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    Panna cotta Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

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    Best Ever Panna Cotta, a popular Italian dessert which is made with milk, cream, sugar, gelatin or agar agar and vanilla extract. Delicious soft set jelly like panna cotta is made using just few ingredients which taste absolutely divine like my caramel custard. Serve soft set panna cotta with chocolate sauce or any fruit compote for a show stopping dessert. In this blog post, I have shared the best vanilla panna cotta recipe made with agar agar and gelatin (two method) with step by step pictures and video. 

    Panna cotta served with strawberry sauce

    Panna Cotta

    I always wanted to post a basic panna cotta recipe. This panna cotta turned super creamy and so delicious. I had some leftover compote from my churros, so I topped my panna cotta with that and the combination is like heaven. Can you believe I had two servings at a time. It is that good! Yum!

    Table of Contents

    • What is Panna cotta made of?
    • Watch Panna cotta Video
    • About Panna Cotta (Vanilla Panna Cotta)
    • Vanilla Panna cotta Ingredients
    • Panna Cotta with Agar Agar & Gelatin
    • Variations & Flavours
    • Why my panna cotta is not setting?
    • How to Make Panna Cotta (Stepwise Pictures)
    • Vegetarian Panna Cotta (with Agar Agar)
    • Panna cotta with Gelatin
    • Expert Tips 
    • FAQ
    • 📖 Recipe Card
    • Panna cotta | Vanilla Panna Cotta Recipe (with Agar Agar & Gelatin)

    What is Panna cotta made of?

    Panna cotta is an Italian dessert which is also known as milk dessert or cooked cream. It is equally popular like the pick me up dessert tiramisu. The real taste of a panna cotta comes from the milk and cream which we use. Make sure you use best quality milk and cream while making panna cotta. Also you have to use full fat milk and cream for best results. Mean while check my caramel custard and flan recipe.

    The Ingredients for making panna cotta is very basic and minimal. You need full fat milk, cream, sugar, vanilla and some kind of setting agent like agar agar or gelatin. In this blog post, I have shared two ways of making panna cotta with gelatin and with agar agar.

    My favourite method for making panna cotta is using agar agar powder which is easy and very straight forward. It also gives the perfect set jiggly wiggly panna cotta. But I have made with gelatin too which I have included in this blog post. 

    Check out my other panna cotta recipe

    1. Strawberry panna cotta
    2. Coffee panna cotta
    3. Mango layered panna cotta

    Watch Panna cotta Video

    YouTube video

    close look of vanilla bean specked panna cotta served with strawberry coulis and fresh berries

    About Panna Cotta (Vanilla Panna Cotta)

    My ratio for making this delicious vanilla panna cotta is equal parts milk and cream. Some recipe uses higher amount of cream to milk. But I find that using equal ratio of milk and cream gives the perfect creamy panna cotta. Also there are few more tips and tricks to get perfect set on the dessert. Make sure you follow this fail-proof recipe. 

    In this recipe, I have made vanilla panna cotta which is most popular than other flavours. I used my best ever vanilla bean paste from Madagascar for this recipe, because I really wanted the vanilla flavour to shine. If you want to go the extra mile, you can use my homemade vanilla bean paste. 

    Panna cotta is my absolute favourite desert. It is similar to pudding but it is lot more silkier than pudding and just melt in your mouth. One important thing you have to remember is not to add too much gelatin or agar agar powder than mentioned which will affect the panna cotta’s bouncy texture.

    Vanilla Panna cotta Ingredients

    ingredients for making panna cotta

    Cream - Panna cotta is also known as milk dessert. So try to use the best quality cream you can afford. I used milky mist cream, but you can use Amul heavy cream too. I found the one in carton is more effective. 

    Milk - Use full fat milk in this recipe. You cannot use low fat milk or toned milk which will not provide the proper creamy texture. 

    Sugar - this dessert is usually served with some kind of sauce like chocolate sauce or a fruit compote which is sweet. So you don’t need to use too much sugar in the custard. Refined sugar is preferred. 

    Agar Agar Powder - China grass also known as agar agar. It is vegetarian setting agent popularly used in making puddings, jelly and set desert. You just need a little amount for this recipe which I have mentioned. Don’t add too much agar agar than mentioned which will affect the bouncy texture.

    Vanilla - This is vanilla bean panna cotta, So I used my best ever vanilla bean paste from Madagascar for this recipe, because I really wanted the vanilla flavour to shine. If you want to go the extra mile, you can use a vanilla bean paste or homemade vanilla extract.

    Panna Cotta with Agar Agar & Gelatin

    agar agar vs gelatin

    You can make vanilla panna cotta with both agar agar and gelatin. There are only few changes you have to do to adapt this recipe for gelatin. I have shared details below. But first lets learn about agar agar and gelatin.

    What is Agar Agar?

    Agar agar is completely plant based gelatin derived from seaweed. It is a vegan product used in sweets and dessert. Many asian pudding and jelly uses agar agar as main ingredient. You can easily find agar agar powder online. I use this brand of agar agar powder.

    What is Gelatin?

    Gelatin or gelatine is a translucent, colorless, flavorless thickening ingredient, derived from collagen taken from animal body parts. Usually it is used to set pudding, jelly and many desserts. This is one of the main ingredient in making gummy bears and candies. 

    My favourite method for making panna cotta is using agar agar powder which is easy and very straight forward. It also gives the perfect set jiggly wiggly panna cotta. But I have made with gelatin which I have included in this blog post.  I have shared step by step pictures of making panna cotta with gelatin below this post. So make sure you ready the complete recipe. 

    Panna cotta Moulds & Presentation 

    panna cotta set in individual moulds

    Panna cotta can be served multiple different ways. You can play with your creativity while setting or plating panna cotta. I like to use my pudding moulds for panna cotta which are individual servings. But if you don’t have pudding moulds, You can use any of these ways to set and serve your dessert.

    Using Ramekins & Small Bowls - If you don’t have pudding moulds like the one I used. Use ceramic ramekins or any small bowls for setting. You might need to grease the moulds with very little oil for the panna cotta to release easily. 

    Wine Glass, Martini Glass or Cups - If you are scared of un moulding panna cotta. You can serve them directly in serving glass. Use any of your pretty glassware which are individual size for setting and serving panna cotta. You can directly pour the sauce over the pudding and serve in the glass. You can check my coffee panna cotta for idea.

    Tilted panna cotta - Line a baking pan or loaf pan with a kitchen towel and place the glasses slightly tilted over the edge of the pan. Fill the glasses with the panna cotta mixture, you can do this step in the fridge. Allow the tilted panna cotta mixture to set for few hours before pouring the sauce or topping. This will result in a tilted looking panna cotta.

    Silicon Moulds - You can use mini silicon cupcake liners for setting panna cotta. These are easy to un mould and looks pretty. 

    Layered Panna cotta - you can see my mango panna cotta recipe, where I have used two flavours. You have to allow one layer to set before pouring the second layer. 

    Variations & Flavours

    vanilla panna cotta served with strawberry sauce

    My love for this dessert made me create different flavour combos which I have shared in this blog. Other than this you can make panna cotta in any flavour you like. Just stick to this simple measurements and recipe, tweak it a little, add any of your favourite flavours and you are good to go. 

    Here are some of my most favourite.

    Strawberry Panna cotta - this recipe has fresh strawberry puree added into the pudding and it is served with a delicious strawberry sauce. Perfect dessert for valentines day.

    Layered Mango Panna cotta - Two layered panna cotta with mango and vanilla makes an impressing dessert. 

    Coffee Panna cotta - This is for my coffee lovers, you are in for a treat. Enjoy this jiggly coffee panna cotta and carry on!

    panna cotta with strawberry sauce

    Why my panna cotta is not setting?

    There are few reason why your panna cotta is not setting. Here I have shared all the reasons so you can trouble shoot. 

    Temperature - Your milk-cream mixture didn’t reach the proper temperature, which didn’t activate the agar agar powder for setting. You have to heat the mixture till you see steam coming from the top of the mixture. It will take around 10 minutes on the lowest heat. Also make sure you keep mixing them so it doesn’t burn at the bottom. 

    Add extra agar agar or gelatin - try heating it up again, adding a little bit of extra gelatin. Never let it boil over. Always cook panna cotta mix on the lowest heat.

    Some flavours never set - Some fruits such as pineapple or kiwi contain enzymes that break down the gelatin so it never sets. So I recommend not using those flavours in panna cotta. 

    Setting agent didn’t melt - another reason is the setting agent didn’t get a chance to melt completely. If you are using Agar agar powder, you have keep cooking them on low heat till it is completely melted and the mixture looks creamy. If you are using gelatin, bloom the gelatin for at least 10 minutes in cold water before mixing in the hot cream and mix well. 

    a spoon of soft set vanilla panna cotta

    How to Make Panna Cotta (Stepwise Pictures)

    Vegetarian Panna Cotta (with Agar Agar)

    Mixing Panna cotta mix

    1)Take cream in a sauce pan. Panna cotta is also known as milk dessert. So try to use the best quality cream you can afford. I used milkymist cream, but you can use Amul heavy cream too. I found the one in carton is more effective. 

    take cream in a sauce pan for making panna cotta

    2)Pour in full fat milk. This is a rich dessert, so you have to use full fat milk.

    add milk over cream for for making panna cotta

    3)Add sugar into the milk cream mixture. This recipe is served with some kind of fruit sauce or compote. So it doesn't need much sugar. For 2 cups of these liquid, I added 3 tbsp of sugar.

    Pro Tip: You can increase the sugar to ⅓ cup if you prefer sweeter dessert.

    add sugar to cream and milk

    Panna cotta with agar agar

    4)I used agar agar powder for setting this panna cotta. You just need a little amount for this recipe which I have mentioned. Don’t add too much agar agar than mentioned which will affect the bouncy texture.

    i used agar agar for making panna cotta

    5)I used ½ tsp of agar agar powder into the cream and milk mixture.

    add some agar agar powder

    6)Mix the cream, milk, sugar and agar agar mixture till it is combined. It has to be evenly mixed before heat is applied.

    mix milk and cream well with agar agar

    Cooking Panna Cotta Mix

    7)Place the sauce pan on low heat and keep whisking gently until the agar agar melts completely.

    cook on low heat while mixing

    8)Make sure the heat is low as possible. Keep cooking until the milk starts to steam. Keep whisking all the time so the agar agar melts and evenly distributes into the cream.

    cook on low heat possible

    Temperature of Panna cotta mix

    9)You will see steam on the top of the milk mixture. Also the sides will start to bubble and the mix has to be hot without boiling. Panna cotta mixture shouldn't boil.

    the milk should start to simmer

    Flavouring Panna cotta mix

    10)Now take the mixture off the heat and add in pure vanilla bean paste. Use best quality vanilla for maximum flavour.

    take it off the heat and add in vanilla bean paste

    11)Whisk this whole thing together till vanilla is combined with milk and cream.

    whisk vanilla into the custard

    12)The mixture will look thick and creamy as well.

    panna cotta mix is ready

    13)You can see the vanilla bean dispersed all over the custard. If you want, you can use a slotted spoon or skimmer to remove the bubbles off the top. but that is not necessary.

    vanilla beans specked over the milk

    Setting Panna cotta

    14)I used my mini pudding moulds. Wash the moulds well and makes sure it is wet. This helps release the pudding easily once set.

    Pour the panna cotta mix carefully into the moulds. Don't over fill the mould, else it may spill.

    pour the mixture into the moulds

    15)I got 5 portion of panna cotta. This mould is around 100 to 120 ml in capacity which is great for single serving. Now carefully place the pudding mould in fridge and allow them to set for 4 hours or overnight.

    moulds ready to be chilled

    Make Strawberry Sauce

    16)This is a no cook strawberry sauce. Instead of strawberry you can use raspberry, blueberry or even blackberry.

    You will need 1 cup strawberries, 3 tbsp icing sugar (confectioners sugar) and 2 tsp of lemon juice.

    for strawberry sauce. take strawberries, icing sugar and lemon juice

    17)Take strawberry, icing sugar in a blender.

    take strawberry and sugar in a blender

    18)Add in lemon juice and little water to make into a smooth puree. The mix has to be thick and pouring consistency.

    You can strain the mixture if you want. But i didn't strain it.

    add lemon juice and puree

    19)Your strawberry sauce is ready. You can store the sauce in fridge upto 3 to 4 days.

    strawberry sauce for panna cotta is ready

    Unmoulding Panna cotta

    20)This is how the vanilla panna cotta looks once it is set in fridge overnight.

    perfectly set panna cotta

    21)You can use a spoon to gently ease the sides of the mould to release the panna cotta from the mould.

    gently release panna cotta from the mould

    Plating Vanilla Panna cotta

    22)Place the panna cotta on a serving plate. Gently remove the mould. If the panna cotta is not releasing from the mould, it is probably because there is air lock. So gently ease the sides of the pudding again, it should pop right out.

    You can see the specks of vanilla through out the panna cotta makes it so vanilla!

    un mould panna cotta

    23)Drizzle the strawberry sauce around the pudding and enjoy cold.

    serve panna cotta with strawberry sauce

    Panna cotta with Gelatin

    You can make vanilla panna cotta with both agar agar and gelatin. There are only few changes you have to do to adapt this recipe for gelatin. I have shared details below.

    Ingredients

    • 1 cup Milk
    • ½ cup Cream
    • 1 tsp Gelatin
    • ⅓ cup Sugar
    • 2 tsp Pure Vanilla Extract
    • 3 tbsp Water

    1)Take water in a small bowl, sprinkle gelatin over the water and let it sit for 10 minutes for the gelatin to bloom.

    bloom gelatin in water

    2)Now take milk in a sauce pan, sprinkle sugar on top. Bring it to a simmer. Don't let it boil.

    milk and sugar in a sauce pan
    simmer the milk

    4)Now take if of the heat and add in the soaked gelatin and mix till combined. Pour in cream and mix well.

    add gelatin and cream and mix well

    5)Add in vanilla extract and mix well. This is your panna cotta mixture.

    add vanilla and mix well

    6)Pour it in individual moulds and place in fridge to set overnight.

    pour it in moulds

    7)Pour it into small mould and place it in fridge overnight To unmould, gently release the sides of the panna cotta using a butter knife or Dip it in warm water for just 5 seconds. Un mould it carefully in serving plate.

    dip mould in hot water for un moulding

    8)Serve with berry compote and caramelized nuts.

    perfectly soft set panna cotta with gelatin

    9)Enjoy.

    serve with berry compote

    Expert Tips 

    Quality - Panna cotta is also known as milk dessert. So try to use the best quality cream and milk you can afford. Higher the fat, creamy the dessert will be. 

    Cooking Temperature - Your milk-cream mixture should reach the proper temperature, which didn’t activate the agar agar powder for setting. You have to heat the mixture till you see steam coming from the top of the mixture. It will take around 10 minutes on the lowest heat. Also make sure you keep mixing them so it doesn’t burn at the bottom. 

    Never Boil the Mix - You should never boil the panna cotta mixture. You have to cook the mix on the lowest heat possible. 

    Quantity of Setting Agent is Important - Too much gelatin or agar agar can ruin the panna cotta. If you have added too much setting agent then the panna cotta will turn firm and dense. Use the mentioned amount of setting agent which will results in perfect set. 

    Adjust Sweetness - Depending on what you are planning to serve your panna cotta with, you can adjust the sweetness. Add more or less sugar as needed. 

    Serving Suggestions

    Serve with any homemade dessert sauces.

    • Salted Caramel Sauce
    • Butterscotch Sauce
    • Chocolate Sauce
    • Strawberry Compote

    FAQ

    Can I use agar agar in panna cotta?

    My favourite method for making panna cotta is using agar agar powder which is easy and very straight forward. It also gives the perfect set jiggly wiggly panna cotta. But I have made with gelatin too which I have included in this blog post. 

    Can I use gelatin in panna cotta?

    Yes gelatin is one of the most popular setting agent used for panna cotta. You have to bloom the gelatin first in cold water before adding into the hot cream. Don’t boil the mixture once gelatin is added

    What is the ratio for panna cotta?

    My ratio for making this delicious vanilla panna cotta is equal parts milk and cream. Some recipe uses higher amount of cream to milk. But I find that using equal ratio of milk and cream gives the perfect creamy panna cotta. For 2 cups of liquid, you will need ½ tsp of agar agar powder or 1 tsp gelatin.

    Why my panna cotta is not setting?

    There are few reason why your panna cotta is not setting. Here I have shared all the reasons so you can trouble shoot.  Your milk-cream mixture didn’t reach the proper temperature, which didn’t activate the agar agar powder for setting. You have to heat the mixture till you see steam coming from the top of the mixture

    Try heating it up again, adding a little bit of extra gelatin. Never let it boil over. Always cook panna cotta mix on the lowest heat.

    Why is my panna cotta too firm?

    Too much gelatin or agar agar can ruin the panna cotta. If you have added too much setting agent then the panna cotta will turn firm and dense.

    Why my panna cotta is watery or runny?

    Best quality and high fat cream or milk is essential for making panna cotta which makes the panna cotta sets properly without leaving out water. If your cream or milk contains more water content, then panna cotta may leave out water. 

    Is panna cotta same as pudding?

    Panna cotta is my absolute favourite desert. It is similar to pudding but it is lot more silkier than pudding and just melt in your mouth. One important thing you have to remember is not to add too much gelatin or agar agar powder than mentioned which will affect the panna cotta’s bouncy texture.

    More Pudding Recipes to Try

    • Mango Phirni Recipe
    • Mango Coconut Jelly Recipe
    • Mango Jelly Recipe
    • Mango Custard Recipe
    • Pineapple Kesari Recipe
    • Milk Kesari Recipe

    📖 Recipe Card

    Panna cotta | Vanilla Panna Cotta Recipe (with Agar Agar & Gelatin)

    Best Ever Panna Cotta, a popular Italian dessert which is made with milk, cream, sugar, gelatin or agar agar and vanilla extract. Delicious soft set jelly like panna cotta is made using just few ingredients which taste absolutely divine like my caramel custard. Serve soft set panna cotta with chocolate sauce or any fruit compote for a show stopping dessert. In this blog post, I have shared the best vanilla panna cotta recipe made with agar agar and gelatin (two method) with step by step pictures and video. 
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Setting time: 6 hours hours
    Total Time: 6 hours hours 15 minutes minutes
    Servings: 8 servings
    Calories: 265kcal

    Equipment

    • Sauce Pan
    • Pudding Moulds
    • Whisk & Spatula
    • Blender

    Ingredients

    Panna cotta with Agar Agar (Vegetarian Panna cotta)

    • 1 cup Cream
    • 1 cup Milk
    • ½ tsp Agar Agar Powder
    • 3 tbsp Sugar
    • 2 tsp Vanilla Paste

    Panna cotta with Gelatin

    • 1 cup

      Milk


    • ½ cup Cream
    • 1 tsp Gelatin
    • ⅓ cup Sugar
    • 2 tsp Pure Vanilla Extract
    • 3 tbsp Water

    Strawberry Sauce

    • 1 cup Strawberry
    • 3 tbsp Icing Sugar
    • 2 tsp Lemon Juice

    Instructions

    How to Make Panna cotta with Agar Agar (Vegetarian Panna cotta)

    • Take cream, milk, sugar, agar agar powder in a sauce pan and use a whisk to mix it completely. Now place this on heat and cook the lowest heat possible. Cook on low for at least 10 minutes till the mixture gets hot. Keep whisking constantly to prevent burn. You will see steam coming from top of the milk mix, Once you see small bubbles forming around the sides, take it off the heat and add in vanilla and mix well. Pour this into individual bowls and cover it with a plastic wrap. refrigerate it overnight.
    • The next day make the strawberry sauce. Take strawberry, icing sugar and lemon juice in a blender and puree till smooth. You can add some water if needed. Strawberry sauce is ready.
    • When serving, ease the sides of the pudding, or just dip the pudding bowl into hot water just for 5 seconds Invert the pudding into plate and serve with a nice drizzle of strawberry sauce.

    Panna cotta with Gelatin

    • Take water in a small bowl, sprinkle gelatin over the water and let it sit for 10 minutes for the gelatin to bloom.
    • Now take milk in a sauce pan, sprinkle sugar on top. Bring it to a simmer. Don't let it boil. Now take if of the heat and add in the soaked gelatin and mix till combined. Now add in cream and vanilla bean paste and mix well.
    • Pour it into small mould and place it in fridge overnight To unmould, gently release the sides of the panna cotta using a butter knife or Dip it in warm water for just 5 seconds. Un mould it carefully in serving plate. Serve with berry compote and caramelized nuts.

    Video

    YouTube video

    Notes

    Quality - Panna cotta is also known as milk dessert. So try to use the best quality cream and milk you can afford. Higher the fat, creamy the dessert will be.
    Cooking Temperature - Your milk-cream mixture should reach the proper temperature, which didn’t activate the agar agar powder for setting. You have to heat the mixture till you see steam coming from the top of the mixture. It will take around 10 minutes on the lowest heat. Also make sure you keep mixing them so it doesn’t burn at the bottom.
    You should never boil the panna cotta mixture. You have to cook the mix on the lowest heat possible.
    Quantity of Setting Agent is Important - Too much gelatin or agar agar can ruin the panna cotta. If you have added too much setting agent then the panna cotta will turn firm and dense. Use the mentioned amount of setting agent which will results in perfect set.
    Adjust Sweetness - Depending on what you are planning to serve your panna cotta with, you can adjust the sweetness. Add more or less sugar as needed.
    Serving Suggestions
    Serve with any homemade dessert sauces.
    • Salted Caramel Sauce
    • Butterscotch Sauce
    • Chocolate Sauce
    • Strawberry Compote
    • Blueberry compote

    Nutrition

    Serving: 1serving | Calories: 265kcal | Carbohydrates: 22g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 37mg | Potassium: 165mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 757IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 0.1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    More Italian Inspired Recipes

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    • Tomato Spaghetti Recipe
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    • Pasta Alla Vodka Recipe (Creamy Tomato pasta)
    • Broccoli Lasagna Recipe
    • Ricotta Pancakes Recipes

    32
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    Iced Tea Recipe (Lemon Iced Tea) »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Sheela Hepzibah

      at

      Wowwww!!!!

      Reply
    2. ansari qam

      at

      looks tempting... can u tell me d proportion of cream, milk n china grass for 12 servings... we use 1 packet china grass in 1ltr milk... will dat b fine???

      Reply
    3. Anonymous

      at

      Superb!!!

      Reply
    4. Anonymous

      at

      Can it be eaten without the chocolate sauce? What are the other options?

      Reply
    5. Aarthi

      at

      @AnonymousYes it can be had as it is..you can have it with any fruit coulis like strawberry or blueberry

      Reply
    6. Aarthi

      at

      @ansari qamThis recipes serves two, so you have to 6 time increase the recipe..

      You have to use 3 cup milk and 3 cup cream, china grass you have to use 6 tsp of china grass

      Reply
    7. Safina Syed

      at

      Instead of chocolate sauce can v use caramel saucw

      Reply
    8. Aarthi

      at

      @Safina Syedyes u can use any of your fav sauce

      Reply
    9. shwetha shenoy

      at

      How many days this can be stored? And should this be freezed in refrigerator where ice would be kept or just normal place where we keep milk?

      Reply
    10. Aarthi

      at

      @shwetha shenoyIt should be kept in fridge, you can store it for 4 to 5 days.

      Reply
    11. Anonymous

      at

      Instead of milk ans sugar cam v use condensed milk?
      wts s th amount and how to use?

      Reply
    12. Aarthi

      at

      @Anonymousyes u can use..but you need to add some milk as well to thin it out

      Reply
    13. riti

      at

      I had done all this step by step but it didn't set.it was liquid like milk only.I refrigerate it not freezer. Quantity of chinagrass was also right, what went wrong?

      Reply
    14. Aarthi

      at

      @ritii think the mix was not hot enough. Heat the mix once again and chill it. Or may be the quantity of china grass is not enough, melt somemore and add.

      Reply
    15. kiruthiga

      at

      Hi aarthi i luv ur recipes a lot. And this s yummy. Can u pls put chocolate panacota recipe fr me. And also if v use gelatin hw to use it pls let me know

      Reply
    16. riti

      at

      Thanks aarti for your reply.. My mix was as hot as much u told like bubbles should start coming when we heat the mix in a pan..is it should be more than that. I will try the recipe once again. By the way I am great fan of your blog
      I had tried many of your recipes and all went v well...except this one.it could be my fault

      Reply
      • Ryan

        at

        Panna means cream
        Cotta means cooked
        There is NO milk in panna cotta

        Reply
    17. Anonymous

      at

      hi...didnt get the measurement of china grass... 🙁 ... means china grass is in the form of sticks...how could be it measured in teaspoons??? thanxxxx

      Reply
    18. kiruthiga

      at

      Hi aarthi look delicious. Can u pls tl me hw to use gelatin in it. And also chocolate panna cotta recipe.

      Reply
    19. Aarthi

      at

      @kiruthigaJust follow the same method. use 1/2 tsp of gelatin and soak them in cold water and heat to melt them

      Reply
    20. Aarthi

      at

      @Anonymousyou can eye ball it and measure

      Reply
    21. Aarthi

      at

      @ritiSo bubbles should start forming only around the sides of the pan. not from the middle

      Reply
    22. Anonymous

      at

      Can we use flavored china grass.? I have purchased strawberry flavor

      Reply
    23. Aarthi

      at

      @Anonymousyes u can

      Reply
    24. Sukanya

      at

      Hi Aarthi, do we have to deep freeze the panna cotta where we keep ice or we need to keep it in normal fridge....

      Reply
    25. Aarthi

      at

      @Sukanyaput this in fridge and not freezer

      Reply
    26. Krithi

      at

      Hi Aarthi,
      It looks delicious. Will be trying it out soon as the whole family loves panna cotta!
      Just a note of caution, honey should not be heated. You can look into it.

      Reply
    27. Anonymous

      at

      1)can I use non diary whipping cream instead of fresh cream....

      2)Should we keep the hot mix soon in the fridge or allow the mix to cool a bit & then refrigerate

      Reply
      • Aarthi

        at

        1) Fresh cream is recommended.
        2)Yes cool it and then put it in fridge

        Reply
    28. Anonymous

      at

      i prepared panna cotta yesterday, now it has been more than 24 hrs but still it is not set . why is it so? how can I use it now? I used gelatin.

      Reply
    29. Daksha

      at

      Lovely recipe
      What is the measurement of 1 cup ?

      Reply
      • Aarthi

        at

        my 1 cup measures 240 ml

        Reply
    30. Mahima Kastury

      at

      Hi ! loved the recipe want to try it out soon. just one question what company milk did you use ?

      Reply
    31. Mahima

      at

      hi! I'd like to know which brand mik you used for this recipe. Can't wait to try it out

      Reply
      • Aarthi

        at

        I used regular aavin cows milk.

        Reply
    32. Anitha Mani

      at

      Hi
      I just want to know - if I add chocolate to the cream mix while hot and then go ahead as the recipe will that give me chocolate pannacotta?

      Reply
    5 from 1 vote (1 rating without comment)

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