Velvety Vanilla Panna Cotta

Three creamy jars of Velvety Vanilla Panna Cotta garnished with berries and mint on white towel with bowl of strawberries in background — Velvety Vanilla Panna Cotta – a silky, no-bake Italian dessert with fresh berry topping and elegant simplicity

There’s something effortlessly luxurious about Velvety Vanilla Panna Cotta—and this version is surprisingly simple to make at home. With just six everyday ingredients and no baking required, it’s a dream come true for anyone craving a restaurant-style dessert without the fuss. Rich, creamy, and delicately set with a gentle wobble, this Italian classic is the perfect make-ahead dessert for dinner parties, holidays, or just treating yourself midweek.

Even better? The balance of flavors is pure perfection. The heavy cream provides a luscious base, while real vanilla adds warmth and depth. Just a hint of sugar keeps it sweet without being overpowering. And because it’s chilled in individual ramekins or glasses, presentation is effortless too.

Originally from the Piedmont region of Italy, panna cotta translates to “cooked cream”—a dessert beloved for its simplicity and elegance. While it traditionally requires precise timing, our foolproof version streamlines the process so you get that luxurious finish every time.

Make this once and it’ll become your go-to creamy dessert—simple, stunning, and always impressive.

Recipe Yield: 4 servings

INGREDIENTS

2 cups heavy cream
½ cup whole milk
⅓ cup granulated sugar
1 tsp pure vanilla extract
1 ½ tsp unflavored gelatin
2 tbsp cold water
Pinch of fine sea salt

INSTRUCTIONS

1. Bloom the gelatin:
In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for 5–10 minutes until it becomes soft and spongy.

2. Heat the cream mixture:
Meanwhile, in a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt. Stir constantly until the sugar dissolves and the mixture is hot but not boiling—about 5 minutes.

3. Add gelatin and vanilla:
Remove the cream mixture from the heat. Stir in the bloomed gelatin until fully dissolved—this may take 1–2 minutes. Then, mix in the vanilla extract.

4. Pour and chill:
Evenly pour the mixture into 4 ramekins or small glasses. Let cool to room temperature for about 15 minutes, then cover each with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.

5. Serve:
To unmold, dip each ramekin in warm water for 5 seconds, then invert onto a serving plate. Or serve directly in glass jars topped with fresh berries, shaved chocolate, or a drizzle of fruit coulis.

HELPFUL TIPS TO PERFECT THIS RECIPE

Don’t Skip the Blooming Step
Properly blooming gelatin ensures a silky, smooth panna cotta without lumps. Let it soak fully in cold water before adding it to the hot cream.
Use Full-Fat Dairy Only
For a true creamy texture, don’t substitute low-fat milk or light cream. Stick to heavy cream and whole milk for the best mouthfeel and flavor.
Chill Thoroughly Before Serving
Allowing at least 4 hours (or overnight) in the fridge guarantees a fully set panna cotta with a luscious, delicate wobble that holds its shape beautifully.

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