Panna Cotta: the original Italian dessert

Panna Cotta:  the original Italian dessert

Panna Cotta: the original Italian dessert recipe is perhaps one of the most ancient desserts of our country, originally from the Piedmont region

It is a simple dessert as simple are its ingredients: a mixture of cream, milk, and sugar.

Nowadays is one of the most popular desserts on tables all over the world and is synonymous of Italian dessert.

It is very easy to do, just in less than 20 minutes, you will have your panna cotta ready.

At this point, you have just to wait until it is set

The particularity of the panna cotta is that it can always be different depending on the sauce that you decide to add.

There are those who love classic caramel, some a fruit coulis, some chocolate and some exotic taste of passion fruit or mango.

Then there are those who love the natural panna cotta and those flavored with a stick of vanilla, who serves it in slices and those in very chic portions.

Panna Cotta: the original Italian dessert recipe is the perfect dessert for after dinner, but also for a delicious snack, children really like it.


P.S.     For vegetarians I propose Panna Cotta with Agar agar suitable for people who do not want to renounce the delicacy of this dessert.

Panna Cotta

The original Italian dessert
Course Dessert
Cuisine Italian
Keyword Panna Cotta: the original Piedmontese recipe
Prep Time 10 minutes
Cook Time 8 minutes
Resting Time 5 hours
Total Time 18 minutes
Servings 4 people
Calories 380kcal
Author Authentic Italian Cuisine


  • 425 ml Double Cream
  • 75 ml Whole Milk
  • 90 gr Granulated Sugar
  • 6 gr Gelatine Leaves
  • 1/2 Vanilla Pod


  • First of all, Soak the gelatine leaves in cold water for 10 minutes until soft.
  • Meanwhile, pour the cream, milk, and sugar into a pan.
  • Split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture.
  •  Heat the cream gently until hot, but not bubbling.
  • Remove the gelatine leaves from the water, squeeze out any excess liquid then add, to the hot cream.
  • Stir until the gelatine is dissolved.
  • Strain the mixture through a sieve.
  • Divide the mixture among four ramekins and leave to cool.
  • Place into the fridge for at least five hours, until set.



To unmold panna cotta, immerse the ramekin in a container of hot water for no more than two seconds, then flip and unmold



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