Recipe courtesy of Gourmet Magazine

Panna Cotta

  • Total: 4 hr 50 min
  • Prep: 4 hr 30 min
  • Cook: 20 min
  • Yield: 8 servings
Save Recipe


1 envelope unflavored gelatin (about 1 tablespoon)

2 tablespoons cold water

2 cups heavy cream

1 cup half-and-half

1/3 cup sugar

1 1/2 teaspoons vanilla extract

Raspberries, for garnish


  1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
  2. In a large saucepan bring cream, half-and-half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among 8 heart shaped ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
  3. Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Garnish with raspberries.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Vanilla Rum Panna Cotta with Salted Caramel

Panna Cotta

Panna Cotta

Panna Cotta

Chocolate Panna Cotta

Vanilla Panna Cotta

Cappuccino Panna Cotta

Coffee Panna Cotta

🤤 More Drool-Worthy Recipes