This silky-smooth Italian Panna Cotta is a luxurious dessert that comes together in just 15 minutes of hands-on time. With only 278 calories per serving, this creamy treat strikes the perfect balance between indulgence and lightness.
The magic happens as it chills in the refrigerator for 4 hours, transforming into a velvety custard that melts effortlessly on your tongue. Whether you’re hosting a dinner party or craving an elegant weeknight dessert, this foolproof recipe delivers restaurant-quality results every time.
Ingredients for Silky Panna Cotta
- Heavy Whipping Cream: 2 cups, creates the luxurious base
- Unflavored Gelatin: 1 packet (2¼ tsp), essential for the perfect set
- Granulated Sugar: ½ cup, adds just the right sweetness
- Greek Yogurt: 1⅔ cups, contributes to the creamy texture
- Vanilla Extract: 1 teaspoon, enhances overall flavor
- Optional Toppings: Fresh berries, sliced fruits, granola, nuts, or sauce of choice
Step-by-Step Instructions
- Prepare Gelatin: Sprinkle gelatin over ½ cup cream in a bowl and let rest for 10 minutes until softened
- Heat Cream Mixture: Combine remaining cream and sugar in a saucepan, heat until sugar dissolves (avoid boiling)
- Combine Components: Mix heated cream with softened gelatin, then blend in yogurt and vanilla until smooth
- Prepare Molds: Lightly coat ramekins with cooking spray (skip if using serving cups)
- Pour and Set: Divide mixture between containers and refrigerate 4-5 hours or overnight
- Serving: For unmolding, run a knife along edges and invert onto plate. Add desired toppings just before serving
Storage & Make-Ahead Tips
You can make this panna cotta up to 3 days ahead! Just keep it covered in the fridge. The texture stays perfect, which makes it great for parties or busy weeks. If you’re using molds and want to unmold them later, wait until serving time – they’ll come out easier when fresh.
Variations & Substitutions
Want to switch things up? Try these easy swaps:
Use half-and-half instead of heavy cream for a lighter version
Switch Greek yogurt for sour cream – both work great!
Add different flavors like almond extract, coffee, or citrus zest
Make it dairy-free using full-fat coconut milk and dairy-free yogurt
Serving Ideas
This creamy dessert shines with so many toppings! Here are some favorite ways to serve it:
Fresh berries and mint leaves for a classic look
Warm berry sauce drizzled over top
A sprinkle of crunchy granola
Honey and chopped nuts
A light dusting of cocoa powder
Simple caramel sauce with sea salt
Serve it in pretty glasses for a casual dinner, or unmold onto plates for an elegant dinner party look!
Troubleshooting Tips
Having trouble with your panna cotta? Here’s help:
If it’s not setting: Make sure your gelatin had time to bloom properly
For easy unmolding: Spray the molds well and run a knife around the edge
If it’s lumpy: Whisk the mixture really well when adding the yogurt
Too firm? Use a bit less gelatin next time
Too soft? Add a little extra gelatin in your next batch
Panna Cotta
Equipment
- Saucepan
- Mixing bowl
- Ramekins or Molds
Ingredients
Base Ingredients
- 2 cups whipping cream or half and half
- 1 packet unflavored gelatin about 2 ¼ teaspoons
- 1/2 cup granulated sugar
- 1 2/3 cups plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
Topping Ideas
- Berry sauce recipe in notes
Instructions
- Add ½ cup of cream to a bowl and carefully sprinkle gelatin into an even layer over the top. Set aside for about 10 minutes to allow the gelatin to soften.
- Pour remaining 1 ½ cups cream and ½ cup of sugar into a saucepan. Turn to medium heat and stir until sugar has dissolved and mixture is hot, but not boiling. Remove from heat.
- Add softened gelatin and whisk together to combine. Stir in yogurt and vanilla until smooth.
- Coat baking molds or ramekins with a thin layer of non-stick cooking spray, (or skip this step if serving the panna cotta in a cup).
- Divide panna cotta mixture between the containers and refrigerate for at least 4-5 hours, or overnight, until set.
- If transferring the panna cotta to a plate from the mold or ramekin, remove from the fridge a few minutes before serving and gently run a dull knife along the edge to help release it before inverting onto serving dish.
