Panna Cotta alla Vaniglia
This panna cotta recipe sets sweetened vanilla cream into a soft, silky mould with agar instead of gelatine, so it stays vegetarian. One serving is about 197 g. Serve it cold with fresh strawberries for a classic Italian dessert.
Panna cotta, meaning cooked cream, comes from Piedmont in northern Italy, where cream, sugar and vanilla were set with gelatine and turned out of moulds. It spread across Italy in the twentieth century as a restaurant dessert, and unlike crème brûlée it contains no egg and is never torched — it is simply chilled until it holds its shape.
Pairs well with: Serve with fresh berries, a thin drizzle of caramel, or a small espresso.
Provenance
Italy
Piedmont Classic
Mediterranean & Italy
Time Dedication
25m
15m prep • 10m cook
Batch Yield
4 Servings
518 kcal per serving
1 serving ≈ 197 g
Technical Skill
Easy
Easy (Heat & Chill)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Piedmont Classic
Photo: hiro, CC BY-SA 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $2–3 per serving at home (USD)
Made with real cream, vanilla and agar-agar, set in individual moulds and served cold with fresh berries.
Execution Methodology & Culinary Technique
Prep Stage: Measure, Mould and Chill the Cream
10 Mins • Cream and Moulds
Lightly oil four 150 ml moulds or ramekins with a flavourless oil and wipe out the excess, weigh the agar carefully, and set out the cream, milk, sugar and vanilla. Everything goes fast once the cream is hot, so have the moulds ready on a tray.
Maestro Tip: A whisper of oil is all you need — too much leaves a slick film on the finished panna cotta.
5 Mins 85°C (185°F)
Put the cream, milk and sugar in a saucepan and warm over medium heat, stirring, until the sugar dissolves and the cream just reaches a gentle simmer — small bubbles at the edge, not a rolling boil.
Do not let the cream boil hard or it can split and taste scorched.
Done when: Sugar fully dissolved, cream steaming with bubbles at the edge.
3 Mins 85°C (185°F)
Sprinkle the agar powder over the hot cream while whisking steadily, then keep the pan at a gentle simmer for 2 minutes, whisking all the time. Agar only sets if it is boiled — a quick stir is not enough.
Sprinkle, do not dump — a clump of agar will never dissolve evenly.
Done when: Smooth cream with no grains or lumps of agar.
2 Mins Room temperature
Take the pan off the heat, stir in the vanilla, and pour the cream through a fine sieve into a jug, then into the four moulds. The sieve catches any undissolved agar so the set is perfectly smooth.
Pour slowly down the side of the mould to avoid bubbles on the surface.
Done when: Moulds filled evenly, surfaces smooth and bubble-free.
4 Hours 4°C (39°F)
Cover the moulds loosely and refrigerate for at least 4 hours, or overnight, until the panna cotta is set but still wobbles when you nudge the mould. To serve, dip each mould briefly in hot water, run a thin knife around the edge, and turn out onto a cold plate.
Agar sets faster than gelatine but still needs the full chill to hold its shape when turned out.
Done when: Set firm enough to hold its shape, soft enough to wobble gently.
Finishing Touches & Plating
Turn each panna cotta out onto a cold plate, spoon the strawberries alongside, and serve at once while it is cold and softly set.
Nutritional Physiology & Benefits
Energy
518
kcal / serving
Protein
4g
Complete AA
Carbs
28g
Complex
Fats
44g
Healthy
| Energy | 518 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Fat | 44 g |
| Fibre | 1.3 g |
| Sugar | 26.4 g |
| Sodium | 54 mg |
| Energy | 263 kcal |
| Protein | 1.9 g |
| Carbohydrates | 14 g |
| Fat | 22.4 g |
| Fibre | 0.7 g |
| Sugar | 13.4 g |
| Sodium | 28 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Good source of vitamin A and calcium from the cream and milk, with a little vitamin C from the strawberries.
Calcium from Cream and Milk
Each serving brings calcium from the cream and milk, in a dessert that is gentle and easy to eat.
Fresh Fruit on the Side
Strawberries add vitamin C and a little fibre, and their tartness balances the rich cream.
A Little Goes a Long Way
Rich and silky, so one small mould is satisfying — a good end to a meal without a heavy portion.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Espresso
A small, strong espresso cuts through the cream's richness and is the classic Italian way to finish the dessert.
Moscato d'Asti
A lightly sparkling sweet wine from Piedmont echoes the dessert's home region and its gentle sweetness.
Sides
Fresh Berries
Tart berries balance the sweet cream and add colour and freshness to the plate.
Amaretti Biscuits
Crisp almond amaretti give a crunchy contrast to the soft, wobbling cream.
Complete menu
Serve the panna cotta after a light Italian dinner, with fresh berries and a small espresso on the side.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Skipping the Agar Boil
Agar that is only stirred into warm cream will not set — it must simmer for a full 2 minutes. If the dessert stays liquid, reheat it to a simmer for 2 minutes and pour again. This is a cooking tip, not a health warning.
Leaving It Out of the Fridge
Cream desserts spoil quickly at room temperature — keep the panna cotta refrigerated at or below 4°C (39°F) and eat within 2 days. This is general guidance, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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