Ina Garten’s Panna Cotta is a silky, elegant dessert that’s surprisingly easy to make. This Italian classic combines cream, yogurt, vanilla, and gelatin to create a delicate, custard-like texture that melts in your mouth.
What sets this version apart is the addition of yogurt, which adds a subtle tang and lightness, perfectly balancing the richness. Finished with a vibrant fresh raspberry sauce, this dessert is as beautiful as it is delicious.
Perfect for dinner parties, holidays, or when you want something make-ahead and impressive.
Why Everyone Will Love This Recipe
This panna cotta is smooth, creamy, and crowd-pleasing.
- Luxuriously creamy texture
- Balanced sweetness with tangy yogurt
- Make-ahead friendly
- Elegant presentation in glasses
- Fresh raspberry topping adds brightness
It’s a restaurant-quality dessert made at home.
What Is Panna Cotta?
Panna cotta means “cooked cream” in Italian. It’s a simple dessert made by combining: cream, sugar and gelatin and allowing it to set into a soft, custard-like consistency. Ina Garten’s twist includes yogurt and vanilla bean, making it:
- lighter
- more flavorful
- perfectly balanced
Tips for the Best Panna Cotta
- Bloom the gelatin properly. Let it sit in cold water before using.
- Don’t boil the cream. Just heat until sugar dissolves.
- Whisk thoroughly. Ensures a smooth texture.
- Strain if needed. For an ultra-silky finish.
- Chill overnight. Best texture develops with time.
- Serve cold. It firms up beautifully.
Frequently Asked Questions
Can I make panna cotta ahead of time?
Yes! It’s best made a day in advance.
Can I skip the liqueur?
Yes, you can omit the Grand Marnier or substitute with orange juice.
Why is my panna cotta not setting?
The gelatin may not have fully dissolved or the ratio may be off.
Can I use flavored yogurt?
Yes, but plain yogurt keeps the flavor balanced.
What other toppings can I use?
Try strawberries, caramel, or chocolate sauce.
Can I unmold panna cotta?
Yes, but serving in glasses is easier and more elegant.
How to Store Panna Cotta
Store covered in the refrigerator for up to 3 days.
Keep the raspberry sauce separate until serving.
How to Freeze Panna Cotta
Freezing is not recommended, as it can affect the texture.
Ingredients
- 2 tsp (1 packet) unflavored gelatin
- 3 cups heavy cream, divided
- 2 cups plain whole milk yogurt
- 2 tsps vanilla extract
- Seeds from 1 vanilla bean
- 3/4 cup granulated sugar
- 2 tbsps Grand Marnier
- 2 (6-ounce) packages fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam
- 1 tbsp framboise liqueur
- 1/4 cup water
How to Make Ina Garten's Panna Cotta
- In a small bowl, sprinkle the gelatin over 3 tablespoons cold water.
- Let sit for 10 minutes.
- In a large bowl, whisk together: 1 1/2 cups cream, yogurt, vanilla extract and vanilla bean seeds.
- In a saucepan, heat the remaining 1 1/2 cups cream with the sugar. Bring to a gentle simmer until the sugar dissolves. Remove from heat.
- Stir the softened gelatin into the hot cream until fully dissolved.
- Pour the warm mixture into the yogurt mixture. Stir in the Grand Marnier.
- Pour into serving glasses. Refrigerate uncovered until cold, then cover and chill overnight.
- For the raspberry sauce in a saucepan, combine the raspberries, sugar and water. Bring to a boil, then simmer for 4 minutes.
- Transfer to a food processor with raspberry jam and framboise. Blend until smooth.
- Refrigerate until ready to use.
- Serve. Spoon raspberry sauce over each panna cotta.
- Top with fresh raspberries and serve cold.
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