Vanilla Panna Cotta Recipe - Little Sweet Baker (2024)

FAQs

Why is my panna cotta not setting? ›

One potential problem is the gelatin didn't melt all the way or you boiled the gelatin mixture. When you boil gelatin, it loses its thickening power and won't set up as desired. The other issue is not giving the panna cotta enough time to set up.

The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

Panna cotta means “cooked cream” in Italy, and that's essentially what the base is: heated heavy cream (often with a little half-and-half or whole milk) set with powdered gelatin and flavored with vanilla extract or vanilla bean paste.

Gelatin is dissolved in a cold liquid (usually water), then added to the warm cream mixture. This is poured into molds and allowed to set. The molds may have caramel in the bottoms, giving a result similar to a crème caramel. After it solidifies, the panna cotta is usually unmolded onto a serving plate.

Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours.

Cover each panna cotta with plastic wrap, and refrigerate until it's set; the time will vary depending on the size and shape of your containers, but expect four to six hours.

A perfect panna cotta only has JUST ENOUGH gelatin to hold the cream mixture together. This means that the texture is really jiggly. Too much gelatin and the panna cotta has more of a jello-like consistency. Too little gelatin and the panna cotta won't set properly and you got a recipe for disaster in your hands.

Panna cotta should also be creamy but also not too rich, I think, so I like to use a mixture of half milk, half cream, which gives a delightfully creamy texture but is not over the top rich.

Did you know that…? Panna cotta is probably the only dessert which can be made without eggs, flour, sugar and baking. Although panna cotta is not mentioned in Italian cookbooks before 1960, it is often regarded as a traditional Italian dessert of the Piedmont region.

Is crème brûlée the same as panna cotta? ›

Panna cotta is a gelatinized cream, much like an aspic. Creme brulee is a custard made with eggs. Both are thickened sweet cream, one is cooked on top of the stove and the other is baked in the oven; one is thickened in the refrigerator with gelatin while the other is thickened in the oven by the eggs.

Panna cotta can always be the right dessert — whether you're throwing a fancy party or a small one, have lots of time or no time, are gluten-free, dairy-free, allergy-prone, vegan, or simply craving a delicious and creamy sweet. It's perfect.

Blanc-manger, panna cotta or molded cream, the idea is similar: gelatin is added to milk and/or cream infused with herbs, spices or nuts.

There's one main distinction that makes the two desserts so different, and it has to do with their makeup. Pudding and custard are thickened with egg yolks to give them their traditional appearance. Instead of egg yolks, panna cotta is hardened with gelatin, and egg yolks are not present within the recipe.

If the panna cotta refuses to let go, try quickly dipping the mold in hot water and trying again. One trick is to brush a very thin layer of flavorless oil on the inside of each mold before pouring in the mixture. If the panna cotta absolutely won't come out, get a spoon and enjoy it straight from the dish...

Panna cotta: the quick recipe

There is a super-fast variation of the classic recipe. Simply remove the milk and dissolve the sugar and fish gelatin (softened in water) directly into the hot cream. Perfect for those who don't feel like dirtying more than one pot!

The Role of Ingredients in Freezing

Some ingredients in panna cotta can affect its ability to freeze and thaw successfully. Gelatin, for example, is commonly used to set the dessert. However, the freezing process can weaken the gelatin's ability to hold the dessert together, leading to a softer texture.