Classic Panna Cotta: A Creamy Italian No Bake Dessert
Panna cotta is an Italian dessert that means “cooked cream.” It uses just a few ingredients and no oven. You can make it ahead of time and keep it in the fridge for up to five days. This post covers the basics, tips, and five recipes. Each recipe lists equipment, prep time, ingredient tables with US and metric measures, step-by-step instructions, and nutrition facts.
What Is Panna Cotta?
Panna cotta is a silky custard made from cream, sugar, gelatin, and flavoring. It sets in the fridge into a soft, wobbly shape. You can add vanilla, coffee, fruit, or spices to change its taste. You can serve it in ramekins, glasses, or shape it with molds.
A Brief History
Panna cotta originates from northern Italy, possibly Piedmont, in the early 20th century. It likely began as a simple mix of cream and sugar thickened with gelatin. Over time, cooks added flavors and garnishes. Today it is found in restaurants and home kitchens worldwide.
Key Ingredients and Equipment
Ingredients
Cream: Heavy cream (also called whipping cream) gives richness.
Milk: Some recipes mix whole milk for a lighter texture.
Sugar: Granulated sugar adds sweetness.
Gelatin: Unflavored powdered gelatin sets the dessert.
Flavoring: Vanilla extract, coffee, fruit purées, or spices.
Equipment
Saucepan
Heat-proof bowl
Small whisk or spoon
Measuring cups and spoons
Kitchen scale (optional, for precision)
Ramekins, molds, or glasses
Small sieve (optional, for clear mixture)
Refrigerator
General Method
Bloom gelatin Sprinkle gelatin over cold water. Let it sit 5 minutes.
Heat cream and sugar Warm cream, sugar, and any whole milk in a saucepan over medium heat. Do not boil.
Dissolve gelatin Remove from heat. Add bloomed gelatin and stir until dissolved.
Add flavor Stir in vanilla extract, coffee powder, or fruit purée.
Strain and pour Optional: strain through a sieve. Divide mixture among containers.
Chill Cover and chill at least 4 hours, until set.
Serve Unmold if desired, or serve in cups with toppings.
Recipe 1: Classic Vanilla Panna Cotta
Equipment
Saucepan
Whisk
6 ramekins (4-oz/120-ml)
Measuring cups and spoons
Prep Time
Active: 10 minutes
Chill: 4 hours
Total: 4 hours 10 minutes
Ingredients
Ingredient
US Measure
Metric Measure
Heavy cream
2 cups
480 ml
Whole milk
½ cup
120 ml
Granulated sugar
⅓ cup
70 g
Unflavored gelatin
2¼ tsp (1 packet)
7 g
Cold water
3 tbsp
45 ml
Vanilla extract
1½ tsp
7 ml
Instructions
Bloom gelatin In a small bowl, sprinkle gelatin over cold water. Let stand 5 minutes.
Heat cream mix In a saucepan, combine cream, milk, and sugar. Heat on medium, stirring until sugar dissolves. Do not let it boil.
Add gelatin Remove pan from heat. Add bloomed gelatin. Stir until fully dissolved.
Flavor Stir in vanilla extract.
Pour Divide mixture evenly among ramekins.
Chill Cover loosely with plastic wrap. Refrigerate at least 4 hours, until set.
Serve Run a knife around the edge. Dip ramekin bottoms in warm water 5 seconds, then invert onto a plate.
Nutritional Information (per serving)
Nutrient
Amount
Calories
290 kcal
Total Fat
26 g
Saturated Fat
16 g
Carbohydrates
13 g
Sugar
13 g
Protein
3 g
Recipe 2: Espresso Vanilla Panna Cotta
Equipment
Saucepan
Whisk
6 ramekins (4-oz/120-ml)
Prep Time
Active: 12 minutes
Chill: 4 hours
Total: 4 hours 12 minutes
Ingredients
Ingredient
US Measure
Metric Measure
Heavy cream
1¾ cups
420 ml
Whole milk
¼ cup
60 ml
Granulated sugar
⅓ cup
70 g
Instant espresso
2 tsp
4 g
Unflavored gelatin
2¼ tsp (1 packet)
7 g
Cold water
3 tbsp
45 ml
Vanilla extract
1 tsp
5 ml
Instructions
Bloom gelatin Sprinkle gelatin over cold water. Let sit 5 minutes.
Heat cream In saucepan, warm cream, milk, and sugar on medium. Stir until sugar melts.
Add espresso Stir in instant espresso until fully dissolved.
Dissolve gelatin Remove from heat. Add bloomed gelatin. Stir until dissolved.
Flavor Stir in vanilla extract.
Chill Pour into ramekins. Cover and refrigerate at least 4 hours.
Serve Unmold or serve in cups. Garnish with a dusting of cocoa powder or a few coffee beans.
Nutritional Information (per serving)
Nutrient
Amount
Calories
295 kcal
Total Fat
25 g
Saturated Fat
15 g
Carbohydrates
15 g
Sugar
13 g
Protein
4 g
Recipe 3: Coconut Pineapple Panna Cotta
Equipment
Saucepan
Whisk
6 serving glasses (4-oz/120-ml)
Prep Time
Active: 15 minutes
Chill: 4 hours
Total: 4 hours 15 minutes
Ingredients
Ingredient
US Measure
Metric Measure
Coconut milk (full fat)
1¾ cups
420 ml
Heavy cream
¼ cup
60 ml
Granulated sugar
⅓ cup
70 g
Pineapple juice
½ cup
120 ml
Unflavored gelatin
2¼ tsp (1 packet)
7 g
Cold water
3 tbsp
45 ml
Coconut flakes (toast)
2 tbsp
10 g
Instructions
Bloom gelatin Sprinkle gelatin over cold water. Let sit 5 minutes.
Heat coconut mix In a saucepan, combine coconut milk, cream, sugar, and pineapple juice. Warm on medium until sugar dissolves. Do not boil.
Dissolve gelatin Remove from heat. Add bloomed gelatin. Stir until smooth.
Pour Divide mixture into glasses.
Chill Cover and refrigerate at least 4 hours.
Garnish Before serving, sprinkle toasted coconut flakes on top.
Nutritional Information (per serving)
Nutrient
Amount
Calories
310 kcal
Total Fat
24 g
Saturated Fat
21 g
Carbohydrates
18 g
Sugar
17 g
Protein
3 g
Recipe 4: Berry Compote Panna Cotta
Equipment
Two saucepans
Whisk
6 ramekins (4-oz/120-ml)
Prep Time
Active: 20 minutes
Chill: 4 hours
Total: 4 hours 20 minutes
Ingredients
Ingredient
US Measure
Metric Measure
Heavy cream
2 cups
480 ml
Whole milk
½ cup
120 ml
Granulated sugar
⅓ cup
70 g
Unflavored gelatin
2¼ tsp (1 packet)
7 g
Cold water
3 tbsp
45 ml
Vanilla extract
1½ tsp
7 ml
Mixed berries (fresh or frozen)
2 cups
300 g
Lemon juice
1 tbsp
15 ml
Additional sugar
2 tbsp
30 g
Instructions
Bloom gelatin Sprinkle gelatin over cold water. Let sit 5 minutes.
Heat cream mix In first pan, warm cream, milk, sugar, and vanilla on medium until sugar dissolves.
Dissolve gelatin Remove from heat. Stir in bloomed gelatin until smooth.
Chill base Pour into ramekins. Refrigerate 4 hours until set.
Make compote In second pan, combine berries, lemon juice, and additional sugar. Cook on medium until berries release juice and mixture thickens, about 5–7 minutes. Let cool.
Serve Spoon compote over panna cotta in ramekins.
Nutritional Information (per serving)
Nutrient
Amount
Calories
345 kcal
Total Fat
26 g
Saturated Fat
16 g
Carbohydrates
24 g
Sugar
22 g
Protein
4 g
Recipe 5: Chocolate Panna Cotta
Equipment
Saucepan
Whisk
6 ramekins (4-oz/120-ml)
Prep Time
Active: 15 minutes
Chill: 4 hours
Total: 4 hours 15 minutes
Ingredients
Ingredient
US Measure
Metric Measure
Heavy cream
1¾ cups
420 ml
Whole milk
¼ cup
60 ml
Granulated sugar
¼ cup
50 g
Unflavored gelatin
2¼ tsp (1 packet)
7 g
Cold water
3 tbsp
45 ml
Dark chocolate chips
4 oz
115 g
Vanilla extract
1 tsp
5 ml
Salt
pinch
1 g
Instructions
Bloom gelatin Sprinkle gelatin over cold water. Let sit 5 minutes.
Heat cream mix In saucepan, combine cream, milk, sugar, and salt. Warm until sugar dissolves.
Add chocolate Remove from heat. Stir in chocolate chips until melted and smooth.
Dissolve gelatin Add bloomed gelatin. Stir until fully combined.
Flavor Stir in vanilla extract.
Pour and chill Divide among ramekins. Cover and refrigerate at least 4 hours.
Serve Unmold or serve in cups. Top with shaved chocolate or a dusting of cocoa powder.
Nutritional Information (per serving)
Nutrient
Amount
Calories
360 kcal
Total Fat
27 g
Saturated Fat
16 g
Carbohydrates
27 g
Sugar
25 g
Protein
5 g
Vegan Version: Coconut Milk & Agar Panna Cotta
Equipment
Saucepan
Whisk
6 ramekins or glasses
Prep Time
Active: 12 minutes
Chill: 4 hours
Total: 4 hours 12 minutes
Ingredients
Ingredient
US Measure
Metric Measure
Coconut milk (full fat)
2 cups
480 ml
Non-dairy milk (almond or soy)
½ cup
120 ml
Granulated sugar
⅓ cup
70 g
Agar-agar powder
1 tsp
3 g
Vanilla extract
1½ tsp
7 ml
Instructions
Heat milks In a saucepan, combine coconut and non-dairy milk with sugar. Stir over medium heat until sugar dissolves.
Add agar Sprinkle agar-agar into mixture. Whisk continuously. Bring to a low boil. Simmer 2 minutes.
Flavor Remove from heat. Stir in vanilla extract.
Pour and chill Divide among containers. Cover and refrigerate at least 4 hours.
Serve Unmold or serve in glasses. Top with fresh fruit or maple syrup.
Nutritional Information (per serving)
Nutrient
Amount
Calories
290 kcal
Total Fat
23 g
Saturated Fat
21 g
Carbohydrates
19 g
Sugar
18 g
Protein
2 g
Tips and Troubleshooting
Do not boil. Keep the cream mixture below a simmer to avoid separating the fat.
Bloom gelatin. Always let gelatin sit in cold water before adding.
Stir well. Make sure gelatin dissolves fully.
Use a sieve. Strain the mixture for a smooth finish.
Oil molds lightly. A thin coat of neutral oil helps unmolding.
Warm water bath. Dip mold bottoms in warm water 3–5 seconds before inverting.
Make ahead. You can prepare panna cotta up to five days ahead. Keep covered in the fridge.
Storage
Cover each ramekin or glass with plastic wrap.
Keep in the coldest part of the fridge.
Use within five days for best texture.
Serving Ideas
Fresh berries and a sprig of mint.
Fruit coulis or compote.
Drizzle of honey or caramel sauce.
Shaved chocolate or cocoa powder dusting.
Toasted nuts or coconut flakes.
Conclusion
Panna cotta is an easy dessert that impresses with its silky texture and clean flavors. This no-bake treat works for casual dinners or special occasions. Use the base recipe as a blank canvas. Add coffee, chocolate, fruit, or spices. Try the vegan version if you avoid dairy. With these tips and recipes, you can master panna cotta in your own kitchen. Enjoy keeping it simple and real.
