Easy Panna Cotta Recipe
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This easy panna cotta recipe is your new must-make summer dessert! The panna cotta is rich and creamy, thanks to cracking the code on how to make a foolproof panna cotta at an Italian Cooking School (see below for more on that!)
Topped with a compote of rhubarb, raspberries and strawberries the combination is a flavor sensation! The topping is tart and refreshing, while the panna cotta is rich and creamy. The perfect summer combination. Save any extra compote to enjoy on top of my easy crepe recipe or my foolproof crispy waffles the next day.
You can also make the whole thing ahead of time, and all you have to do is serve! My kind of summer dessert!
What’s the secret to a great panna cotta?
- It’s the gelatin. I’ve spent years trying to crack the panna cotta code, experimenting with heavy cream, half and half, more cream, a splash of milk. But it never came out like “restaurant quality” panna cotta until I went to An Italian Cooking School in Tuscany and learned the secret. All cream + gelatin = an otherworldly panna cotta, worthy of bragging rights!
- Here in France gelatin sheets are sold in the baking aisle, and I think the French have also been in on this little trick for some time as seen on the slogan of the gelatin package which reads “Le roi de panna cotta, c’est moi”, which translates to “The king of panna cotta is me.” Enough said.
- It’s worth buying the gelatin on Amazon, because it makes all the difference. You’ll notice there’s a wide variety to choose from with different strengths, but the Silver variety here is all you need (This link goes to Amazon where I am compensated on products sold at no additional cost to the consumer)
What’s Fruits Rouges?
- In the summertime the French celebrate this flavor called“fruits rouges” and it seems to be everywhere! You’ll find it topping desserts, but also flavoring yogurt and even cough drops?!
- “Fruits rouges” is typically just a combination of all the red fruits of the season, but my favorite combination is rhubarb, strawberries and raspberries.
- Trust me each fruit plays their part and contributes to this utterly delicious topping, providing a slightly tart, subtly sweet balance to the rich, and creamy panna cotta below.
Getting the Smoothest Panna Cotta Texture
- Another secret for a smooth and creamy panna cotta is to strain it. Preferably through a fine mesh sieve and into a 2-cup Pyrex pitcher.
- But don’t fill the pitcher all the way to the top or it will be harder to pour without splashing.
- Fill the panna cotta dishes on a tray, one that will be small enough to fit in your refrigerator, this will make it easier to transport in and out of the refrigerator.
- Then allow it to set and chill for a minimum of 4 hours, but overnight is even better.
Easy Panna Cotta
Yield:
serves 8
Prep Time:
45 minutes
Cook Time:
15 minutes
Additional Time:
1 day
Total Time:
1 day 1 hour
A delicious make-head summer dessert. This easy panna cotta recipe is rich and creamy and oh so decadent. Top with my rhubarb, strawberry and raspberry compote for a summer flavor sensation!
Ingredients
For Panna Cotta:
- 4 cups (1 liter) heavy cream
- 1 cup (212 g) of granulated sugar
- 2 vanilla beans, scrapped of their seeds
- 4 gelatin sheets (silver if you have a choice between silver and gold) or 2 tablespoons powdered gelatin.
For Topping:
- 1 cup (100 g) rhubarb, chopped
- 1 cup (200 g) strawberries, hulled and sliced
- 3/4 cup (95 g) raspberries
- 1/4 cup (58 g) granulated sugar
- 2 tablespoons (30 ml) water
- 1/2 teaspoon (2.5 ml) lemon zest
Instructions
- Take out 6-8 small glass bowls that have at least a 1/2 cup (120 ml) capacity. Footed Ice Cream dishes work well.
- Prepare the compote. In a medium sauce pan add the fruit, the sugar, the water and the zest. Stir to combine then cover and simmer for 5-10 minutes until bubbling and the fruit is softened. Mash the fruit gently with a fork to create a chunky sauce. Set aside to cool. Then transfer to a bowl, cover and refrigerate until ready to serve. It will thicken as it cools.
- Meanwhile in a large sauce pan, add the cream, sugar and vanilla bean paste. Whisk to combine. Set the heat on medium high and simmer until the sugar is dissolved and the vanilla bean specs start to rise to the surface. Turn heat down to a very low simmer to keep warm.
- Then place the 4 sheets of gelatin, one at a time, in cold water to soften. Once they feel like "plastic wrap" add them, one at a time, to the warm cream mixture, whisking in between each addition.
- Pour the cream mixture through a fine mesh sieve into a 2-cup Pyrex pitcher. But don't fill it all the way to the top, it will easier to pour if it isn't totally full. Place the dishes on a small sheet pan or tray small enough to fit in your refrigerator. Fill the dishes with the mixture from the pitcher leaving about 1/4" at the top. Place the tray in the refrigerator, uncovered, for a minimum of 4 hours, but overnight the texture will be even better!
- To serve, place each dish on a small dessert plate, top with a few spoonfuls of the compote and serve with a buttery, flakey cookie on the side.
Notes
The panna cotta is best served 24-hours after it's made. If serving longer than that, cover after the 1st 24-hours of chilling.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 15mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 5g
Hi Beth. Glad you made it safely to France. Can you tell me the difference in silver, platinum and gold sheets of gelatin? I have never used them but cannot wait to try them. I have had terrible results with powder gelatin. Horrible horrible. Thanks so much for your fabulous blog with so many wonderful recipes and stories.
Oh yes I know what you mean, that powdered kind can be dicy! Here’s a blog post that has a really in depth explanation between the different kinds, but I have had the best success with the silver sheets for panna cotta. I hope that helps and so glad you enjoy the recipes!