Panna Cotta

Quick answer

Total time: 25 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Panna cotta develops its soft wobble through two controlled temperature stages: the cream mixture stops heating as soon as tiny bubbles reach the edge, and the filled cups chill for at least 4 hours.

For 4 servings, use 400 ml heavy cream, 120 ml milk, 60 g sugar, 8 g gelatin, 1 teaspoon vanilla extract, and 120 g strawberries. Submerge the gelatin completely in cold water and leave it to bloom for 5 minutes. It is ready when it feels soft and bends easily; lift it out and drain away the excess water. Combine the cream, milk, and sugar in a saucepan. Stir over low heat until the sugar has dissolved. Watch the edge of the pan and turn off the heat as soon as the first tiny bubbles appear. Boiling can separate the fat and weaken the eventual gelatin set, so the mixture should not progress to a full simmer. Add the bloomed gelatin and vanilla extract after removing the pan from the heat. Stir in the residual heat for about 1 minute, continuing until no pieces of gelatin remain. Strain the mixture to remove any residue and skim bubbles from the surface. Let the visible steam subside, divide the liquid among serving cups, and refrigerate for at least 4 hours. Test the set by nudging the panna cotta gently with a spoon. It should wobble softly while still giving a clean scoop. Thinly slice the 120 g strawberries, arrange them over the chilled cups, and serve cold.

Ingredients

servings

IngredientAmountUnit

heavy cream400 mlml

milk120 mlml

sugar60 gg

gelatin8 gg

vanilla extract1 tsptsp

strawberries120 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Place the 8 g gelatin in cold water so it is fully covered, then let it bloom for 5 minutes.

When it feels soft and flexible, lift it out and shake off excess water without squeezing it into clumps.
2

Control

Combine 400 ml heavy cream, 120 ml milk, and 60 g sugar in a saucepan.

Set it over low heat and stir across the bottom until the sugar dissolves completely and no grainy texture remains.
3

Heat

Watch the edges of the cream mixture closely.

As soon as tiny bubbles begin to appear around the sides, turn off the heat; do not let it boil, or the fat may separate and the gelatin may set weakly.
4

Season

Add the bloomed gelatin and 1 teaspoon vanilla extract to the saucepan off the heat.

Stir for about 1 minute with the residual warmth until the gelatin disappears completely and the mixture looks smooth.
5

Prep

Strain the mixture through a sieve into cups or molds.

Skim off surface bubbles, let the steam fade at room temperature, then refrigerate for at least 4 hours until it trembles but holds its shape.
6

Finish

Check the set panna cotta by nudging it gently with a spoon; it should wobble softly and scoop cleanly.

Slice the 120 g strawberries thinly, arrange them on top, and serve well chilled.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Precise gelatin ratios achieve the signature Piedmontese wobble in this chilled Panna Cotta.
Finish cue: Skim off surface bubbles, let the steam fade at room temperature, then refrigerate for at least 4 hours until it trembles but holds its shape.
Avoid this: Do not boil; high heat weakens gelatin setting.
Storage and reheating: Let the visible steam subside, divide the liquid among serving cups, and refrigerate for at least 4 hours.