Panna Cotta

Panna cotta is Piedmont’s elegant answer to the custard — a silky, wobbling cream set with a whisper of gelatin, made from cream, milk, sugar, and vanilla. Its name means ‘cooked cream,’ and it is one of Italy’s most beloved desserts precisely because it is so simple: a few ingredients, gently set, and finished with a bright sauce. It is the dessert that proves restraint is a virtue.

Why this recipe works: Panna cotta is a gelatin-set cream: heavy cream and milk are warmed with sugar and vanilla, then a small amount of bloomed gelatin is dissolved in and the mixture is poured into molds to set. The proportions are everything — too much gelatin and it is rubbery, too little and it will not unmold. Done right, it should tremble like a perfect custard and slide out of the mold with a wobble.

Key ingredients

• Heavy cream and a little milk: the base — the milk keeps it from being cloying.
• Gelatin: just enough to set it — about 1 teaspoon of powder per 2 cups of liquid.
• Sugar: to taste.
• Vanilla: the essential flavor — a whole split pod is best.
• A bright sauce: berries, caramel, or citrus to finish.

Tips for the perfect panna cotta

Bloom the gelatin in cold water for 5 minutes before dissolving it into the warm cream. Do not boil the cream — warm it just until steaming, then remove from the heat. Dissolve the gelatin completely, stirring until no grains remain. Pour into lightly oiled molds and chill for at least 4 hours — or overnight. To unmold, dip each mold in hot water for a few seconds, run a knife around the edge, and invert onto a plate. Serve with a berry coulis or a drizzle of caramel.

Variations and storage

Infuse the cream with coffee, citrus zest, or lavender; layer it with caramel; or set it over a fruit compote. Panna cotta keeps 3 days in the fridge, covered, and is best served cold, straight from the mold.

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