Classic Vanilla Panna Cotta looks impressive, but it’s really just luxurious simplicity! Whether you’re planning a dinner party or looking for a fabulous finish to a family meal, this creamy, custard-like dessert is as delightful to present and eat as it is easy to make. If it’s your first time making panna cotta, you’ll be surprised at how easy it is. With its silky texture and a hint of sweet vanilla, panna cotta is the perfect make-ahead dessert for any occasion. This classic Italian dessert, literally translating to ‘cooked cream’, is proof that simple, basic ingredients can create a dish that feels indulgent and elegant. The pure vanilla flavor shines through in this custard-like dessert, particularly when you use real vanilla beans or high-quality vanilla extract. It’s the perfect dessert for those special occasions or when you simply want to treat yourself to something extraordinary! For more easy Italian desserts, check out my Italian Pizzelle, No-Bake Strawberry Tiramisu, and these Chocolate-Dipped Almond Biscotti.
Why We Love This Recipe
Easily change up the flavors in this dish with other extracts or toppings. This is an elegant dessert that will WOW your guests, but it’s made with super simple ingredients! It’s a fantastic make-ahead dessert with only 15 minutes of prep time; just give it plenty of time to set up in the fridge!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Whole Milk – Whole milk provides a rich flavor and creamy texture. Heavy Cream – Use full-fat heavy cream for the best texture and flavor, giving the panna cotta its custard-like consistency. Granulated Sugar – Sweetens the dessert without overpowering the vanilla and makes a syrupy consistency with the raspberries when reduced. You can use other sweeteners if you prefer but the amount needed and the end result may vary. Water – Use room temperature water to hydrate the unflavored gelatin, which enables the panna cotta to set properly. Gelatin – Use unflavored gelatin as the thickening agent, giving structure without the need for eggs. I use powdered gelatin for this recipe. Vanilla Extract – To infuse the cream mixture with warm and sweet flavors. Use my Homemade Vanilla Extract for the best results. Salt – Balances out the flavors and enhances the overall taste. Raspberries – You can use fresh or frozen berries here. Their tartness offers a fruity counterpoint to the sweetness of the panna cotta.
How to Make Panna Cotta
Tips for Success
Make your panna cotta up to 2 days ahead of time and leave it in the fridge covered with plastic wrap until you’re ready to serve it. Use a thermometer to make sure you’re reaching a precise temperature of 140°F when you’re heating the milk and sugar mixture. Clumps of gelatin can make your panna cotta grainy, so sprinkle the powdered gelatin evenly over the water. If the gelatin doesn’t dissolve well in the milk mixture, pour the mixture through a fine mesh strainer before pouring it into a glass or ramekin. Whisk the ingredients together gently to avoid incorporating too much air into the mixture, as this can affect the final texture. Whisk just enough until the ingredients are fully combined. Panna cotta can be made in almost any type of glass or ramekin. For an easier method and to avoid unmolding the panna cotta, use a small glass or individual dessert cups to serve the panna cotta in and simply top with sauce rather than turning the panna cotta out of the ramekin molds; this still makes for a pretty presentation. Do not hurry the setting process. Panna cotta needs a minimum of 6 hours (but ideally overnight) in the refrigerator to set properly and achieve the perfect consistency. Make sure you have enough time to let it set properly, or you could end up with a bit of a mess on your hands! To ensure your panna cotta comes away smoothly from the ramekin, dip the ramekin in warm water for a short time, then run a small knife along the edges before inverting it onto a plate.
Substitutions and Variations
Almond milk or coconut milk can be substituted for whole milk to cater to dairy-free dietary needs, though it may result in a less creamy texture. Try other extracts, like almond, orange, or coffee, for a twist on the traditional flavor. Pumpkin Panna Cotta with Salted Caramel is one of my favorite flavor combinations, and it’s perfect for the holidays. To add more flavor, you can even infuse your milk with split vanilla beans, vanilla bean paste, citrus zest, or spices while heating it. Use my Raspberry Coulis recipe instead of the raspberry sauce here, or swap raspberries for other berries like strawberries or blueberries, or even a tropical mango puree or passion fruit for a different taste. Get creative with your toppings and decorations, like I did with my Halloween Panna Cotta Eyeballs!
More Raspberry Dessert Recipes You’ll Love
Raspberry Jello Dessert Raspberry Chocolate Cake White Chocolate Raspberry Truffle Ice Cream Raspberry Macarons White Chocolate Raspberry Cheese Cake Raspberry Chocolate Chunk Cookies Raspberry Peach Pie
Try serving it with some slices of fresh fruit or a variety of fresh berries. The acidity and sweetness of the fruit will balance the richness of the panna cotta. Some of my favorite toppings for Panna Cotta are:
Strawberry sauce or ice cream topping Blueberry sauce Lemon curd Chocolate shavings Homemade Whipped Cream Chocolate Whipped Cream
For something extra special, try my Sparkling Sugared Cranberries or Candied Almonds as toppings! If you’re looking for something more indulgent, try my Homemade Salted Caramel Sauce, or Hot Fudge Sauce instead.
Mixed Berry Crisp
White Chocolate Raspberry Cake
Raspberry Lemonade Cupcakes
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