Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
357 K 4.5/5 (24 reviews)
25 min.
Easy
8 people
5 IngredientsLast modified on: February 21th 2011
For 8 people, you will need:
- 1
500 g liquid cream - 2
100 g whole milk - 3
2 vanillas pod - 4
70 g caster sugar - 5
2 sheets gelatin - Total weight: 680 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 5 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 5 min.
Meanwhile, pour 500 g liquid cream, 100 g whole milk and 70 g caster sugar into a pan.
Add 2 vanillas pod, mix well and bring to the boil over medium heat.
As soon as it boils, remove from heat, cover and leave to infuse for at least 30 minutes.
Add 2 vanillas pod, mix well and bring to the boil over medium heat.
As soon as it boils, remove from heat, cover and leave to infuse for at least 30 minutes.
Stage 3 - 5 min.
After this time, pour cream through a strainer to remove all small bits of vanilla pods.
Stage 4 - 2 min.
Stage 5 - 10 min.
Put cream bowl into cold water, stirring from time to time.
Stage 6
When cream is cold, divide it between glasses, cover with plastic film and refridgerate overnight.
Stage 7
Next day, your panna cotta is set and ready to serve. You can eat it like this, but it's much better with something slightly acicidic like a fruit coulis (fruit purée).
Keeping: 1 or 2 days in the fridge, protected by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 90 RDI=9 % | 150 RDI=20 % | 1,850 RDI=90 % | 7,730 RDI: 90 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 20 RDI=3 % | 270 RDI=10 % | 1,140 RDI: 10 % |
| Per person | 2 RDI=1 % | 10 RDI=1 % | 20 RDI=3 % | 230 RDI=10 % | 970 RDI: 10 % |
How much will it cost?
- For 8 people : 7.75 €
- Per person : 1.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Pannacotta and blackcurrant crumble
This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
250 K3.8 1 hour 25 min.
This recipe uses (among others)
Liquid cream
Like these other recipes: Strawberry mousse with mascarpone, Cervelle de Canut, Rabbit civet "à la normande", Cockles and cabbage with smoky cream sauce, Sautéed turmeric chicken with mushrooms, ... See them all 170
Whole milk
Like these other recipes: Italian hot chocolate , Gâteau Basque , Cramique, Lime confectioner's custard (pastry cream), Antoinette's caramelized apple cake, ... See them all 67
Caster sugar
Like these other recipes: Caramelised apple custards, Passion fruit jellies, Poppy seed and lemon cake, Citrus syrup, Little apple turnovers with almonds and raisins, ... See them all 361
Vanilla pod
Like these other recipes: Galette Charentaise, 4 pears salad with vanilla, Crème brulée, Confit Victoria pineapple with honey and spices, Chocolate and vanilla crème brûlée, ... See them all 35
Other recipes you may also like
Crusty pistachio, almond and apricot flan
The filling of this pistachio flan with almonds and apricots contrasts with crisp case, made with puff pastry, rather than the more usual shortcrust pastry.July 13th 202263 K4.3 1 hour 25 min.
Agen prune cake
This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.September 16th 201850 K3 1 hour 55 min.
Grapefruit moelleux
The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit. The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.March 24th 201959 K5 1 hour 7 min.
Gratin with Parmesan flavours
For this gratin recipe, we're going to use Parmesan cheese crumbles, which will find a final, practical use. You'll have a potato and cauliflower gratin, with delicious Parmesan flavours, but without actually using any.April 21th 202418 K 2 hours 35 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025299 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.