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Panna cotta means 'cooked cream' in Italian, and true to its name, this needs no eggs at all - just cream set with gelatin, which is what gives it that distinctive soft wobble rather than the firmer set of a baked custard. Blooming the gelatin in cold water first, then dissolving it into warm (not boiling) cream, is the step that determines whether it sets smoothly or turns grainy.
Prep Time
Per serving
340kcal
Calories
5g
Protein
24g
Carbs
26g
Fat
15 min
Cook Time
10 min
Servings
6 people
Difficulty
medium
1g
Fiber
20g
Sugar
Follow step-by-step with voice guidance.
Sprinkle the gelatin powder over the cold water in a small bowl and let it sit for 5-10 minutes to bloom and soften.
In a saucepan, combine the heavy cream, milk, sugar, and chopped chocolate. Heat over medium heat, whisking occasionally, until the chocolate melts and the mixture is smooth (do not let it boil).
Remove from the heat and whisk in the bloomed gelatin until fully dissolved.
Stir in the vanilla extract.
Divide the mixture evenly among six serving glasses or ramekins.
Let cool to room temperature, then refrigerate for at least 4 hours, or overnight, until fully set.
Before serving, garnish with chocolate shavings or a few fresh berries.
Don't Let the Cream Mixture Boil: Boiling can affect the gelatin's setting ability and also risks scorching the chocolate - keep the heat at medium and whisk regularly to prevent overheating. Bloom the Gelatin Properly: Letting it sit in cold water for the full 5-10 minutes ensures it fully softens and dissolves smoothly into the warm cream, rather than leaving grainy bits. Give It Enough Time to Set: A minimum of 4 hours (ideally overnight) in the fridge is needed for panna cotta to firm up properly into its characteristic soft, wobbly texture.
It translates from Italian as 'cooked cream,' referring to the simple method of heating cream (here with chocolate and sugar) and setting it with gelatin rather than baking it like a traditional custard.
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