23 Delicious Panna Cotta Recipes Easy to Make

Ah, panna cotta—the silky, creamy dessert that’s as fun to say as it is to eat! Whether you’re a seasoned chef or a curious newbie in the kitchen, our roundup of 23 delicious panna cotta recipes promises something for everyone. From classic vanilla to daring dairy-free twists, these easy-to-make delights are your ticket to impressing guests or treating yourself. Ready to dive into the world of perfect panna cottas? Let’s get started!

Classic Vanilla Panna Cotta

Ready to dive into a dessert that’s as elegant as it is easy? Classic Vanilla Panna Cotta is your go-to for a creamy, dreamy treat that screams sophistication without the fuss.

Ingredients

• 2 cups heavy cream (ultra-pasteurized for smoothness)
• 1/2 cup whole milk (cold and fresh)
• 1/4 cup granulated sugar (fine, for quick dissolving)
• 1 vanilla bean (plump and aromatic, split lengthwise)
• 1 packet unflavored gelatin (about 2 1/4 teaspoons, high-quality)
• Pinch of salt (fine sea salt for balance)

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir gently until the sugar dissolves completely, about 5 minutes.
2. Scrape the seeds from the vanilla bean into the cream mixture, then add the pod for extra flavor. Heat until tiny bubbles form around the edges, but do not boil, about 7 minutes.
3. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor deeply.
4. In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes until spongy.
5. Remove the vanilla pod from the cream mixture. Reheat gently until just warm, then whisk in the bloomed gelatin until fully dissolved, about 2 minutes.
6. Strain the mixture through a fine-mesh sieve into a jug for smoothness, then divide among 4 ramekins.
7. Chill in the refrigerator until set, at least 4 hours or overnight for best results.

Cool, creamy, and with a vanilla punch that’s unmistakably luxurious, this panna cotta is a textural dream. Serve it with a drizzle of berry coulis or a sprinkle of toasted nuts for a contrast that’ll wow.

Chocolate Panna Cotta

Get ready to dive into the silkiest, dreamiest dessert that’ll have your spoon begging for more. Chocolate Panna Cotta is your ticket to a luxe, no-bake treat that’s as easy as it is indulgent.

Ingredients

• 2 cups heavy cream (ultra-creamy, high-fat)
• 1/2 cup whole milk (fresh, cold)
• 1/4 cup granulated sugar (fine, white)
• 1 tsp pure vanilla extract (aromatic, high-quality)
• 1 1/2 tsp unflavored gelatin (powdered, quick-bloom)
• 3 oz dark chocolate (70% cacao, finely chopped)
• Pinch of sea salt (flaky, for balance)

Instructions

1. In a small bowl, sprinkle gelatin over 2 tbsp cold water. Let it bloom for 5 minutes until spongy.
2. Combine heavy cream, milk, and sugar in a saucepan. Heat over medium until sugar dissolves, about 3 minutes—do not boil.
3. Remove from heat. Whisk in vanilla, bloomed gelatin, and sea salt until fully dissolved.
4. Add chopped chocolate to the warm mixture. Let sit for 1 minute, then whisk until smooth and glossy.
5. Strain the mixture through a fine-mesh sieve into a jug to ensure no lumps.
6. Pour into 4 ramekins. Chill in the fridge for at least 4 hours, or until set like a firm jelly.
7. To serve, run a knife around the edges and invert onto a plate. Garnish with berries or a dusting of cocoa.

Here’s the scoop: this panna cotta is a velvety, chocolatey dream with a melt-in-your-mouth texture. Serve it with a drizzle of caramel or a sprinkle of crushed nuts for that extra crunch.

Strawberry Panna Cotta

Zesty and creamy, this Strawberry Panna Cotta is your next dessert obsession. Blend, set, and devour—it’s that simple.

Ingredients

• 2 cups heavy cream, velvety and rich
• 1/2 cup granulated sugar, fine and sweet
• 1 teaspoon pure vanilla extract, aromatic and floral
• 2 teaspoons unflavored gelatin, powdery and smooth
• 3 tablespoons cold water, crisp and clear
• 1 cup fresh strawberries, ripe and juicy

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water. Let it bloom for 5 minutes until spongy.
2. Heat the heavy cream and sugar in a saucepan over medium heat. Stir until the sugar dissolves, about 3 minutes—do not boil.
3. Remove from heat. Whisk in the vanilla extract and bloomed gelatin until fully dissolved.
4. Divide the mixture among 4 ramekins. Chill in the refrigerator for at least 4 hours, until set like a soft cloud.
5. Puree the strawberries until smooth. Spoon over the set panna cotta for a vibrant finish.

Lusciously smooth with a berry kick, this panna cotta melts in your mouth. Serve with a mint sprig for an Instagram-worthy touch.

Matcha Green Tea Panna Cotta

Here’s how to whip up a silky, vibrant Matcha Green Tea Panna Cotta that’ll steal the spotlight at any brunch or dinner party.

Ingredients

• 2 cups heavy cream (luxuriously thick)
• 1/2 cup whole milk (creamy and rich)
• 1/4 cup granulated sugar (fine, crystal-like)
• 1 tbsp matcha green tea powder (vibrantly green, finely sifted)
• 1 tsp vanilla extract (pure, aromatic)
• 2 1/4 tsp unflavored gelatin (powdered, for smooth setting)

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, and 1/4 cup granulated sugar. Heat over medium heat until the sugar dissolves, about 5 minutes, stirring occasionally. Do not boil.
2. Remove the saucepan from heat. Whisk in 1 tbsp matcha green tea powder until fully dissolved and no lumps remain, creating a smooth, green mixture.
3. Sprinkle 2 1/4 tsp unflavored gelatin over the mixture, whisking continuously to prevent clumps. Let it sit for 5 minutes to bloom the gelatin.
4. Return the saucepan to low heat. Add 1 tsp vanilla extract, stirring gently for 2 minutes until the gelatin completely dissolves and the mixture is slightly thickened.
5. Strain the mixture through a fine-mesh sieve into a jug to ensure a silky texture, then pour into 4 ramekins or glasses.
6. Refrigerate for at least 4 hours, or until set. The panna cotta should wobble slightly when gently shaken.

Silky with a delicate matcha flavor, this panna cotta is a dream. Serve with a drizzle of honey or fresh berries for a pop of color and sweetness.

Coconut Panna Cotta

Make this Coconut Panna Cotta your next dessert obsession. Silky, creamy, and just sweet enough, it’s a tropical escape in every spoonful.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk, creamy and rich
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup granulated sugar, fine and sweet
• 1 tsp pure vanilla extract, aromatic and warm
• 1 1/4 tsp unflavored gelatin, powdered and precise
• 2 tbsp cold water, crisp and clear

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let it bloom for 5 minutes until spongy.
2. In a saucepan over medium heat, combine coconut milk, heavy cream, and sugar. Stir until sugar dissolves and mixture is hot but not boiling, about 3 minutes.
3. Remove from heat. Whisk in vanilla extract and bloomed gelatin until fully dissolved.
4. Strain mixture through a fine-mesh sieve into a jug for smoothness.
5. Pour into 4 ramekins or glasses. Chill in refrigerator for at least 4 hours, until set.
6. To serve, run a knife around the edge and invert onto a plate or enjoy straight from the glass.

Dive into the velvety texture that melts on your tongue, with a hint of vanilla rounding out the coconut’s richness. Serve with a drizzle of mango puree or a sprinkle of toasted coconut flakes for an extra flair.

Lavender Honey Panna Cotta

Nothing beats the elegance of a dessert that whispers summer. **Lavender Honey Panna Cotta**—silky, floral, and just sweet enough to dance on your palate.

Ingredients

• 2 cups heavy cream (luxuriously thick)
• 1/2 cup whole milk (creamy and fresh)
• 1/4 cup honey (golden and aromatic)
• 1 tbsp dried lavender buds (fragrant and floral)
• 1 packet unflavored gelatin (about 2 1/4 tsp, for perfect set)
• 1 tsp pure vanilla extract (warm and inviting)
• Pinch of salt (to balance sweetness)

Instructions

1. **Bloom the gelatin.** In a small bowl, sprinkle gelatin over 2 tbsp cold water. Let sit for 5 minutes until spongy.
2. **Infuse the cream.** In a saucepan, combine heavy cream, milk, honey, lavender, and salt. Heat over medium until steaming (about 175°F), stirring occasionally. Do not boil.
3. **Strain and mix.** Remove from heat. Strain through a fine mesh to remove lavender. Whisk in vanilla and bloomed gelatin until fully dissolved.
4. **Chill to set.** Divide mixture among 4 ramekins. Refrigerate for at least 4 hours, or until firm to the touch.
5. **Serve with flair.** Run a knife around edges, dip ramekins in warm water for 10 seconds, then invert onto plates.

Yield a panna cotta that’s **jiggly yet firm**, with a **hint of lavender** that doesn’t overpower. Drizzle with extra honey or top with fresh berries for a **colorful contrast**.

Pumpkin Spice Panna Cotta

Brace yourself for a dessert that’s as smooth as your morning latte but packed with all the cozy vibes of fall. This Pumpkin Spice Panna Cotta is your ticket to a creamy, dreamy treat that’s effortlessly elegant.

Ingredients

• 1 cup heavy cream, velvety and rich
• 1/2 cup whole milk, creamy and fresh
• 1/2 cup pumpkin puree, smooth and spiced
• 1/4 cup granulated sugar, fine and sweet
• 1 tsp vanilla extract, pure and aromatic
• 1 tsp pumpkin pie spice, warm and inviting
• 1 1/4 tsp gelatin, unflavored and powdery
• 2 tbsp cold water, crisp and clear

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let it bloom for 5 minutes until spongy.
2. In a saucepan over medium heat, combine heavy cream, milk, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Whisk until smooth.
3. Heat the mixture until it’s just about to simmer (around 180°F), stirring constantly to dissolve the sugar.
4. Remove from heat. Add the bloomed gelatin, whisking vigorously until completely dissolved.
5. Strain the mixture through a fine-mesh sieve into a jug to ensure a silky texture.
6. Pour into 4 ramekins. Chill in the refrigerator for at least 4 hours, or until set.

Kick back and admire your handiwork—this Panna Cotta is a velvety masterpiece with a whisper of spice. Serve it with a drizzle of caramel or a sprinkle of crushed gingersnaps for an extra crunch.

Caramel Panna Cotta

Fancy a dessert that’s silky, sweet, and stupidly easy? Caramel panna cotta is your golden ticket to creamy bliss—no baking, no fuss, just pure indulgence.

Ingredients

• 2 cups heavy cream (luxuriously thick)
• 1/2 cup granulated sugar (for that deep caramel punch)
• 1 1/2 tsp pure vanilla extract (aromatic and floral)
• 2 1/4 tsp unflavored gelatin (powdered, for smooth setting)
• 3 tbsp cold water (to bloom the gelatin)
• Pinch of sea salt (flaky, to balance the sweetness)

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes until spongy. Tip: This ‘blooming’ step ensures your panna cotta sets perfectly.
2. Heat sugar in a saucepan over medium heat. Swirl occasionally until it melts into a deep amber caramel, about 5 minutes. Tip: Resist stirring to avoid crystallization.
3. Carefully pour in heavy cream—stand back as it will bubble vigorously. Stir until smooth.
4. Remove from heat. Stir in vanilla and salt. Add bloomed gelatin, stirring until fully dissolved. Tip: Strain the mixture for an ultra-smooth texture.
5. Divide into 4 ramekins. Chill for at least 4 hours, until set like a dream.

Cool, creamy, and caramel-kissed, this panna cotta is a textural dream. Serve it with a drizzle of extra caramel or a sprinkle of crunchy sea salt for that sweet-salty kick.

Raspberry Swirl Panna Cotta

Perfect for summer, this Raspberry Swirl Panna Cotta blends creamy indulgence with a tangy twist. Layer it up for a dessert that’s as stunning as it is simple.

Ingredients

• 2 cups heavy cream, luxuriously thick
• 1/2 cup whole milk, velvety smooth
• 1/2 cup granulated sugar, fine and sweet
• 1 1/2 tsp gelatin, unflavored and powdery
• 1 tsp pure vanilla extract, aromatic and rich
• 1 cup fresh raspberries, vibrant and juicy
• 2 tbsp water, cold and clear
• 1 tbsp lemon juice, freshly squeezed and zesty

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let it bloom for 5 minutes until spongy.
2. Combine heavy cream, milk, and sugar in a saucepan. Heat over medium until sugar dissolves, about 5 minutes—do not boil.
3. Remove from heat. Stir in bloomed gelatin and vanilla until fully dissolved. Tip: Strain the mixture for a silky texture.
4. Divide the mixture among 4 glasses. Chill for 1 hour until slightly set.
5. Blend raspberries, lemon juice, and 1 tbsp water until smooth. Strain to remove seeds for a sleek swirl.
6. Spoon raspberry puree over each panna cotta. Use a knife to swirl gently. Tip: Chill for another 2 hours until firm.
7. Serve chilled. Tip: Garnish with fresh raspberries for a pop of color.

Lusciously creamy with a bright raspberry ripple, this panna cotta is a dreamy contrast of textures. Try layering it in clear glasses to showcase the swirls, or top with a sprinkle of crushed pistachios for crunch.

Lemon Panna Cotta

Vibrant and velvety, this Lemon Panna Cotta is your ticket to a creamy, dreamy dessert that’s as easy to make as it is to devour. Perfect for those who crave a tangy twist on the classic.

Ingredients

• 2 cups heavy cream (luxuriously thick)
• 1/2 cup granulated sugar (fine, crystal-like)
• 1 tablespoon lemon zest (bright and citrusy)
• 1/4 cup fresh lemon juice (zesty and tangy)
• 2 teaspoons vanilla extract (pure and aromatic)
• 2 1/4 teaspoons powdered gelatin (unflavored, for smooth setting)

Instructions

1. In a medium saucepan, combine heavy cream and sugar. Heat over medium heat, stirring constantly, until sugar dissolves completely—about 5 minutes. Do not boil.
2. Remove from heat. Whisk in lemon zest, lemon juice, and vanilla extract until fully incorporated.
3. Sprinkle gelatin over the mixture, whisking vigorously to prevent clumps. Let sit for 5 minutes to bloom.
4. Return saucepan to low heat. Warm the mixture for 2-3 minutes, stirring gently, until gelatin dissolves completely—no grains should remain.
5. Strain the mixture through a fine-mesh sieve into a jug to ensure a silky texture. Pour into 4 ramekins or glasses.
6. Refrigerate for at least 4 hours, or until set—firm to the touch but jiggly in the center.

How heavenly is that? The panna cotta sets into a delicate, wobbling masterpiece with a punchy lemon flavor that cuts through the cream. Serve with a drizzle of raspberry coulis or a sprinkle of crushed pistachios for an extra pop of color and crunch.

Mango Panna Cotta

Unleash the tropical vibes with this silky Mango Panna Cotta—creamy, dreamy, and bursting with sunny flavors.

Ingredients

• 2 cups heavy cream, luxuriously thick
• 1/2 cup whole milk, velvety smooth
• 1/2 cup granulated sugar, sweet and fine
• 1 1/2 tsp unflavored gelatin, powdery and light
• 1 cup mango puree, vibrant and fruity
• 1 tsp vanilla extract, aromatic and warm

Instructions

1. In a small bowl, sprinkle the gelatin over 2 tbsp of cold water. Let it bloom for 5 minutes until spongy.
2. In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir until the sugar dissolves and the mixture is warm (about 120°F), but not boiling.
3. Remove from heat. Whisk in the bloomed gelatin until fully dissolved, about 2 minutes.
4. Stir in the mango puree and vanilla extract until the mixture is smooth and uniformly orange.
5. Divide the mixture among 4 ramekins. Chill in the refrigerator for at least 4 hours, or until set like a firm jelly.
6. To serve, run a knife around the edge of each ramekin and invert onto a plate. Garnish with fresh mango slices or a drizzle of honey for extra sweetness.

Dive into the creamy, lush texture that melts in your mouth, with the mango’s tropical sweetness shining through. Perfect for a summer dessert that’s as Instagram-worthy as it is delicious.

Espresso Panna Cotta

Perfect for coffee lovers, this Espresso Panna Cotta blends creamy indulgence with a bold caffeine kick. No baking required—just chill and devour.

Ingredients

• 2 cups heavy cream (ultra-pasteurized for silky texture)
• 1/2 cup whole milk (fresh, cold)
• 1/2 cup granulated sugar (fine, for smooth dissolving)
• 1 1/2 tsp unflavored gelatin (high-quality, for firm set)
• 2 tbsp cold water (filtered, for gelatin bloom)
• 1/4 cup espresso (strong, freshly brewed)
• 1 tsp vanilla extract (pure, for aromatic depth)

Instructions

1. Bloom gelatin by sprinkling it over cold water in a small bowl. Let sit for 5 minutes until spongy.
2. In a saucepan, combine heavy cream, milk, and sugar. Heat over medium until sugar dissolves, about 3 minutes—do not boil.
3. Remove from heat. Whisk in bloomed gelatin until fully dissolved, about 1 minute.
4. Stir in espresso and vanilla extract. Strain mixture through a fine sieve into a jug for smoothness.
5. Pour into 4 ramekins. Chill in refrigerator for at least 4 hours, until set like a custard.
6. To serve, run a knife around edges and invert onto plates. Garnish with cocoa powder or coffee beans.

Creamy yet firm, this dessert delivers a luxurious coffee flavor that’s not too sweet. Try layering it with chocolate sauce for an extra decadent twist.

Blueberry Panna Cotta

Whip up this dreamy Blueberry Panna Cotta for a dessert that’s as stunning as it is simple. Creamy, fruity, and utterly irresistible—it’s the no-bake treat your summer cravings are begging for.

Ingredients

• 2 cups heavy cream (luxuriously thick)
• 1/2 cup granulated sugar (fine, crystal-like)
• 1 tsp pure vanilla extract (aromatic and sweet)
• 2 1/2 tsp unflavored gelatin (powdered, for smooth setting)
• 3 tbsp cold water (crisp and clear)
• 1 cup fresh blueberries (juicy and bursting with flavor)
• 1/4 cup water (for the blueberry sauce)
• 2 tbsp lemon juice (bright and tangy)

Instructions

1. In a small bowl, sprinkle gelatin over 3 tbsp cold water. Let it bloom for 5 minutes until spongy.
2. Combine heavy cream and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 3 minutes—do not boil.
3. Remove from heat. Whisk in vanilla and bloomed gelatin until fully dissolved. Tip: Strain the mixture through a fine sieve for ultra-smooth panna cotta.
4. Divide mixture among 4 ramekins. Chill in the refrigerator for at least 4 hours, or until set.
5. For the sauce, blend blueberries, 1/4 cup water, and lemon juice until smooth. Strain to remove seeds. Tip: Simmer the sauce for 5 minutes to thicken slightly, enhancing the blueberry flavor.
6. To serve, run a knife around the edge of each ramekin and invert onto a plate. Drizzle with blueberry sauce. Tip: Garnish with fresh blueberries and a mint leaf for a pop of color.

Cool, creamy panna cotta meets the vibrant punch of blueberry sauce in every spoonful. Serve it in clear glasses to showcase the beautiful layers, or keep it rustic in the ramekins for a cozy vibe.

Peach Panna Cotta

Elevate your dessert game with this silky Peach Panna Cotta—creamy, dreamy, and bursting with summer vibes.

Ingredients

• 2 cups heavy cream (ultra-pasteurized for smoothness)
• 1/2 cup whole milk (farm-fresh, for richness)
• 1/3 cup granulated sugar (fine, for quick dissolving)
• 1 packet unflavored gelatin (about 2 1/4 tsp, for perfect set)
• 1 tsp pure vanilla extract (high-quality, for aroma)
• 1 cup peach puree (ripe, for sweet tang)

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, and 1/3 cup granulated sugar. Heat over medium-low until sugar dissolves, about 5 minutes—do not boil.
2. Sprinkle 1 packet unflavored gelatin over the mixture, whisking continuously for 2 minutes until fully dissolved.
3. Remove from heat; stir in 1 tsp pure vanilla extract and 1 cup peach puree until smooth.
4. Strain the mixture through a fine-mesh sieve into a jug to ensure no lumps, then divide among 4 ramekins.
5. Chill in the refrigerator for at least 4 hours, or until set—cover with plastic wrap to prevent skin forming.
6. To serve, run a knife around the edge of each ramekin and invert onto a plate. Garnish with fresh peach slices or a drizzle of honey.

Kick back and savor the creamy texture and peachy sweetness. Perfect for a summer soirée or a solo treat—this panna cotta is a showstopper.

Almond Panna Cotta

Let’s dive into making this silky, dreamy Almond Panna Cotta that’s as easy to whip up as it is impressive to serve.

Ingredients

• 2 cups heavy cream (luxuriously thick)
• 1/2 cup whole milk (creamy and fresh)
• 1/2 cup granulated sugar (fine and sweet)
• 1 tsp pure almond extract (bold and aromatic)
• 2 1/4 tsp unflavored gelatin (powdered and precise)
• 1/4 cup cold water (crisp and clear)
• 1/2 cup sliced almonds (toasted and crunchy)

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water. Let it bloom for 5 minutes until it looks spongy.
2. In a medium saucepan, combine the heavy cream, milk, and sugar. Warm over medium heat, stirring constantly, until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
3. Remove the saucepan from heat. Stir in the almond extract and bloomed gelatin until completely dissolved, ensuring no lumps remain.
4. Strain the mixture through a fine-mesh sieve into a large measuring cup for smoothness.
5. Pour the mixture into 4 ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until set and wobbly.
6. Before serving, top each panna cotta with toasted sliced almonds for a nutty crunch.

Makes for a dessert that’s effortlessly elegant with its creamy texture and nutty aroma. Serve it with a drizzle of honey or fresh berries for a pop of color and sweetness.

Rose Water Panna Cotta

Craving a dessert that’s as elegant as it is easy? This rose water panna cotta is your ticket to a creamy, floral dream—no fancy skills needed.

Ingredients

• 2 cups heavy cream (rich and velvety)
• 1/2 cup whole milk (fresh and creamy)
• 1/4 cup granulated sugar (fine and sweet)
• 1 tbsp rose water (fragrant and floral)
• 1 tsp unflavored gelatin (powdery and precise)
• Fresh raspberries (bright and tart, for garnish)
• Edible rose petals (delicate and colorful, for garnish)

Instructions

1. Pour 1/4 cup of the whole milk into a small bowl and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom—it should look like wet sand.
2. In a saucepan over medium heat, combine the remaining milk, heavy cream, and sugar. Stir gently until the sugar dissolves and the mixture is warm (about 3 minutes)—do not boil.
3. Remove the saucepan from heat. Whisk in the bloomed gelatin mixture until completely dissolved, then stir in the rose water for that signature floral aroma.
4. Strain the mixture through a fine-mesh sieve into a jug to ensure it’s perfectly smooth—no lumps allowed.
5. Divide the mixture among 4 ramekins. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or until set—they should wobble like a gentle wave when nudged.
6. To serve, run a knife around the edge of each ramekin and invert onto a plate. Garnish with fresh raspberries and edible rose petals for a pop of color and texture.

Light as a cloud yet rich in flavor, this panna cotta melts on the tongue with a whisper of rose. Serve it on a warm summer evening for a dessert that’s as Instagram-worthy as it is delicious.

Passion Fruit Panna Cotta

Dive into the creamy, tropical bliss of this Passion Fruit Panna Cotta—a dessert that’s as vibrant in flavor as it is in presentation.

Ingredients

• 2 cups heavy cream (ultra-rich and velvety)
• 1/2 cup whole milk (fresh and creamy)
• 3/4 cup granulated sugar (fine and sweet)
• 1 1/2 tsp unflavored gelatin (powdered and precise)
• 1/2 cup passion fruit puree (tart and tropical)
• 1 tsp vanilla extract (pure and aromatic)

Instructions

1. In a medium saucepan, combine 2 cups heavy cream, 1/2 cup whole milk, and 3/4 cup granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is warm to the touch (about 5 minutes). Tip: Do not let it boil to avoid scalding the cream.
2. Sprinkle 1 1/2 tsp unflavored gelatin over the warm mixture. Whisk vigorously for 2 minutes until the gelatin is completely dissolved. Tip: Ensure no lumps remain for a smooth texture.
3. Remove the saucepan from heat. Stir in 1/2 cup passion fruit puree and 1 tsp vanilla extract until fully incorporated. Tip: For an extra smooth finish, strain the mixture through a fine-mesh sieve.
4. Divide the mixture evenly among 4 ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Velvety smooth with a tangy passion fruit kick, this panna cotta is a showstopper. Serve it chilled, topped with fresh passion fruit seeds or a drizzle of honey for an extra layer of flavor.

Tiramisu Panna Cotta

Skip the espresso run—this Tiramisu Panna Cotta blends creamy dreams with coffee kick. Layer up for a no-bake dessert that’s as easy as it is Insta-worthy.

Ingredients

• 1 1/2 cups heavy cream, velvety and cold
• 1/2 cup whole milk, fresh and creamy
• 1/2 cup granulated sugar, fine and sweet
• 1 1/2 tsp gelatin, unflavored and powdery
• 1 tsp vanilla extract, pure and aromatic
• 1/2 cup strong brewed coffee, chilled and bold
• 2 tbsp coffee liqueur, rich and smooth (optional)
• 1/2 cup mascarpone cheese, lush and thick
• 1/4 cup cocoa powder, Dutch-processed and sifted
• Ladyfingers, crisp and light (for serving)

Instructions

1. In a small bowl, sprinkle gelatin over 2 tbsp cold water. Let it bloom for 5 minutes until spongy.
2. Combine heavy cream, milk, and sugar in a saucepan. Heat over medium until sugar dissolves, about 3 minutes—do not boil.
3. Remove from heat. Whisk in bloomed gelatin until fully dissolved, then stir in vanilla extract.
4. Divide mixture into two bowls. To one, add chilled coffee and coffee liqueur, stirring gently.
5. Pour coffee mixture into serving glasses, filling halfway. Chill for 1 hour until set but slightly sticky.
6. Whisk mascarpone into the remaining cream mixture until smooth. Layer over set coffee gel, then chill for 2 hours until firm.
7. Dust with cocoa powder just before serving. Serve with ladyfingers on the side for dipping.

Yield a silky, coffee-kissed cloud with a mascarpone crown. The cocoa dusting adds a bitter contrast, while ladyfingers bring crunch. Try it in shot glasses for a party-perfect bite.

Black Sesame Panna Cotta

Venture into the creamy, nutty world of Black Sesame Panna Cotta—a dessert that’s as Instagram-worthy as it is decadent. This silky, no-bake treat blends the earthy depth of black sesame with the luxurious texture of classic panna cotta.

Ingredients

• 1 cup heavy cream (ultra-pasteurized for smoother texture)
• 1/2 cup whole milk (preferably organic for richness)
• 1/4 cup granulated sugar (fine grain for quick dissolving)
• 2 tbsp black sesame paste (toasted, for intense flavor)
• 1 tsp vanilla extract (pure, for aromatic depth)
• 1 1/4 tsp powdered gelatin (unflavored, for perfect set)

Instructions

1. In a small bowl, sprinkle gelatin over 2 tbsp cold water. Let bloom for 5 minutes until spongy.
2. Combine heavy cream, milk, and sugar in a saucepan. Heat over medium until sugar dissolves, about 3 minutes—do not boil.
3. Whisk in black sesame paste and vanilla until fully incorporated and smooth.
4. Remove from heat. Add bloomed gelatin, stirring until completely dissolved, about 2 minutes.
5. Strain mixture through a fine-mesh sieve into a jug to ensure silky texture.
6. Pour into 4 ramekins. Chill for at least 4 hours, or until set like a firm jelly.

Absolutely divine, the panna cotta wobbles with a delicate balance of creaminess and the bold, toasty notes of black sesame. Serve with a drizzle of honey or a sprinkle of crushed sesame seeds for an extra crunch.

Cherry Panna Cotta

Skip the bakery line—this Cherry Panna Cotta is your ticket to creamy, dreamy dessert heaven. Silky, luscious, and bursting with cherry vibes, it’s a no-bake wonder that’ll have you coming back for seconds.

Ingredients

• 1 cup heavy cream (cold, for that ultra-smooth texture)
• 1/2 cup whole milk (fresh, for a delicate balance)
• 1/4 cup granulated sugar (fine, to dissolve effortlessly)
• 1 teaspoon vanilla extract (pure, for aromatic depth)
• 1 1/2 teaspoons unflavored gelatin (powdered, to set it just right)
• 1 cup fresh cherries (pitted, for a juicy, tangy punch)
• 2 tablespoons water (filtered, to blend smoothly)

Instructions

1. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let it bloom for 5 minutes—it should look like soft, spongy pearls.
2. Meanwhile, combine heavy cream, milk, and sugar in a saucepan. Heat over medium until sugar dissolves, about 3 minutes—don’t let it boil.
3. Remove from heat. Stir in vanilla and bloomed gelatin until fully dissolved, about 2 minutes. Tip: Swipe a finger to check for graininess.
4. Divide mixture among 4 ramekins. Chill for at least 4 hours, until set—like a creamy, jiggly cloud.
5. Blend cherries and 2 tablespoons water until smooth. Strain for a silky sauce—discard solids.
6. To serve, run a knife around each panna cotta. Invert onto plates and drizzle with cherry sauce. Tip: Warm the knife for cleaner edges.

Oozing with elegance, this panna cotta pairs a velvety base with a vibrant cherry swirl. Serve it on a sunny patio or as a chic dinner party finale—it’s a showstopper.

Ginger Panna Cotta

Bold flavors meet creamy perfection in this Ginger Panna Cotta. It’s a silky, dreamy dessert with a spicy kick that’ll have you coming back for more.

Ingredients

• 2 cups heavy cream (luxuriously thick)
• 1/2 cup whole milk (fresh and creamy)
• 1/4 cup granulated sugar (fine and sweet)
• 1 tbsp fresh ginger (finely grated, pungently spicy)
• 1 tsp vanilla extract (pure and aromatic)
• 2 1/4 tsp powdered gelatin (unflavored, for perfect set)

Instructions

1. In a small bowl, sprinkle gelatin over 3 tbsp cold water. Let it bloom for 5 minutes until spongy.
2. Combine heavy cream, milk, sugar, and ginger in a saucepan. Heat over medium until steaming (about 175°F), stirring to dissolve sugar. Do not boil.
3. Remove from heat. Stir in vanilla and bloomed gelatin until fully dissolved. Strain through a fine mesh to remove ginger bits for a smoother texture.
4. Divide mixture among 4 ramekins. Chill in refrigerator for at least 4 hours, until set like a firm jelly.
5. To serve, run a knife around the edge of each ramekin. Dip bottom in warm water for 10 seconds, then invert onto a plate.

Here’s the deal: this panna cotta wows with its velvety texture and warm ginger zing. Try it with a drizzle of honey or a sprinkle of candied ginger for extra pizzazz.

Pistachio Panna Cotta

Never settle for bland desserts when you can whip up this silky, nutty Pistachio Panna Cotta in no time. Perfect for impressing guests or treating yourself, it’s a creamy dream with a crunch.

Ingredients

• 1 cup heavy cream (luxuriously thick)
• 1/2 cup whole milk (fresh and creamy)
• 1/4 cup shelled pistachios (finely chopped for texture)
• 1/4 cup sugar (fine, white, and sweet)
• 1 tsp vanilla extract (pure and aromatic)
• 1 1/4 tsp gelatin (unflavored, for the perfect set)

Instructions

1. In a small bowl, sprinkle gelatin over 2 tbsp cold water. Let it bloom for 5 minutes until spongy.
2. Combine heavy cream, milk, sugar, and vanilla in a saucepan. Heat over medium until sugar dissolves, about 3 minutes—do not boil.
3. Remove from heat. Stir in bloomed gelatin until fully dissolved, about 1 minute.
4. Strain the mixture through a fine sieve into a jug to ensure smoothness.
5. Divide chopped pistachios among 4 serving glasses. Pour cream mixture over, leaving room for topping.
6. Chill in the refrigerator for at least 4 hours, or until set like a soft cloud.
7. Top with extra pistachios before serving for that Instagram-worthy crunch.

Yield a spoonful, and it wobbles just right—creamy with a nutty surprise. Serve with a drizzle of honey or fresh berries for a pop of color and flavor.

White Chocolate Panna Cotta

Here’s how to whip up a dreamy White Chocolate Panna Cotta that’s as smooth as your favorite silk pajamas.

Ingredients

• 2 cups heavy cream, luxuriously thick
• 1/2 cup whole milk, velvety and rich
• 1/2 cup granulated sugar, perfectly sweet
• 1 tsp pure vanilla extract, aromatic and warm
• 1 packet unflavored gelatin (about 2 1/4 tsp), for that flawless set
• 4 oz high-quality white chocolate, finely chopped for smooth melting

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves, stirring occasionally—about 5 minutes. Tip: Don’t let it boil to avoid scalding the cream.
2. Remove from heat and whisk in the vanilla extract and gelatin until fully dissolved. Tip: Sprinkle the gelatin evenly to prevent clumps.
3. Add the finely chopped white chocolate to the mixture, stirring until melted and smooth. Tip: Use a silicone spatula for an even mix.
4. Strain the mixture through a fine-mesh sieve into a large measuring cup to ensure it’s perfectly smooth.
5. Divide the mixture among 4 ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until set.

You’ll love the creamy, melt-in-your-mouth texture with a delicate vanilla and white chocolate flavor. Serve with fresh berries or a drizzle of raspberry coulis for a pop of color and tartness.

Conclusion

Zesty, creamy, and utterly delightful, our roundup of 23 panna cotta recipes offers something for every taste and occasion. Whether you’re a novice or a seasoned home cook, these easy-to-make desserts are sure to impress. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share your favorite finds on Pinterest for others to enjoy. Happy cooking!