cooking · Dessert · Gluten-Free

Whole Milk Panna Cotta

Apparently somehow in life I had never had Panna Cotta. And I am not sure how that happened. Probably because I didn’t know anyone of Italian descent as a child and we didn’t eat out much as kids – and more so, it isn’t very often I get dessert when eating out anyways. It occurred to me that maybe I should try more old school recipes and enjoy the simplicity of the flavors. And no, Panna Cotta is not vegetarian. It has gelatin in it. Since I was making this for the boys, they were quite happy (and they got more protein).

Do not use low-fat milk. Just don’t. Enjoy it for what it is – a simple, rustic pudding that soothes you!


Whole Milk Panna Cotta


  • 3 cups whole milk, divided
  • 2 tsp gelatin (about 1 packet)
  • 1/3 cup granulated sugar
  • 2 Tbsp honey
  • 1 vanilla bean, scraped, or 1 tsp pure vanilla extract
  • Pinch fine sea salt


Lightly oil 6 ½-cup ramekins, place on a rimmed baking sheet.

Pour ½ cup of the milk into a small bowl, sprinkle gelatin on top, let soften for 5 minutes.

Meanwhile, in a tall saucepan, heat remaining milk, sugar, honey, vanilla, and salt over medium-high, to a simmer. Take off heat, whisk in gelatin mixture throughly.

Divide between ramekins, let sit on counter for 10 minutes to cool a bit, then transfer to refrigerator. Chill for at least 2 hours and up to 2 days.

To plate:

Run a thin metal spatula around the bowl. Top with serving plate, gently flip over and tap gently on bottom of bowl till it releases. Serve with handmade strawberry jam if desired.

Makes 6.

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