Panna Cotta

Name: Panna Cotta
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 serving
Ingredients: 2¼ teaspoons (one 7-gram packet) unflavored powdered gelatin; 3 tablespoons water; 2 cups heavy cream; 1 cup whole milk; ¼ cup honey; 2 tablespoons sugar; Heaping ⅛ teaspoon salt; 1½ teaspoons vanilla extract; 2 tablespoons rum or bourbon; Store-bought or homemade caramel sauce; Flaky sea salt

User Reviews

4.8

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
6
Calories
370 kcal
Course
Dessert
Cuisine
Italian

Panna Cotta

Iris Warren

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This silky panna cotta is topped with rich salted caramel for an elegant yet easy-to-make dessert.

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Ingredients

Servings

2¼ teaspoons (one 7-gram packet) unflavored powdered gelatin
3 tablespoons water
2 cups heavy cream
1 cup whole milk
¼ cup honey
2 tablespoons sugar
Heaping ⅛ teaspoon salt
1½ teaspoons vanilla extract
2 tablespoons rum or bourbon

For Serving

Store-bought or homemade caramel sauce, warm (see note)
Flaky sea salt

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Instructions

In a small bowl, stir the gelatin with the water and let it stand until evenly moistened, about 5 minutes.
Fill a large bowl about halfway with ice cubes, then add enough cold water to cover the ice. This will help cool the panna cotta mixture later.
In a medium saucepan over medium heat, combine the cream, milk, honey, sugar, and salt. Bring the mixture just to a simmer.
Remove the cream mixture from the heat. Add the bloomed gelatin, vanilla extract, and rum or bourbon, and stir until the gelatin is fully dissolved. Immediately pour the mixture into a medium bowl. If the mixture stays in the hot pan too long, it will start to congeal around the edges; if this happens, simply whisk it gently until smooth.
Set the bowl into the prepared ice bath. (You may want to do this in the sink as the bowl with the cream mixture will displace some of the water in the ice bath.) Let it sit, stirring occasionally, until the mixture reaches room temperature, about 30 minutes.
Pour the panna cotta mixture into six ½-cup ramekins or dessert glasses (see note below if you plan to unmold them). Cover with plastic wrap and refrigerate until set, at least 3 hours.
Before serving, top each panna cotta with a thin layer of warmed caramel sauce and a sprinkle of flaky sea salt.

Notes

Make-Ahead Instructions: The panna cottas can be refrigerated, without the caramel sauce, covered, for up to 3 days.
Make-Ahead Instructions: The panna cottas can be refrigerated, without the caramel sauce, covered, for up to 3 days.
When making or using caramel sauce, ensure it's on the thinner side so it doesn't get too firm when it hits the cold panna cotta. If needed, you can thin the warm caramel sauce with a bit of cream.
Panna cotta can be served in dessert glasses or unmolded onto a plate. If you’d like to unmold them, lightly oil the ramekins before filling. When ready to serve, dip the bottom of each ramekin into a bowl of hot water for about 5 seconds. Run a thin knife or offset spatula around the edge of the ramekin and invert onto a small plate.
When making or using caramel sauce, ensure it's on the thinner side so it doesn't get too firm when it hits the cold panna cotta. If needed, you can thin the warm caramel sauce with a bit of cream.
Panna cotta can be served in dessert glasses or unmolded onto a plate. If you’d like to unmold them, lightly oil the ramekins before filling. When ready to serve, dip the bottom of each ramekin into a bowl of hot water for about 5 seconds. Run a thin knife or offset spatula around the edge of the ramekin and invert onto a small plate.

Nutrition Information

Show Details

Calories 370kcal (19%) Carbohydrates 20g (7%) Protein 4g (8%) Fat 30g (46%) Saturated Fat 19g (95%) Cholesterol 94mg (31%) Sodium 90mg (4%) Sugar 20g (40%)