Italy / Desserts

Panna cotta

Name: Panna cotta
Prep time: 15 min
Cook time: 5 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 300 ml double cream; 150 ml milk; 45 g sugar; 5 g powdered gelatin; 30 ml cold water; 1 tsp vanilla extract

Gently set vanilla cream served in small glasses.

Prep15 min

Cook5 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Sprinkle gelatin evenly over cold water in a small bowl and let hydrate for five minutes.
Heat cream, milk and sugar in a saucepan until steaming and sugar dissolves; do not boil.
Remove from heat and stir in gelatin until fully dissolved, then vanilla.
Pour into four glasses, cool briefly and refrigerate at least four hours until set. Keep chilled until serving.

A little kitchen note

Add at least four hours chilling; check gelatin strength and packet instructions. Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 330 kcal
Protein: 4.4 g
Carbs: 15.3 g
Fat: 28.3 g
Fibre: 0.0 g
Total sugar: 15.6 g
Sodium: 40 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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