How To Make Perfect Panna Cotta

Panna Cotta is a classic Italian dessert that seems to have it's origin in the northern Italian region of Piedmont. It literally translates into "cooked cream". Panna Cotta is essentially a pudding. We love making panna cotta because it’s easy to do and requires very little ingredients. It is practically fool proof. This delicious dessert is naturally gluten-free and therefore it caters to many dietary needs. It can also be turned into a vegan dessert option, if desired. You can also customize it by adding different flavors like chocolate or coffee. The taste of panna cotta is light, creamy and delicious making it the perfect sweet treat. 

Here are three easy Panna Cotta recipes to try. 

1. Chocolate Panna Cotta

Ingredients:

• 130 g / 4.5 oz Dark Couverture Chocolate 75 % Cocoa (e.g. Cacao Barry, Pacari)
• 200 ml / 3/4 cup Whole Milk
• 300 ml / 11/4 cups Heavy Whipping Cream
• 2 Sheets (4 g / 0.14 oz)  Gelatin

Method:

Chop the couverture chocolate into small pieces. Once done place the chocolate in a bowl. 

Put the two sheets of gelatin in a bowl of cold water and leave it there until it is softened. Pour the milk and heavy cream into a sauce pan and bring slowly to a boil. Remove the sauce pan from the heat. Gently squeeze the gelatin to extract the excess water and stir it into the hot cream/milk mixture until is completely dissolved.

Pour the hot milk/cream mixture over the chocolate and whisk thoroughly. Equally divide the chocolate mixture between your dessert glasses and chill for a minimum of 2 to 3 hrs. Decorate the chocolate panna cotta as you like and enjoy!

2. White Chocolate Panna Cotta with Vanilla 

Ingredients:

• 130 g / 4.5 oz White Couverture Chocolate (e.g. Weinrich, Callebaut)
• 200 ml / 3/4 cup Whole Milk
• 300 ml / 11/4 cups Heavy Whipping Cream
• 2 Sheets (4 g / 0.14 oz)  Gelatin
• 1 Vanilla Bean (split and seeds removed)
• 1 tsp. Natural Vanilla Extract (optional)

Method:

Pour the heavy cream into a sauce pan. Split the vanilla bean in half, remove the seeds and add to the cream. Add a few drops of vanilla extract according to your preference. Stir well and let it rest for at least 30 minutes. Fat is a flavor carrier and, if you want to maximize the vanilla flavor allow the mixture to sit overnight. 

Place the two sheets of gelatin into cold water until they are soft. Chop the white couverture chocolate into small pieces and set aside in a mixing bowl.

Pour the milk into the cream/vanilla mixture and bring slowly to a boil. Remove from heat. Squeeze the excess water from the gelatin and stir into the cream/milk mixture until completely dissolved. 

Pour the hot milk/cream mixture over the white chocolate and whisk thoroughly to combine the two. Divide the chocolate mixture between your dessert glasses and place into the refrigerator for at least 2 to 3 hrs. Decorate the white chocolate panna cotta with a berry compote and enjoy.

3. Coconut Milk Panna Cotta (dairy free, vegan)

Ingredients:

• 400 ml / 14 oz Full Fat Coconut Milk
• 3.6 g / 0.12 oz Agar Agar Powder
• 1 Vanilla Bean (split and seeds removed)

Method:

Since this is a vegan Panna Cotta we use Agar Agar as a plant-based gelling agent. Agar is made from red algae and it is a popular vegetarian substitute for gelatin. It has no taste, color or odor and therefore can be used safely in any dessert or dish that requires thickening. Use 0.9 g agar agar powder to 100 ml of neutral liquid. Agar Agar sets more firmly than gelatin and can even set at room temperature.

Pour the coconut milk into a sauce pan. Split the vanilla bean in half, remove the seeds with the back of your knife and add to the coconut milk. Stir well to combine. Set aside for 30 minutes to infuse.

Bring the coconut milk to a boil over medium heat, add agar agar to it and mix well. Let is simmer until it starts to thicken for approx. 5 minutes. Pour the mixture evenly into your desired dessert glasses. Chill the coconut panna cotta in the refrigerator for at least 2 to 3 hrs. For the topping we recommend freshly chopped mangos or pineapples, since these tropical fruits complement the coconut very well. You can also cook a fruit compote, if desired. 

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