Monday, November 14, 2011

Panna Cotta

Ever since traveling to Italy, I've been obsessed by this dessert. It is one of those dishes that just melts in your mouth, literally!! My husband and I decided to try to recreate this creamy, decadent dessert. Panna Cotta is typically served with fresh fruit. We decided to serve ours with macerated blueberries and candid lemon peels.The panna cotta recipe that comes the closest to bringing me back to that wonderful food memory in Tuscany is this Gourmet recipe:


1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar, Plus 1 Tbs.
1 whole vanilla bean, (1 1/2 tsp. vanilla extract)


1. In a very small saucepan sprinkle gelatin over water and let stand about 10 minute to soften.

2. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla seeds. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

Yield: Serves 8



  1. ooh, this panna cotta looks absolutely divine. as you can imagine, we ate a ton of panna cotta over the last week in italy + i've never tried making it at home before. you've just given me a great idea - hosting an italian-themed dinner party for friends where we try to recreate some of our favorite dishes from italy. thanks for the idea!

  2. I like this recipe because it is very light, but still creamy. An Italian themed dinner party sounds like a wonderful idea:) When we got back from Italy I know I was still craving prosciutto and melon, risotto, cappuccinos, etc, etc... It would be nice to share all those Italian dishes with your friends.

  3. You guys are making me so hungry! I love panna cotta...I've been playing around with making a more savory version with chevre, but so far, nothing to write home about. Your dessert, however....definitely letter-to-home worthy! YUM.

  4. Maggie - Chevre panna cotta sounds awesome!! I'm making the leek and potato soup today. Thanks for the inspiration.

  5., that looks so good! I've never heard of panna cotta. I might just have to try and make this.

  6. wescravins - It is a great dessert. It has a creamy texture, similar to creme brulee, but not as "eggy".