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best panna cotta recipe

best panna cotta recipe
best panna cotta recipe

The best panna cotta recipe: the right proportions of liquid cream, milk, gelling agent, and sugar for a perfect panna cotta. Lighter and not too sweet. With a good "shaky" consistency, not HARD! I give you the recipe with gelatin powder. For agar-agar, see notes below. Do not hesitate to read the advice and tips given above in the text, ideas for varying this basic recipe as well as suggestions for accompaniments to serve it.

Preparation time

10 minutes

Cooking time

20 mins


3 hours

Type of dish: Dessert Cuisine: ItalianKeyword: agar-agar, cream, gelatin, panna cotta Servings: 6


6 small ramekins, verrines, or small cups (120 to 180 ml)

1 small saucepan

1 hand whisk

1 large bowl (salad bowl)

1 thin knife, optional


For gelling agent see notes for agar-agar:

3 tablespoons | 45ml water

2 ¼ teaspoons | 7g | 1 envelope unflavored powdered gelatin or 1 teaspoon | 5ml agar-agar

For the panna cotta:

1 ½ cups | 360 ml liquid cream

1 cup | 240ml whole milk

⅓ cup | 65 g caster sugar see notes

For the MOLDS:

A little oil optional


1 teaspoon | 5 ml liquid vanilla extract or 1 vanilla pod split in half, see notes

To serve at your choice:

Coulis of fresh or cooked fruit coulis of strawberries, raspberries, blueberries, mango, kiwi, cherries, apricots, peaches ...optional

Fried fruit cut into small pieces optional


Prepare the molds :

If you want to unmold your panna cotta upside down on plates, do not forget to lightly oil your molds.


Pour the water into a small bowl. Sprinkle the gelatin over it and stir to dilute it.

If you use agar-agar, see the text above, before the recipe, it's explained step by step.

Cream, milk, and sugar:

In a small saucepan: pour the cream, milk, and sugar. Mix well.

Bring to a boil over medium to high heat, while continuing to stir to dissolve the sugar.

Remove from heat, add gelatin and stir well to dissolve completely for 1 minute.

Add the vanilla extract and mix.

Pour the preparation into the ramekins or verrines.

Leave to set in the fridge for at least 3 hours.

The panna cotta will be firm but still, wobble when you move the pan.

If you wish to unmold, run a thin knife along the edge and invert onto small plates. If it resists, soak in hot water and start again.

Optionally, coat with a sauce/fruit coulis or accompany with pieces of fruit.



In the US, use Heavy Whipping Cream, in Canada 35% fat cream.

You can only use liquid cream (also called whipping cream). But milk makes for a lighter panna cotta. The consistency and taste are better than if you only use cream.


Milk is optional. You can only put cream (in this case, replace the quantity of milk above with liquid cream). But I recommend it because it lightens the panna cotta and the texture is better. You can go up to 360ml | 1 ½ cups whole milk.


For me, 1/3 cup | 65 g of sugar is just good, not too much nor less sweet. Want less sweet? Reduce to 50 g (¼ cup: 4 tablespoons). Sweeter? Go up to 1/2 cup | 100g!

You can add honey if you prefer.


if you are using a vanilla pod, split it in half lengthwise and add them to the saucepan with the cream, milk, and sugar. Boil the water. Off the heat, remove the vanilla pieces before adding the gelatin. Continue the recipe as above.


Substitute or add (in addition to vanilla), ½ teaspoon | 2.5 ml of almond extract.

Think of orange blossom water, spices according to your tastes.


  • If your panna cotta has trouble setting (stays liquid), it's because you put less gelatin (or agar-agar).

  • If your panna cotta is too "solid": you have added too much gelling agent.
  • Gelling agents are used in different ways. Read the instructions on the packaging. For example, powdered gelatin is first diluted in a little cold water (or milk/juice) before being added to the HOT cream – milk – sugar mixture. out of the fire.
  • The agar-agar is heated together with the cream, milk, and sugar.
  • Do not let the cream and milk boil for a long time.
  • Another tip: panna cotta is a rich dessert, use small individual pots. Otherwise, don't overfill your glasses.

Take a look at these recipes:


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