- Dish type
This panna cotta is made with cream and semi-skimmed milk and flavoured with vanilla bean extract. Serve with fresh berries for a lovely light dessert.
3 people made this
- 3 leaves of gelatine
- 250ml single cream
- 150ml semi skimmed milk
- 75g caster sugar
- 1 tablespoon vanilla bean extract
- 200g berries, to serve
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Soak the gelatine leaves in cold water.
- Heat cream, milk, sugar and vanilla bean extract in a small saucepan over low heat but do not let the mixture come to the boil.
- Squeeze gelatine leaves well and add to the hot cream.
- Bring cream to a boil over low heat with constant stirring. Immediately remove from heat.
- Pour cream into individual ramekins or moulds and chill desserts in fridge for at least 4 hours.
- Turn out panna cotta desserts from ramekins or moulds onto serving plates; garnish with fresh berries and serve.
Reviews & ratingsAverage global rating:(2)
The Best Chocolate Panna Cotta Recipe
It&rsquos my third and final entry into this year&rsquos Summer Dessert Week, and I am excited to share with you the recipe for what I think is the best chocolate panna cotta around!
It&rsquos super creamy, not too sweet, and it can be garnished and flavored in many ways.
For more panna cotta goodness, you may like my lemon corn panna cotta, this coffee panna cotta, or cream cheese panna cotta tart or how about my caramelized honey and lavender panna cotta.
For ease of browsing, here are all of my individual desserts. Thanks for stopping by!
Tri-Layer Panna Cotta
Yield: 6, 3 oz. portions
Equipment: fork, small pot, spatula, small whisk, three microwave safe bowls (8 oz capacity. Cereal bowls work well), pan spray, six 3 ounce portion cups
Notes: The total weight of the ingredients does not add up to the number of ounces used for the three layers due to &ldquopour&rdquo loss the coating of the mixture left in the pot and on the bowls, etc.
2 1/4 teaspoons powdered gelatin
7.5 ounces whole milk, divided
7.75 ounces cream
4.5 ounces sugar
1/2 teaspoon salt
3/4 ounces GODIVA white chocolate with vanilla bean , chopped
3/4 ounces GODIVA 31% milk chocolate , chopped
3/4 ounces GODIVA 85% dark chocolate , chopped
1. In a small bowl, combine the gelatin and 1/2 ounce milk. Whisk with a fork to ensure no lumps remain. Set aside.
2. In a small pot, combine the remaining milk, cream, sugar and salt. Place over medium low heat, stirring occasionally until the sugar has dissolved and the dairy begins to bubble.
3. Meanwhile, place the three chocolates into three separate bowls. Microwave each in a few 8 second bursts until fully melted. Set aside.
4. Once the pot of milk and cream has begun to simmer, remove from heat and whisk in gelatin.
5. Carefully pour about once once of the base into the bowl of dark chocolate. Whisk gently with a fork until homogenous. Pour in another 6 ounces of the base and whisk until smooth (7 ounces total). Set aside.
6. Likewise, pour about an ounce of the base into the bowl of milk chocolate and whisk until smooth. Add in another 5 ounces (6 ounces total). Set aside.
7. Pour in an ounce of base into the white chocolate. Whisk until smooth. Pour in another 3 ounces of base and whisk until smooth. If any panna cotta base is left over in the pot, divide it evenly between the three mixtures and whisk gently to combine.
8. Set out six 3 ounce juice glasses or plastic drinking cups (like Dixie) and grease lightly with pan spray. Alternately, the panna cotta can be prepared in champagne flutes, which do not need to be greased.
9. Pour 3/4 ounce of the white chocolate base into each cup. Refrigerate for 45 minutes, or until the panna cotta has set up enough to no longer be tacky to the touch.
10. When the first layer has set, whisk the milk chocolate mixture vigorously to break up any lumps or skin that has formed. Pour an ounce of milk chocolate base into each cup. Refrigerate an hour until likewise set. As before, whisk the dark chocolate layer vigorously to break up any lumps or skin. Pour 1 1/4 ounces of dark chocolate panna cotta base into each cup.
11. Refrigerate another 4 hours to ensure a full set before unmolding. The finished panna cotta will keep, refrigerated, up to ten days.
12. To unmold, invert the cups over a dessert plate. Use your index finger to gently pull the panna cotta away from the side of the glass once a little air slips in between the panna cotta and the glass, the entire panna cotta should slide out easily. Note: If using champagne flutes, unmolding obviously not required.
Ruby Red Grapefruit Panna Cotta
Isn&rsquot it fun when classically elegant desserts come back into vogue? We&rsquove been seeing the timeless Italian treat popping up on menus all over the country. This ruby red grapefruit panna cotta is really easy to make (see the miraculously short ingredient list) and lightly cleanses your palate&mdashinstead of filling you up&mdashafter a big meal. Buon appetito!
2 teaspoons powdered gelatin
⅓ cup plus 2 tablespoons sugar, divided
1 vanilla bean, split in half lengthwise
1. Arrange six 6-ounce serving dishes on a baking sheet. Cut five of the grapefruits in half and juice them over a small saucepan. Sprinkle the gelatin evenly over the grapefruit juice and let it bloom until the gelatin softens, 5 to 10 minutes.
2. Heat the grapefruit juice mixture over medium-low heat and stir until the gelatin dissolves, about 3 minutes. Remove from heat and set aside.
3. In a small saucepan, bring the heavy cream, salt, ⅓ cup of the sugar and one half of the vanilla bean half to a simmer over medium heat. Stir occasionally until the sugar is dissolved, about 5 minutes.
4. Remove the pot from the heat and discard the vanilla bean pod. Gradually whisk the grapefruit-gelatin mixture into the cream. Transfer the mixture to a container with a spout, such as a large liquid measuring cup.
5. Gently pour the mixture into the serving dishes. Transfer the baking sheet to the refrigerator and chill until set, at least 2 hours and up to overnight.
6. Before serving, cut the remaining grapefruit into segments reserve the juices.
7. In a medium saucepan, combine the grapefruit segments, the reserved juices, the remaining 2 tablespoons sugar and the remaining vanilla bean half. Bring to a simmer over medium heat and stir until the sugar has dissolved and the mixture thickens slightly, about 2 minutes. Remove the pot from the heat and discard the vanilla bean pod.
8. To serve, top each panna cotta with grapefruit segments and 1 to 2 teaspoons of syrup.
- 6½ gelatine leaves
- ½-1 tsp instant coffee granules, made up with 240ml hot water, to taste
- 50g caster sugar
- 397g tin condensed milk
- 400ml whole milk
For the syrup
For the hazelnut praline
Each serving contains
of the reference intake
Carbohydrate 66.7g Protein 10.5g Fibre 0.6g
Before you head off to make this tasty choco panna cotta recipe, have a read through our recipe tips so that you know what to expect!
- We use 35% whipping cream. You can also use heavy cream with a fat content of 36%. Just try to keep it around the 35% fat mark.
- Depending on which kind of gelatin you have, you may have to prepare it before you start the first step of the recipe. We use powdered gelatine that just has to be dissolved in water and takes little time to prepare. If you use gelatine that has to be soaked first, it might make sense to do that first.
- Make sure to give the panna cotta enough time to cool down to room temperature before pouring it into serving glasses. Otherwise, it might separate.
- If you want to flip the chocolate panna cotta, we recommend using molds instead of glasses. Also, make sure to give the chocolate panna cotta time to set in the fridge overnight. This will ensure it’s as solid as can be and will display nicely when flipped!
- There are lots of different toppings from berries to chocolate shavings. We even like to add some fresh mint leaves!
GELATIN IN PANNA COTTA
The major distinctive ingredient in today’s luscious Italian dessert is the use of gelatin. Since we’re not baking the cream, or using eggs, we’re using beef gelatin to help it set.
I love using Great Lakes Beef Gelatin because it’s made using only ONE ingredient and no additives. It’s absolutely tasteless and colorless so it never affects the taste or color of my recipe.
There are so many ways to include Beef gelatin in your everyday cooking and baking. It’s a wonderful thickener that dissolves in warm liquids.
How to Use Gelatin?
The trick to making the most of your gelatin is two things. First of all you’ll need to “bloom” your gelatin in cold liquid. This is probably the most crucial step to ensure maximum efficiency of the gelatin.
To do so, you’ll add the Great Lakes Beef gelatin in a small bowl with a tablespoon of cold water. Within a few seconds, the mixture will thicken and harden. This is what you need to get that smooth and firm final creamy texture.
At that point you’re ready to mix that bloomed gelatin into the warm liquid to dissolve it. Dissolving it completely is absolutely a must, however boiling it is a must NOT! Boiling may destroy the gelatin and it’s ability to thicken your dessert.
Finally, when dissolving your gelatin in warm liquids, avoid over stirring. Stir it enough to dissolve and then proceed with the recipe.
Pour ¼ cup cold water into a small saucepan and sprinkle gelatin evenly over let sit 10 minutes to soften.
Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
When gelatin is softened, add remaining ½ cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.
Press a serving plate firmly over top. Quickly invert in one motion set plate down. Use knife or spatula to gently lift up mold.
Top with nectarines drizzle with honey and oil.
Do Ahead: Panna cotta (without nectarines, honey, and oil) can be made 2 days ahead. Keep chilled.
How would you rate Ricotta Panna Cotta with Nectarines and Honey?
I've made this cake a few times with varying ingredients. I have to say that the ricotta that you use makes a big difference. I found that generic ricotta that you can find in any grocery store tends to be grainy no matter how long you blend it. (It was still enjoyable though) The few times that I did use more expensive specialty ricotta it was great and worth it (if you can manage to hunt some down)! Regarding the dairy. I found that I like the cake much more with whipping cream, it is much more creamer than half and half. This is such a great recipe and I can see making this throughout my life!
Just made this last night! Blended with a Vitamix on smoothie function and poured into individual dessert bowls. Topped with honey and pistachios because we had no berries or stonefruit in the house. We LOVED IT. Super smooth and fluffy not grainy at all. Will definitely make this again!
I loved this recipe. Yes, it did have a bit of a grainy ricotta texture (despite blending the mixture really vigorously in the Vitamix), but that was fine because I love ricotta. The sugar level was perfect -- most of the sweetness came from the honey drizzled on top.
Made it last night for a family dinner and it got rave reviews from a picky group. I used our delicious Colorado Palisade peaches and strawberries. Only thing i would do differently is use more fruit. Followed directions and panna cotta was not grainy at all. did use a high end ricotta though so maybe that made it creamier.
I liked this, and it was reasonably easy to make, but everyone else in my family objected to the texture, even when forewarned it was ricotta (and all of them like ricotta). The flavor is mild and creamy and wonderful but the graininess imparted by the ricotta was not well received. I couldn't get good peaches so first let them sit in the honey a few hours, and I did not use olive oil, avocado oil to grease the pan and no oil for topping. I can't quite wrap my mind around olive oil and peaches. I would make it again, but a single serving size for me! And even less sweet, would reduce the sugar, and probably use cream not half and half. But for this go-round I did follow the recipe, except for the olive oil.
farther south than the south
We made this for a small dinner party this evening and it was fabulous! Rave reviews from all our guests! Yes, the ricotta gave the dessert a very slight grainy texture unlike most smooth panna cottas, however it was light, creamy and just perfectly balanced with the sweet honey and peaches. I will most certainly make this again. We also used individual ramekins which might have made it easier to remove from the dishes.
I took this to a dinner party. My friends liked it but I thought the texture was not as luscious as I expected given how long I blitzed it to get it smooth. I also found it salty, and it came out of the mold terribly. If I were to make this again, Iɽ up the sugar to better balance the salt.
Bainbridge Island, Washington
I followed the recipe to a T. Not sure why after a day of refrigeration I was left with a lot of pricey milk product in soup form. Could you clarify about how long the gelatin needs to be heated on low with the half and half? Perhaps I needed more gelatin? Either way I'm peeved.
This was delicious. It was like a cloud. I used a vitamix instead of a food processor and really whipped everything super smooth, then poured in the gelatin mix at the end. Insanely good. It did come out of the pan terribly, but as my partner says “hooray! you’ll have to make this all the time until you get good at getting it out the pan so we can serve it to guests.” The evoo/honey drizzle at the end was perfection.
I thought this sounded delicious but the final texture is very weird - it has the graininess of the ricotta still, not the luscious, silky texture of most Panna Cotta. Very disappointing.
Panna Cotta with Peaches
Ingredients US Metric
- For the panna cotta
- 1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce [7-g] envelope)
- 2 tablespoons lukewarm water
- 1 1/4 cups heavy cream
- 1/8 teaspoon salt
- 1 cup plain low-fat yogurt
- 1/4 cup mild honey, plus more for drizzling (optional)
- 1/8 teaspoon vanilla or almond extract
- For the peaches
- 1 1/2 tablespoons fresh lemon thyme leaves
- 1 tablespoon granulated sugar
- 3 peaches, peeled if desired, pitted, and thinly sliced
Sprinkle the gelatin over the water in a small heavy saucepan and let it stand for 1 minute to soften. Stir in the cream and salt, then heat gently over medium-low heat, stirring, until the gelatin has dissolved. Remove from the heat.
In a bowl, whisk together the yogurt, honey, and almond extract, then whisk that into the cream mixture.
Pour the mixture into 4 small bowls, cover, and refrigerate until set, at least 6 to 8 hours and up to 3 days.
Just before serving, mince the lemon thyme with the sugar on a cutting board. Plop the peaches in a large bowl, sprinkle with the sugared thyme, and toss. Let the peaches rest at room temperature, stirring them and their juices occasionally, for 20 minutes.
While the peaches macerate in their juices, remove the panna cotta from the refrigerator, uncover, and let stand at room temperature.
Do not unmold the panna cotta. Instead, simply top each bowl of panna cotta with some of the peaches and juice. Drizzle with additional honey, if desired.
Recipe Testers' Reviews
Oh so easy, oh so satisfying. I have a bit of a thing with the cloying scent and flavor of almond extract, so I substituted vanilla extract and it was lovely, creamy, and the perfect base for any seasonal fruit or favorite topping. As there was nary a ripe peach in sight, I used diced ripe mangoes. When I get home to South Carolina, I'll try it as written with peaches, and maybe raspberries. Oh, and strawberries. And blueberries. You get the picture.
This panna cotta with peaches recipe had the most luscious of textures. The consistency reminded me of the best silken tofu I've ever had—so smooth, like putting velvet on your tongue. I think you really need to think about the size of peaches you choose for this panna cotta recipe. I used 3 large peaches (each about the size of a fist) that was entirely too much for 4 little bowls of panna cotta. If your peaches are small, yeah, 3 will work great. Next time I would lessen the amount of lemon thyme to 1 tablespoon lightly packed leaves. Also, while peeling the peaches is optional, I would highly recommend removing the skins, as they don't look pretty and the added texture isn't a good thing.
This was my first time making panna cotta, and it certainly will not be the last. I've long been intimidated by the idea that getting the proper consistency is difficult, but this recipe nailed it. I used a cup of plain 2% Greek yogurt, and it worked perfectly. I was certain when I read the recipe that the amount of thyme called for was too much for such a small amount of fruit, but don't skimp! When everything comes together, the thyme offers a perfectly subtle, herby note to the sweetness of the peaches and the tart yogurt. I subbed vanilla extract for the almond extract simply because I'm not a fan of the latter, and the vanilla complemented the honey, yogurt, and peaches wonderfully. I confess that I couldn't wait the full 8 hours before trying my first panna cotta and nabbed one at the 4-hour mark. It was smooth and creamy and definitely not set, but it was still delicious. The remaining panna cotta that I allowed to set overnight were perfect. The amount of gelatin called for results in a panna cotta that is just set but still custardy and lacks any of the dreaded rubberiness I've experienced in less-than-stellar panna cottas of my past.
I wasn't in any hurry to unmold the rest of these babies because I wanted to get to the eating. I suspect that the very thing I liked about them--their overall softness and creaminess--would have made for some difficulties unmolding. I suggest using pretty bowls and digging right in.
Kate H. Knapp
This panna cotta with peaches recipe is a heavenly dessert with only 15 minutes of work? Believe it. Granted, the panna cotta takes at least 8 hours to set, so keep that in mind when making it, but it’s an absolutely lovely summer treat without a lot of time spent at the stove. The honey and almond work beautifully with the peaches and the aromatic lemon thyme, but the panna cotta really would be fantastic with a variety of other fruits--and is quite good on its own. This recipe is definitely a keeper and will be made time and again. I ended up using non-fat Greek yogurt, and the result was really creamy and tangy. It set up perfectly and was a breeze to make. I used almond extract because I love almond. I probably could have even added just a touch more. The peaches I used were slightly less ripe than I would have liked, but the macerating solved that issue in a hurry.
I always thought panna cotta was much harder to make than this. I was wrong. This was easy to put together—the hardest part was waiting for it to chill before we could eat it. I used vanilla bean paste instead of almond extract because we don't care for the flavor combination of peaches and almonds. The vanilla bean paste gave it the added bonus of the little black flecks from the bean. I used fresh lemon thyme from our garden, and I believe I can find more uses for the peach mixture besides this recipe. It was a very nice flavor combination that didn't overpower the panna cotta but gave it just the right amount of flavor. Everyone agreed that there did need to be a little pinch of salt added to the fresh peaches, and that made the flavors stand out so much better.
The panna cotta with peaches recipe was a delightful, refreshing, easy, and light dessert to have on a hot summer day. This was an unctuous, creamy, and rich dessert that had just the right amount of sweetness. I also enjoyed that it was firm yet still creamy. I made the panna cotta the night before to let everything set up and chill properly. I added vanilla instead of almond extract. Very refreshing to have a dessert that’s only lightly enhanced by sugar as opposed to being overpowered by it. My family was not fond of the herbiness of the lemon thyme with the peaches, but I think this is going to be a preferred taste or not. Perhaps a more traditional squeeze of lemon will be the next addition when I make this next time.
I grew up on boxed cook-n-serve pudding, and to this day it holds a sweet spot in my heart. But now, having made and tasted this panna cotta with peaches, the box will cease to exist for me. Who knew it was this easy to make panna cotta? My grocer had baskets and baskets of peaches but nary a ripe one, so I turned to the next best thing-- nectarines. I had to use regular old thyme leaves here, and it was wonderful. Where does one find lemon thyme, anyway, and what's the difference? I find almond extract to be extremely aggressive tasting so I opted for vanilla. I was glad I did--it brought a subtle sweetness while letting the tang of the yogurt and the sweetness of the nectarines come through. I couldn’t wait the full 8-hour resting time, as it was calling my name from the minute I placed it on the rack of the refrigerator. Instead, I succumbed after 4 hours then quickly fell in love with the slightly firm yet creamy texture that resembled the boxed pudding of my childhood rather than a wiggly-jiggly jello. Oh-so-easy, oh-so-satisfying.
HUNGRY FOR MORE?
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I have some dietary limitations when it comes to dessert — but your recipe works perfectly for me. Thanks so much for sharing. Can’t wait to try it for myself and on dinner guests.
Terrific, Nancy! I know what it’s like to have dietary restrictions and do without when everyone else indulges, so I’m incredibly pleased to hear that this works for you. Can’t wait to hear what you and your guests think of it…
Hi, Thomas. I agree, agar agar can be a little finicky and takes some trial runs to ensure it provides the right consistency. More agar agar for firmer panna cotta or more liquid for softer texture. But, there are alternatives!
One last ode to Agar Agar. I haven’t tried this, but I recently found an alternative way to make agar agar possibly work better from veganvegetariancookingschool.com
Here’s how they use agar agar:
1/2 cup agar agar powder (not flakes)
1/2 cup organic cornstarch
Combine well and store in an airtight container. Use 1 tablespoon per 1 1/2 cups of liquid for med-firm.
Directions: Wisk Jel into 1/2 cup of liquid from the recipe, bring to a boil, boiling 1 minute, and add to recipe. Blend just until mixed and chill.
Eydie E. Desser
LC Senior Tester
This is the second time I’ve seen a recipe on LC which lists gelatin as an essential ingredient… not ideal for vegetarians. Is there a substitute available for gelatin that has similar properties and is not a huge amount of additional work? I know some people swear by agar agar but that can be quite fickle… so I often find myself just not making anything that requires the use of gelling agents other than naturally occurring pectin or the like.
Just one more thing before we get cracking, as what follows is a question I get asked a lot.
Gelatine bloom refers to the firmness of gelatine. Or specifically, how firmly a liquid sets with gelatine added to it.
This firmness is measured using a Bloom Gelometer, named after inventor Oscar T. Bloom. The measurement is called the Bloom Strength. A higher number indicates a stiffer product.
Edible gelatine ranges from 125 Bloom to 250 Bloom. There are several different grades of sheet and powdered gelatine. The higher bloom the gelatine has, the less you have to use it and that’s why lower blooms are usually cheaper.
- Bronze grade: 125-155 Bloom
- Silver grade: 160 Bloom
- Gold grade: 190-220 Bloom
- Platinum grade: 235-265 Bloom
So when using gelatine, whether for our bandung panna cotta or any other, it’s always a good idea to know what grade gelatine you’ve got, for the perfect wobble!