"Panna Cotta"

"Panna Cotta"

«Panna cotta», literally «baked cream», is made by dissolving unflavored gelatin into heavy cream, sweetened with sugar, and scented with vanilla.

This dessert originated in the Northwest of Italy and is now found in many Italian restaurants around the world. Some versions of «panna cotta» include flavorings like espresso, fruit purées, or liqueurs, but the classic one is served with a caramelized sugar topping. This version comes from the favorite recipes of one of the most well-known cardiovascular surgeons in Torino, but this is no prescription to eat as much as you want of this rich but delicious dessert.

6 servings
Preparation 5 min
Cooking 10 min

Standing 2 h

400 calories per serving 


2 cups whipping cream 35%   500 mL
7 tbsp sugar   90 g
1/2 tsp vanilla extract   2.5 mL
2 tsp gelatin   4 g
6 serving(s) Microwaved Caramel (Recipe)    

Before you start

Pay attention when measuring the gelatin amount because it is critical: if it is not enough, the "panna cotta" will not set, if it is too much, the texture will be rubbery.


  1. Prepare the caramel. Divide it among the ramekins, then tilt and rotate each ramekin to thinly coat it. The caramel may not initially cover bottoms and sides completely, but it will spread and even out after the hot cream mixture is poured in.
  2. Pour the cream into a skillet with the sugar and the vanilla. Heat gently, stir and bring to boil. Remove from the heat. Pour the gelatin powder in a small bowl, add about 50 ml (1/4 cup) of the cream mixture, and mix well. Pour it into the skillet and stir constantly until completely dissolved.
  3. Distribute the cream mixture into the ramekins. Chill at least 2 h in the refrigerator before serving.
  4. To unmold, carefully dip the bottom of each ramekin in a baking pan of hot water briefly (30 sec). Run a thin knife around the edges to help loosen the "panna cotta" from the inside, then turn upside-down onto serving plates and serve.


These desserts can be kept up to 7 days in the refrigerator.

Nutrition Facts Table

Nutrition Facts

per 1 serving (120g)


% DV*

* DV = Daily Value




29 g

45 %

Saturated 18 g
+ Trans 0 g

91 %


105 mg


30 mg

1 %


35 g

12 %


0 g

0 %


33 g


2 g

Vitamin A

30 %

Vitamin C

2 %


6 %


0 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Low :
Source of :
Calcium, Omega-3, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
Excellent source of :
Vitamin A

More info

This recipe is in the following categories: Dairy | Desserts | Low Sodium | Source of Omega-3 | Christmas | Easter | Thanksgiving | Valentine's Day | Italian

Microwaved Caramel

Microwaved Caramel

6 servings
Preparation 5 min
Cooking 5 min


1/2 cup sugar   110 g
1 tbsp water, warm   15 mL
1 tsp lemon juice, freshly squeezed   1/4 lemon

Before you start

Be careful: melted caramel is extremely hot!!!


Mix all the ingredients in a glass or pyrex container of average size. Cook in a microwave oven at maximum power until the syrup starts boiling.

Consider the suggested time as a reference only, since the precise cooking time depends on your oven's power. Continue to cook using 10 second periods: the syrup is ready when it turns golden-brown.

This recipe is in the following categories: Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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