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Panna Cotta
5 from 48 votes

Panna Cotta

Panna Cotta is a creamy, smooth Italian dessert made by gently heating cream, milk, honey, vanilla, and gelatin until dissolved, then chilling until set. This version includes a subtle sweetness from honey and a touch of salt to balance the flavors. It’s served with macerated strawberries that soften in syrupy honey, adding fresh fruit brightness and gentle acidity to the rich custard-like pudding.

Prep Time
10 mins
Cook Time
5 mins
Chill
8 hrs
Total Time
8 hrs 15 mins
Servings: 6 servings
Calories: 372 kcal
Course: Dessert
Cuisine: Italian

Ingredients

Panna Cotta
  • 2 tablespoons water
  • 1 tablespoon powdered gelatin unflavored
  • 2 cups heavy cream
  • 1 cup milk whole
  • ¼ cup honey or maple syrup
  • 1 ½ teaspoons vanilla extract
  • kosher salt pinch
Macerated Strawberries
  • 10 to 12 strawberries thinly sliced
  • 2 tablespoons honey or maple syrup

Instructions

To make the panna cotta
    Cup of Yum
  1. To bloom the gelatin: Place the water in a small dish or bowl (wider is better). Sprinkle the gelatin on top, and allow it to dissolve for 5 minutes.
  2. Warm the cream: Add the cream, milk, and honey to a pot over medium-high heat. Heat the mixture and stir together until a few bubbles appear on the outside edge, just before the boiling point. Then remove from the heat and stir in the vanilla and salt.
  3. Stir in gelatin: Add the bloomed gelatine to the pot of cream and whisk until fully dissolved, making sure there are no lumps.
  4. Pour and chill: Carefully pour the hot cream into six (4-ounce) ramekins. Cover the ramekins with plastic wrap, and place in the fridge to chill for at least 4 to 6 hours or overnight.
To make the macerated berries
  1. Stir together: Add the sliced strawberries and maple syrup to a mixing bowl and stir together. Cover the bowl and refrigerate for 30 minutes to an hour, until they start to release their natural juices.
To assemble
  1. To invert the panna cotta: Remove the ramekins from the fridge and run a small knife around the edge and/or dip the bottom of the panna cotta in hot tap water for a few seconds. Then, invert each ramekin onto a dessert plate and give it a gentle tap to release it.
  2. Top with strawberries: Spoon the strawberries and some juice on top of each panna cotta.

Notes

  • Pour custard using a measuring cup for easier, less messy portioning into ramekins.
  • Covering the panna cotta with plastic wrap during chilling helps minimize surface skin but is optional.
  • White honey works well in the custard, while maple syrup suits the macerated berries due to its liquid consistency.
  • You can use other sweeteners interchangeably according to preference without affecting the basic set and flavor.

Nutrition Information

Calories 372kcal (19%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Cholesterol 95mg (32%) Sodium 41mg (2%) Potassium 180mg (4%) Fiber 0.4g (2%) Sugar 23g (46%) Vitamin A 1234IU (25%) Vitamin C 12mg (13%) Calcium 108mg (11%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 372

% Daily Value*

Calories 372kcal 19%
Carbohydrates 23g 8%
Protein 5g 10%
Fat 30g 46%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Cholesterol 95mg 32%
Sodium 41mg 2%
Potassium 180mg 4%
Fiber 0.4g 2%
Sugar 23g 46%
Vitamin A 1234IU 25%
Vitamin C 12mg 13%
Calcium 108mg 11%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.