📝 About This Recipe
Originating from the Piedmont region of Northern Italy, Panna Cotta literally translates to 'cooked cream,' offering a minimalist elegance that is naturally gluten-free. This version balances the decadent richness of heavy cream and authentic vanilla bean with the bright, sophisticated acidity of balsamic-glazed berries. It is the ultimate 'make-ahead' dessert, boasting a signature wobble and a melt-on-the-tongue texture that defines Italian luxury.
🥗 Ingredients
The Panna Cotta Base
- 2 cups Heavy Cream (at least 36% milk fat for best texture)
- 1 cup Whole Milk (do not use skim or low-fat)
- 1/2 cup Granulated Sugar (superfine sugar works best)
- 2 1/4 teaspoons Powdered Gelatin (equivalent to 1 standard envelope)
- 3 tablespoons Cold Water (for blooming the gelatin)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 pinch Kosher Salt (to enhance the creaminess)
Balsamic Macerated Strawberries
- 2 cups Fresh Strawberries (hulled and quartered)
- 1 tablespoon Balsamic Vinegar (use a high-quality, syrupy aged balsamic)
- 2 tablespoons Granulated Sugar
- 4-5 leaves Fresh Basil (finely chiffonaded for garnish)
👨🍳 Instructions
-
1
Pour the 3 tablespoons of cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit (bloom) for 5-10 minutes until it becomes thick and applesauce-like in consistency.
-
2
In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of sugar. Place over medium-low heat.
-
3
Using a paring knife, split the vanilla bean lengthwise. Scrape out the tiny black seeds and add both the seeds and the empty pod into the cream mixture. Add a pinch of salt.
-
4
Heat the cream mixture, stirring constantly, until the sugar is completely dissolved. Watch for small bubbles forming around the edges (simmering), but do not let the mixture reach a rolling boil, as this can affect the gelatin's setting power.
-
5
Once simmering, remove the pan from the heat. Carefully remove and discard the vanilla bean pod.
-
6
Add the bloomed gelatin to the warm cream. Whisk gently but thoroughly until the gelatin is completely dissolved and no streaks remain.
-
7
Set the saucepan over a large bowl filled with ice water (an ice bath). Stir occasionally for about 5-8 minutes until the mixture is cool to the touch and slightly thickened. This ensures the vanilla seeds stay suspended rather than sinking to the bottom.
-
8
Lightly oil six 6-ounce ramekins or decorative molds with a neutral oil (like grapeseed) if you plan to unmold them. If serving in glasses, skip the oil.
-
9
Divide the cream mixture evenly among the ramekins. Cover each with plastic wrap, ensuring the wrap doesn't touch the surface of the cream.
-
10
Refrigerate for at least 4 hours, though overnight is preferred for the most stable and creamy set.
-
11
While the panna cotta sets, prepare the topping. In a medium bowl, toss the quartered strawberries with 2 tablespoons of sugar and 1 tablespoon of balsamic vinegar.
-
12
Let the berries macerate at room temperature for 30 minutes, stirring occasionally, until they release their juices and form a light syrup.
-
13
To unmold: Dip the bottom of each ramekin into a bowl of warm water for 5 seconds. Run a thin knife around the edge and invert onto a serving plate.
-
14
Spoon the balsamic strawberries and their syrup over the panna cotta and garnish with fresh basil chiffonade just before serving.
💡 Chef's Tips
Always bloom your gelatin in cold liquid first; adding dry gelatin directly to hot liquid will cause unappetizing lumps. Avoid boiling the cream once the gelatin is added, as high heat can weaken the protein bonds and prevent the dessert from setting. For a dairy-free alternative that remains gluten-free, substitute full-fat coconut milk for the cream and milk. If your vanilla seeds all sink to the bottom, it means the mixture was too thin when poured; use the ice bath method in Step 7 to prevent this. To check if it's ready, gently shake the ramekin; it should jiggle in the center like jelly but feel firm at the edges.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti for a classic Italian dessert experience. Serve with a side of gluten-free almond biscotti for a crunchy textural contrast. A drizzle of local wildflower honey and a sprinkle of toasted pistachios can replace the strawberries for a nutty variation. Accompany with a shot of hot espresso (Affogato style) for a sophisticated afternoon treat. Decorate with edible gold leaf or pansies for an elegant dinner party presentation.