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Tuscan TipsLearn Italian

Panna Cotta

*Serves 6-8


  • 1 ¼ cups sugar
  • Juice of 2 ½ lemons
  • ¼ cup water
  • 1 envelope gelatin
  • 3 cups whipping cream
  • 11 ounces sugar (1 ¼ cups + 2 tbls.)
  • 1 cup buttermilk
Cooking Instructions
  • For the caramel - combine 1 ¼ cups of sugar and the juice of ½ lemon in a small, heavy-bottomed pot.
  • Add just enough water to moisten to a sandy texture. Brush any residual sugar off the sides of the pot with a pastry brush dipped in water.
  • Cook over medium-high heat until the sugar caramelizes. Remove from heat and, standing at arm’s length from the pot, add the ¼ cup of water. Be careful: The mixture will bubble and sputter. When the sputtering stops, stir and pour the caramel into a glass mold. Carefully tilt the mold to coat with caramel.
  • For the custard - soak the gelatin granules in 4 tbl. cold water for 15 minutes, until softened.
  • Pour the whipping cream into a saucepan and whisk in the sugar.
  • Heat to just below a boil.
  • Add the softened gelatin and stir until it dissolves completely.
  • Stir in the buttermilk and lemon juice.
  • Remove from heat and let cool.
  • After cooling, pour the custard into the caramelized mold. Refrigerate overnight, until the gelatin sets and the custard is stiff enough to unmold.
  • To unmold, slip a sharp knife around the inside of the mold to loosen the custard. Invert the mold over a serving plate and gently slide the panna cotta out of the mold.
  • Garnish with seasonal fruit.
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