Panna Cotta

Name: Panna Cotta
Prep time: 5 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons Great Lakes Beef Gelatin; 1 Tablespoon cold water; 1 1/4 cups cream; 1/4 cup milk; 3 Tablespoons sugar; 1 vanilla bean; 1 teaspoon vanilla extract; pinch salt; 2 cups fresh cranberries; 2/3 cups sugar; 1 cup water

User Reviews

5.0

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
4 servings
Calories
464 kcal
Course
Dessert
Cuisine
Italian

Panna Cotta

Quade Maldonado

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This small batch Panna Cotta recipe is perfect for small gatherings, or for an indulging treat. A no-bake Italian dessert, easy and luscious that you will LOVE! Scroll for the full video below!

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Ingredients

Servings

Panna Cotta

1 1/2 teaspoons Great Lakes Beef Gelatin
1 Tablespoon cold water
1 1/4 cups cream
1/4 cup milk
3 Tablespoons sugar
1 vanilla bean
1 teaspoon vanilla extract
pinch salt

Cranberry Sauce:

2 cups fresh cranberries
2/3 cups sugar
1 cup water

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Notes

Use quality Great Lakes Beef Gelatin for this recipe because it’s the main ingredient to ensure success with the final texture.
Always bloom your gelatin in cold water before dissolving it in the warm liquid to get the smooth silky texture and maximum firmness.
When warming your cream sugar and vanilla, make sure not to keep boiling it. As soon as the mixture boils, turn off the heat.
As you add the bloomed gelatin into the hot cream mixture, whisk until it dissolves only, avoid over mixing.
For best results, it’s best to chill the Panna Cotta overnight, so plan ahead.
When un-molding the pan cotta, it’s best to dip the bottom of the ramekin in hot water. Make sure the water is not boiling. Also make sure not to dip the ramekin in the hot water for longer than 5-10 seconds. Over heating the bottoms of the ramekins can start to melt the dessert.
If you don’t want to serve the dessert with cranberry sauce, feel free use caramel, fresh berries, powdered sugar, chocolate sauce or any topping.
You can easily double or trips or quadruple this recipe depending on how many servings you want!
Panna Cotta can be stored in your fridge for up to 1 week.
While you may freeze Panna cotta, it’s best to defrost it on the counter, and expect to loose some of the silky texture with freezing.
What if your Panna Cotta does not set? This is mainly because of two things — the type of gelatin you used wasn’t high quality, or , over whisked gelatin, or over heated (boiled) gelatin, or, you didn’t allow the panna cotta to chill for 6 hours minimum.
Look for quality Great Lakes Gelatin to make this recipe!