A Word From The Cook

“Panna Cotta is the perfect no bake dessert that serves a crowd. Serve it in ramekins, martini glasses, or any 4-5 ounce vessel you can refrigerate. You can also turn custard out onto a dessert plate and top with your favorite, caramel, berries or chocolate.”



Six 4 ounce servings


  • For Panna Cotta
  • 1 Envelope Unflavored Gelatin (1 Tablespoon)
  • 2 Tablespoons Cold Water
  • 1 Quart Heavy Cream
  • 1/2 Cup Sugar
  • 2 Teaspoons Vanilla or seeds scraped from 1 Vanilla Bean
  • A pinch of salt
  • For Caramel - simply add 1/3 cup Cabernet or Zinfandel wine to our Caramel Sauce Recipe
  1. Step 1 – Prepare Custard
    1. Sprinkle gelatin over water and let stand until softened.
    2. In a large saucepan, bring cream, sugar, and salt to boil over moderately high heat, stirring constantly.
    3. Remove pan from heat and stir in gelatin and vanilla. Stir until gelatin has completely dissolved.
    4. Place pan in an ice bath to cool the mixture before dividing.
    5. Divide mixture among 1/2 cup (4 ounce) serving dishes, ramekins, or cupcake holders.
    6. Cool to room temperature, then refrigerate until firm (at least 4 hours or overnight).
    7. Use a spatula to turn out custard from cupcake pans onto small dessert plates.
  2. Step 2 – Prepare Caramel Sauce
    1. Prepare caramel sauce while Panna Cotta is chilling.
    2. Find Caramel Sauce Recipe Here
    3. Spoon caramel over chilled/firm Panna Cotta just before serving.