Creamy 5-Ingredient Panna Cotta Recipe (Foolproof)

I’ll never forget the first time I tasted panna cotta in a tiny trattoria in Florence—silky, just sweet enough, and so creamy it practically melted on my tongue. That moment sent me on a years-long quest to recreate that perfect texture at home (with plenty of “oops” batches along the way). What I love most about panna cotta is its elegant simplicity—just cream, sugar, and a touch of gelatin—yet it feels like pure luxury. After testing dozens of versions, I’ve nailed down the foolproof method I’m sharing here. Trust me, this dessert is easier than you think, and that first velvety spoonful will make you feel like you’re back in an Italian café.

Why You’ll Love This Panna Cotta Recipe

This panna cotta recipe is my go-to when I want something impressive but secretly easy. Here’s why it’s a winner:

• No oven required – Just a saucepan and your fridge do all the work
• Silky-smooth texture that melts like a dream (no rubbery gelatin disasters here)
• Endlessly customizable – Swap vanilla for citrus zest, coffee, or even lavender
• Make-ahead magic – Perfect for dinner parties since it needs hours to set
• Foolproof ingredients – Heavy cream, sugar, and gelatin are all you really need

Seriously, it’s the dessert that makes you look like a pro while barely breaking a sweat.

Panna Cotta Ingredients

Here’s everything you’ll need for the creamiest, dreamiest panna cotta (and yes, every single ingredient matters):

• 2 cups heavy cream – Full-fat only, please This is what gives that luxurious mouthfeel
• 1/4 cup sugar – Just enough sweetness to balance the rich cream
• 1 tsp vanilla extract – Pure vanilla makes all the difference
• 1 packet (2 1/2 tsp) unflavored gelatin – The magic that makes it set
• 3 tbsp cold water – For blooming the gelatin (don’t skip this step)

That’s it, Five simple ingredients for pure dessert bliss.

Essential Equipment for Panna Cotta

You only need a few basic tools to make perfect panna cotta:

• Small saucepan – For heating the cream mixture
• Whisk – To blend everything smoothly
• Ramekins or small cups – 4-6 ounce size works best
• Measuring cups/spoons – Precision matters with gelatin

That’s it—no fancy gadgets required

How to Make Perfect Panna Cotta

Making panna cotta is simple, but a few key steps make all the difference between wobbly perfection and a dessert disaster. Follow these steps, and you’ll be scooping into creamy bliss in no time

Blooming the Gelatin

First things first – let’s wake up that gelatin Sprinkle it over cold water in a small bowl (hot water will clump it). Trust me, I learned this the hard way when I ended up with lumpy panna cotta. Let it sit for 5 minutes – it’ll turn into a soft, spongy mass. This “blooming” step ensures your gelatin dissolves evenly later.

Heating the Cream Mixture

Now for the cream Combine cream and sugar in a saucepan over medium-low heat. Stir gently until the sugar dissolves completely – this takes about 3 minutes. Here’s the crucial part: don’t let it boil If it gets too hot, the gelatin won’t set properly. You’re aiming for tiny bubbles around the edges, about 175°F if you’re using a thermometer.

Combining and Setting

Take the cream off heat and stir in vanilla. Now add your bloomed gelatin – whisk vigorously until it’s completely dissolved, about 1-2 minutes. If you’re extra particular (like me), strain the mixture through a fine sieve into your molds to catch any stubborn bits. Pop them in the fridge for at least 4 hours – but overnight is even better. The wait is torture, but that first perfect wobble makes it all worth it

Pro Tips for the Best Panna Cotta

After making more panna cotta than I can count (some great, some… not so much), here are my hard-earned secrets for perfection:

• Chill your molds first – Cold dishes help the panna cotta set faster and prevent sticking
• Full-fat cream or bust – Low-fat versions just won’t give you that signature silkiness
• Patience with gelatin – Let it bloom fully in cold water before adding to warm cream
• Gentle heat only – Boiling kills gelatin’s setting power (watch for tiny bubbles at the edges)

Follow these, and you’ll avoid all the mistakes I made while learning

Panna Cotta Variations

The beauty of panna cotta is how easily you can dress it up Here are my favorite ways to play with flavors:

• Citrus zest – Add lemon or orange zest to the cream mixture for a bright twist
• Espresso – Mix in 1 tbsp instant coffee or cooled espresso for a coffeehouse treat
• Berry swirl – Layer with homemade berry compote before chilling
• Lavender honey – Steep dried lavender in warm cream, then strain and sweeten with honey
• Coconut – Replace half the cream with coconut milk for tropical vibes

Honestly, once you master the basic recipe, the flavor possibilities are endless—have fun experimenting

Serving and Storing Panna Cotta

Now for the best part—eating your masterpiece To serve, run a thin knife around the edges of each mold and dip the bottom briefly in warm water. Flip onto a plate with a confident “plop”—that satisfying wobble means you nailed it. Top with fresh berries, a drizzle of caramel, or even a sprinkle of crushed pistachios for crunch. Leftovers? They’ll keep beautifully in the fridge for up to 3 days (though mine never last that long). Just cover tightly with plastic wrap to prevent any fridge odors from sneaking in.

Panna Cotta Nutrition Information

Let’s be honest – we’re not eating panna cotta because it’s low-cal A single serving (about 1/2 cup) runs around 320 calories with 28g of fat – but that rich cream is what makes it so heavenly. Nutrition varies slightly based on your exact ingredients (I sometimes use a touch more vanilla or swap in maple syrup). The gelatin adds a bit of protein, while the sugar keeps it dessert-sweet without going overboard. Enjoy in moderation – or don’t, I won’t judge

This Foolproof 5-Ingredient Panna Cotta creates the creamiest, most elegant dessert with minimal effort. For another simple yet impressive treat, try our Perfect Crème Brûlée. Share your creations with us on Facebook! Discover more effortless elegance in our dessert recipes collection Print