"Panna Cotta"

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«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.

Preparation : 5 min Cooking : 10 min Standing : 2 h
410 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly


2 cups lactose-free cream, 35%, for whipping 500 mL
7 tbsp sugar 90 g
1/2 tsp vanilla extract 2.5 mL
2 tsp gelatin 4 g
6 servings Microwaved Caramel

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

per 1 serving (100g)


% Daily Value




28 g

43 %

Saturated 16.7 g
+ Trans 0 g

84 %


80 mg


30 mg

1 %


38 g

13 %


0 g

0 %


33 g

Net Carbs

38 g


2 g

Vitamin A

22 %

Vitamin C

1 %


0 %


0 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving


This recipe is :
Good source of  :
Vitamin A
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Other Foods 2

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This recipe is in the following categories

Dairy | Desserts | Low Sodium | Valentine's Day | Thanksgiving | Easter | Christmas | Italian