Panna Cotta


Panna cotta is a traditional, easy, and delicious Italian custard. I had a difficult time finding a good, simple recipe on the Internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
4 hrs 20 mins
Total Time:
4 hrs 35 mins


  • cup skim milk

  • 1 (.25 ounce) envelope unflavored gelatin

  • 2 ½ cups heavy cream

  • ½ cup white sugar

  • 1 ½ teaspoons vanilla extract


  1. Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.

  2. Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over.

  3. Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.

  4. Remove the pan from the heat and stir in vanilla.

  5. Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.

  6. When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.

    close up view of panna cotta on plates with berries

Nutrition Facts (per serving)

418 Calories
37g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 418
% Daily Value *
Total Fat 37g 47%
Saturated Fat 23g 114%
Cholesterol 136mg 45%
Sodium 46mg 2%
Total Carbohydrate 20g 7%
Total Sugars 18g
Protein 4g
Vitamin C 1mg 3%
Calcium 82mg 6%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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