Panna Cotta literally means “cooked cream” in Italian. This is such a perfect dessert for a romantic night at home or for a crowd! This is my husbands favorite dessert! He loves the creaminess and texture of it. He loves all things Italian so no surprise an Italian dessert is his favorite! I love how creamy Panna Cotta is. It’s so silky and smooth! And I love this can be made up to two days in advance. Just keep it in your fridge until you are ready to serve.
The first time we had Panna Cotta was on our honeymoon. We took a cruise down to Mexico. It was the perfect honeymoon! The Panna Cotta we had on that trip was served on a plate with fruit surrounding it. (Like this.) That’s a popular way to serve Panna Cotta but I figured it’d be so much easier to just make it in wine glasses and not worry about unmolding it. You can serve it either of those ways or even in ramekins or small bowls.
You can top Panna Cotta with fresh fruit or make a berry compote like I did. I used frozen mixed berries but you could just use one type of berry if you want. Some people also serve it with chocolate but I think fruit compliments it perfectly! The mixed berry compote I made was quick to make and so good! It was the perfect addition to this lovely dessert!
The Panna Cotta is very simple to make. The only ingredient you may not be familiar with is unflavored gelatin. But it’s super easy to find in the baking aisle of your grocery store. It’s crucial to use this because it sets up the Panna Cotta so it’s thick.
The rest of the ingredients are simple, milk, heavy whipping cream, a little sugar and vanilla. I use vanilla bean paste but you can use vanilla extract or 1/2 a vanilla bean pod. It all makes for one of the simplest but fanciest desserts! It’s perfect!
One Year Ago: Honey Lime Fruit Toss
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Three Years Ago: The NY Times Chocolate Chip Cookie This dessert can be made up to two days in advance.
Adapted from Ichigo Shortcake & Annie’s Eats
This dessert can be made up to two days in advance.
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