Panna cotta is one of the most delicious and favorite desserts. Light, airy and, with proper preparation, even low-calorie, it is perfect for wine or tea. And he will look great in your Instagram! REPLACE with YOUR WEBSITE to share with you the recipe for the classic Panna cotta.

  • The history of Panna cotta

There was this dessert in Italy, in the North of the Peninsula, in Piedmont. It is believed that in the very beginning this dessert consisted of whipped cream, fish collagen, honey and vanilla. After baking a Panna cotta is chilled and served with fruit to wine. Over time, the dessert spread worldwide and there were different variations of it. Cook chocolate and coffee Panna cotta, but the Italians loyal to its culinary traditions, so in his classic version of the Mediterranean dessert contains fatty cream, a fair amount of sugar, vanilla and gelatin.

  • How to cook Panna cotta correctly if you’re not Italian?

Few people know how to prepare this dessert properly. But you can gain secrets from the pros. For example, to understand that you made the right Panna cotta is possible only with the help of the slice. The cut surface should be velvety. If you cut a piece and the surface left smooth and even dessert failed. Because a smooth cut – a sign of jelly, not Panna cotta.

By the way, pay attention to the fact that the classic Panna cotta needs to be white.

Sometimes even the Italians allow themselves to change the recipe and add in dessert, green tea, lavender, chamomile, mint and any herbs instead of vanilla. You can also replace sugar with stevia, and gelatin — agar-agar plates and then dessert will be diet.

Panna cotta ©

  • How to choose the right products?

Experienced Italian cooks (and who better than them to know the right recipe?) suggest to use sheet gelatin and natural vanilla pods. Vanilla should be soft and moist. You should not take for cooking this dessert vanilla powder or sticks.

  • The recipe is a classic Panna cotta

For our Panna cotta, we chose the lemon syrup, but you can experiment and add other filler.


  • gelatin – 8 g,
  • cream 33% – 250 g
  • milk of 3% 125 g
  • sugar – 60 g,
  • vanilla – 1 pod
  • lemon – 2 PCs,
  • sugar – 50 g
  • water – 50 g.


  • Take sheet gelatin, soak in ice water. After three or four minutes, the gelatin will become soft and swell.
  • Take a soft and moist vanilla pod. Carefully cut the stem lengthwise, clean the seeds from both halves.
  • Add 100 ml of cream. Important point – each ingredient should be twice smaller than the previous one.
  • Put all on stove and keep on a medium heat.
  • Bring to a boil.
  • Remove the dessert from the heat, get out of it, the pods of vanilla, strain through a fine sieve.
  • Now take out the gelatine and gently squeeze it. Add it to the cream.
  • With a whisk stir the whole mass. Try to make all gelatin dispersed and evenly mixed. When you do this, be careful – if you strongly shake the ground, it will bubble and dessert will not get a smooth and tender.
  • Pour a lot molds. If you use silicone, that can not be lubricated. You can also use the cups, bowl or porcelain Cup.
  • Give mass to cool slightly and put in the fridge. For complete curing of the gelatin will take about five hours.
  • While the Panna cotta is set, you have time to prepare the syrup.
  • Panna cotta ©

    • The recipe for the syrup for the Panna cotta
  • Remove the zest from two lemons. Can use knife, but you can’t risk to remove the white layer, and you can do this with a grater.
  • Put the zest in a saucepan, add citrus to 50 grams of sugar and 50 grams of water.
  • Future put the syrup on medium heat and wait until all the sugar has dissolved completely.
  • Now povari syrup one more minute and remove from heat. Stir the syrup is not necessary.
  • Ready syrup keep in the fridge. He can stand in the refrigerator for a week without losing flavor.
  • Serve Panna cotta tea, coffee or wine.


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