Before you cook
Background Recipe story & origin
Panna cotta ('cooked cream') is a Piedmontese dessert of sweetened cream set with gelatin. Despite its apparent simplicity, proper panna cotta requires balance: enough gelatin to set but still quiver, cream rich enough for silkiness but not cloying. Origins are disputed - some claim ancient origins, others trace it to a Hungarian woman in the Langhe region in the early 20th century. The dessert gained international popularity in the 1990s Italian restaurant boom. Traditional preparation uses only cream, sugar, and gelatin, perhaps with vanilla. Modern variations incorporate coffee, chocolate, fruit coulis, or caramel. The texture should be ethereally smooth, barely holding its shape. Panna cotta represents Piedmont's dairy tradition and Italian cuisine's ability to make simplicity into sophistication.
Before you start Equipment you'll need
- ramekins — Provides individual molds for setting panna cotta until firm enough to unmold onto serving plates
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
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Make the panna cotta
Bloom gelatin in cold water. Heat cream, milk, sugar, and vanilla seeds until simmering. Remove from...
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Make the sauce and serve
Macerate berries with sugar 30 minutes. Unmold panna cotta onto plates (dip ramekins in warm water b...
Prep Get set first
About 10 min of prep
- Prepare ramekins
This recipe takes about 240 minutes total.
Ingredients
Instructions
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Make the panna cotta
Bloom gelatin in cold water. Heat cream, milk, sugar, and vanilla seeds until simmering. Remove from heat, stir in squeezed gelatin until dissolved. Strain into ramekins. Chill 4+ hours.
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Make the sauce and serve
Macerate berries with sugar 30 minutes. Unmold panna cotta onto plates (dip ramekins in warm water briefly). Top with berries.