This is the Best Panna Cotta Recipe!
If you’ve never made a panna cotta recipe before, I’m here to tell you just how easy it is! If you’ve really never had panna cotta before, I’m here to tell you that it’s like an elevated form of pudding. This dessert tastes like strawberries and cream, and is one of my favorite summer desserts. This is a lighter version of my Mini Strawberry Cheesecakes, which I think you might like!
What is Panna Cotta?
Panna cotta is something that I only ordered at restaurants for the longest time. I first enjoyed it at a restaurant in Sacramento, where it was always served with an ever-changing seasonal fruit compote on top. The silky, creamy base is a perfect foil for any type of fruit. Today, we’re using strawberries but a mango panna cotta would be delicious. Panna cotta is essentially a sweet milk and cream mixture thickened and set with gelatin. If you’re wondering how panna cotta and pudding are different, it’s that panna cotta is ever so slightly thicker. Pudding doesn’t hold its shape, though it is firm. Panna cotta can technically be molded into a shape and then dumped out to serve. See the photos in the post for reference. There’s a coconut panna cotta recipe in my third cookbook Sweet & Simple: Dessert for Two that is completely dairy-free, if you’re looking for that option. My friend Sherrie featured it on her site when my book was first released!
Panna Cotta Recipe for two
I happen to think this panna cotta recipe perfectly portioned for two would be a great Valentine’s Day dessert for two! If you like to stay in for Valentine’s Day, check out my Romantic Meals for Two at home or my Chicken Dinners for Two, and follow it up with one of my desserts. However, if this panna cotta for two doesn’t speak to you, I have a whole Valentine’s Day Easy Romantic Desserts for Two recipe roundup; I know you can find something you love on there! If you make any of my recipes for your special someone on the big day, please let me know! I would love to hear about it. If a marriage proposal results from any of my recipes, then I definitely need to know about that! To be honest, the easiest way to contact me is instagram.
Vanilla Panna Cotta Ingredients
Milk. Any type of milk works great here, from 1% to whole milk. I typically use a ½ cup of 2% milk. Heavy Cream. This recipe needs double whipping cream, also called heavy cream; ¾ cup. Powdered Gelatin. This recipe works with powdered gelatin, and please know that I have not tested it with sheet gelatin. Granulated Sugar. This dessert serves two, so it only requires 3 tablespoons of sugar. Vanilla Extract. Since this panna cotta recipe has such few ingredients, try to use high-quality vanilla extract. The flavor really shines here. Fresh Strawberries. For a strawberry topping, combine ½ cup of sliced fresh strawberries with one tablespoon of sugar. Let marinate for about 30-60 minutes, until they soften. Just before serving, stir in a small splash of vanilla extract. Spoon on top of the panna cotta and serve immediately.
How to make Panna Cotta
Tips for cooking with gelatin:
Are you afraid of cooking with gelatin? I hear you, because it can be intimidating. There’s good news, though–the first step in my recipe below eliminates any risk of working with gelatin. We’re going to bloom the gelatin, or soak it in a small amount of liquid before combining it with the rest of the liquid. When we bloom or prove the gelatin, we’re guaranteed to have perfect results in the end. Blooming gelatin prevents any chance for lumps, and also ensures the mixture will set properly. I talk a little later about things that could prevent a panna cotta from setting. But, if you follow my recipe exactly, you will have a smooth, silky creamy dessert that is one step up from pudding.
How to serve this Recipe for Panna Cotta
Panna cotta is a sweet, smooth milky pudding on its own, but it really shines when it’s served with a spoonful of fresh fruit on top. Make the fruit topping a few hours before serving. Dice any seasonal fresh, ripe fruit (except for pineapple*) into a bowl, and toss with a bit of sugar and lemon juice. To serve, place a Panna Cotta on each plate and top with the fruit. If you brush your glass jars with a bit of oil, you can even un-mold the Panna Cotta onto a plate to serve. (Fresh pineapple contains enzymes that break down gelatin, so do not use it as a topping here).
Panna cotta fruit toppings to consider:
The only fruit I wouldn’t suggest is pineapple, because the enzymes in pineapple prevent gelatin from setting, and if you top this panna cotta recipe with pineapple, it will start to break down the perfectly set custard. There’s a reason pineapple jello doesn’t exist, my friends! Here’s a very scientific article explaining that you could use canned pineapple, just not fresh pineapple, ok?
Easy Panna Cotta Recipe storage
This dessert needs to be stored in the fridge because it contains dairy. It also tastes best when served chilled. It will keep in the fridge for up to 3 days, tightly wrapped. Do not freeze. Milk: You can use anything from 1% to whole milk. I typically use 2% milk.Heavy Cream. Heavy whipped cream is also called double cream.Powdered Gelatin: Please note that I have not tested this recipe with the sheet gelatin; only powdered gelatin. Other fruit toppings: Peaches + amaretto, apricots + lavender honey tea, strawberries + Grand Marnier, blackberries + lime, raspberries + Framboise, or mango + coconut rum. Use any fruit except fresh pineapple, since the enzymes can break down the gelatin.
Weck Jelly Jar, SET of 6
