Panna Cotta

Time20 minutes
YieldsServes 5
Panna Cotta
(Los Angeles Times)
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Italian panna cotta (cooked cream) is just the type of recipe that we home cooks look for, a recipe that is versatile, very simple and, of course, very good. This delicate, silky cream is a perfect example of what I mean; it’s as easy to make as a piece of toast.

I have tested this recipe several times to get the right texture, flavor and sweetness. You can change these amounts to suit your palate; that is what’s great about cooking at home.

Serve it with sliced fruit, berries, a little caramel sauce or chocolate sauce or alone with a crisp cookie.


Pour the cold water into a small cup and stir in the gelatin. Let it stand for 5 minutes. It will become firm.


Place the milk, cream, salt and sugar in a small saucepan. Turn the heat to medium and stir often. Heat the mixture until a small ring of bubbles appears around the inside edge of the pan. You need to stand right there and watch carefully. This process takes only a couple of minutes, and sometimes you will notice a little steam rising from the milk mixture. Don’t let it boil.


Remove the pan from the heat. Add the gelatin mixture and vanilla, and stir until the gelatin completely dissolves. Pour the custard into serving cups. I like to use 1-cup glass containers; each holds 2/3 cup custard. Let the custard cool a little, then cover each cup with plastic wrap and refrigerate 4 to 6 hours before unmolding to serve.