Panna Cotta

Been a while since I made a food post…nomnomm

I’ve never had this before so I don’t actually know what it’s supposed to be like, but this is an Italian dessert that basically just uses dairy, sugar and gelatin. It’s super simple, and the hardest part is seriously just being patient enough to let it chill, haha. It tastes REALLY good – rich, VERY VERY creamy, yet refreshing at the same time. It really brings out the flavours of dairy and vanilla, yumm. Next time though, I’ll probably make it into 8-10 servings instead of 6, since it was a little too rich. I added a layer of strawberry kiwi jello to balance out the richness a little and also cause it looked prettier, HEH.

Recipe (with my modifications) at the end.

ALL the ingredients. Plus water, for the Jell-O. In the front, there’s granulated sugar on the left and 2% milk on the right. A LOT of heavy cream in the back in the measuring cup, mmm.

Here’s my sugar and heavy cream chucked into a large-ish saucepan. YES THAT IS A CLEAVER/BUTCHER KNIFE AT THE TOP RIGHT SHHH LOL.

Bringing it to a boil ~


Skip a few steps (holding a camera while pouring and boiling stuff is TUFF STUFF)

Here it is off the stove and cooling. At this point I let it cool a bit, then stir in the vanilla (you don’t want that to cook).

When it’s not too hot, get some glasses/cups/dishes/whatnot and evenly pour the mixture. I have seeerious issues when it comes to pouring, so I transferred it from the pot into a measuring cup with a spout. Yeah. I suck :< Then let them chill in the fridge for several hours (mine took about 4, but I let it sit for another hour just to be safe). If you want, you can add a layer of Jello like I did once this layer has set.

TADAAA :D Chilled and ready to eat.

Layered Jell-O Panna Cotta
(adapted from Allrecipes)
Makes: 6 servings (I think it’d be better if I divided it up into about 8-10 servings instead, this is pretty rich)


  • 1/3 cup skim milk (I used 1/3 + 1/2 cup 2% milk, because I didn’t want to use as much heavy cream)
  • 1 (0.25 ounce) envelope unflavoured gelatine
  • 2½ cups heavy cream (I cut down this by 1/2 cup and replaced it with 2% milk instead)
  • ½ cup white sugar
  • 1½ teaspoons vanilla extract
  • ½ packet Jell-O (any flavour)


  1. Pour milk into a small bowl, and stir in the gelatine powder. Set aside.
  2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatine and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
  3. Remove from heat, let cool slightly, then stir in the vanilla and pour into six (like I said, 8-10 instead) individual dishes.
  4. Cool the dishes uncovered at room temperature. When cool, cover with plastic wrap and refrigerate for at least four hours.
  5. Meanwhile, make Jell-O layer by preparing according to package (use half the water called for, plus extra ¼ cup). Let cool for about 10 minutes before pouring on top of panna cotta.
  6. Refrigerate for another 2 hours minimum or until the Jell-O is set.

  1. they were delicious + smexy ;D

      • Cheryl Li
      • January 30th, 2010


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