Our fool-proof recipe for panna cotta is very easy to make and has a light and creamy finish - pair it with all sorts of fruits to mix up the flavours
Looking for how to make panna cotta? We’ve got a fool proof recipe for this Italian dessert and because this recipe is very easy to make with a light and creamy finish it can be paired with all sorts of fruits. Panna cotta is a go-to summer dessert, perfect for the warmer months.
The light texture and fresh taste makes it ideal to indulge on as a delicious finish to a lovely al fresco dinner. And the best thing is that you can dig into it along with so many different toppings so that it’s different every time.
This panna cotta is a soft and deliciously sweet no-bake dessert that you’ll want to make time and time again and only takes five minutes prep. So if you’ve ever wondered how to make panna cotta and if it would turn out right, wonder no more because we have the answer right here.
- 3 leaves gelatine
- 250ml whole milk
- 250ml double cream
- 1 vanilla pod
- 50g caster sugar
- 300g fresh raspberries
- Icing sugar
- Mint leaves, optional
To make panna cotta soak the gelatine leaves in cold water until soft. Pour the cream and double cream into a saucepan. Split the vanilla pod in half and scrape out the seeds and add to the pan. Add the sugar.
Heat the mixture slowly, stirring all the time until the sugar has dissolved. Bring just to a simmer.
Remove the cream from the heat. Remove the gelatine from the water and squeeze well. Add to the saucepan and stir well until dissolved.
Pour the mixture into four ramekins, small cups or cleaned plastic yogurt pots. Chill for at least 4 hours.
To turn out dip each dish briefly in boiling water and invert onto plates. Scatter the fresh raspberries over and around and then sprinkle lightly with icing sugar. Decorate with mint leaves if liked.
Top tip for making How to make panna cotta
Instead of turning the Panna cotta out onto plates you could pour the mixture into some pretty cups and leave to set. Serve in the cups with some raspberries piled on top and a biscotti or crisp biscuit placed on the saucer.
For the bright summer months try it with seasonal sharp berries like strawberries or raspberries, or perhaps something a bit sweeter like blueberries if you're not a fan of the tangier flavours. Lightly stewed apples or poached pears would make a lovely topping in those cosy autumn months and in the winter try a spiced fruit compote. Yum!
Panna cotta is best made and eaten on the same day but if you’re making your panna cotta for a dinner party in a few days or you have leftover portions, you’ll be happy to know that it can last 3 days in the fridge. You’re best to make panna cotta in individual servings as they’ll set better than in bulk. Just cover each dish with clingfilm and keep in the fridge.
If you’ve found that your panna cotta just hasn’t set its probably down to the gelatine. Gelatine is very temperamental ingredient so you’ll need to make sure you follow the packet instructions carefully.
If your panna cotta hasn’t set it is probably down to the gelatine not melting completely or being boiled and not warmed to melt. When you boil gelatine it loses it thickening properties which means it won’t set as well as desired.
The other issue is making sure you give your panna cotta plenty of time to set. If you’re making ahead of time, make sure you give your panna cotta at least 4 hours to set, if not 6 hours.