Panna Cotta in the UK: what it is, how to order it, where to find it
Quick answer
Panna cotta is a set cream pudding, barely firm, flavoured with vanilla and served with fruit or caramel. The name means 'cooked cream'. It is a Piedmontese dessert and, done well, one of the most elegant: a wobble on the plate, a clean creamy flavour, and just enough gelatine to hold it and no more. Over-set panna cotta is rubbery; that is the commonest fault.
Calories and nutrition
- Calories
- 380
- Protein
- 4 g
- Carbs
- 24 g
- Fat
- 30 g
- Salt
- 0.1 g
300–460 kcal
Portion: One panna cotta, about 130 g.
Double cream makes it rich; a buttermilk version is a little lighter.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What panna cotta is
Cream is warmed with sugar and vanilla, softened gelatine is stirred in, and it is poured into moulds and chilled until just set. Some recipes add a little milk or buttermilk for lightness. It is turned out or served in the glass, with a berry coulis, poached fruit, or a caramel. The texture is the whole point: it should tremble, barely holding together, and dissolve on the tongue. It uses the minimum gelatine to achieve that; a firm, sliceable panna cotta has too much and is a cheaper, more forgiving version that misses the elegance.
How to judge it
Tilt the plate: a good panna cotta wobbles. It should taste of cream and vanilla, clean and not too sweet, with the fruit or caramel providing contrast. A dense, rubbery, over-set one is the sign of a kitchen playing safe or making it ahead in bulk. Real vanilla, with visible seeds, beats vanilla essence. Homemade is far better than a bought-in pot.
Variations
Coffee, chocolate, or citrus panna cotta exist, but the vanilla version with fruit is the classic and the test. A buttermilk panna cotta is lighter and slightly tangy. It is a make-ahead dessert, which is why so many restaurants offer it; the good ones still get the set right.
Where it is done well in the UK
Italian restaurants that make their own desserts are where to find a properly wobbly one. Our directory lists areas with the most Italian restaurants.
How to order it
Tilt the plate to check the wobble; a good panna cotta trembles rather than stands firm. Ask if it is made in house. It should taste of cream and real vanilla, not be rubbery. A light, barely-set one is the sign of a careful kitchen.
Where it's done well
UK councils with the most panna cotta specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve panna cotta near you.
Make it at home
Serves 4 · 240 min
Ingredients
- 400 ml double cream
- 100 ml milk
- 60 g sugar
- 1 vanilla pod, split
- 2 gelatine leaves
- fruit coulis or berries to serve
Method
- Soak the gelatine leaves in cold water until soft.
- Warm the cream, milk, sugar and the vanilla pod and seeds gently until the sugar dissolves; do not boil.
- Squeeze the gelatine and stir it into the warm cream until dissolved. Remove the vanilla pod.
- Pour into four moulds or glasses and chill for at least four hours until just set.
- Serve with a berry coulis or poached fruit.
Use the least gelatine that will set it; that gives the wobble. Real vanilla makes the difference. Chill for several hours but do not over-set.