Panna Cotta
Panna Cotta
Katie Parla•
March 20, 2026
Silky, simple, and seductively wobbly, panna cotta may have been born in Piedmont, but it’s right at home in Rome, where it appears on nearly every trattoria dessert list. My favorite version, served at Trattoria da Cesare al Casaletto, just barely holds together in a luscious marriage of cream, sugar, and a bit of gelatin. This version keeps things classic, but add chocolate, caramel, or fruit sauce to jazz it up.
Ingredients (6)
Ingredients (6)
Instructions
Combine the sugar (2 Tbsp), milk (1 cup), cream (1 cup), and a pinch of salt in a medium saucepan over low heat. Bring nearly to a simmer, stirring continuously to dissolve the sugar.
Remove the mixture from the heat just before it’s simmering and let it cool slightly, to around 120 °F.
You want it warm enough so that the gelatin dissolves evenly but doesn’t get denatured.
Add the gelatin (2 tsp) mixture to the milk mixture and stir until dissolved.
Strain through a cheesecloth or fine-mesh strainer into a mixing bowl with a spout for pouring.
Divide it evenly among the prepared ramekins and cover each one loosely with plastic wrap.
Chill in the refrigerator for at least 4 hours or overnight to set.
To serve, run a knife or offset spatula around the edges of the ramekins, then invert each over a serving dish.
Serve on its own or spoon the sauce of your choice on top of each panna cotta.
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