Master the art of panna cotta with these 5 essential secrets for a creamy and elegant dessert

Cream is the foundation of panna cotta, and fat content matters. Choose cream with at least 30% fat for a rich, velvety texture and a stable set. Using a cream that’s too light will lead to a thin, unsatisfying result.

Heat the cream gently and gradually: never let it boil for too long, or you risk breaking the emulsion. Aim for an ideal temperature between 175°F / 80°C and 185°F / 85°C, just enough to dissolve the sugar and melt the gelatine.

Tip: You can swap up to 20% of the cream for whole milk if you prefer a lighter panna cotta, but avoid reducing it further or the texture will suffer.

This is where most mistakes happen. Panna cotta isn’t a jelly, but it isn’t a custard either, it should be silky yet stable. The sweet spot is around 4 to 5g of gelatine per 50 cl of cream.

In the UK and US, unflavoured powdered gelatine is most common, while in Europe gelatine sheets are often used. As a guide, 1 sachet of powdered gelatine (7g) ≈ 4 sheets. Always soak the gelatine in cold water first, squeeze out the excess, and add it to the hot cream off the heat to dissolve completely.

Chef’s tip: For extra firmness and stability, especially if serving several hours later, you can add a tiny pinch of agar-agar alongside gelatine.

For sweetness, aim for 60–80g of sugar per 50 cl of cream, adjusting to taste. Adding a small pinch of fine salt, fleur de sel, or flaky sea salt can subtly enhance flavours, balance sweetness, and deepen the overall taste. Always add it while heating the cream so it dissolves fully.

Classic panna cotta relies on vanilla, ideally infused from a split pod for a rich aroma. But don’t be afraid to experiment:

• Citrus zest for brightness
• Light spices like cardamom or star anise
• Coffee or tea infusions for a modern twist
• Tropical flavours such as passion fruit or guava for a refreshing variation

Patience is key to perfect panna cotta. Chill for at least 4 hours, but for the smoothest texture and best flavour, an overnight rest in the fridge works wonders. This allows the gelatine to fully set and the flavours to blend harmoniously.

A well-made panna cotta can shine on its own, but it truly comes alive with the right contrast. Pair it with something tangy, fruity, or slightly bitter to balance its richness:

• Fresh berries or stone fruits
• A red fruit coulis
• Passion fruit or mango sauce
• Fig jam or caramel drizzle
• A light dark chocolate sauce for a decadent touch

The key is to balance creaminess with acidity or brightness for a dessert that feels indulgent yet refreshing.