15 Panna Cotta Recipes From Blueberry and Mango to Classic Vanilla Bean
At once elegant, luxurious, and incredibly simple to prepare, panna cotta is endlessly customizable, make-ahead, and no-bake.
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Panna cotta is a classic Italian eggless custard that goes way beyond virtue. This collection of panna cotta recipes takes the creamy dessert in all kinds of directions. We have options to make it with virtually any kind of dairy, from standard milk and cream to buttermilk, crème frâiche, yogurt, labneh, and even nut milk. Keep the flavor singular, like in Creamy Rose Panna Cotta, or layer it up, as with Vanilla and Cider Panna Cotta with Spiced Ginger Cookies. As for toppings, nuts, fresh seasonal fruit, preserves, and even bits of toasted baguette can catapult your panna cotta to the next level of deliciousness. Choose a panna cotta path to work your way through these irresistible desserts.
Easy Vanilla Bean Panna Cotta
Cara Cormack
Panna cotta — literally "cooked cream" in Italian — is a silky, eggless custard thickened with a touch of gelatin. This easy panna cotta recipe is an especially rich version made with all cream instead of a mix of cream and milk. Vanilla beans are infused into the dairy for a beautifully perfumed, sensual dessert.
Pandan Panna Cotta with Mango and Pink Peppercorn
If you can find them, use Ataulfo mangos for this recipe. They have an extra sweetness and richer flavor than other mangos, so you don't need to macerate them in sugar or employ other such tricks. But a sprinkling of crushed pink peppercorns on top does add pretty color and a little fragrant punch to complete the dish.
Blueberry Panna Cotta with Blueberry Chia Pudding
Start with blueberry panna cotta, top it with a blueberry and chia seed pudding, and finish it with a pile of fresh blueberries for a blueberry trifecta. If you haven't had chia seeds yet, here's a delicious way to give them a try; they add crunchy pops of texture to this creamy dessert.
Classic Panna Cotta
Panna cotta is a culinary paradox; its luxurious texture belies its ridiculously simple preparation. A judicious amount of gelatin is the secret to perfect panna cotta. We've nailed the proper ratio in this classic recipe, which yields a perfectly soft-set panna cotta with just the right amount of wobble. Its smooth sweetness begs for a hint of acidity and tartness — a warm dollop of your favorite sweet-tart jam or preserves will do just the trick.
Labneh Panna Cotta with Orange Blossom Granita
This dessert is all about contrast — in temperature, texture, and flavor. Smooth and creamy panna cotta is paired with a lightly floral, lightly sweet granita for an icy, cool bite. A base of tangy, tart apricot jam and a garnish of crispy crumbled toasted baguette finish off each plate.
Buttermilk Panna Cotta
The perfect panna cotta depends on the right ratio of gelatin to dairy. Pastry chef Lisa Donovan uses just enough to set each dessert while maintaining a creamy, luscious texture. Using vanilla bean paste adds beautiful flecks to each panna cotta, but vanilla extract will work well, too.
Rainbow Panna Cotta
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Multicolored layers of almond panna cotta make up this whimsical dessert from chef Kwame Onwuachi’s restaurant, Tatiana by Kwame Onwuachi, in New York City. Onwuachi tops the creamy panna cotta with a thin sheet of apricot-raspberry jam, a sprinkling of crunchy sugar-coated and dukka-spiced almonds, and a showering of shaved chocolate.
Goat Milk and Corn Panna Cotta with Blackberries
This delicately sweet and tangy panna cotta from Top Chef winner Brooke Williamson is the perfect way to showcase plump summer fruits. We use blackberries here, but you could also swap in strawberries, raspberries, or juicy sliced peaches.
Vanilla and Cider Panna Cotta with Spiced Ginger Cookies
Chef Shawn McClain tops his cinnamon-vanilla panna cotta with an elegant apple cider gelée for a creamy, tangy after-dinner treat. The panna cotta is lovely on its own, but if you have time, make the spiced ginger cookies to serve with it.
Chocolate Panna Cotta with Spiced Pepita Brittle
This light, silky chocolate panna cotta tastes a lot like hot cocoa in custard form. The brittle is easy to make; heat sugar and water on the stove, swirl in butter and spiced pepitas, then let cool.
Creamy Rose Panna Cotta
The key ingredient in this luxurious panna cotta from chef Erin Eastland is Italian rose syrup, which provides a lovely, delicate floral flavor.
Yogurt Panna Cotta with Marmalade and Olive Oil
Restaurateur Brooks Reitz liked the tangy-sweet panna cotta so much at Jody Williams’ restaurant Via Carota in New York City that he put it on his menu at Melfi’s in Charleston.
Buttermilk Creamsicle Panna Cotta
This isn't your typical panna cotta. Orange zest and orange juice are combined with bay leaves and peppercorns to create a spicy citrus flavor that works so well with the creamy buttermilk gel.
Mixed Nut Milk Panna Cotta
These delicate custards are a great way to showcase the subtle, nutty flavor of homemade nut milk. Make them with a custom blend of your favorite types.
Bay Leaf Panna Cotta, Strawberries, Balsamic, and Black Pepper
Traditionally savory flavors like balsamic vinegar, bay leaf, and black pepper elevate chef Chris Cosentino's dessert from mere sweetness to sublime sophistication.
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