This smooth, creamy, perfectly sweetened milky white chocolate panna cotta recipe is as delicious as it is simple to make. When translated, "panna cotta" means cooked cream in Italian. And when made in its most basic form, it requires just 3 ingredients -- heavy cream, gelatin, and sugar.
I've removed the added sugar and replaced it with rich Belgian white chocolate, and added vanilla bean, and a pinch of salt (plus poppy seeds and a little lemon zest which are optional of course), and then I've topped it all off with homemade Fruitti di Bosco coulis.
Occasionally we pair this dolce al cucchiaio or 'spoon dessert' with strawberry coulis because strawberries and cream always work, but caramel and chocolate sauce are also tasty.
This is an easy recipe for kiddos to help prepare and you can make it even easier by serving panna cotta family-style chilled in a single large brioche tin, or other pie or casserole dish and let everyone help themselves. And for anyone new to making panna cotta, I've included step-by-step recipe photos at the end of the post.
Where is Panna Cotta From?
Panna cotta comes from the northwest region of Piedmont, Italy, and borders both France and Switzerland. This is where Barolo wine comes from and it also just happens to have lots of free-roaming dairy cows so it's not surprising that this cream-based dessert would find its way into the local cuisine.
Originally, cream and sugar were boiled together with fish bones to provide the gelatin needed to structure the dessert. Nowadays, it's made with commercial gelatin, or agar agar can be substituted if you need a vegetarian panna cotta.
What Texture Should Panna Cotta Be + What Does it Taste Like?
Velvety, Melt-in-Your-Mouth Creamy, and Silky with Notes of Sweet Milky Cream and Pure Vanilla
I've included two 10-second videos for you below that show what a really good panna cotta should look like. The consistency should be smooth and velvety and melt in your mouth and when you shake it, a well-made panna cotta will gently wobble.
This dessert should hold its shape, but you shouldn't be able to tell it has gelatin holding everything together. In fact, adding just the right amount of gelatin seems to be what many find most difficult about making the dessert.
There's no need to worry because this recipe has just the right amount of gelatin needed for the perfect consistency, so as long as you follow the basic recipe you'll have perfect panna cotta every time.
Watch How Perfect Panna Cotta Jiggles
Then Watch Us Grab a Spoonful
5 Steps For Perfectly Smooth Velvety Panna Cotta
Getting the best consistency in homemade panna cotta isn't difficult, but having a few helpful tips in your back pocket never hurts. Use these techniques to get a super smooth and delicious creamy panna cotta every time.
How to Avoid Rubbery Panna Cotta or Panna Cotta that Doesn't Set Correctly:
Use the right amount of gelatin. Using too much gelatin will turn this creamy dessert from velvet to rubber in a heartbeat. Using too little, on the other hand, will leave you with something more akin to a pudding. While both are edible, they're not desirable.
So, whether you use powdered gelatin or sheet gelatin (as I have in this recipe), stick with the amount provided in the recipe but always adjust based on your gelatin's official bloom strength (see the recipe notes for how to adjust), and the panna cotta consistently turns out smooth and delicious.
Always bloom the gelatin before adding it to the cream mixture. This helps ensure the gelatin will properly dissolve once it hits the hot cream mixture, which means you'll end up without granules (if using powdered gelatin) or pieces of undissolved gelatin sheets.
Do not boil the cream mixture. Watch the cream mixture very carefully and do not allow it to boil. As soon as it looks like it's about to boil, remove it from the heat and add the gelatin at this point.
Make sure to whisk the gelatin into the cream mixture until it's completely dissolved. When you place the bloomed gelatin into the hot cream mixture, make sure it all dissolves.
Not only because you don't want to bite down on a grainy panna cotta (as mentioned above), but also because the panna cotta won't properly set up if the gelatin isn't adequately distributed. This will leave you with a panna cotta that isn't quite firm enough.
Do not add mango, guava, kiwi, pineapple, fresh ginger, figs, or pawpaw to the panna cotta base. Each of these fruits contains different enzymes that keep the gelatin from setting properly, so it's best to add these flavors (if desired) in the form of fruit sauces drizzled over panna cotta, or fresh chopped fruit sprinkled on top.
White Chocolate Vanilla Bean Panna Cotta Ingredients
You only need 4 ingredients to make this delicious panna cotta recipe. You can use powdered or sheet gelatin (I used approximately 120 strength gelatin sheets for this recipe). The Lemon zest and poppy seeds are totally optional (especially if you don't like seeds in your teeth ♡).
You'll notice in the photo of the ingredients above that sugar was included in the shot. I had it nearby in case I decided to add it to the base but I ended up not using any additional sugar because, for us, the white chocolate provided just enough sweetness on its own.
See the notes section in the recipe card for adding more sugar if desired.
- heavy cream
- Callebaut (or other high-quality) white chocolate
- gelatin sheets *see notes below for substituting powdered gelatin or agar agar
- vanilla bean powder (or 1 vanilla bean split and seeded)
- salt (optional but recommended)
- poppy seeds (optional)
- lemon zest to taste (optional)
NOTE: It's best to use the same type of gelatin called for in any given recipe, but sometimes you want to make a recipe and you don't have gelatin sheets lying around. You should be able to successfully substitute 1 ½ teaspoons of powdered gelatin for the sheet gelatin called for.
Although I've not yet tried this particular recipe with powdered gelatin, I believe it should give you just the right delicate panna cotta consistency. Do not use more than 2 teaspoons for 2 cups of liquid, or it may be too firm.
If substituting gelatin sheets with agar agar, use approximately 1.5-2g agar agar powder (½ to ¾ teaspoon) for the 8g gelatin sheets called for in this recipe. Agar is 3-5 times stronger than gelatin.
Whisk the agar powder into the cold cream mixture, then bring to a full boil while stirring constantly and simmer for 2-3 minutes to fully dissolve. Note: Agar sets firmer and more brittle than gelatin, creating a different mouthfeel - it's less creamy and melts at higher temperatures
How to Make the Best White Chocolate Vanilla Bean Panna Cotta
Making really good homemade scones is easy. Just be sure to follow all of the helpful tips and techniques above to make sure they're perfectly tender and never dry or hard.
Step 1. Bloom the gelatin sheets + chop the chocolate. Soak the gelatin leaves in cold tap water for about 8 minutes. Meanwhile, chop the white chocolate finely so that it will melt into the hot cream mixture more quickly and easily later on.
Step 2. Heat the cream and sugar mixture. Pour the cream into a saucepan, add the vanilla, and heat on low, stirring constantly until the mixture is very hot, but do not allow it to boil. Remove it from the heat.
Step 3. Add the gelatin and white chocolate. Squeeze the water out of the gelatin sheets and add it to the hot cream mixture, and whisk for a few seconds to allow it to completely dissolve into the mixture. Then add the white chocolate and do not stir for 10 to 20 seconds or so.
This allows the white chocolate to melt a little bit more before whisking it into the cream mixture. Whisk until the white chocolate is fully combined and pour the mixture into a measuring cup with a pour spout (which will make it easier to pour the panna cotta into smaller molds). Add the lemon zest and poppy seeds (if using) and whisk well to combine.
Step 4. Pour into molds and chill the panna cotta. Pour the panna cotta directly into individual molds (or into one large mold that has a 750ml capacity). Allow the panna cotta to cool before placing into the refrigerator to set up for at least 6 hours or even better overnight.
Step 5. Unmold the panna cotta + serve. When ready to serve, immerse the molds ¾ of the way into hot just-boiled water for 2 seconds and flip them out onto a serving plate. Top with your favorite sauce, fruit, or nuts, and Enjoy!
White Chocolate Vanilla Bean Panna Cotta step-by-step recipe photos
The Best Sauces and Toppings for Panna Cotta
Once you have a no-fail panna cotta recipe under your belt, it's time to get creative with how you'd like to top it. Here are a few of our favorite ways to enjoy this velvety creamy dessert.
- Homemade Strawberry Coulis (easy professional strawberry sauce)
- 10-Minute Homemade Berry (Licious) Sauce
- 15-Minute Homemade Strawberry Jam Sauce
- topped with dark chocolate chips
- topped with fresh chopped fruit (strawberries, blueberries, mangoes, etc.)
- drizzled with caramel sauce
- drizzled with chocolate sauce
Looking for More Easy Dessert Recipes?
If you love dessert or just need to make something for a special occasion or holiday, here are a few recipes you might also enjoy:
- Lucky Lunar New Year Fried Cherry Pie "Wontons"
- Super Fudge Biscoff Brownies w/Cornflake Crunch
- White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
- The Best Key Lime Pie with Biscoff Cookie Crust
- White Chocolate Caramel Cheesecake w/Oreo CookieCrust
- Easy Strawberry-Rhubarb Cream Cheese Pie | (No-Oven Needed)
- Biscoff Peanut Butter Cups (Even Better than Reese's)
- Easy Classic Cheesecake w/Biscoff Cookie Crust (+Mini's)
📖 Recipe
White Chocolate Panna Cotta w/Fruitti di Bosco Sauce
- Total Time: 12 minutes
- Yield: 8 (4-ounce) servings 1x
- Diet: Gluten Free
Description
This smooth, creamy, perfectly sweetened milky white chocolate panna cotta recipe is as delicious as it is simple to make. And when made in its most basic form, it requires just 3 ingredients -- heavy cream, gelatin, and sugar. I've removed the added sugar and replaced it with rich Belgian white chocolate, added vanilla bean, and a pinch of salt, and topped it all off with homemade Fruitti di Bosco coulis.
Ingredients
- 2 cups heavy cream
- ½ cup Callebaut (or other high-quality) white chocolate (80g)
- ½ ounce gelatin sheets (120-130 bloom) (8g) *see recipe notes bloom strengths, substituting powdered gelatin or agar agar
- 1 teaspoon vanilla bean powder (or 1 vanilla bean split and seeded)
- a dash of salt (optional but recommended)
- ½ to 1 teaspoon poppy seeds (optional)
- lemon zest to taste (optional)
Get Recipe Ingredients
Instructions
- Bloom the gelatin sheets and chop the chocolate. Soak the gelatin leaves in cold tap water for about 8 minutes. Meanwhile, chop the white chocolate finely so that it will melt into the hot cream mixture more quickly and easily later on.
- Heat the cream and sugar mixture. Pour the cream into a saucepan, add the vanilla, and heat on low stirring constantly until the mixture is very hot, but do not allow it to boil. Remove it from the heat.
- Add the gelatin and white chocolate. Squeeze the water out of the gelatin sheets and add them to the hot cream mixture, and whisk for a few seconds to allow them to completely dissolve into the mixture. Then add the white chocolate and do not stir for 10 to 20 seconds or so. This allows the white chocolate to melt a little bit more before whisking it into the cream mixture. Whisk until the white chocolate is fully combined and pour the mixture into a measuring cup with a pour spout (which will make it easier to pour the panna cotta into smaller molds). Add the lemon zest and poppy seeds (if using) and whisk well to combine.
- Pour into molds and chill. Pour the panna cotta directly into individual molds (or into one large mold that has a 750ml capacity). Allow the panna cotta to cool before placing it into the refrigerator to set up for at least 6 hours or even better, overnight.
- Unmold the panna cotta and serve. When ready to serve, immerse the molds ¾ of the way into hot just-boiled water for 2 seconds and flip them out onto a serving plate. Top with your favorite sauce, fruit, or nuts, and Enjoy!
Notes
- If you want a sweeter panna cotta, add 1 to 2 tablespoons of sugar to the cream and vanilla mixture as it is heating up. But be sure not to add too much sugar because too much can keep gelatin from setting properly.
- If you want a lemon-flavored white chocolate panna cotta, add the desired amount of lemon zest to the cream and vanilla mixture as it is heating up to allow it to infuse the cream.
- Serve it family-style, chilled in a single large brioche tin or other pie or casserole dish, and let everyone help themselves. No need for unmolding, and it still looks beautiful drizzled with sauce and chopped fruit or nuts.
How to Substitute Gelatin Sheets in this Recipe
It's always best to use the type of gelatin called for in any given recipe, but sometimes you want to make a recipe and you just don't have gelatin sheets lying around.
You should be able to successfully substitute 1 ½ teaspoons of powdered gelatin for the sheet gelatin called for. Although I've not yet tried this particular recipe with powdered gelatin, I believe it should give you just the right delicate panna cotta consistency. Do not use more than 2 teaspoons for 2 cups of liquid, or it may be too firm.
If substituting gelatin sheets with agar agar, use approximately 1.5-2g agar agar powder (½ to ¾ teaspoon) for the 8g gelatin sheets called for in this recipe. Agar is 3-5 times stronger than gelatin. Whisk the agar powder into the cold cream mixture, then bring to a full boil while stirring constantly and simmer for 2-3 minutes to fully dissolve.
Note: Agar sets firmer and more brittle than gelatin, creating a different mouthfeel - it's less creamy and melts at higher temperatures. Again, I have not tested this, but it should give you a good starting point to get the best ratios.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 ounce serving
H says
Hi, I tried this recipe because the panna cotta looked like it had the perfect texture but mine was more stiff. What bloom strength was the gelatin you used?
Kelly says
Hi H,
I'm so (genuinely) sorry the panna cotta turned out too firm! I know you spent your money and time on this recipe, and it's frustrating when it doesn't work as expected. This is entirely on me for not being specific enough about the gelatin.
Can you please let me know what brand of gelatin sheets you used and if there's a bloom strength listed on the package? That will help me give you the most accurate adjustment.
In the meantime, based on the gelatin I used (Mariarosa which is approximately 120 bloom strength but has a range of 90-130), here are some conversions that might help, though I haven't tested these myself:
If your gelatin is:
160 Bloom (Silver): Use 6g total (instead of 8g)
200 Bloom (Gold): Use 5g total (instead of 8g)
240 Bloom (Platinum): Use 4g total (instead of 8g)
Once you let me know your specific brand and bloom strength, I can give you a more precise recommendation.
I'm updating the recipe this week to include information about different gelatin bloom strengths and how to adjust, so this doesn't happen to other readers.
Thank you for bringing this to my attention - your feedback helps make the recipe better for everyone.
Again, I apologize for the confusion and wasted ingredients (time and money). Please let me know your gelatin details and I'll help you adjust.
Kelly