Panna Cotta

A traditional, easy, and delicious Italian custard. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

Yield: 1 serving
Community Recipe from


  • 1/3 cup(s) skim milk
  • 1 envelope(s) (2.5 oz) unflavored gelatin
  • 2 1/2 cup(s) heavy cream
  • 1/2 cup(s) white sugar
  • 1 1/2 teaspoon(s) vanilla extract


  1. 1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.

  2. 2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat.

  3. 3. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.

  4. 4. Pour the gelatin and milk into the cream, stirring until completely dissolved.

  5. 5. Cook for one minute, stirring constantly.

  6. 6. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.

  7. 7. Cool the ramekins uncovered at room temperature.

  8. 8. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
October 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Panna Cotta Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy