I always tell my kids that Panna Cotta is the Italian answer to Creme Brulé. While panna cotta is not a custard, it does have a similar texture and flavor.
What is Panna Cotta?
Panna Cotta is actually a creamy gelatin. It is a no bake dessert, making it perfect for the Summer and any time you do not have oven space while prepping for a dinner. It can be made ahead and left to chill in the refrigerator until ready to serve. A variety of topping can also be prepped ahead and ready for service. It basically is very fancy and very convenient. The perfect answer to a dinner party need for a dessert.
A box of gelatin packets can be found in any grocery store, next to the Jello. Usually in the baking aisle. I have had this box forever. They don’t go bad, and after years of slowly using up this box, I will soon be buying a new one. They may sell smaller boxes now, than they did the last time I needed to get some.
Begin by sprinkling the packets of gelatin over the room temperature buttermilk. Slowly stir in with a fork or whisk. Set aside to let the gelatin continue to soften.
Pour the sugar and cream into a small pot. Begin to heat over medium. Pour in the buttermilk/gelatin mixture. Cook over medium heat while stirring or whisking constantly. DO NOT let it scald on the bottom.
Remove from the heat before it comes to a boil. It will be very steamy with small bubbles forming top. After it has been removed from the heat, add in the vanilla extract.
Optional – Add vanilla bean. Use the point of a sharp knife to slice down the center of a vanilla bean. Use the dull back side of the knife to scrape out the vanilla bean. Tap the bean into the pot from the knife. Stir it in.
Prep 8 – 6 oz. dishes by rubbing lightly with soft butter or olive oil. In these pictures we have 12 dishes because we one and halved the recipe to get 12. We have 3 sets of these Pyrex dishes found HERE that are perfect for this dessert and many others.
Cover with plastic wrap and carefully set on a level shelf in the refrigerator to chill for 4 hours or overnight.
When it is near time to serve, prep the toppings. We are going to make caramel sauce to drizzle over the top today.
Caramel Sauce
Measure brown sugar, butter and white corn syrup into a small pot. Bring to a rolling boil for about 2 minutes. Remove from heat and stir in the cream till smooth. Pour into small pitcher or glass measuring cup for easy to pour. Or use a small ladle to scoop and drizzle.
Ready to eat!
Use a butter knife to go around the edge of a dish to loosen the panna cotta. Place a dessert plate flipped over onto the panna cotta dish. Hold together tight and flip over. Might need to shimmy and shake a bit for fully slide out.
If you added vanilla bean, it has settled at the bottom, so after it is inverted, the top will have black speckles.
Drizzle Caramel, or chocolate sauce. Or add a spoonful of lemon curd to the top. Add fresh berries. Make it whatever you want to be.
If you like this recipe, then try out these others –
- Creme Brulee
- Lemon Bisque
- Woolworth’s Cheesecake
- Summer Berry Pie
- Raspberry Cream Pie
- Raspberry Lemon Tassies
Panna Cotta
Equipment
- 8 Ramekins or small 6-ounce dishes
- plastic wrap
- large baking sheet
Ingredients
- 1 cup buttermilk, at room temperature,
- 2 envelopes unflavored gelatin
- ¾ cup white sugar
- 1 quart whipping cream
- 1 Tbsp. vanilla extract
- 1 vanilla bean optional
- lemon curd
- fresh berries
Caramel Sauce
- 4 Tbsp. butter
- 1¼ cups light brown sugar
- ⅔ cup white corn syrup
- ¾ cup whipping cream
Instructions
- Lightly rub the inside of the ramekins or dishes with soft butter or olive oil.
- Pour buttermilk into a small bowl. Sprinkle the two gelatin packets over the top evenly. Slowly stir with a fork or small whisk to dissolve the gelatin. Set this aside to continue to soften the gelatin.
- In a small pot, measure in the sugar and cream. Start to stir and heat over medium. Slowly add in the buttermilk with gelatin.
- Cook over medium heat while stirring or whisking constantly. Heat till very steamy. Remove from heat before it boils.
- Add in the vanilla extract. If you wish, use the point of a sharp knife to draw down the center of a long vanilla bean. Press the back, dull end, of the knife and press and push forward to scrape the inside of the vanilla bean out and tap it to the inside of the pot. *If you add vanilla bean, it will settle in the bottom. When you invert the desserts before service there will black speckles across the top. We think it looks cool.
- Use a ladle or measuring cup to scoop the hot liquid into the prepared dishes. Place them onto a baking sheet for easy transport. Cover the tops with plastic wrap. Place the tray on a level shelf in the refrigerator.
- Chill for 4 hours or overnight. These are good in the refrigerator, tightly covered, for up to 6 days.
- Run a little hot water over the bottom of a dish. Use a butter knife around the edge to loosen the dessert. Turn a dessert plate over on top of the dish. Hold together and flip over. Slowly and carefully remove the dish.
- Serve with caramel sauce and berries, chocolate sauce, lemon curd etc. Whatever floats your boat.
Caramel Sauce
- Put the butter into a hot saucepan. Add in the brown sugar and corn syrup. Stir and heat to a low boil. Let it boil for 1-2 minutes.
- Remove from heat. Add the cream in slowly while stirring. Pour into a small pitcher or glass measuring cup for easy service. Drizzle the desired amount over each dessert.