Authentic Panna Cotta Recipe
Piedmont, Italy
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Introduction & history
The basic version of this softly set pudding is prepared with only three ingredients: cream, sugar, and gelatin; vanilla is commonly added for flavor. Although the name translates as cooked cream, the dessert is actually only warmed, not cooked. Cream, sugar, and vanilla are heated, but just as the cream is about to boil, it is removed from the stove, and the gelatin is whisked in. The panna cotta is then preferably strained to make it as smooth as possible and poured into individual molds, which are then kept in the freezer for two to three hours until the puddings have set. For serving, panna cotte are unmolded, each onto an individual plate, and can be garnished with some fresh fruit, fruit sauces, or caramel. Variations on the basic recipe include adding milk or yogurt to the mix, thickening the panna cotta with egg whites, in which case it has to be cooked in a bain-marie to set, or flavoring it with alcohol, typically rum and Marsala, espresso, or aromatic herbs.
Cooking tips
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method
Although daunting at first, making panna cotta requires no special technique; the most important thing is to get the texture and consistency right — firm enough to hold a spoon, yet smooth and creamy. It’s important to bloom the gelatin in cold water and not to boil the cream — it needs to be taken off the stove just when tiny bubbles start to appear around the edges of the pan it’s cooking in. This ... Read more -
flavoring
Variations on the basic recipe are almost endless. Whether you add alcohol, infuse the milk with herbs, spices, and fruits, or add chocolate, you simply can't go wrong. -
molds
Typically, the prepared panna cotta will be poured into individual ramekins or bowls to set, and once set, can be unmolded or be left in the bowl/ramekin, meant to be eaten straight out of it. Additionally, panna cotta can be left to set in a large loaf pan and then sliced into individual portions for serving. -
chilling the panna cotta
Before putting the panna cotta in the refrigerator to chill and set, it’s important to wrap it with plastic wrap, which will help the panna cotta set faster and prevent panna cotta from catching any odors. If the panna cotta will be chilled for longer than 4 hours, it might be good to wrap it in such a way so that the wrap covers the surface of the panna cotta as that will prevent a thick surface ... Read more -
unmolding
Once panna cotta has set, it may be needed to unmold it before serving, and several different techniques can be employed. One — to run a knife, previously dipped in boiling water, around the edges of the panna cotta, whilst holding the bottom of the ramekin with a warm cloth, to loosen it, then invert it onto a plate to unmold. Another — to run a knife around the rim of the panna cotta to unstick ... Read more -
serving
Typically, panna cotta is served with some sort of garnishing or topping, whether fresh fruits, various fruit sauces, the traditional caramel sauce, or chocolate sauce.
Recipe variations
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Panna Cotta with Rum, Marsala, and Caramel Sauce
Ready in 3h 20minPublished in the Official Gazette of the Piedmont Region, the following recipe shows how to prepare panna cotta in a more traditional, less-known way. Milk, cream, gelatin, vanilla powder, and hefty amounts of rum and Marsala wine are the ingredients needed to prepare this panna cotta. Once done, the panna cotta needs to be poured into a plum cake mold covered in caramel, which should be prepared in advance.
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Academia Barilla's Panna Cotta with Caramel Sauce
Ready in 3h 35minThe following recipe shows how to prepare panna cotta the traditional way, with cream, sugar, and gelatin. Additionally, the panna cotta is flavored with vanilla, but if you want to keep it really traditional, you can leave it out. Once set and unmolded, panna cotta is poured over with caramel sauce. The recipe is courtesy of Academia Barilla.
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Panna Cotta with Strawberry Coulis
Ready in 4h 25minThe following is the panna cotta with strawberry coulis recipe. The panna cotta is prepared in a traditional manner and flavored with vanilla, and the strawberry coulis is made with fresh strawberries, sugar, and a touch of water. The recipe is adapted from the YT channel Vincenzo's Plate by the comedian and food enthusiast Vincenzo Prosperi, where he showcases how to prepare authentic Italian food.
Panna Cotta with Rum, Marsala, and Caramel Sauce
PREP 5min
COOK 15min
RESTING 3h
READY IN 3h 20min
Published in the Official Gazette of the Piedmont Region, the following recipe shows how to prepare panna cotta in a more traditional, less-known way. Milk, cream, gelatin, vanilla powder, and hefty amounts of rum and Marsala wine are the ingredients needed to prepare this panna cotta. Once done, the panna cotta needs to be poured into a plum cake mold covered in caramel, which should be prepared in advance.
Ingredients
500 ml (2 cups) cream
1/3 L (1 1/3 cup + 1 tbsp) whole milk
200g (1 3/4 cup) powdered vanilla sugar
3 sheets of gelatine
240 ml (1 cup) rum
120 ml (1/2 cup) Marsala wine
FOR CARAMEL
8 tbsp of sugar
4 tbsp of water
Preparation
To make the caramel, combine the sugar and water in a saucepan and cook it over medium heat without stirring. First, the sugar will dissolve, then start to darken in color as it continues to simmer for the next 8-10 minutes. Pour it into the prepared plum cake mold and quickly swirl to coat every surface.
Heat the milk with gelatine in a saucepan until the gelatin dissolves (the milk should never boil!). At the same time, in another pan, while continuously stirring, bring the cream and the sugar almost to a boil; however, the cream should never boil. Combine the mixtures from both pans and add the rum and marsala.
Finally, pour the mixture into a rectangular plum cake mold previously covered in caramel, wrap it with cling film, and let it settle in the refrigerator for at least 3 hours.
Other Variations
-
Academia Barilla's Panna Cotta with Caramel Sauce
Ready in 3h 35minThe following recipe shows how to prepare panna cotta the traditional way, with cream, sugar, and gelatin. Additionally, the panna cotta is flavored with vanilla, but if you want to keep it really traditional, you can leave it out. Once set and unmolded, panna cotta is poured over with caramel sauce. The recipe is courtesy of Academia Barilla.
-
Panna Cotta with Strawberry Coulis
Ready in 4h 25minThe following is the panna cotta with strawberry coulis recipe. The panna cotta is prepared in a traditional manner and flavored with vanilla, and the strawberry coulis is made with fresh strawberries, sugar, and a touch of water. The recipe is adapted from the YT channel Vincenzo's Plate by the comedian and food enthusiast Vincenzo Prosperi, where he showcases how to prepare authentic Italian food.
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