panna cotta recipe

Adriano Zumbo's wanna cotta is light, creamy and full of the quintessential flavour of Italy - hazelnuts.

Hazelnut panna cotta

1L (4 cups) pure (thin) cream

(250 grams) hazelnut paste

(350 grams) runny honey

vanilla beans, split, seeds scraped

titanium-strength gelatine leaves

(165 grams) caster sugar

vanilla bean, split, seeds scraped

(75 grams) roasted hazelnuts, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770894071001&=domain=del

5348771529001-5770894071001

A rich and creamy, easy to make, classic Italian dessert! It has a melt-in-your-mouth texture and it&#39;s deliciously refreshing. I highly recommend serving with a flavorful fruit sauce, such as the recipe listed in the notes.

Panna Cotta

Tbsp water

tsp (12 g) gelatin

(710 ml) heavy cream

(235 ml) whole milk

(100 g) granulated sugar

salt

tsp vanilla extract

Pour water into a bowl, add gelatin all at once and mix right away. Let rest at least 5 minutes.

Fill a very large bowl with a few cups of ice and enough cold water to come about halfway up the bowl.

Meanwhile in a large saucepan bring heavy cream, milk, sugar and salt to a simmer stirring frequently to dissolve sugar. Remove from heat once it simmers.

Immediately following, heat gelatin mixture in the microwave on high power for 10 - 15 seconds to melt mixture to liquid form and then right away pour into cream mixture and whisk for 30 seconds.

Set saucepan over ice bath in large bowl, and stir with a spoon until it&#39;s cool to the touch. Stir in vanilla.

Divide mixture among 8 (6 oz.) ramekins (or use wine glasses/dessert cups), adding slightly over 1/2 cup to each.

Cover with plastic wrap and refrigerate until set, at least 4 hours.

You can serve right from the cups or to unmold run a thin sharp knife around the inside edge of the ramekin then dip the ramekin in very hot water for about 5 - 10 seconds (be sure not to let water flow over top!).

Then using fingertip gently pull the panna cotta from the inner edges to help peel it away from the sides, then invert onto dessert plate and tap to help unmold.

Top with a berry sauce if desired (recipe in notes, not included in nutrition estimate as this is optional).

This beautiful and luxurious vanilla panna cotta is made with just four simple ingredients. It's ultra smooth and rich with a creamy vanilla taste.

Vanilla Panna Cotta

& 1/4 tsp (7 grams) unflavored powdered gelatin

(60 milliliters) cold water

(480 milliliters) heavy cream

(50 grams) granulated sugar

tsp (5 milliliters) vanilla extract

Spray 4 ramekins with non-stick cooking spray. Then use a paper towel to wipe most of the oil, leaving only a light residue.

Place the gelatin in a small bowl. Pour the water over top and let stand for 5-10 minutes to soften.

Meanwhile, in a medium saucepan, heat the cream and sugar over medium heat, whisking frequently to dissolve the sugar. As soon as you see tiny bubbles appear around the edge and steam coming off the surface, remove from heat.

Quickly whisk in the gelatin until completely dissolved (rub a bit of the cream between your fingers to make sure it&#8217;s smooth). Then str in the vanilla.

Pour the cream mixture into the 4 prepared ramekins. Refrigerate for at least 4 hours, or until completely set.

When ready to serve, dip each ramekin, 1 at a time, into a bowl of hot water for 5 seconds. Run a thin knife around the sides of the ramekin to separate the top edge of the panna cotta. Invert it onto the center of a small plate and shake it gently to help release it. If it does not come out, repeat the water bath for 3 seconds. You can also serve it straight out of the ramekins if you want to keep it simple.

Serve with fresh fruit or fruit preserve if desired.

I love panna cotta, but didn't realize it was so simple to make at home. I just topped it with some sweetened strawberries and it was delicious. Thanks for the recipe. Will be definitely making again!

Creamy, rich, vanilla-infused Panna Cotta is a classic Italian dessert for a reason! It’s a surprisingly easy recipe that is great for making ahead. Pour the custard into your favorite small serving dish before chilling and serve it cool with a variety of delicious toppings, like fresh berries, roasted strawberries, shaved chocolate, and more.

(¼-ounce 7 grams) envelope unflavored powdered gelatin

water ((60 milliliters))

whole milk ((240 milliliters))

sugar ((100 grams))

vanilla bean vanilla

heavy cream ((360 milliliters))

Place the water in a small bowl, and sprinkle the gelatin evenly over the surface of the water. Set aside to hydrate.

Combine the milk, sugar, and vanilla bean with seeds or vanilla extract in a medium saucepan over medium-low heat, stirring frequently. When the milk mixture is hot to the touch (about 140°F), gently whisk in the hydrated gelatin until fully dissolved. Stir in the cream. Remove from the heat and strain through a fine mesh sieve.

Divide the mixture among 6 (6-ounce) ramekins or small glasses. (there should be about 4 ounces per dish.) Place in the fridge to chill for at least 6 hours or overnight. (Cover loosely with plastic wrap, if desired.)

Serve the panna cotta out of the ramekin or invert it by dipping the ramekin in a bowl of hot water for about 3 seconds. Run a thin, sharp knife around the edge of the panna cotta. Place a small plate on top and flip the ramekin and plate over. Wiggle the ramekin to release the panna cotta. If it doesn’t come loose, dip in hot water again. Serve with berries or as desired.

That's a gorgeous recipe. One question, if you could please specify the exact amount of gelatine in grams or tbsp.

Thank you for sharing this simple yet delicious and fancy looking dessert! It was so easy to make :) I impressed all my guests.

I love panna cotta so I decided to make this to take to my father-in-laws Labor Day BBQ yesterday and it was perfect! It was creamy, smooth and light, and by adding that touch of roasted strawberries on top and vanilla bean paste inside, it brought this up to a whole new level! I will definitely be making this over and over again. Thanks for sharing another great recipe!

i made this and loved it!  i put it in tilted cups overnight to get the look some other recipes go for, but beyond that totally went with your recipe.

i might also be in love with roasted strawberries now, lol

https://www.youtube.com/watch?v=p5mSdmO6kEc

My vanilla bean panna cotta is a creamy and classic Italian dessert. Incredibly easy to make, it looks impressive and tastes delicious when topped with a flavorful berry sauce.

RECIPE: https://preppykitchen.com/panna-cotta/

The roasted strawberry topping is essentially a delicious jam that’s made in the oven. Roasting intensifies the strawberry flavor and creates a decadent syrup that is bursting with flavor. 

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Panna Cotta is an Italian dessert that looks and tastes fancy but is so quick and easy to make! The fresh berry sauce gives every creamy spoonful the perfect balance of sweet and tangy.

Easy Panna Cotta Recipe

milk

tsp unflavored gelatin ((1 packet Knox gelatin))

heavy whipping cream

+ 1 Tbsp granulated sugar

sour cream

berries (divided (1 cup raspberries and 1 cup quartered strawberries))

sugar

lemon juice

Off the heat, place 1 cup milk in a medium saucepan and sprinkle the top with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).

Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla, and a pinch of salt. Continue stirring for about 5 min until the sugar is fully dissolved and the mixture is steaming (do not boil). Remove from heat and let cool for 5 minutes.

Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, strain through a fine mesh sieve if desired, then quickly divide it into 6 glass cups or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.

How to Make Panna Cotta:

In a small saucepan, combine 1 cup berries, 1/2 Tbsp lemon juice, and 1/4 cup sugar. Bring to a low boil and cook for 4-5 min or until syrupy.

Stir in remaining 1 cup of fresh berries and remove from heat. When the syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.

How to Make Berry Sauce:

This was actually, unreal. It blew my expectations out of the water! Thank you! YUM!

Can I make this in a pan and give to a friend (fruit puree) on the sideand she scoop it out as she wants it?

This is such an amazing dessert.  I made it many many times and it's always such a hit!!! Thank you for this delicious and easy receipe.
I'd like to ask if I can make it ahead and freeze it without the fruits. Just the cream part

Fun fact, this recipe makes 17 3-oz cups! (I typically make mini sizes) Great stuff!

Fantastic recipe! So easy to follow and absolutely delicious! We went out to dinner the other night at a well known Italian restaurant and ordered Panna Cotta.  There's was very good, but your recipe was much better! Thank you

I made this for Christmas, and it was a HUGE hit. It was made as written, and it came out perfectly. The texture was decadent, and the taste was not overly sweet, which I prefer.  This is my go-to panna cotta recipe moving forward!  I am so thankful for you--NONE of your recipes has ever disappointed me.  Well done!

https://www.youtube.com/watch?v=IrU6GyHNlHk

You will learn how to make Panna Cotta - an Italian dessert that looks and tastes fancy but is so quick and easy to make!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

❗❗❗ Subtitles are available in different languages. Please select your language in the settings.

PANNA COTTA INGREDIENTS:
►1 cup whole milk
►2 1/2 tsp unflavored gelatin, (1 packet Knox gelatin)
►2 cups heavy whipping cream
►1/2 cup + 1 Tbsp granulated sugar
►1 tsp vanilla extract
►1 cup sour cream
INGREDIENTS FOR BERRY SAUCE:
►2 cups berries, divided
►1/4 cup granulated sugar
►1/2 Tbsp lemon juice

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⏱️TIMESTAMPS⏱️
0:00 - Introduction and Overview
0:12 - Preparing Ingredients
0:30 - Cooking Panna Cotta Mixture
0:50 - Adding Cream and Flavors
1:35 - Mixing with Sour Cream
2:00 - Filling and Cooling Tips
2:30 - Berry Sauce Preparation
4:20 - Unmolding Techniques
6:30 - Final Presentation and Taste Test
8:20 - Closing Remarks

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