Women's Tips

Panna Cotta: Secrets and Recipes

Light, tasty, airy Italian dessert, which is very simple to prepare, but will grace any table with grace. Give joy to loved ones and all friends of sweet tooth, including your beloved.

Panna Cotta (Italian. Panna cotta - “Boiled Cream”) is a dessert made from cream, sugar and vanilla, which is born in the Italian city of Piedmont.

Now there are a large number of recipes for sweet dishes, but the basis has not changed for many decades. We will tell you about 5 recipes for delicious, tender and incredibly beautiful panna cotta desserts for every sweet lover.

1. Panna cotta with berry vanilla sauce.


  • cream fat content 10% 2 1/3 cup
  • gelatin granules 1 tbsp.
  • milk 2 cups
  • powdered sugar 100 g

For the sauce:

  • frozen berries 250 g
  • sugar 1.5 cups
  • vanilla sugar 1 sachet
  • mint for decoration

First, pour the gelatin into a bowl and pour 1/3 table glass of cold cream. After that, leave the mixture until it swells. The remaining cream is mixed in a saucepan with milk and powdered sugar and bring the liquid to a boil.

Remove from heat and cool slightly, then add the swollen gelatin, stirring with a whisk until the gelatin is completely dissolved.

Pour the mixture into the form to cool the dissolved gelatin to room temperature. You can prepare a portion of panna cat, spilling the creamy mass in small molds, if you plan to serve the table for guests. Then we cover with cling film and put in the fridge for 5-6 hours.

To make a side dish of berry sauce, pour 1 cup of water into a saucepan, add sugar and vanilla. Bring the liquid to a boil, reduce the heat and cook for about 10 minutes.

Add the defrosted berries to the syrup, gently mix and cover with a lid. Leave the resulting sauce to cool.

We turn over the panna cotta shape onto a plate and cover with a hot towel. After 1-2 minutes, panna cotta will fall on the dish and you can take off the form, pour it with vanilla berry sauce, decorate with mint and serve.

2. Panna cotta with oranges and pomegranate.


  • gelatin 1 tbsp.
  • pomegranate juice 400 ml
  • sugar 1 cup
  • fresh orange 0.5 cup
  • whipped cream 0.5 cup
  • buttermilk or yoghurt 1 cup
  • single orange peel

In a small bowl, mix 3 tbsp. spoons of pomegranate juice and gelatin, and then give the mixture to infuse for 10 minutes. The remaining juice, sugar, orange peel without white films placed in a small saucepan, cook over low heat, stirring, until the sugar dissolves. Then cook another 10 minutes to reduce the volume of liquid and remove the saucepan from the heat.

We take out the orange zest from the pan, and in a separate container pour half a glass of syrup for the sauce. While the syrup is still hot, add a mixture of pomegranate juice with gelatin to it and stir until gelatin is completely dissolved.

Add orange juice, whipped cream and yogurt to the syrup. Mix and pour the mixture into molds and leave them overnight in the refrigerator for 5-6 hours.

Before serving, turn the panna cotta out of the molds onto the desired dish, before that, dipping them into hot water for a few seconds. We spread the dessert on the dish and pour over the pomegranate-orange sauce.

3. Panna cotta with peaches.


  • gelatin 2 tsp
  • cream 35% 250 ml
  • vanilla sugar 1 tsp
  • sugar 4 tbsp.
  • 3-4 peaches

Gelatin is soaked in a small amount of cold water and leave to swell. At the same time, pour the cream into a saucepan and set on fire, add sugar, stir until it is completely dissolved and remove from heat.

Add the gelatin to the cream and stir thoroughly. Spill the resulting creamy mixture in the molds, let cool and put in the refrigerator for 3-4 hours.

Cut the peaches into slices and fry in a pan for 5 minutes, then chop into mashed potatoes. We shift mashed potatoes in molds with cream mixture and cool for another two hours. We decorate with fresh mint or something else at will and you can serve dessert to the table.

4. Panna cotta with raspberries


For berry sauce:

For panna cotta:

  • cream 250 ml
  • milk 250 ml
  • vanilla pod 1
  • gelatin 10 g
  • sugar 50 g

Mix berries and sugar in a small saucepan and boil them for 3 minutes. Remove the ready-made sauce from the heat, let it cool slightly and pour it into molds. Allow time to cool to room temperature.

Gelatin dissolve in cold water and leave to swell, and in a saucepan put vanilla, cream and milk. Bring the mixture to a boil, stirring constantly. Add gelatin to the milk mixture and mix well again. Pour the mixture over the raspberry molds and refrigerate for 5 hours.

We decorate the panna cotta with berries, grated chocolate, mint or powdered sugar - it’s possible not to deny everyone anything for those who like it.

5. Panna cotta with mango mousse


  • cream 500 ml
  • cardamom 1/3 tsp
  • sugar 60 g
  • fruit liqueur 1 tbsp
  • gelatin 3 plates
  • vanilla 1 pod
  • mango 2 pcs.
  • lime juice 0.5 pcs.

Dissolve gelatin in cold water and leave to swell. Pour cream into saucepan, add sugar, liqueur, cardamom and vanilla pod. Cook on low heat for 10 minutes, stirring regularly and thoroughly.

Remove the cream mixture from the heat, add the gelatin and mix thoroughly again, pulling the vanilla pod out. Give a little cool, pour into molds and put in the refrigerator for 5 hours.

To prepare the mousse, chop the sliced ​​mango into a blender and add lime juice. We spread the mousse evenly on the fully frozen panna cotta, decorate it at discretion and serve the finished dish to the table.

Delicate and light dessert is perfect for breakfast, lunch, dinner, whether it is a holiday or a typical day, for those who love healthy food and who do not deny themselves anything.

Panna Cotta Recipe

  • Cream - 2 tbsp.,
  • Sugar - 100 gr.,
  • Vanilla sugar - 1 tea box.,
  • Gelatin - 8 gr.

Soak gelatin in cold water. Wait until it swells and dissolve in a water bath.

Combine cream, sugar and vanilla sugar. Put the resulting mass on the fire and heat to 80 degrees. After that add the dissolved gelatin and mix well.

Pour the resulting mass into molds and refrigerate. After 3 hours the dessert will be ready. Pour over sauce or sprinkle with grated chocolate.

Pear Panna Cotta Recipe

  • Cream of low fat (20%) - 450 ml,
  • Maple syrup (or honey) - 2 tablespoons.,
  • Pear puree - 180 ml,
  • Ground cardamom (or cinnamon) - 1 teas.,
  • Gelatin - 2 plates.

Soak gelatin in cold water. Pour the cream into the ladle, add the pear puree and maple syrup. Heat the mixture, occasionally beating it. Make sure that the mass does not boil. Remove the bucket from the heat, add cardamom and gelatin. Mix the mass thoroughly. Pour the pan on the cat on individual cups and refrigerate for at least 3 hours.

How to cook panna cotta far from Italy

Unfortunately, in Russia they rarely know how to cook the right panna cotta, and more often it turns out to be similar to rubber jelly. Italian dessert is very soft, delicate, it looks more like a cream pudding or ice cream, with a velvety surface on the cut. If the cut is even and smooth, not panna cotta is in front of you, but still jelly.

This delicacy is made from cream, milk, sugar, vanilla and gelatin. Cream with sugar and vanilla is heated over low heat and cooked for about 15 minutes. After that, gelatin is added to the mass and the mixture is poured into molds, and then served on dessert plates. Panna Kotta is eaten with fruit, chocolate or caramel sauce, decorated with dessert spices, berries or fruit pieces.

The classic panna cotta has a white color, but some pastry chefs create true multi-colored and multi-layered masterpieces, which are pitiful even to taste.

French blancmange and German Bavarian cream are very similar to panna cotta. In the kitchens of different nations you will find a variety of delicacies that will remind you of the dessert from Piedmont.

Choosing products for panna cotta

Experienced Italian chefs recommend using leaf gelatin and natural vanilla in the pods, and the pods should not be dry, but soft and moist. Do not take vanilla in powder or sticks for panna cotta. Carefully cut the pod and gently scrape the seeds off both halves with a knife. Some gourmets say that if there is no natural vanilla, it is better not to put anything in the cream at all so as not to spoil the taste. But you can argue with them. In the end, and with vanilla extract or sugar, a very decent dessert is obtained.

The best cream for this dish is Parmalat from 33% fat. They always beat well and behave predictably in cooking. However, to replace them will not work even very fat milk - the result will not be the same! But instead of milk, you can take any other tasty liquids, such as juices and syrups, the taste of this will not get worse. But never cook panna kotta with homemade cream, because when heated they turn into pure fat.

Secrets of cooking panna cotta in Italian

If you do not have vanilla, feel free to drop fragrant green tea, lavender, chamomile, mint and any herbs in cream or milk. Vanilla light wedge not converged! Cognac, chocolate and coffee add spice to this dessert, but if you replace sugar with stevia and gelatin with agar-agar, you get dietary sweetness. In the recipes of panna cotta, which are designed for the home, there is also corn starch, which gives the dessert a thick texture.

Some confectioners soak gelatin in ice-cold water so that it shows its gelling properties to the maximum. When using powdered gelatin you need a little more water for soaking than for the sheet. The most important thing is that after boiling the cream has time to cool down to about 82–85 ° C, otherwise the panna cotta will not harden. You should evenly stir the swollen gelatin in the cream until complete dissolution and not whisk, so that the dessert does not lose its tenderness and softness. Sometimes the housewives filter the mixture to remove the undissolved gelatinous crumbs.

How to make panna cotta at home

This is a classic panna cotta recipe, and, following it, you can be sure that dessert will always work out.

Soak 8 g of gelatin in a small amount of ice water and let it swell - usually it takes about 3-4 minutes. If you use powdered gelatin, pour water into it 6 times more by weight, that is 48 g. In this case, the proportions are important, since you will have to use gelatin directly with liquid.

Take 250 g of cream with 35% fat, 125 g of milk with 3-5% fat and 40–60 g of sugar. Add lime juice and zest for flavor and aroma. If you are used to cooking by eye, remember a simple rule - every next product is taken in proportions 2 times less than the previous one. Pour cream and milk into a saucepan, add sugar, drop seeds and halves of vanilla into cream with milk, and then put the saucepan to heat over low heat. Bring the milk and cream to a boil and strain.

Now take the gelatin out of the water, squeeze it well and put in the cream that has slightly cooled down to 85 ° C. Powder gelatin pour in with water. Stir with a whisk a lot, without beating, let it cool down a little and pour it into silicone tins or porcelain ice cream bowls. Put them in the fridge for 5-6 hours. Dip the mold for a second in boiling water and gently turn it over on a beautiful plate. If you are cooking panna kotta in the bowls, you can serve the dessert directly into them.

Chocolate panna cotta: tastes better!

If you are a chocolatemaker, this delicious dessert will suit your taste. Chocolate panna cotta can cheer up even in moments of apathy and sadness. Try it and see for yourself!

Bring 250 g of full-fat milk to a boil in a skillet, cool slightly and pour 250 g of heavy cream from 33% into warm milk.

Soak 14 g of instant gelatin in 50 ml of boiled water at room temperature and leave for 7 minutes.

Melt 90 g of dark chocolate in a water bath and pour it over dairy products, add 90 g of sugar and a pinch of vanilla sugar to a pleasant aroma.

Now pour the dissolved gelatin into the creamy chocolate mass, put the saucepan on a slow fire and, stirring, wait until the gelatin is dissolved. Never bring the mixture to a boil!

Pour the appetizing mass over the ice-cream bowls and cool in the refrigerator. Decorate the dessert with fresh raspberries and mint leaves. It turns out beautiful, elegant and, most importantly, delicious!

Dietary panna cotta: waist safe!

Do you know how to cook panna cotta, which does not harm the figure? Many women on a diet are hesitant to make this dessert because of the high fat content of the cream. Especially for losing weight was created a recipe for dietary panna cotta, which instead of cream consists of egg yolks and cornstarch, and instead of sugar - stevia. You will have to cook a little longer, but the result is worth it.

Fill with water at room temperature 2 tsp. agar-agar for about half an hour. Beat 6 yolks and mix them with 600 ml of milk of 0.5% fat, add 4 drops of stevia, 2 drops of vanilla extract and 4 tsp. corn starch.

Beat the mass with a mixer at a slow speed, then place it in a water bath and heat until thick. The cream should boil a little, yet it uses raw yolks. Also bring the agar-agar to a boil and boil it for a minute. Pour the agar-agar into the milk cream and whisk again with a mixer, pour the dessert into molds and put in the refrigerator.

Garnish low-calorie panna cotta with fresh strawberries and enjoy life!

Panna Cotta with coffee for morning vigor

Coffee desserts are great for breakfast, because they not only help to cheer up, but also raise our vitality. Pour 15 g of gelatin with water in the proportions indicated on the package, brew 2 tsp. instant coffee 80 ml of boiling water or boil 80 ml of coffee in the Turk.

Mix 500 ml of heavy cream 33-35% and 50 g of sugar, heat them over low heat, when the cream becomes warm, throw in them a broken chocolate bar. Stir with a whisk a lot, bring the cream to a boil, and the chocolate - to dissolve.

Remove the saucepan from the heat, pour in coffee and gelatin, stir well, pour in the molds and put them in the refrigerator.

As soon as the dessert completely hardens, remove it from the molds and place on the plates, decorating them with chocolate.

Mango Panna Cotta: Tropical Paradise

And now we are transported to the tropics and enjoy the summer with a taste of juicy and fragrant mango. Mix 350 ml of cream of 33% fat and 250 ml of full-fat milk, add 90 g of sugar, 1 tsp. vanilla sugar and a piece of lemon peel 2 cm long. Put the mixture on the fire and pour 10 g of gelatin with a small amount of water in accordance with the instructions on the package.

While the milk and cream heat up, peel the mango peel, cut it into pieces and turn it into puree with a blender. Divide the milk mixture into two equal parts, do not forget to stir it. As soon as the mixture boils, remove the lemon zest and add mango purée to one half. Boil the mixture for 2–3 minutes, then pour the gelatin into the milk and stir until it is completely dissolved. In this recipe, it is necessary to strain the milk-mango mixture so that there are no fruit and gelatinous pieces left - so the dessert will turn out to be more uniform and tender.

Pour the milk-mango mixture over the bowl or the molds, tilting them at an angle. Cool in the fridge for 4 hours. When the dessert hardens, pour the milk panna cotta into molds and leave to freeze. Decorate the panna cotta directly in the creams with mango pieces, add a leaf of green mint for showiness.

Calorie panna cotta - 298 calories per 100 g of dessert. This is a bit, so all slimming sweet-tempered people can cook panna kotta from time to time and try it without feeling like strangers on a celebration of life. In extreme cases, you have a diet recipe that will fit into a low-calorie diet. Especially good for slimming panna cotta with strawberries, raspberries or blackberries, although this dessert combines any fruit and nuts. Do you have any favorite and proven recipes for panna cats with photos? Share tasty discoveries with readers of our site!

Useful tips on cooking panacco

A lot of cream and some milk, sugar and yolk, a little bit of gelatin and any fillers to taste. At first glance, everything seems very simple. Well, if you look, then for the preparation of dessert, you need to pay some attention to specific details.

  • This vanilla delicacy is made only from fat cream.
  • It is impossible to regret vanillin, since the creamy panacota is distinguished by precisely the pronounced vanilla aroma.
  • Gelatin put quite a bit, because the dessert should not be elastic, it is enough only to keep its shape. Because the panna of the cat is always gentle and soft.
  • If jelly balls are formed in the dessert, the mass is filtered through a sieve.
  • Cream warms up, but does not boil - it will spoil the taste. It is best to warm them well and add pre-diluted gelatin.
  • Served sweet with berries: fresh or pounded in mashed potatoes.
  • Формируют десерт или в формочках, из которых после он извлекается на блюдо, или в высоких бокалах или стаканах, с которых употребляется.

Ну, а в остальном, рецепты весьма демократичны и предполагают свободу действий, но, следуя основным правилам.

Как приготовить панакоту?

Как было сказано выше, десерт панакота готовится быстро и просто, причем настолько, что с ней справится самый неопытный кулинар. Today, there are already many variations of this dish, but most of them are based on the classic version. They differ in additional components that enrich the creamy taste.

For many, classic panakota, made only from cream, seems too greasy. Therefore, confectioners began to add milk to reduce the fat content of the dessert. It doesn’t affect the taste at all, but the dessert is easier.

  • Calories per 100 g - 188 kcal.
  • Servings Per Container - 6
  • Cooking time - 20 minutes for cooking, 2-3 hours for freezing


  • Cream fat content of 18-33% - 500 ml
  • Milk - 130 ml
  • Natural vanilla pod - 1 pc.
  • Instant gelatin - 15 g
  • Water - 50 ml
  • Sugar - to taste

Panakota - A Step by Step Recipe

If you plan to serve sweetness on a festive table, then gelatin is better to replace with agar-agar. And then you can be sure that the delicacy does not melt and will not spread throughout the plate. Agar-agar is a vegetable substitute for gelatin, and it is very useful. It is used in cooking for making jelly desserts as a thickener.


  • Cream 33% - 250 mg
  • Milk - 150 ml
  • Sugar - 100 g
  • Vanilla sugar - bag
  • Agar-Agar - 1.5 tsp.

  1. Mix milk with cream, sugar, vanilla and agar-agar.
  2. Place the pot on the stove and stirring constantly, bring the first boiling bubbles to appear. After, turn off the fire.
  3. Pour the hot mixture into molds, preferably silicone, and leave to stand at room temperature. Then move the molds in the refrigerator for 1-2 hours.
  4. Put frozen dessert on a plate and pour berry sauce on top.

Panakota at home - a classic recipe

Many people mistakenly believe that it is impossible to cook a classic panakota recipe, they say, only an experienced chef can do it. However, this is not at all the case, and this recipe corresponds to the subglacial recipe. Cook and make sure it is very simple.


  • Cream 30% fat - 400 ml
  • Gelatin - 25 g
  • Vanillin - 1 bag
  • Sugar - 40 g
  • Drinking water - 50 ml

  1. Gelatin pour warm boiled water and stir.
  2. Cream, vanillin and sugar mix in a saucepan and put on the stove to heat.
  3. Dilute the gelatin into the heated mixture and mix thoroughly all at once so that no lumps form.
  4. Pour the resulting mass into molds and put in the refrigerator until it solidifies.
  5. Put the finished dessert on a plate and decorate with fruit sauce or fresh berries.

Home-made panakota - based on Italy

Exquisite Italian dessert is prepared very quickly, and most importantly, so simple that any cook can handle it. Italian housewives love to dilute this delicacy with all kinds of fillings, and the most common additive is - strawberries. With this berry and offer a recipe.


  • Cream - 500 ml
  • Milk - 130 ml
  • Gelatin - 15 g
  • Vanilla powder - bag
  • Fresh or frozen strawberries - 150 g
  • Drinking water - 50 ml
  • Sugar - to taste

  1. Pour the milk and cream into a saucepan, add sugar, vanilla and heat over low heat to a hot temperature, but do not bring to a boil.
  2. Gelatin pour warm water and stir.
  3. Pour in the gelling mixture to the cream, stir and cool slightly. Pour the mass into glasses and send to the refrigerator.
  4. Twist or remember half a serving of strawberries with a fork, and leave the remaining berries (smaller) holistic.
  5. When the dessert hardens, pour strawberry puree into each glass and place fresh berries.

Video recipes:

Panna Cotta Cooking Recipe:

Dilute the gelatin with cold water and let it swell for 5-10 minutes, then heat the container in a water bath and stir constantly until gelatin is completely dissolved. Do not boil, otherwise the gelatin will lose its ability. If other instructions are indicated on the gelatin package, follow them.

Add sugar and vanilla to cream and heat to 80-90 *, do not boil.

In dissolved gelatin add 1-2 tbsp. l hot cream and mix immediately.

Stir well cream with gelatin.

Through a small strainer (so that the gelatin nuggets do not get into the dessert), pour a thin stream of gelatin into the hot cream and mix well.

Pour the cream into molds and send to the refrigerator until it solidifies for 2-4 hours. If you want to make a striped jelly, then the layers should be poured alternately. Pour the first layer and let it harden a little, then the second layer, etc. If you want to add whole berries to the panna cotta, then you need to put them in a mold and pour the cream (you can cool the cream a little). To remove the panna cotta on a plate, you need to lower the bottom of the mold into hot water and wait a few seconds (it is better to use a metal mold), then cover the mold with a plate and turn it over, slightly melting on the edges of the panna cotta on the plate itself. Garnish with panna cotta sauce, berries, mint.

Pana Cotta recipe with strawberry sauce

For the preparation we need:

  • milk, cream - 1 glass each,
  • sugar - 0.5 cups,
  • gelatin - 1 tbsp. spoon,
  • vanilla sugar - 1 tsp,
  • lemon - 1 pc.,
  • strawberry - 300 g,
  • chocolate - for decoration.

In cold water, according to the instructions, soak the gelatin, wait until it swells well, and then bring it to the desired state in a water bath. In a separate container, combine milk, cream and 2 tablespoons of sugar, add lemon zest and vanilla sugar. We bring the whole mass to a boil, then reduce the gas and add the prepared gelatin to the same, mix everything well.

The finished cream mass is poured into small molds, let cool and send in the refrigerator. After 3-4 hours your pan-cotta will be completely ready.

At this time, we will prepare the sauce: pan-cotta is the very dessert that goes well with berries and, of course, berry sauces. Instead of fresh strawberries, you can easily use defrosted, for this you need to mix it with sugar and grind with a blender.

Then from two tablespoons make powdered sugar. At the end of time, dessert is taken out of the forms, turning them on beautiful plates. Pour on top of the prepared sauce, sprinkle with powdered sugar and decorate with chocolate pieces.

From peach

For the preparation we need:

  • cream - 250 ml,
  • sugar - 0.5 cups,
  • gelatin - 1 tbsp. spoon,
  • vanilla sugar - 1 tsp,
  • peaches - 4 pcs.

As always, soak gelatin in cold water, and after it swells, let it open up in a water bath. Pour the cream into a saucepan, mix with sugar and vanilla, and, stirring, bring to a boil, then remove from heat. Now add the gelatin to the cooked cream, mix thoroughly and pour the prepared mixture into molds.

Give cool and send in the refrigerator for three to four hours. At this time, peaches are peeled, cut into slices and fry in a pan for 5 minutes. After that, grind them with a blender in a puree, put them in molds with the cream mixture and leave to cool for another 2 hours. Top dessert can be decorated with fresh mint.

Recipe for coffee pan with chocolate sauce

To prepare you will need:

  • cream - 300 ml (for whipping) + 70 ml,
  • milk - 100 ml,
  • powdered sugar - 80 g,
  • espresso coffee - 120 ml,
  • instant coffee - 10 g,
  • gelatin - 3 leaves,
  • chocolate - 1 tile (100 g).

One sheet of gelatin is soaked in cold water, at this time we brew hot espresso and pour it into soaked gelatin, mix well until complete dissolution. The resulting mass is poured equally into 4 molds and put them in the fridge for 15 minutes.

At this time, the remaining two leaves of gelatin are soaked in cold water. In a separate container, we mix powder, milk and instant coffee, warm it up to complete dissolution of all components, then pour in the gelatin and continue to cook to complete homogeneity, cool.

Separately, whip the cream into a strong foam, add them to the finished coffee mass, mix and fill it with molds, in which the coffee layer has been prepared. We clean in the refrigerator for 4 hours.

Now let's do a chocolate sauce: drown chocolate in a water bath, add cream and mix until smooth. Before serving the dessert, pour the sauce over it and sprinkle with chopped nuts.