Panna Cotta
Panna cotta, meaning "cooked cream" in Italian, originated in Piedmont, Italy, likely in the early 20th century. Popularized in the 1960s, it's made from sweetened cream thickened with gelatin, often flavored with vanilla or coffee. Its creamy texture and delicate flavor make it a beloved dessert. 🍮
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Chill 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Cuisine Italian
Servings 4 people
Calories 350 kcal
- 2 cup heavy cream
- 1/4 cup sugar
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2 tsp powdered gelatin
- 3 tbsp water
Prepare the Gelatin: In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
Heat the Cream: In a saucepan, combine the heavy cream, sugar, and the seeds from the vanilla bean (or vanilla extract). Heat over medium heat until the sugar is dissolved and the mixture is hot, but not boiling.
Incorporate the Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
Pour and Chill: Pour the mixture into ramekins or serving glasses. Let them cool to room temperature, then refrigerate for at least 4 hours, or until set.
Serve: To serve, you can garnish with fresh berries, fruit compote, or a drizzle of caramel sauce.