What really is the purpose of portioning panna cotta into precious individual servings, as it so often is? Break free from the dainty molds, if you will. Instead, pour your panna cotta into a big bowl and bring it to the table in its full-size glory, quietly luxurious and begging to be dug into by the whole group at once. And while we’re at it, who said panna cotta has to be inverted before serving? That’s right, no one. (Okay, someone, but let’s put that aside for now.) Free from the pressures of having to somersault onto a serving plate, panna cotta can be less firm and rigid, more jiggly and wibbly-wobbly, trembling on the spoon like an unshed tear stuck on an eyelash.
Gelatin is remarkably easy to use once you know a few ground rules. Always start by mixing it with a cold liquid. Let it hydrate and swell (or bloom, as it’s technically called) for at least 15 minutes before heating to dissolve. Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.
Rather serve individual portions? Check out one of our favorite takes on the dessert with maraschino cherries and lemon by chef Ignacio Mattos.
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What you’ll need
Gelatin Powder
$14 At Amazon
Mesh Sieve
$13 At Amazon
2-Quart Baking Dish
$30 $27 At Amazon
Medium Saucepan
$50 $39 At Amazon
Recipe information
Total Time
25 minutes (plus 12 hours chilling time)
Yield
6–8 servings
Ingredients
Panna Cotta
2
1
1
2½
4
2
Berries and Assembly
12
¼
2
1
1
½
Preparation
Panna Cotta
Step 1
Whisk 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.), 1 cup (200 g) sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium saucepan to combine. Pour in 2½ cups chilled whole milk and stir, scraping down sides of bowl to incorporate any dry bits of gelatin or sugar, until combined. Let sit until gelatin swells and is softened, 15–20 minutes.
Step 2
Set saucepan over medium heat and cook, stirring often with a heatproof rubber spatula, until mixture is hot but not simmering and sugar and gelatin are completely dissolved, about 5 minutes. Remove from heat and add 4 cups chilled heavy cream and 2 tsp. vanilla bean paste; stir until well combined.
Step 3
Strain panna cotta base through a fine-mesh sieve into a 2-qt. dish. Chill, uncovered, until set, at least 12 hours (cover with plastic wrap after 8 hours).
Do Ahead: Panna cotta can be made 1 day ahead. Keep chilled.Berries and Assembly
Step 4
Toss 12 oz. fresh raspberries, ¼ cup (50 g) sugar, 2 Tbsp. balsamic vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. It’s okay if some berries are crushed. Cover with a plate or lid and let sit at least 20 minutes and up to 2 hours.
Step 5
Meanwhile, melt 1 Tbsp. unsalted butter in a small saucepan over medium heat. Cook ½ cup sliced almonds, stirring constantly, until golden brown, 4–8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.
Step 6
To serve, spoon raspberry mixture and juices over panna cotta; top with almonds.
Leave a Review
Reviews (7)
Back to TopI made the panna cotta, which was so, SO delicious. I didn't want to buy vanilla paste, so I used good quality vanilla extract. Instead of the berry sauce, a friend made a sauce of rhubarb from her garden. (Someone has a problem with a tablespoon of butter in the sauce to put on a dessert that calls for four cups of heavy cream?)
LauraH
Seattle, WA
5/29/2024
I think it's innovative.
Anonymous
Rockland County, NY
8/12/2023
I have made this several times this summer and it is always a hit. It is easy to make and tastes so light and refreshing. Cooking the sliced almonds in butter is the perfect topper.
Sjlk
Oakland, CA
8/5/2023
not a review, a question... Is there any reason not to make the berry topping the day before, refrigerate and then bring to room temperature before assembling and storing? Seems to me a dessert for a crowd should be able to be made in advance.
Donna Lewis
Florida
6/14/2023
Cynthia Dew: 1. There’s one tablespoon of butter, one, for eight servings 2. Yes there’s sugar. It’s a dessert.
LosaR
Norcal
6/14/2023
Looks delicious and a fun thing to make and eat but too much butter and sugar. BA really needs to stop using cling wrap- it’s plastic, for heavens sake!!
Cynthia Dew
Hong kong
6/13/2023