Panna Cotta Terrine: A Unique, Delicious Dessert Experience

Panna cotta is an Italian custard dessert that translates to cooked cream. It is made with a simple mixture of cream, sugar, and vanilla, thickened with gelatin. The final product is rich, silky smooth, and can be served with various garnishes such as fresh berries, caramel sauce, or a dusting of cocoa powder. Panna cotta is an easy and elegant make-ahead dessert that can be prepared in individual portions, making it a perfect choice for dinner parties or special occasions.

Panna cotta's history

Panna cotta, meaning 'cooked cream' in Italian, is a traditional Italian custard dessert. It is made with cream, sugar, and gelatin, and often flavoured with vanilla. The name panna cotta was not mentioned in Italian cookbooks before the 1960s, when a famous chef, Ettore Songia, offered it on his restaurant menu.

Panna cotta is often cited as a traditional dessert of the northern Italian region of Piedmont. However, one unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. Another theory suggests that the dish might come from a French recipe called 'fromage bavarois' by Marie-Antoine Carême, which is identical to the modern panna cotta, except that a part of the cream is whipped to make chantilly before adding the gelatin.

An 1879 dictionary mentions a dish called 'latte inglese' or 'English milk', which was made by cooking cream with gelatin and then moulding it—the same method used to make modern-day panna cotta. However, other sources say that 'latte inglese' is made with egg yolks, similar to 'crème anglaise', and may have been a name used for any thickened custard-like preparation.

Similar recipes appear in Greece, Denmark, France, and Hungary, where it is cited as a medieval dessert. The oldest recipe for a panna cotta-like dessert was written in a Danish cookbook by Henrik Harpestræng, a botanist and doctor who died in 1244.

Panna cotta became fashionable in the United States in the 1990s, likely due to the influence of Italian Americans in the country's culinary culture.

How to make panna cotta

Panna cotta is a traditional Italian custard that is easy to make and tastes delicious. The name, which means "cooked cream" in Italian, refers to the process of thickening sweetened cream with gelatin and moulding it. Here is a simple step-by-step guide on how to make this delightful dessert.

Ingredients:

• Unflavoured gelatin
• Heavy cream
• Milk
• Sugar
• Vanilla extract

Optional Ingredients:

• Caramel
• Fruits (e.g. berries, strawberries, mangoes, apples, etc.)
• Fruit sauces
• Chocolate syrup
• Nuts
• Spices (e.g. cinnamon, mint)
• Liqueurs

Utensils:

• Small mixing bowl
• Medium saucepan
• Ramekins or moulds

Method:

• Prepare the gelatin: Sprinkle the gelatin over cold water or milk in a small mixing bowl and let it sit for a few minutes to gelatinize. You will notice the gelatin mixture turns into something that looks like soft, rubbery jelly.
• Make the cream mixture: While the gelatin is setting, heat the cream, sugar, and vanilla together in a saucepan until hot and you see a low boil. Make sure all the sugar is dissolved.
• Add the gelatin: Turn off the heat and scrape the softened gelatin into the hot cream mixture. Immediately whisk until smooth. Adding the gelatin to the hot mixture activates it. Make sure the mixture is completely smooth and that there are no little crystals remaining. If there are, bring the saucepan back to the stove and heat very gently without letting the mixture boil.
• Portion, set, and serve: Pour the panna cotta mixture into individual ramekins or moulds and place them in the refrigerator to set for a minimum of 4 hours. To serve, top with garnishes of your choice, such as caramel, fruits, fruit sauces, chocolate syrup, nuts, spices, or liqueurs.

Tips:

• Panna cotta can be made ahead of time and stored in the refrigerator for up to 3 days.
• For a lighter panna cotta, you can replace some of the heavy cream with a lighter cream or milk. However, it is recommended to keep at least 1/3 of the heavy cream for the best texture and flavour.
• When working with gelatin, it is important to use the right amount. Too much gelatin will result in a texture that is too firm and jelly-like.
• For a vegan alternative, you can substitute the gelatin with kuzu starch and use almond milk instead of dairy milk.

Panna cotta recipe variations

Panna cotta is a traditional Italian custard dessert. The name, which translates to 'cooked cream', refers to the process of thickening sweetened cream with gelatin and moulding it. The dessert is often served with a coulis of berries or a sauce of caramel or chocolate, and may be covered with other fruits or liqueurs.

Greek Yogurt Panna Cotta

A lighter version of the classic panna cotta recipe substitutes Greek yogurt for cream.

Buttermilk Panna Cotta

A variation on the traditional panna cotta recipe, Buttermilk Panna Cotta is another option for those seeking a lighter dessert.

Lemon Panna Cotta with Blueberries

Lemon Panna Cotta with Blueberries is a refreshing twist on the classic panna cotta recipe, perfect for a summer dessert.

Panna Cotta with Berry Sauce

This variation includes a fresh berry sauce made with strawberries and raspberries, lemon juice, and sugar. The sauce is cooked until syrupy and then stirred into the panna cotta mixture.

Panna Cotta with Caramel Sauce

For those with a sweet tooth, a layer of caramel sauce can be added to the top of the panna cotta for a decadent treat.

Panna Cotta with Lemon Curd

A spoonful of lemon curd adds a tangy twist to the classic panna cotta recipe.

Chocolate Panna Cotta

For chocolate lovers, a handful of chopped chocolate can be stirred into the panna cotta mixture at the very end for a chocolatey treat.

Coffee Panna Cotta

Coffee can be used to aromatise the cream base, adding a rich, caffeinated twist to the classic panna cotta recipe.

Lavender Panna Cotta

A few drops of lavender essence can be added to the panna cotta mixture for a floral twist. This variation can be served with lemon curd and fresh blueberries.

Mango Panna Cotta

Mango purée can be used in place of the traditional cream base for a fruity twist on the classic panna cotta recipe.

Panna cotta toppings

Panna cotta is a classic Italian dessert that can be served with various toppings. The sweet and elegant custard-like dish is made by simmering together cream, milk, sugar, and gelatin, and is then flavoured with vanilla. The creamy dessert is then served with toppings that add both flavour and beauty to it.

• Fresh fruit such as berries, sliced cherries, peaches, or mango.
• A chocolate ganache or chocolate shavings.
• Citrus zest such as lemon, lime, or orange.
• Nuts like sliced almonds, chopped hazelnuts, or pecans.
• Cookie crumbles, including Oreos, ginger snaps, or almond biscotti.
• A berry sauce or coulis.
• Caramel sauce.
• Lemon curd.
• Other fruit or liqueurs.
• Honeyed nectarines.
• Hazelnut praline with chocolate ganache.
• Strawberry granita.
• Spiced apples with macadamia nuts.
• Peanut brittle.
• Coconut.
• Apricot-raspberry jam.
• Sugar-coated and dukka-spiced almonds.
• Shaved chocolate.
• Blackberries, strawberries, raspberries, or juicy sliced peaches.
• Apple cider gelée.
• Spiced pepita brittle.
• Italian rose syrup.
• Marmalade and olive oil.
• Mango puree.
• Apricot jam and toasted baguette.
• Crumbled toasted baguette.
• Cinnamon.
• Mint.

The possibilities for panna cotta toppings are endless, and you can get creative with different combinations of flavours and textures to elevate this simple dessert.

Panna cotta troubleshooting

Panna cotta is a simple Italian dessert, but there are a few common pitfalls to avoid when making it. Here are some tips for troubleshooting your panna cotta:

My panna cotta didn't set

The most common reason for panna cotta not setting is that the gelatin wasn't dissolved properly. Granulated gelatin needs to be "bloomed" before adding it to the cream mixture. Blooming gelatin means dissolving it and allowing it to absorb liquid. To bloom gelatin, sprinkle it over cool water or milk (keeping the temperature cooler than 130°F/54°C) and let it sit for about 5 minutes. Then, gently stir to distribute evenly.

Another reason for panna cotta not setting is boiling the gelatin mixture. When gelatin is boiled, it loses its thickening power. Simmer the mixture instead of boiling it, and always add gelatin to warm, not hot, liquid.

Finally, if your panna cotta still won't set, you may need to adjust the gelatin ratio. The ratio of fat content to gelatin is key to a perfect panna cotta. If you're using a lower-fat option than heavy cream, you might need to increase the amount of gelatin.

My panna cotta has a rubbery texture

Panna cotta is best eaten soon after it's made. It will start to develop a rubbery texture if it sits for longer than four days.

My panna cotta has lumps in it

Lumps in panna cotta can be caused by a few things. First, make sure your gelatin is fully dissolved before adding it to the cream mixture. Second, don't bloom gelatin in hot water—gelatin doesn't work well at temperatures higher than 130°F/54°C. Finally, don't add dissolved gelatin to a cold mixture, as this can also cause lumps.

My panna cotta has separated

Separation in panna cotta can be caused by a few things. First, make sure the gelatin and sugar are fully dissolved. Second, don't let the cream mixture boil—keep the temperature slightly below the boiling point. Finally, panna cotta can separate if it's cooled too quickly, so it's best to let it cool uncovered until it's no longer warm, then cover and refrigerate.

My panna cotta has a strong gelatin flavour

If your panna cotta has a strong gelatin flavour, you may be using too much gelatin. Panna cotta should have a delicate, custard-like consistency and a silky texture. Try reducing the amount of gelatin next time.

My panna cotta is too firm

If your panna cotta is too firm, you may be using too much gelatin. Panna cotta should be just barely firm enough to unmold. Try reducing the amount of gelatin next time.

My panna cotta is difficult to unmold

If you're having trouble unmolding your panna cotta, try running a knife around the edge of the ramekin to release it. You can also dip the ramekin into a shallow container of hot water for a few seconds before turning it out. Alternatively, you can simply serve the panna cotta in the ramekin without unmolding it.

Frequently asked questions