Would you like to prepare a fresh, delicious and light dessert that will be the perfect end to your multi-course meal? If you love Italian cuisine, you might like to make the silky and delicate panna cotta. We have put together 9 delicious recipes for you in the following article for the popular white cream pudding with its unique texture. If you prefer classic recipes, we have selected a classic panna cotta recipe for you. If you are open to a new taste experience and want to bring that holiday feeling home spoon by spoon, you can try out various alternatives to the Italian classic.
Panna cotta recipe – original
First of all, we have selected an original Italian panna cotta recipe for you that can be prepared in just a few minutes. For 8 servings of the traditional Italian dessert you will need the following ingredients:
- 550 ml Sahne
- 200 ml whole milk
- 200g sugar
- The pulp of 1/2 vanilla pod
- 12 g (6 sheets) gelatin
First soak the gelatine in cold water. Bring all ingredients to the boil over low heat while stirring and simmer for a few minutes. Remove the pot from the stove. Squeeze out the gelatine well and dissolve it in the hot cream. Pour the mixture into a rectangular dish or cups that have been rinsed with water. Allow the dessert to cool to room temperature and then place the molds in the refrigerator for 5-6 hours. Before serving, briefly dip the molds into warm water and turn them out onto dessert plates. To refine the dessert, you can use a strawberry, wildberry, caramel or chocolate sauce.
Refined chocolate recipe with Baileys
WerDesserts with a chocolatey tasteIf you prefer, you can cook tasty panna cotta with dark chocolate and Baileys. This exquisite chocolate panna cotta recipe uniquely combines the fine chocolate sweetness and cocoa aroma with a salty note.
Ingredients for 6 servings:
- 500 ml Sahne
- 1 TL Vanilleextrakt
- 120g sugar
- 80 ml warm water
- 3 TL Gelatinepulver
- 100g dark chocolate, roughly chopped
- 125 ml Baileys Chocolat Luxe Liqueur
- 250 ml buttermilk
- Sea salt flakes for garnish
Bring the cream, sugar and vanilla to the boil over medium heat, stirring constantly, and remove from the heat. Dissolve gelatine in warm water and add to the cream. Stir well and put back on the hob. Stir in the chocolate and let it melt. Remove the pot from the heat and add Baileys and buttermilk. Fill the rinsed molds with the cream and chill for at least 4 hours. Turn out onto a plate and sprinkle with sea salt flakes.
Vegan recipe idea with coffee
The following recipe is a tempting, aromatic combination of coffee, nuts and vanilla. The recipe is suitable for vegans as it is made with coconut milk instead of cream. Gelatine is a gelling agent of animal origin, which is why gelatine is not used in the preparation here. It is used here as a herbal gelling agentAgar Agarused.
Ingredients for 4 servings:
- 1/2 Agar Agar Pulver
- 240 ml coconut milk
- 240 ml plant-based milk (almond, rice or soy drink)
- 50 ml maple syrup
- 1/2 TL Vanilleextrakt
- 2 tsp coffee powder
To garnish:
- 20g melted chocolate
- 2 tbsp chopped hazelnuts
Put all the ingredients in a pot, bring to the boil while stirring constantly and simmer for about 30 seconds. Remove the mixture from the heat and divide into bowls. Chill until the cream sets. Serve garnished with chocolate sauce and chopped hazelnuts.
Vanilla recipe with pistachios and figs
Enclosed you will find another recipe with vanilla that impresses with a fine, fruity note and a nutty, crunchy component.
Ingredients:
- 400 ml coconut milk
- 2 TL Gelatinepulver
- 1 tbsp water
- Pulp of a vanilla bean
- 1/2 TL Reismalzsirup
- 1/2 tsp cinnamon
- fresh figs and pistachios for garnish
Soak the gelatin powder in the water. Bring the remaining ingredients to the boil and add the gelatine while stirring. Stir until completely dissolved. Pour the finished vanilla dessert into glasses or pudding molds and let it solidify in the refrigerator. Then tip it into the middle of a plate and garnish with chopped pistachios and fig pieces.
With lavender and blackberry gin syrup
You can also refine the cool, delicious summer dessert with a subtle note of lavender and ensure a great taste experience. Here are the ingredients for this seductively aromatic and tasty variant for 8 servings:
For the panna cotta:
- 240 ml whole milk
- 720 ml Sahne
- 1 THE Gelatinepowder
- 100 g Honey
- 1 tbsp sugar
- some lavender extract
- pinch of salt
For the blackberry gin sauce:
- 1 cup blackberries
- 2 sprigs of fresh rosemary
- 400g sugar
- 30 ml Gin Botanical Garden
Sprinkle gelatin into the milk and let it soak for 3-5 minutes. Pour into a pot and warm, but do not bring to the boil. Stir until the gelatin is completely dissolved. Then add the remaining ingredients and continue stirring until the sugar has dissolved. Remove from heat and pour the cream into greased molds. Chill for at least 6 hours. Simmer the blackberries with the sugar and rosemary over medium heat for 15 minutes. Strain the mixture, add gin and let cool. Turn out the lavender dessert, pour over the fruit sauce and garnish with sprigs of rosemary.
Panna cotta recipe with coconut, Mango and pineapple
For the next recipe, we chose an exotic and fruity interpretation of the gentle dessert. According to the following recipe, the dessert consists of three layers, which is why it is best to use thisServe dessert in a glass. This is how the great layered look comes into its own and pampers your senses.
For the coconut version:
- 100 g unsweetened grated coconut
- 415 g Coconut cream
- 37g sugar
- 5 g gelatin leaves, soaked in water
- 1 g Vanillepaste
For the mango mint layer:
- 400 g ripe mango, diced
- 2 tbsp fresh mint, chopped
For the pineapple-lime layer:
- 500 g pineapple, diced
- Juice and zest of 2 limes
- 1 g Vanillepaste
Mix the diced mango and mint in a bowl and divide into 5 glasses or bowls. Place the jars in the refrigerator. Spread the desiccated coconut on a baking tray lined with baking paper and bake the desiccated coconut at 160 degrees for 6-8 minutes until golden brown. Stir every two minutes. Boil the coconut cream and add the roasted coconut and let it steep for 15 minutes. Strain the coconut cream through a fine sieve and remove the rasp. Weigh the cream again and add a little more coconut cream if necessary until you get the original amount. Then add the sugar and vanilla paste and bring to the boil. Remove the mixture from the heat and stir in the soaked gelatin. Pour the coconut panna cotta into the glasses and chill. Shortly before serving, mix the pineapple with the lemon juice and vanilla and layer on the panna cotta.
Limoncello recipe
Another tasty and refreshing variant of the creamy dessert is refined with lemon liqueur. The limoncello harmonizes perfectly with the creamy, Italian dessert classic.
Ingredients for 4 servings:
- 240 ml Sahne
- 120 ml whole milk
- 60 ml Limoncello
- 2 1/2 sheets gelatin
- 2 tbsp sugar
- pinch of salt
- Lemon zest
- to decorate: very thin lemon slices, fresh mint leaves
First soak the gelatine in cold water for 5 minutes. Bring the cream, milk, liqueur, sugar and salt to the boil in a pot and remove the pot from the heat. Squeeze out the gelatine well, add it to the warm cream mixture and whisk thoroughly. Allow the mixture to cool, stirring occasionally. If the cream has already cooled down to room temperature, you can portion it. Cover the bowls with cling film and place them in the fridge for 3-4 hours. Garnish the Limocello Panna Cotta with fresh mint and lemon slices.
Recipe for panna cotta with strawberries
Strawberry lovers can also prepare the delicately melting, creamy dessert with fresh strawberries and diversify their menu with a delicious, fruity dessert.
Ingredients for 4 servings:
- 300 ml Sahne
- 3 sheets of gelatin
- 250g strawberries
- 100g sugar
- Pulp of a vanilla bean
- Zest and juice of half a lemon
- 2 EL Crème fraîche
Soak gelatin in cold water. Puree the strawberries with the lemon zest. Put the cream, sugar and vanilla pulp in a saucepan and heat slowly. Let the liquid simmer for a few minutes. Then add the pureed fruit and a little lemon juice and let everything simmer briefly. Remove the pot from the heat, add the gelatine and stir everything well. Let the mixture cool and stir in the crème fraîche. Then put the strawberry panna cotta in molds and put it in the fridge. You can garnish the delicious dessert with strawberry cubes and mint leaves or pour strawberry sauce over it.
Recipe with yogurt and wild berries
If you are following a low-calorie diet, you can prepare a simple yoghurt panna cotta with a clear conscience and turn it into a culinary temptation with a fruit sauce.
Ingredients for 4 servings:
- 240 ml milk
- 1 Pck. Gelatine
- 50g sugar
- 350g Greek yogurt
Fruit sauce:
- 1 1/3 cups blackberries or wild berries, fresh or frozen
- 60ml water
- 3 tablespoons maple syrup
- 3/4 TL Gelatine
- pinch of salt
- 1/2 tsp grated orange peel
Let the gelatin soak in 1/4 of the milk. Mix the yogurt with the sugar, heat the remaining milk and add it to the gelatine. Stir the mixture well with the mixer. Now add the mixture to the yoghurt and stir into a smooth cream. Distribute the yoghurt panna cotta into the trays provided and refrigerate for at least two hours. In the meantime, prepare the fruit sauce. In a small pan, bring the ingredients to the boil and simmer for 5 minutes. Let the sauce cool and pour over the dessert. Refrigerate for another two hours.
