Panna cotta is such an easy and elegant make-ahead dessert for any special occasion! Serve with a quick fruit sauce and summer berries.

Photography Credit: Sally Vargas

There are certain desserts that are so easy to make and so stupendously rewarding that they should be at the very top of your list for special occasions.

Panna cotta is definitely one of them.

Our Favorite Videos Get Recipe »

Let’s not beat around the bush: Italians have the corner on the market when it comes creating something amazing from only a few good ingredients. Panna cotta literally means “cooked cream,” and that’s about all it is! This custard-like dessert is made with just cream, sugar, and gelatin – though I like to add sour cream and vanilla to mine for the extra flavor.

This panna cotta is like serving berries and cream, but fancier. Since you’re not using any eggs, you can really taste the delicate flavor of the cream. The barely-set custard also has a luxurious, silky texture that feels so elegant.

Powdered gelatin must be softened first in cold liquid. In this case, I do it in milk. Then the softened gelatin needs to be warmed to fully dissolve. When making panna cotta, I do this by pouring the warmed cream over the softened gelatin.

Since the amounts of gelatin in individual packets can vary slightly, be sure to measure it out with a teaspoon. Too much gelatin could result in a texture that is too firm and Jello-like (you want the panna cotta to be just barely firm enough to unmold).

Simplify the unmolding process by lightly coat the ramekins used for molds with mild vegetable oil or spray. If you don’t want to bother with unmolding, you can also simply pour the panna cotta mixture into pretty dishes and serve them as is. (Be sure to leave some room in the dish for the berries!) For reference when choosing molds or serving dishes, this recipe makes six 6-ounce servings, or eight 4-ounce servings.

For those of you looking for a vegan substitute for the gelatin, take a look at this reference guide on The Kitchn. It’s a good place to start when looking for alternative gelling agents.