Panna Cotta

Panna Cotta

Servings 8 ramekins


  • (8) 2/3-cup ramekins, custard cups, or coffee cups


Panna Cotta

  • 1 1/2 tsps unflavored gelatin
  • 2 tbsps cold water
  • 3 cups heavy whipping cream
  • 1/2 cup white sugar
  • 1 pinch fine salt
  • 1 1/2 tsps vanilla extract
  • 1 cup sour cream

Optional Toppings

  • 2 tbsps high-quality balsamic vinegar
  • 2 tbsps saba syrup


Prepare gelatin

  • Place cold water in small bowl.
  • Sprinkle gelatin over cold water.
  • Let stand for 5 minutes.

Prepare panna cotta

  • Put cream, sugar, salt, and vanilla in 3-quart saucepan.
  • Warm mixture over medium-high heat, until warm to touch. Do not let mixture boil.
  • Stir in gelatin until throughly dissolved.
  • Take cream off heat.
  • Cool approx. 5 minutes.
  • Put sour crean in medium bowl.
  • Gently wisk in warm cream a little at a time until smooth.
  • Taste for sweetness and if desired add another teaspoon of sugar.


  • Rinse ramekins with cold water.
  • Fill each ramekin 3/4 full with cream.
  • Chill 4 to 24 hours.


  • Serve in ramekins. If prefer, unmold by packing ramekins in hot towels and turning each out onto a dessert plate.
  • Drizzle approx. 1/2 tsp of balsamic vinegar or saba syrup over each portion of panna cotta.


Adapted from Italian Country Table, by Lynn Rosetto Kasper.