Olde Square Inn


May 30, 2019

Panna Cotta Recipe - or - You'll Think You're Eating A Deliciously Creamy Cloud

Posted by: Nancy Skee

Panna Cotta Recipe - or - You'll Think You're Eating A Deliciously Creamy Cloud

This a deliciously smooth, indulgent dessert - and relatively easy. It's simple to make and simple to dress up with a little fresh fruit. This is my Red, White, and Blue Panna Cotta - blueberries on the bottom and strawberries on the top. We served this with our Memorial Day breakfast.

My innkeeper friend Susan brought over her panna cotta dessert when a few of us got together recently, so I have to thank her for the recipe. Thank you, Susan! It's so good.

Panna Cotta


  • 1 envelope unflavored gelatin (about 1 T)
  • 2 T cold water
  • 2 c. heavy cream
  • 1 c. half and half
  • 1/4 c. sugar
  • 1 1/2 t.vanilla extract


  1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften.
  2. Heat gelatin mixture over low heat until the gelatin is dissolved. Remove from heat. 
  3. In a large saucepan bring cream, half and half, and sugar just to a boil over medium high heat, stirring. Don't let it scorch on the bottom.
  4. Remove pan from heat and stir in gelatin mixture and vanilla.
  5. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
  6. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

I didn't  want to have to try to unmold the dessert,so I chose to show it off in martini glasses.I just put a little bit of cooled blueberry sauce (I'll give you that recipe below) in the bottom, the took a measuring cup and gently poured the panna cotta on top.  Some of it gets into the blueberries, but that's okay.

TIP 1: Don't try to melt the gelatin in the microwave with the water. It doesn't turn out right.

TIP 2: You really do have to let this firm up in the fridge. It'll be liquidly for a long time, so plan ahead.

And now for the blueberry sauce. this recipe is from Taste of Home


Blueberry Sauce


  • 2 -4 T sugar
  • 1 t. cornstarch
  • 1/4 c. water (I use orange juice)
  • 1 c. fresh or frozen blueberries
  • 1-1/2 teaspoons lemon juice (You don't need this if you use OJ)
  • 1/2 t. grated lemon peel (Don't fret if you don't have it)


  1. In a small saucepan, combine the sugar, cornstarch and water/juice. Whisk or stir until smooth.
  2. Add the blueberries, lemon juice and peel (if you're using them).
  3. Bring to a low boil over medium heat, stirring constantly.
  4. Cook 2-3 minutes longer or until thickened, stirring occasionally (some berries will stay whole).
  5. Serve warm or chilled.


See? That's pretty easy, right?  Now people will think you're a kitchen genius or magician.Send me a picture after you make up a batch! Looking forward to seeing your creations.

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