How to make a successful panna cotta every time?

Along with tiramisu, panna cotta is surely one of the most famous Italian desserts in the world. However, finding a good panna cotta recipe with the perfect texture is not without difficulty. Too soft, too firm, too sweet… Although it contains only a few ingredients, they must be skillfully measured to obtain a creamy result as desired.

How to measure gelatin in panna cotta?

The key to a successful panna cotta is respecting the proportions. A little more or less gelatin than necessary, and the cream will be ruined. So here is the trick as to the quantities to remember: count 1 g of gelatin for 10 cl of liquid, or 10 g of gelatin for 1 l of cream. A sheet of gelatin weighing 2 g, this is equivalent to 5 sheets. Count a little less for powdered gelatin, about 8 g for 1 l, which has a higher gelling power.

Panna cotta: the basic recipe to know by heart

For 4 people

• 2 sheets of gelatin
• 40 cl of whole liquid cream
• 40 g caster sugar
• 1 vanilla pod

Soften the gelatin leaves in a container filled with cold water.
Place the liquid cream and sugar in a saucepan.
Split a vanilla pod in two, scrape the inside with the tip of a knife to collect the seeds.
Add the seeds and pod to the saucepan over medium heat, until boiling.
Drain the gelatin by squeezing it. Remove the vanilla pod from the pan, add the gelatin to the cream while whisking.
Once the gelatin is completely dissolved, remove the pan from the heat, pour the mixture into molds and ramekins.
Allow to cool to room temperature, then place in the refrigerator for at least 2 hours.

Tip: to lighten the recipe, replace 1/3 of the cream with whole milk.

If panna cotta can be enjoyed plain, we love to serve it with coulis, fresh fruit, caramel, fresh herbs. Also, the basic recipe is vanilla, but nothing prevents you from flavoring it with another spice, such as tonka bean, oilseed or fruit puree, herbs, flowers… It’s up to you to decide according to the products available and your desires.

Read: 20 sweet verrines to end a dinner aperitif in style

Variations of panna cotta

In addition to the many possibilities offered by this Italian cream, there are other recipes for panna cotta devices.

Yogurt Panna Cotta

Lighter than a cream panna cotta, and with a hint of acidity, the yogurt panna cotta is also creamier. To make it, mix equal parts plain or flavored Greek yogurt and whole milk (e.g. 200 g Greek yogurt and 200 g milk), then follow the recipe as usual.

Vegan panna cotta

To adapt to the vegan diet, it was necessary to replace the cream and gelatin, both of animal origin, with plant products. Coconut milk and soy cream are the best alternatives for preparing a panna cotta mixture. On the other hand, we strongly advise against milks from oilseeds, they contain too much water to properly replace the cream. Also, the most common plant-based substitute for animal gelatin is agar-agar. Extracted from a red algae, its thickening power is 8 times greater than that of gelatin. Half a level teaspoon of agar-agar, or 0.5 g, is therefore enough for 40 cl of liquid. And be careful not to be overzealous, too high a dose, the plant-based gelling agent gives a compact and brittle texture, which is very unpleasant.

Panna cotta without gelatin

In some Italian families, it is rumored that the original recipe for panna cotta does not contain gelatin, but one egg white for 10 cl of liquid. As for cooking, it is supposed to be done in a bain-marie in the oven, at 120°C for 45 min, and not in a saucepan.

Whether you like it with vanilla, coconut milk, fruit or chocolate, here are 10 panna cotta recipes that are as inspiring as they are delicious.