Panna cotta is the Piedmontese set-cream dessert: cooked cream, sugar and gelatin, unmoulded and served with berries, caramel or wild-strawberry sauce.

Panna cotta was first documented in Piedmont in the early 20th century; the simplest version uses three ingredients (cream, sugar, gelatin) and a slow gentle simmer. It crossed into international restaurant menus in the 1980s as nouvelle Italian. The canonical Piedmontese version is unflavoured, served with a fruit coulis or caramel.

Where to eat Panna Cotta in Turin

4 editor picks for Panna Cotta in Turin, ranked by editorial score. All Turin signature dishes · Panna Cotta across every city.

Book food experiences in Turin

See all 612 food experiences in Turin

Make it at home

Serves 64 hrEasy

Ingredients

  • 600 ml double cream
  • 80g caster sugar
  • 1 vanilla pod, split and seeds scraped
  • 5g gelatin (about 2 sheets, soaked in cold water)
  • Wild strawberries, raspberries or caramel sauce, to serve

Method

  1. In a saucepan combine the cream, sugar and vanilla pod with seeds; bring just to a simmer on low, stirring.
  2. Squeeze excess water from the soaked gelatin sheets; remove pan from heat and stir gelatin in until dissolved.
  3. Strain into six lightly-oiled moulds or ramekins; refrigerate at least 4 hours, ideally overnight.
  4. To unmould, dip the bottom of each ramekin in hot water for 5 seconds and invert onto plates; top with berries or caramel.

Editor tip. Use a small amount of gelatin; the canonical panna cotta wobbles, never bounces.

Common allergens: Milk.