Panna Cotta

Name: Panna Cotta
Prep time: 25 min
Cook time: 4 h 18 min
Total time: 4 h 43 min
Cuisine: Polish
Ingredients: 500 ml Heavy cream; 250 ml Milk; 80 g Sugar; 10 g Gelatin, powdered; 1 Vanilla pod, split and scraped; 60 ml Water, cold; 5 ml Sunflower oil, for ramekin; 300 g Strawberry, hulled; 150 g Raspberry; 40 g Powdered sugar, sifted; 15 ml Lemon juice, freshly squeezed

Panna Cotta · ready in 4 h 43 min · 6 servings · 440 kcal per serving · easy · 11 ingredients

Italian-born but beloved on Polish restaurant tables, this panna cotta is silky, gently vanilla-scented, and finished with a bright strawberry-raspberry coulis.

Prep: 25 min
Cook: 4 h 18 min
Total: 4 h 43 min
Serves: 6
kcal: 440
Difficulty: easy

Polish Desserts Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

500 mlHeavy cream
250 mlMilk
80 gSugar
10 gGelatin, powdered
1Vanilla pod, split and scraped
60 mlWater, cold
5 mlSunflower oil, for ramekin
300 gStrawberry, hulled
150 gRaspberry
40 gPowdered sugar, sifted
15 mlLemon juice, freshly squeezed

Equipment

stovetop, refrigerator, blender, ramekin, saucepan, whisk, fine sieve, bowl, spatula, measuring jug, plate, spoon

Instructions

Mise En Place
Gather and measure all ingredients; set out 6 ramekins, saucepan, whisk, sieve, bowl, blender, spatula, and measuring jug. · 10 min
What to look for: All ingredients are measured and tools are within reach.
Bloom Gelatin
Bloom gelatin in 60 g cold water for 5 minutes, letting every grain hydrate before it touches the hot dairy. · 5 min
What to look for: The gelatin looks swollen and evenly moistened.
Heat Dairy
Heat heavy cream, milk, sugar, and the scraped vanilla pod in a saucepan until steaming and just below a boil, then remove from heat. · 8 min
What to look for: Steam rises and small bubbles gather at the edge.
Dissolve Gelatin
Whisk the bloomed gelatin into the hot cream mixture until completely melted and smooth. · 2 min
What to look for: The mixture is glossy with no visible gelatin grains.
Strain And Pour
Strain the mixture through a fine sieve, lightly oil the ramekins, and divide the cream evenly among all 6. · 7 min
What to look for: Each ramekin is filled evenly with a smooth pale cream.
Chill Until Set
Refrigerate the ramekins for at least 4 hours until the panna cotta is fully set and gently wobbling. · 4 h
What to look for: The surface is firm, glossy, and moves with a soft wobble.
Blend Coulis
Blend strawberries, raspberries, powdered sugar, and lemon juice until smooth, then pass the coulis through a fine sieve. · 8 min
What to look for: The coulis is bright red, smooth, and seed-free.
Serve With Coulis
Serve by unmoulding each panna cotta onto a plate and spooning the berry coulis over the top. · 3 min
What to look for: A glossy white dome sits under a vivid berry sauce.

Nutrition (per serving)

kcal	440
Protein	5 g
Carbohydrates	32 g
of which sugars	28 g
Fat	33 g
of which saturated	20 g
Fibre	3 g
Sodium	45 mg

Nutri-ScoreD

Allergens

Contains: milk

Ingredient substitutions

Heavy cream

Milk: Makes the panna cotta lighter and less rich.

Milk

Heavy cream: Gives a richer, creamier set.

Sugar

Powdered sugar: Whisk well so it dissolves completely in the hot dairy.

Gelatin

Gelatin sheet: Use the same gram weight and soak until fully soft.

Vanilla pod

Sugar: Adds sweetness only and will not replace the vanilla aroma.

Water

Milk: Use cold milk for blooming if you want a slightly creamier mixture.