Name: Homemade Panna Cotta Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 2½ cups (600 ml) heavy cream (at least 35% fat); ½ cup (120 ml) whole milk; ½ cup (100 g) granulated white sugar; 1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract or paste; 2½ teaspoons (about 7-8 g) unflavored powdered gelatin; 3 tablespoons cold water or milk (for blooming); Optional pinch of salt

This classic Homemade Panna Cotta is a silky-smooth Italian dessert made from sweetened cream gently set with gelatin and infused with pure vanilla. Lightly wobbly yet luxuriously creamy, it melts in your mouth and pairs beautifully with fresh berry sauce or caramel drizzle for an elegant, no-bake treat that’s surprisingly simple to master at home.

Why You’ll Love This recipe

You’ll fall head over heels for this Homemade Panna Cotta because it delivers restaurant-quality elegance with minimal effort—no eggs, no complicated techniques, and no oven required.

The texture is perfection: velvety and creamy with just the right gentle wobble that quivers on the spoon before dissolving luxuriously on your tongue. The pure vanilla flavor shines through without being overpowering, creating a delicate, milky sweetness that feels light yet indulgent. It’s naturally gluten-free and egg-free, making it ideal for almost any guest or dietary preference.

Best of all, you can prepare it ahead (even days in advance), so you can focus on enjoying your meal and your company instead of last-minute dessert stress. Topped with vibrant fruit coulis, chocolate ganache, or a simple caramel drizzle, it transforms from understated classic to show-stopping finale every single time.

Yield: 6 servings

Homemade Panna Cotta Recipe

Silky vanilla panna cotta: creamy, wobbly, elegant Italian dessert, easy no-bake treat perfect with berry sauce.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 25 minutes

Ingredients

2½ cups (600 ml) heavy cream (at least 35% fat)
½ cup (120 ml) whole milk
½ cup (100 g) granulated white sugar
1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract or paste
2½ teaspoons (about 7-8 g) unflavored powdered gelatin
3 tablespoons cold water or milk (for blooming)
Optional pinch of salt

Instructions

Bloom the gelatin like a pro — In a small bowl, sprinkle the gelatin evenly over the cold water (or milk). Stir gently once, then let it sit undisturbed for 5-10 minutes until it transforms into a soft, spongy “bloom.” This step is crucial for silky results—don’t skip it!
Warm up the creamy base — Pour the heavy cream, whole milk, sugar, and the scraped vanilla seeds (plus the pod) or vanilla extract into a medium saucepan. Add a tiny pinch of salt if you like.
Gently heat and stir — Place the pan over medium-low heat. Stir occasionally until the sugar completely dissolves and the mixture is steaming hot (about 80-85°C / 175-185°F)—do not let it boil!
Remove from heat — Take the pan off the stove the moment it steams. If using a vanilla bean, fish out the pod now (give it a good scrape first for extra flavor).
Add the bloomed gelatin — Drop the soft gelatin blob into the warm cream mixture. Whisk gently but thoroughly for 1-2 minutes until every last bit dissolves completely—no visible specks allowed!
Strain for ultimate silkiness — Set a fine-mesh sieve over a large measuring jug or bowl. Pour the mixture through to catch any tiny lumps or pod remnants. This makes your panna cotta ultra-smooth and professional-looking.
Fill your pretty molds — Lightly grease 6 ramekins, cups, or silicone molds with neutral oil (wipe excess). Divide the mixture evenly among them—about 4-5 oz each. Tap gently to release air bubbles.
Chill until magical — Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The panna cotta should be set but still have that dreamy, delicate wobble.
Unmold like a boss — Run a thin knife around the edge. Briefly dip the mold bottom in hot water for 5-8 seconds (don’t submerge!). Invert onto a plate—give a gentle shake if needed. It should slide out beautifully!
Dress to impress — Spoon over fresh berry coulis, caramel sauce, or chocolate ganache. Add fresh fruit, mint leaves, or crushed nuts. Serve immediately and watch everyone swoon over your elegant homemade Italian masterpiece!

Notes

For the softest, most authentic texture, aim for a barely-there set—don’t overdo the gelatin.
If using sheet gelatin, substitute with 3-4 sheets (soak in cold water 5-10 min, squeeze, then stir into warm cream).
Serve with a fruit sauce to cut through the richness—classic raspberry or strawberry is heavenly.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 468Total Fat 39gSaturated Fat 24gUnsaturated Fat 14gCholesterol 119mgSodium 42mgCarbohydrates 25gSugar 25gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use quality ingredients — choose heavy cream with at least 35-36% fat and real vanilla (extract, paste, or bean) for the best flavor; imitation vanilla can taste artificial.
Bloom the gelatin properly — sprinkle it evenly over cold milk and let it sit undisturbed for 5-10 minutes until it becomes soft and spongy; never rush this step.
Don’t boil the cream mixture — heat just until steaming and the sugar dissolves; boiling can break the emulsion or weaken the gelatin’s setting power.
Strain for smoothness — always pass the final mixture through a fine-mesh sieve to remove any undissolved gelatin bits or vanilla pod specks if desired.
Perfect unmolding — lightly grease molds with neutral oil, dip briefly in hot water (5-8 seconds), then invert onto plates; run a thin knife around the edge if needed.
Texture control — for a softer, more delicate panna cotta, reduce gelatin slightly; for firmer results (great for intricate molds), add ½ teaspoon extra.
Avoid fresh pineapple/kiwi — enzymes in these fruits destroy gelatin; use cooked or canned versions if including them.
Chill upright — place molds on a level shelf in the fridge to ensure even setting.

Ingredients Notes

Heavy cream forms the luxurious backbone of authentic panna cotta, delivering that rich, velvety mouthfeel Italians love; opt for full-fat (35%+) whipping cream rather than ultra-pasteurized versions for superior flavor and texture.

Whole milk adds a touch of lightness to prevent the dessert from feeling overly heavy while keeping the classic creamy profile. Granulated white sugar provides clean sweetness that lets the vanilla shine—avoid brown sugar unless making a caramel variation as it can muddy the delicate color.

Gelatin (powdered or sheet) is the magic setting agent; high-quality brands ensure reliable results without any off-taste. Vanilla is the soul of the dish—real vanilla beans give luxurious specks and depth, vanilla bean paste offers convenience with similar intensity, and pure extract works beautifully when pods aren’t available. A pinch of salt (optional) subtly enhances all the flavors.

Variations and Substitutions

The beauty of panna cotta lies in its versatility. For a lighter version, replace up to half the heavy cream with whole milk, half-and-half, or even buttermilk for a subtle tangy twist that’s incredibly refreshing. Infuse the cream with espresso powder, lavender buds, cinnamon sticks, fresh mint, or citrus zest during heating for aromatic twists.

Chocolate lovers can whisk in 100-150 g melted dark chocolate after dissolving the gelatin for a rich mocha panna cotta. Coffee panna cotta is made by adding 2-3 tablespoons instant espresso to the cream. Make it dairy-free using full-fat coconut milk (shake well) and agar-agar instead of gelatin (follow agar package ratios as it sets firmer).

For fruit-infused versions, steep fresh berries, passionfruit pulp, or rose petals in the warm cream before straining. Topping options are endless: classic berry coulis, salted caramel sauce, fresh fruit compote, chocolate ganache, crushed amaretti cookies, or a drizzle of honey with toasted pistachios. Substitute honey or maple syrup for sugar (reduce liquid slightly) for a natural sweetener twist.

Storage Options

Store covered panna cotta in the refrigerator for up to 4-5 days. Keep them in their molds with plastic wrap pressed gently on the surface to prevent skin formation, or unmold and store in airtight containers. The set texture remains best within the first 2-3 days. Do not freeze as the creamy emulsion can separate and become grainy upon thawing.