Italian panna cotta

Panna cotta is a classic of the Italian tradition. Typical Piedmontese dessert, born in the early 1900s and now widespread throughout Italy, we find similar recipes in Greece, France and England, where egg white is used to replace gelatin. Panna cotta is a pudding prepared with cream, milk, jelly and sugar, generally accompanied with berries, caramel sauce or chocolate.


Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Rest time4 Hours
  • Cooking time10 Minutes
  • Serving8
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityEvergreen


For panna cotta

17 ounces cream
0.17 ounces jelly sheets
2.4 ounces sugar

For cranberry sauce

10 ounces cranberries
2 tablespoons sugar


1 Pot
1 Whip
1 Container
8 Glasses


Soak the gelatine leaves in cold water. Heat the cream with the sugar until the first boil. Remove from the heat and add the gelatine previously soaked in cold water. Mix well with a whisk e pour into single-portion molds or small glasses, Cool in the fridge for at least 4 hours. In a saucepan, add the blueberries and 2 tablespoons of sugar. Cook for 10 minutes. Let it cool down. Turn out the panna cotta or serve it directly in the glasses. Garnish with the cranberry sauce.

Cook’s tips

You can use both fresh and long-life cream.

It’s also possible to use vegetable cream for those who cannot consume dairy products.

Recipe of dessert

Easy ricotta semifreddo


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