilla extract

  1. Step 1

    In a very small saucepan sprinkle gelatin over water and let stand about 1 minute lớn soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

    Step 2

    In a large saucepan bring cream, half and half, and sugar just lớn a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup ramekins and cool lớn room temperature. Chill ramekins, covered, at least 4 hours or overnight.

    Step 3

    Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

    Editor’s note: This recipe was originally published in the August 1997 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. Head this way for more of our favorite custard-style desserts →

How would you rate Panna Cotta?

Reviews (137)

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  • This recipe is anything but easy. The proportions for the gelatin resulted in an insoluble gumball. Once made, the panna cotta is impossible lớn remove from the ramekins. Also, trying lớn pour from a saucepan is very messy,

  • Very nice recipe and great for exploration. I've added different citus peels and another version with chocolate. I've topped it with berry and fruit sauces, compotes and coulis, liqueurs and brandies. Very versatile, everything seems lớn be delicious!

  • Can you use all heavy cream? Omit the half and half.

  • There are so sánh many recipes for panna cotta, but this is absolutely the best. Tastes exactly lượt thích my first, in Rome. Fresh, clean, light, bursting with dairy flavor. Toppings and added flavorings optional (over the years I've used oải hương, fennel, fruit infusion), but we prefer them plain, in ramekins or martini glasses rather than thở turned out.

  • Are for the first time on a cruise and my husband has fallen in love with this light and easy dessert! I make it simple and plain. No toppings and it’s great!

  • I followed the recipe exactly, but 24 hours later it was still not phối (although it still tasted great). How much more gelatin should I add next time?

    Xem thêm: sư sĩ truyền thuyết

  • This recipe was absolutely fantastic and delicious thank you for recommending this dessert

  • I have been making this for many years. I've always put brandy on top before serving.


  • I made this and served it lớn guests at a small dinner buổi tiệc ngọt. They all loved it and emptied up their bowls! A quick note about half and half. Half & half is half cream half whole milk. I only had 1% milk on hand so sánh I did 3/4 cream 1/4 milk and it worked out greatly. It was actually so sánh easy lớn make, I was pleasantly surprised!

  • Good taste, but 4 hrs definitely not enough time lớn set; it was still soft, so sánh that I didn’t try lớn flip it onto plates - I just served it in the ramekins. And I added warm compote, so sánh it just melted. But it did taste nice, so sánh I def will try again. Next time maybe I’ll add more gelatin, and bởi it the day before so sánh it can phối overnight.

  • Love it.

  • Delicious. I always use small glass bowl ... no worry about getting them out of the ramekins and my fruit syrup looks great on top.

  • Super easy and it turned out great.

  • Whats half and half????

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