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Best Panna Cotta Recipes

Best Panna Cotta Recipes

Top Rated Panna Cotta Recipes

Panna cotta is the ultimate warm weather dessert — creamy, chilled custard topped with your favorite seasonal fruit of choice. Nothing beats it.This version of panna cotta includes vanilla to add an extra depth of flavor. The key to the strawberry compote is the fresh lemon zest, which brightens up the whole dish. Feel free to play around with different flavorings and fruit combinations.Click here to see 9 Ways to Enjoy Summer Strawberries.

Panna cotta is an Italian custard dessert, similar to French crème brûlée and Spanish flan. This recipe uses tangy sheep’s milk yogurt as the base. Recipe courtesy of Harvest executive pastry chef Brian Mercury.Click here to see how to make the Sheep's Milk Panna Cotta.

Try this unique and inspired panna cotta recipe from celebrated pastry chef Johnny Iuzzini of Top Chef: Just Desserts fame. It's a tangy twist on a much beloved Italian dessert, with a bright and refreshing citrus salad on the side, candied pistachios, and a little crunch on the bottom.


12 Creamy Panna Cotta Recipes That Are Next-level Delicious

Aromatic, rich in flavor, and sinfully sweet &ndash Italians love their sweet dessert &lsquopanna cotta&rsquo. It is a thickened dessert that looks like pudding but it is not exactly pudding. The basic difference between pudding and panna cotta is that the former uses eggs but the latter does not. Looks so picture perfect and tastes like heaven. These mouthwatering panna cotta recipes are quick to make, easy, are fully customizable, and are sure to win many hearts. From raspberry, blueberry, mango to chocolate, and even yogurt and coffee variants &ndash you can make a whole diverse range of silky and delightful panna cotta recipes that are perfect for any occasion or for those times when you crave something delicious and sweet. Italians call it &lsquocooked cream&rsquo and with these easy and quick panna cotta recipes below, you can also make this chilled wonderful dessert that will be loved by all.

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A perfect panna cotta will be jiggly, it would be creamy, and will be sweet but not too sweet. It does not require a whole lot of ingredients to make a perfect panna cotta. The simple standing ingredients that are used in the recipe are cream, sugar, and vanilla. You add gelatin to it to give it a creamy custard-like consistency and to let the cream set. You just need to know the right techniques that can transform these panna cotta recipes into the best ever dessert dishes. So now just let us dive into the yummy recipes and get some inspiration to make this classic Italian dessert in your own kitchen.


Panna cotta recipes

Treat dinner guests to a creamy panna cotta for dessert. See our different takes on this luscious Italian pudding with our most popular recipes.

Lemon panna cotta with blackberries & honey madeleines

Creamy panna cotta, plump British blackberries and warm honey madeleines make a special dessert with very little effort

Strawberry panna cotta

Serve this creamy set Italian dessert with a top layer of fresh strawberry sauce and our homemade salted almond snaps on the side

Coconut panna cotta with pineapple salsa

We've squeezed the taste of Asia into an Italian classic to create a creamy, rich, and tangy panna cotta. Teamed with a fruity salsa this pudding is hard to resist

Vanilla jellies with apricot & raspberry compote

This panna cotta-style dessert reminds Mary Cadogan of the milk lollies she enjoyed as a girl


You can run a knife around the edge. Make sure you "grease" the molds with an non flavored oil. Too, if this is a pain or a stress point, just put them in really cool looking martini glasses or wine glasses and serve. Bottom line a panna cotta recipe is one of those EASY Italian dessert recipes, don't make it hard on yourself stressing out over a mold.

Back to the top of the panna cotta recipe recipe.

Well school has started here in the midwest.

I have grown up children now and grand children. But I remember those days well. It was happy. And it was sad. I was happy my kids were excited about a new shcool year. And I was sad they were growing up.

The first week or two back I would almost dance through the house! No more wet towels thrown on the floor as the kids came in from the sprinkler. No more messes in the kitchen. And then I'd suddenly get the urge - to mess up the kitchen - FOR ME.

I'd bake. And experiment. And make new dinner items. But mostly, I'd bake sweets. I'd want my kids to have cookies when they got off the bus. And pretty much what you see in my drop cookie recipes are the cookies I'd have made for after-school treats. Won't be long and we will be making hot chocolates and baked apple desserts as fall approaches


Traditional Italian Desserts

Here are some of the most traditional Italian desserts. You can find the specific Italian dessert recipes at the bottom of the post.

Tiramisu

Aside from Ferrari and pizza, there is no other Italian word more recognizable than tiramisu. Arguably the most famous of all Italian desserts, it’s sweet without being overly sweet. Served cool, it’s refreshing after a proper Italian dinner feast. And, it seems like everyone has “the best” tiramisu recipe.

An interesting aspect about tiramisu is that the recipe is fairly new. Unlike many other famous Italian dessert recipes, the recipe for tiramisu dates back to the 1960/70s. There’s debate as to exactly when and where tiramisu was first made. Some say it was created at a restaurant in Treviso, northern Italy. Some say it is an older recipe dating back to the city of Siena in the 17th century. Regardless of when and where, let’s rejoice that we have it.

Like all great desserts, tiramisu only has a handful of ingredients. This lends people to get creative with their recipes. Don’t be surprised if you come across a tiramisu recipe without eggs, tiramisu cheesecake recipes, or a tiramisu trifle.

Panna Cotta

One of my favorite Italian desserts, panna cotta is a light, creamy dessert made using only a handful of ingredients. The ingredient that gives panna cotta its distinctive form is gelatine. When the panna cotta mixture of dissolved sugar, cream, flavoring is poured into a mold, the gelatine helps it set.

The origins of panna cotta are grey at best. Believed to have first been made in the Piemonte region of northern Italy, when this happened isn’t clear. Some say a woman in the town of Langhe first made panna cotta back in the early 1900s. What brings this into dispute is that no Italian cookbook before the 1960s mentions panna cotta. There are similar dishes with different names, like “latte inglese” in older Italian cooks but these recipes call for egg yolks which panna cotta does not.

Panna cotta is an adaptable dessert both in terms of how it can be flavored. Vanilla, coffee, and rum are the most popular ways to flavor the sugar and cream mixture. Several panna cotta recipes call for fruits, nuts, and figs as toppings when serving.

Italian Lemon Cake

Known in Italian as Ciambellone, this sinfully delicious cake is also referred to as Italian Lemon Pound Cake or most commonly as Italian Lemon Cake. Regardless of the name, regional variations of this cake can be found throughout Italy.

At its heart, Italian Lemon Cake is a ring-shaped cake made using flour, eggs, milk, and baking powder. The regional variations come into play with some versions using honey instead of sugar to sweeten. Other versions substitute Kamut flour for standard flour. While others substitute butter for oil.

The regional variations don’t stop at the main baking ingredients. While it’s called a lemon cake, it’s coming to see versions using oranges, hazelnuts, or mixed berries. In some parts of Italy like Calabria and Emilia Romagna, small versions are turned into donuts like pastries particularly around holidays like Christmas.

Like making desserts at home? Check out these recipe round ups:


Best Panna Cotta Recipe Ever & Happy 4th of July

When Carole told me she was coming, she asked if there was a cooking school close to where I lived. “Mom wants to send us to cooking school,” she wrote.

My sister took care of my mother every day in very trying conditions. When mom died there was a small inheritance and I insisted that Carole take my share as well. She did the job I couldn’t have done and it was the right thing for me to do. She saved some of that money so mom could send us to cooking school. Isn’t that clever? We had the BEST day.

We’ve got several cooking schools in our area but there are a few top ones that I’ve been dying to go to. Last year at the Real Food Festival I watched chef Cameron Matthews cook and I was mesmerized. He took that food to a different level after showing us all how to trim a full sirloin and cut it into steaks. He says it’s much cheaper to do that then buy steak by the piece and you get better beef.

Cameron is the executive chef at The Long Apron Restaurant and Cooking School at the Spicers Clovelly Estate in Montville in the hinterland of the Sunshine Coast. He’s a talented chef, he’s immensely funny and he’s very serious about using top quality local food. He’s also not impressed by food bloggers who are celebrities with no food training at all. I love it when people tell us honestly how they feel, especially when they explain their reasoning.

He said chefs with years of experience who’ve done all the hard work to learn their craft, be inventive and consistent get an ordinary payday after working really long hours. Along comes a blogger who goes on one of the cooking shows and becomes an instant success earning squillions of dollars – and it hurts. ‘They don’t have to learn traditional techniques, food safety, kitchen management or anything else and they’re stars while those of us who’ve really put the work in go virtually unrecognised.’

When he said it like that and seeing all his fantastic food, I could understand the frustration he felt.

The class was all Italian and the first thing we made was panna cotta. I’d eaten it before but I’d never made it. It’s very easy to make and only a few ingredients are required. I followed the directions but I didn’t cool the mixture long enough before pouring it in the moulds. That’s why you see the vanilla seeds on the top. If you chill the panna cotta before pouring it into the moulds, the seeds will stay in suspension.

Whatever – it was fantastic! I gave John a bite from my first fail. I unmoulded two of them too soon and they collapsed. He thought the panna cotta was “all right.” All right means really good. That’s the best it gets around here.

Then for dessert I gave him another (fully set) and when he was finished he said, “Do we have any more?” He ate another! Remember, John doesn’t like dessert but this panna cotta isn’t too sweet, very vanilla-ey, perfectly wibbly wobbly (technical term) and the texture reminds me of something you’d make for the gods. Seriously. It’s creamier than cream. If that’s possible.

Cameron told us to buy plastic dariole moulds because they’re easier to squeeze and unmould. You have to order them from a restaurant supply company and mine haven’t arrived. I wanted something red white and blue for the 4th of July so I used rice measuring cups and some small plastic storage containers. My mother always told me, “Make do or do without,” and these made do.

This photo was taken by our friend Martin Duncan at the Noosa Food and Wine Festival “drinks after the show”. Yes, Cameron is that tall and yes, I’m that short. I can’t remember what I was laughing so hard about but it wasn’t that the beer was resting on my head!


Top 10 Panna Cotta Recipes You Need to Try Right Now

Panna Cotta is a traditional Italian dessert that is served cold and it’s made with milk, sugar, and simmering cream mixed with gelatin. This softly set and creamy pudding, which has originated from North Italy is loved by many people all over the world and there are so many good reasons for that.

So, if you really want to make this dessert, you can easily find many different recipes around the web, but just for you, we’ve gathered 10 of them which will be the perfect end to your meal. Don’t forget to serve Panna Cotta with fresh berries or fruits! Enjoy!

Panna Cotta with Berry Sauce

An absolute favorite for the warm summer months perfectly balancing the heaviness of the cream mixed with summer berries’ sour bites. The smoothness of the small Italian delights will in itself delight those who wish to close their eyes and be transported to an Italian countryside somewhere high above sea level. Serve a lovely red berry smoothie for the morning breakfast or indeed if you’re having a spot of lunch with friends and family, opt for a nice sweet light, and zesty sweet wine. Serve yourself an alcohol-free beverage, green tea. Works wonders.

Pumpkin Panna Cotta with Apple Cider Sauce

Pumpin is a brilliant vegetable that can be moduled to possibly everything imaginable. Delicious in the oven-roasted with a little honey and rosemary, to ice cream, to the fabulous Panna Cotta. A Franco-Italian twist creating big complexities to the final dessert. The apple and the pumpkin work wonders together and maybe not the mix we would automatically associate with but really rather delicious. Serve with a simple vanilla ice cream and a shot of espresso. Or why not treat yourself to a little crafted cider paying homage to your sauce?

Coffee Panna Cotta with Coffee Syrup

Never enough morning coffee hit from your morning espresso before going to work? Or wish to have yet another one after dinner? Normality one might say. Nothing better than a coffee after a meal. Perhaps a tea if you’re a tea lover but otherwise a little caffeine does wonders. And what better but than a coffee dessert? The flavors are instantly perfuming your Panna Cotta really well. Adopting a caramel-like flavor profile. Perfect for coffee lovers and “on the way to becoming a coffee lover”!

Matcha Panna Cotta

Like coffee, Matcha does contain caffeine but gives you a clean high as opposed to jilters. You’ll love the color profile once done and also the superb fresh green tea natural flavor. Full of antioxidants and bags worth of goods, you won’t have a guilt trip eating up this one, and perhaps another cheekily. Great for the family and friends alike. The black sesame gives a lovely caramel, nut-like flavor with a lovely crunch giving you not just appeal but also texture.

Chocolate Panna Cotta

If you wish to make something rather than chocolate mousse, then this is the perfect recipe that won’t throw you too off the target but one that will definitely change the ball game a little. Preferably use between 62% to 78% cocoa but we would not recommend anything more bitter in order to manage the chocolate to its full potential. Often we think more is better, but not in desserts. We need the cocoa fat, it’s really important for all the ingredients to come together well and in harmony. You can serve this with blackberries to give it extra freshness and zest.

Salted Caramel Panna Cotta with Praline

Salt Caramel has been a favorite to us all for so long and thanks to you to the person that put one and one together in the first place. Salt is fabulous, in small quantities of course, and great with chocolate also to give us a different texture cutting through the high cocoa content and giving us much-needed texture at times. This small glass of wonderfulness is perfect for the entire family to share and for the adults, a nice espresso complimenting the dessert alongside perfect nutty liquor adding to the experience if you are entertaining guests.

Panna Cotta Tricolore

How could we not include this in this TOP 10? After all, it is thanks to you that so many of us are now able to create our own versions of this Italian Classic. One might associate a Tricolore with the famous tomato and mozzarella salad, but in this instant, it’s all about sweet decadence. Natural coloring can be found if you do not wish to work too hard, but you can also take the matcha recipe, a simple vanilla traditional recipe with a raspberry Panna Cotta and mix it into a beautiful Italian flag.

Sweet Pea Panna Cotta with Crab and Dashi Sorbet

Do not fear and feel as if this were a mistake. This transforms what we feel comfortable with and transports us to a totally different dimension. The natural sweetness of the crabs in the natural umami of the dashi. Incredible recipe one that will make your dinner party super popular. A true genius dish and one that without a doubt could be found on Michelin Star menus all over the world. Superb and not highly recommended enough.

Boozy Eggnog Panna Cotta

This recipe is perfect for the colder months in front of a real wooden fireplace. Just the thought…It’ ’ll take you minutes before one can dig into a beautiful creamy boozy wonder. A lot of different citrus or nuts, chocolate liqueurs will work wonders. No need to overpour within the dessert. Also, do not overdo it with gelatine as you would not want the finished product to become rock hard. The gelatine has to harden slightly the texture but must disappear in the mouth and melt back into an almost liquid form. A couple of attempts should do the trick!

Passion Fruit Panna Cotta

If you after a challenging tasting of Panna Cotta and love to defy your tastebuds, then look no further. Fresh passion fruit is one of the most tart fruits on the market yet also the sweetest. The flavor profile does create fireworks in your mouth and is simply sublime. Tricky to use in cooking but when done well, incredible. This recipe will make you feel as if you are on an exotic island somewhere in the wild where no one else received the same invite. Perfectly served alongside green tea and exotic fruits on the side.


Recipe Summary

  • 1 (1-oz.) envelope unflavored gelatin
  • 2 cups cold milk
  • 2 pt. fresh raspberries
  • 3 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cardamom (optional)
  • ⅓ cup sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon table salt
  • 1 ½ cups heavy cream
  • Garnishes: fresh rosemary sprigs, fresh raspberries

Sprinkle gelatin over milk in a saucepan let stand 5 minutes.

Meanwhile, place 3 raspberries in each of 8 (6-oz.) parfait glasses or jars. Mash together 3 Tbsp. sugar, 2 Tbsp. lemon juice, remaining raspberries, and, if desired, cardamom in a medium bowl. Spoon 1 Tbsp. mashed raspberry mixture into each parfait glass. Reserve remaining berry mixture.

Stir 1/3 cup sugar, vanilla, and salt into milk mixture in saucepan, and cook over low heat, stirring constantly, 3 minutes or until sugar dissolves and milk begins to steam. Remove from heat stir in cream. Pour milk mixture over raspberries in parfait glasses (about 1/2 cup per glass). Chill 2 hours or until firm. Top parfaits with reserved mashed raspberry mixture just before serving.


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Panna Cotta Recipe

TRADITIONAL ITALIAN RECIPE: Panna cotta, is literally translated in Italian "cooked cream". Panna Cotta comes from the Piedmont region in Northern Italy, and has been elevated to the status of a classic.

Traditionally accompanied by fruit coulis or caramel, panna cotta is increasingly common all over the world and flavours are becoming more experimental.

A good panna cotta will have a ‘just set’ consistency - wobbly, but not solid, and able to hold its shape. Perfect for kids, grown ups, toothless grandfather and beardy grandmother!

This dessert is beautifully easy to make: mix together some cream, some sugar, perhaps some vanilla seeds or rosewater if you're feeling fancy, stir in the gelatine, and leave it to work its magic in the fridge.

But as with many simple Italian recipes, all is not what it seems. ( For a start, despite the name, there's no real cooking involved with panna cotta. which means your husband can do it too. and do the washing up too )

By the way. Nigella got this recipe wrong too!
NIGELLA. NIGELLA. WHY.

I think panna cotta is the perfect dessert, and here's why: it's easy, quick, practically foolproof, and accommodating to many dietary adjustments, being naturally gluten-free and adaptable to dairy-free and vegan diets.

I found out that when you talk about Panna Cotta people start thinking about some laborious restaurant dessert involving cheesecloth and a chinois, but it's actually easier than making Jello out of a box.

This recipe will teach you how to make the most basic and most important ORIGINAL ITALIAN PANNA COTTA, flavored with vanilla.

You only need a few ingredients (milk, cream, gelatin, flavorings).

The goal, with panna cotta, is to calibrate the amount of gelatin to the dairy and its fat so that you achieve a firm set that is still delicate and wobbly.

This recipe is the Italian Original Recipe, not my own, i wouldn't dare to change it.

It's not too fatty, and not too sweet, but still rich. I included a touch of extra gelatin to make it extra-foolproof, and so that you can unmold it onto a plate. But it shouldn't be rubbery — it's wobbly and velvety smooth.


Kiersten Hickman/Eat This, Not That!

Divide the mixture among molds. You can use ramekins, a non-stick muffin pan, or silicone ice trays. Place in the fridge for at least 6 hours or overnight. If using ramekins or a muffin pan, dip the bottoms into hot water, then run a knife carefully around the edges. Flip over to get your panna cotta to slide out. If using silicone ice trays, simply push the panna cotta out by pressing on the flexible bottom.