There’s something utterly romantic about a properly made panna cotta — like those quiet evenings in an old Italian villa where dessert is the grand finale, not just an afterthought. I remember the first time I had one: Florence, 2007. It came in a tiny white ramekin, crowned with just a few tart raspberries, and it quite literally wobbled like a dream. Years later, when I saw Mary Berry’s Panna Cotta recipe in one of her classic series, I thought — “of course she nailed it.” Hers is everything it should be: silky, gently sweet, and simple enough for a Tuesday.
Panna cotta means cooked cream, but don’t let that fool you — it’s barely cooked, really. The magic lies in the stillness. You mix, you pour, you wait. And what you’re left with is creamy perfection, firm enough to stand but soft enough to melt on the tongue. Let’s make it.
Ingredients List
- 1 envelope of unflavored gelatin (about 1 tablespoon) — sets the cream to that gentle jiggle.
- 2 tablespoons cold water — to bloom the gelatin before melting.
- 2 cups heavy cream — for richness and body.
- 1 cup half and half — lightens things just a touch.
- ⅓ cup sugar — sweet, but not cloying.
- 1½ teaspoons vanilla extract — real vanilla, if you can, always.
How To Make It (Instructions)
- Bloom the gelatin: In a tiny saucepan, sprinkle the gelatin over the cold water and let it sit for a minute. It’ll look like cloudy jelly — that’s what you want.
- Melt the gelatin: Warm the bloomed gelatin gently over low heat until it fully dissolves. Do not boil it! Take it off the heat as soon as it’s clear and smooth.
- Make the cream base: In a larger saucepan, bring the heavy cream, half and half, and sugar just to a boil — keep stirring, and watch closely. When you see bubbles around the edges, take it off the heat. No distractions here. (I once answered a phone call mid-stir and ended up with split cream. Regret.)
- Combine: Stir in the warm gelatin and the vanilla extract. Give it a good whisk to ensure everything’s evenly mixed.
- Strain (optional but wise): If you want ultra-smooth panna cotta, pour the mixture through a fine sieve into a jug.
- Pour and chill: Divide the mixture into eight ½-cup ramekins. Let them cool to room temperature, then cover and chill for at least 4 hours — overnight is even better.
- Unmold like a pro: When ready to serve, dip the ramekins in hot water for 3 seconds. Run a thin knife around the edge and gently invert onto a plate. It should sigh out.
Common Mistakes
Why is my panna cotta rubbery?
Too much gelatin. Stick to 1 tablespoon (or 2 gelatin sheets) for this quantity — more will give you bounce, not bliss.
Why didn’t it set?
Either the gelatin wasn’t fully dissolved or the cream wasn’t hot enough to activate it. Been there, done that. Always dissolve gently but fully.
Why is it grainy?
Probably overheated cream or undissolved gelatin. Keep things gentle — low simmer only.
Why won’t it unmold properly?
Make sure it’s fully chilled and use hot water around the base for a few seconds. Don’t rush — it needs that coaxing moment.
Why does it taste flat?
Vanilla quality matters. Cheap extract = flat taste. Try real vanilla bean or paste for a deeper flavour.
Storage and Reheating Tips
Fridge:
Store panna cotta in its ramekin, tightly covered, for up to 3 days. The texture holds well and the flavour deepens slightly.
Freezer:
You can freeze it (without toppings), though it loses a bit of silkiness. Wrap each ramekin in plastic and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating:
Don’t. Just don’t. Panna cotta is meant to be served cold. Heating it ruins the set and turns it into sweet cream soup.
What To Serve With It
- Fresh berries — Strawberries, raspberries, blueberries. Their tart brightness cuts the richness beautifully.
- Coulis or berry sauce — A drizzle of raspberry sauce turns this into a showstopper.
- Espresso or dessert wine — The bitterness of coffee or a sweet Moscato plays well against the creamy vanilla.
FAQ Section
Can I make this gluten-free?
Yes, it’s naturally gluten-free — no flour or thickeners involved.
Can I use gelatin sheets instead of powder?
Absolutely. Two sheets (platinum strength) will replace one tablespoon of powder. Soak and dissolve them the same way.
Can I make it dairy-free?
You can try full-fat coconut milk or oat cream, but the texture will change. Still tasty, but not traditional.
How long should panna cotta chill?
At least 4 hours, but overnight is ideal for the perfect set and flavour.
Can I flavour it differently?
Yes — try infusing the cream with coffee, orange zest, or even lavender before mixing in the gelatin.
Try More Recipes:
Mary Berry Panna Cotta Recipe
Description
Creamy, smooth, and elegant — this classic Mary Berry panna cotta is the perfect make-ahead dessert for any occasion.
Ingredients
Instructions
- Sprinkle gelatin over cold water in a small saucepan and let sit for 1 minute.
- Heat gently until gelatin is dissolved. Remove from heat.
- In a large saucepan, bring cream, half and half, and sugar just to a boil.
- Remove from heat and stir in the gelatin mixture and vanilla.
- (Optional) Strain mixture for smoothness.
- Divide into 8 ramekins. Cool to room temp, then chill for 4+ hours.
- To unmold, dip ramekins in hot water for 3 seconds. Run a knife around the edge and invert onto a plate.