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My review
Panna Cotta
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CHERYLA33
"A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy 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."
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Ingredients
4 h 15 m servings 418Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
- In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
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Footnotes
- Editor's Note:
- Get more tips in our article, How To Make Panna Cotta.
Nutrition Facts
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Reviews
Read all reviews 306415 Ratings
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Most helpful positive review
11/10/2007
ABSOLUTELY DIVINE! I wanted mine to be completely fat-free though, so I substituted fat-free half & half for both the skim milk and the heavy cream used in this recipe. I made an additional tw...
Most helpful critical review
7/5/2010
While this was good, it was way too sweet. I just got back from Italy and they make it with far less sugar. The sweetness on theirs came from sweetened berries on top.
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11/10/2007
ABSOLUTELY DIVINE! I wanted mine to be completely fat-free though, so I substituted fat-free half & half for both the skim milk and the heavy cream used in this recipe. I made an additional tw...
7/11/2007
For the ones who had trouble getting the Panna Cotta out of the dishes. I highly recommend trying a silicone muffin pan. They work great.
12/31/2007
Awesome recipe! I have used it several times over the last few weeks. For anyone having problems with the gelatine separating, I solved this by cooling the mixture down completely before pouring...
9/18/2006
YES! ADD VANILLA AT THE END, AFTER REMOVING FROM THE HEAT(MY SUBMITTED RECIPE STATED THIS). ALSO, I RECOMMEND STIRRING CONSTANTLY WHILE COOKING THE CREAM AND SUGAR. SOME OTHER GOOD EXTRACTS: O...
1/2/2008
Perfect recipe. I did use 2 cups of heavy cream with 1/2 cup of half and half because this is what I had in the fridge. I also made mine in muffin tins which I greased with olive oil (did not af...
3/31/2007
I made this recipe as-is, and served with mixed fruits (strawberries, raspberries, and blackberries) on top. To get them out of the glass ramekins, I dipped them into warm water for just a few s...
12/21/2005
This is dangerously good. It's my favorite dessert at my favorite Italian restaurant. Next time I will add a little more milk as the consistency was a little too jell-o like. I will also decreas...
10/25/2006
Excellent recipe - thanks for submitting it. I've been using it for months now and I haven't found one person who doesn't absolutely love it! I serve it with fresh strawberries tossed and mari...
6/1/2009
I made a recipe with very similar ingredients but different directions - this may help those having problems with gelatin separating. Pour the milk/cream you are using into the saucepan and spri...