🍮 Panna Cotta with Caramel
Panna cotta al caramello is the classic Italian set-cream dessert topped with a glossy layer of caramel. The vanilla cream is silky and delicate, while the caramel adds a deep, slightly bitter sweetness. It is served chilled, either turned out of a caramel-lined mould or in glasses with the sauce poured over.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml cream
- 70 g sugar
- 1 vanilla pod or 1 tsp vanilla extract
- 8 g gelatin (4 sheets)
- 100 g sugar and 3 tbsp water for the caramel
Method
- Soak the gelatin in cold water for 5 minutes.
- Heat the cream with sugar and vanilla until steaming, without boiling.
- Squeeze the gelatin and stir it into the hot cream until dissolved.
- Pour into 6 moulds or glasses and chill for at least 4 hours until set.
- For the caramel, cook the sugar and water until amber, cool slightly and spoon over each panna cotta before serving.
How to make it lighter
- Make smaller portions: 6–8 small glasses instead of 4 large moulds.
- Use only a thin spoonful of caramel per portion.
- Cut the sugar by a third; vanilla keeps it fragrant.
History
Panna cotta, Italian for cooked cream, is usually associated with Piedmont in northern Italy. Despite its reputation as a traditional dessert, it appears in Italian cookbooks mainly from the 20th century and became internationally popular in the 1990s.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →