Cool Creamy Panna Cotta

21 Jun

Coconut Panna Cotta with Tropical Fruit Compote

So it’s over 100 degrees in NYC today and all we can do is think of the different ways that we can combat the heat. In the past we’ve cooled down with Ambrosia in “Hawaiian Stay-cation”, Cocktails and Mocktails in “Quench That Thirst” and “A Tale of Two Tails…”, Peanut Punch in “Soothe those Tremors with a PUNCH!”, Sorbets in “Keeping Your Cool…”, Parfaits in “Parfaits…Simple, Yummy, Elegance”, and Milkshakes in “Confessions of a Milkshake-Oholic”.

Today’s cooling agent is Panna Cotta. Panna Cotta in Italian translates as “cooked cream”. In its most basic form, panna cotta is made by heating cream and milk with sugar, adding vanilla and gelatin, and chilling in molds until set. It is often served with fruits or caramel sauce.

This recipe will not leave you in the hot kitchen for too long. So no worries, you can be hanging out on the porch with your Panna Cotta in no time.

Panna Cotta

Milk 10 oz
Heavy Cream 10oz
Sugar 4oz
Gelatin 1 ½ – 2 ¼ Tsp
Vanilla Extract 1 Tsp


1. Heat the milk, cream, and sugar until the sugar is dissolved.
2. Soften the gelatin in cold water. Add the softened gelatin to the hot milk mixture until dissolved.
3. Stir in the vanilla.
4. Pour into 3-4oz molds. Chill until set.
5. Unmold to serve.

Note: The lower quantity of gelatin makes a soft, delicate dessert. Use this quantity if the room temperature is cool. The larger quantity makes a firmer dessert that can withstand more handling when unmolded.

Here are some yummy Panna Cotta variations …

Panna Cotta with Vermont Blue Cheese and Roasted Stone Fruit

Chocolate Panna Cotta with Port Balsamic Cherries

Blueberry Panna Cotta

Lemon Panna Cotta with Mint Jelly

Pomegranate Panna Cotta

Mmm take a bite out of that!

For any of the above recipes, please feel free to send me a request at

4 Responses to “Cool Creamy Panna Cotta”

  1. girlavantgarde at 2:11 am #

    Yum! Beautiful photos. I love panna cotta!


    • Hershey at 2:13 am #

      Thank you Girl Avant Garde… I think it’s yummy also!

  2. Jersey Campbell at 2:28 am #

    So many dishes and treats on this site I’ve never heard of… And they look so damn good. When I become a chef are you demand a cut of my revenue?

    • Hershey at 9:17 am #

      Hi Jersey,

      It was nice meeting you the other day. Thank you for stopping by SImply Studded. I am so happy to have the opportunity to enlighten you on the topic of food… I would not “Demand” a cut of your revenue, but if the Good Lord places it on your heart to do so, who am I to try to stop you? LOL 😉

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