Panna Cotta

star pooley


This is one of my favorite desserts. Light & creamy with just the right amount of sweetness. Great after a big meal. Serve with fresh fruit or a drizzle of your favorite chocolate sauce or liquor.

★★★★★ 1 vote
15 Min
4 Hr


1 1/2 tsp
unflavored gelatin
2 Tbsp
cold water
3 c
heay whipping cream
1/2 c
granulated sugar
1 pinch
1 1/2 tsp
vanilla extract
1 (8oz.) c
sour cream


1Sprinkle the gelatin over the cold water; let stand for 5 minutes.
2In a 3-qt. saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. DO NOT LET IT BOIL!
3Stir in the gelatin until throughly dissolved.
4Take the cream off the heat and cool about 5 minutes.
5Put the sour cream in a medium bowl.
6Gently whisk in the warm cream a little at a time until smooth.
7Taste for sweetness; it may need another teaspoon of sugar.
8Rinse 2/3 cup ramekins, custard cups, or coffee cups with cold water (do not wipe out).
9Fill each one 3/4 full with the cream.
10Chill for 4-24 hours.
11To serve, either unmold by packing cups in hot towels and then turning each out on a dessert plate, or serve in their containers.
12Serve alone or with fruit, drizzled liqueor, or purred raspberries.

About this Recipe

Course/Dish: Puddings