Recipe courtesy of Lynne Rossetto Kasper

Panna Cotta

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  • Level: Easy
  • Total: 29 min
  • Prep: 24 min
  • Cook: 5 min
  • Yield: 8 servings
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1 1/2 teaspoons unflavored gelatin

2 tablespoons cold water

3 cups heavy whipping cream

1/2 cup sugar, or more to taste

Pinch of salt

1 1/2 teaspoons vanilla extract

1 cup (8-ounce container) sour cream


2 cups pitted fresh cherries, strawberries, or sliced peaches or pears

Or, 1 1/2 to 2 tablespoons artisan-made balsamic vinegar

Or, 2 to 3 tablespoons saba syrup or Vin Cotto


  1. Sprinkle the gelatin over cold water and let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat.
  2. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 (2/3-cup) ramekins, custard cups, or coffee cups with cold water. Fill each one 3/4 full with the cream. Chill 24 hours.
  4. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or saba.