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Panna Cotta with Berry Pomegranate Coulis (Simple Recipe)

Updated on June 5, 2015

The Finished Product

Panna Cotta

5 stars from 1 rating of Panna Cotta

Ciao, lettori!

That means hello, readers! - thanks to Google translate, haha. In this blog post, we would like to share with you guys this simple recipe for the well-known Italian dessert called Panna Cotta.

Panna Cotta means "cooked cream", by heating up heavy cream and whole milk with sugar, adding vanilla extract and the thickening agent gelatin. Once they are all dissolved, pour the mixture into serving glasses or molds and chill until set. It depends on the amount of gelatin used that is suitable to use shaping molds, the more the gelatin is used the more stable it is. Panna Cotta is usually served with fruits or different types of sauces.

We made the Berry Pomegranate Coulis in the previous post so we just topped the Panna Cotta with it. It pairs very well, since the Panna Cotta is sweet and creamy and the Coulis is tart. You can find the recipe for the Coulis down below. We also made Pomegranate Panna Cotta, and we will post it on here very soon.

Here it is, try this recipe out and let us know how it turns out!

Quick Notes

  • Gelatin absorbs 5 times its weight in water. In this recipe, i used 5g of Gelatin and 25g of Cold Water to mix and it is strong enough to use shaping molds

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 4 servings


  • 10 oz Whole Milk, 300g
  • 10 oz Heavy Cream, 300g
  • 4 oz White Sugar, 125g
  • 1 tsp Vanilla, 5g
  • 2 1/2 tsp Gelatin, 6g
  • 2 tbp Cold Water, 30g
  1. Combine milk, heavy cream, and sugar together in a sauce pan.
  2. Heat the mixture up to dissolve the sugar.
  3. Sprinkle the gelatin into cold water and let it absorb.
  4. Once the mixture starts to bubble, put the gelatin into the sauce pan and stir until the gelatin is dissolved.
  5. Stir in the vanilla.
  6. Let the cream cool down then pour into serving glasses or molds.
  7. Chill until set to serve or to unmold.
  8. The Panna Cotta is ready for the topping or sauce,



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    • beautynthefoodie profile imageAUTHOR

      Anh and Cydney 

      5 years ago from Kansas

      Thank you, DzyMsLizzy. It's bassically just cream and milk so it needs a thickening agent. I think we will try to substitute gelatin for something else because my wife is going on to be a vegetarian. We will update this post in the future. Thank you for voting up :)

    • DzyMsLizzy profile image

      Liz Elias 

      5 years ago from Oakley, CA

      Sounds delish--except for the gelatin. As a vegetarian, I don't eat gelatin, so I wonder if this would work without that ingredient. It sounds like a basic custard, and custard will 'set up' on its own, anyway...

      I think some experimenting is called for. I think traditional custard uses eggs for the thickening/setting agent. ;-)

      Voted up, though..and starred, for it does sound good.


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