A heart-shaped dessert symbolizes love, and you’re about to discover the perfect treat. You’ll find 19 creamy panna cotta recipes to impress your loved one. From classic to unique flavors, you’re in for a surprise. What will you create?
Classic Vanilla Panna Cotta
Classic Vanilla Panna Cotta is a creamy Italian dessert.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 cup unflavored gelatin
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the cream, milk, sugar, and salt, and heat over medium heat, stirring occasionally.
- Bring the mixture to a simmer and cook for 5 minutes, or until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the saucepan from the heat and add the softened gelatin, stirring until it is fully dissolved.
- Stir in the vanilla extract and let the mixture cool to room temperature.
- Pour the mixture into small individual serving cups or a large serving dish.
- Refrigerate for at least 4 hours, or until the panna cotta is set and creamy.
- Serve chilled, garnished with fruit or a drizzle of honey if desired.
Strawberry Basil Panna Cotta
Sweet and savory strawberry basil panna cotta dessert.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 cup chopped fresh basil
- 1 cup hulled and sliced strawberries
- 1 tsp kosher salt
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the mixture from the heat and stir in the vanilla extract.
- Let the mixture steep for 10-15 minutes with the chopped basil.
- Strain the mixture through a fine-mesh sieve into a clean bowl.
- Whisk in the sliced strawberries and let it steep for another 10-15 minutes.
- Pour the mixture into individual serving cups or a large serving dish.
- Refrigerate the panna cotta for at least 4 hours or overnight until set.
- Serve the panna cotta chilled, garnished with additional sliced strawberries and basil leaves if desired.
Lemon Lavender Panna Cotta
Lemon Lavender Panna Cotta is an invigorating dessert with bright citrus and floral flavors.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 tsp dried lavender buds
- 2 lemons, zested and juiced
- 1/2 cup sour cream
- 1/4 cup honey
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, vanilla extract, and granulated sugar.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the mixture from the heat and let it steep for 10-15 minutes with the lavender buds.
- Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the lavender buds.
- Whisk in the lemon zest and juice, then let the mixture cool to room temperature.
- In a small bowl, whisk together the sour cream and honey until smooth.
- Fold the sour cream mixture into the cooled cream mixture until well combined.
- Pour the mixture into individual serving cups or a large serving dish.
- Refrigerate the panna cotta for at least 4 hours or overnight until set.
- Serve the Lemon Lavender Panna Cotta chilled, garnished with additional lavender buds and lemon zest if desired.
Espresso Panna Cotta
Rich espresso flavor is infused into creamy panna cotta.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons espresso
- 1/2 teaspoon unflavored gelatin
Instructions
- In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine cream, milk, sugar, and salt, and heat over medium heat, stirring occasionally.
- Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
- Stir in the vanilla extract and espresso until well combined.
- Pour the mixture into small individual serving cups or a large serving dish.
- Refrigerate for at least 4 hours or overnight until the panna cotta is set.
- Serve chilled, garnished with a drizzle of espresso or chocolate sauce if desired.
Raspberry Coulis Panna Cotta
Sweet raspberry coulis tops creamy panna cotta.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup unflavored gelatin
- 1 cup raspberry coulis
- Fresh raspberries for garnish
Instructions
- In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
- In a medium saucepan, combine cream, milk, sugar, and vanilla extract.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the mixture from the heat and add the softened gelatin, stirring until it’s fully dissolved.
- Pour the mixture into small individual serving cups or a large serving dish.
- Refrigerate the panna cotta for at least 4 hours or overnight until set.
- Just before serving, spoon raspberry coulis over the top of the panna cotta.
- Garnish with fresh raspberries and serve chilled.
Saffron Crème Panna Cotta
Saffron Crème Panna Cotta is a rich Italian dessert infused with saffron flavor.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup unflavored gelatin
- 1/2 teaspoon saffron threads
- 1/4 cup unsalted butter, melted
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the mixture from the heat and let it steep for 10-15 minutes with the saffron threads.
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
- Add the softened gelatin to the cream mixture and stir until the gelatin is fully dissolved.
- Stir in the vanilla extract and melted butter until well combined.
- Pour the mixture into individual serving cups or a large serving dish.
- Refrigerate the Panna Cotta for at least 4 hours or overnight until set.
- Serve the Saffron Crème Panna Cotta chilled, garnished with additional saffron threads if desired.
Pistachio and Rosewater Panna Cotta
Pistachio and rosewater flavors combine in a creamy dessert.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped pistachios
- 1 tsp rosewater
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
- Remove the mixture from the heat and stir in the vanilla extract.
- Let the mixture cool to room temperature.
- In a small bowl, whisk together the Greek yogurt and rosewater.
- Stir the yogurt mixture into the cooled cream mixture.
- Pour the mixture into small individual serving cups.
- Sprinkle the chopped pistachios over the top of each serving.
- Refrigerate the panna cotta for at least 4 hours or overnight until set.
- Serve the panna cotta chilled, garnished with additional pistachios if desired.
Boozy Panna Cotta With Grand Marnier
Rich and creamy panna cotta infused with Grand Marnier.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup Grand Marnier
- 1/2 tsp kosher salt
- 1/2 cup unflavored gelatin
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the cream, milk, sugar, and salt, and heat over medium heat, stirring occasionally.
- Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
- Stir in the vanilla extract and Grand Marnier.
- Pour the mixture into small individual serving cups or a large serving dish.
- Refrigerate for at least 4 hours, or until the panna cotta is set.
- Serve chilled, garnished with a sprinkle of sugar or a few fresh berries, if desired.
Caramel Panna Cotta With Sea Salt
Rich caramel and sea salt enhance the creamy panna cotta.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
- 1/4 tsp sea salt
- 1 tsp kosher salt
- 1/2 tsp unflavored gelatin
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the cream, milk, sugar, and vanilla extract, and cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the mixture from the heat and add the softened gelatin, stirring until it is fully dissolved.
- Stir in the caramel sauce and sea salt until well combined.
- Pour the mixture into small individual serving cups or a large serving dish.
- Refrigerate the panna cotta for at least 4 hours or overnight until set.
- Just before serving, sprinkle a pinch of kosher salt over the top of each serving.
Chocolate Dipped Panna Cotta
Rich chocolate meets creamy panna cotta in this decadent dessert.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unflavored gelatin
- 8 ounces high-quality dark chocolate
- Fresh fruit for garnish
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the cream, milk, sugar, and vanilla extract, and heat over medium heat, stirring occasionally.
- Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
- Pour the mixture into individual serving cups and refrigerate for at least 4 hours or overnight.
- Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- Dip the top of each chilled panna cotta into the melted chocolate, or use a spoon to drizzle the chocolate over the top.
- Refrigerate the chocolate-dipped panna cotta for an additional 30 minutes to set the chocolate.
- Serve the panna cotta chilled, garnished with fresh fruit.
Orange Blossom Panna Cotta
Orange Blossom Panna Cotta is a creamy dessert infused with orange blossom water.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/2 cup plain Greek yogurt
- 1 tsp orange blossom water
- 1/4 cup honey
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and kosher salt.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the mixture from the heat and let it cool slightly.
- Whisk in the Greek yogurt and orange blossom water until smooth.
- Pour the mixture into small individual serving cups or a large serving dish.
- Refrigerate for at least 4 hours or overnight until set.
- Drizzle with honey before serving.
Creamy Coconut Panna Cotta
Creamy Coconut Panna Cotta is a rich dessert with coconut flavor.
Ingredients
- 1 can of full-fat coconut milk
- 1 cup of heavy cream
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of kosher salt
- 1/2 teaspoon of unflavored gelatin
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the coconut milk, heavy cream, sugar, vanilla extract, and salt.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the mixture from the heat and add the softened gelatin, stirring until it is fully dissolved.
- Pour the mixture into small individual serving cups or a large serving dish.
- Refrigerate the mixture for at least 4 hours, or until it is set.
- Serve the Coconut Panna Cotta chilled, garnished with toasted coconut flakes or fresh fruit if desired.
Mixed Berry Panna Cotta Parfait
Mixed Berry Panna Cotta Parfait is a layered dessert with creamy panna cotta and sweet berries.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup mixed berry jam
- 1 cup mixed berries
- 1 cup whipped cream
Instructions
- Combine heavy cream, whole milk, and granulated sugar in a medium saucepan and heat over medium heat.
- Remove the saucepan from the heat and stir in vanilla extract.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours.
- Spoon a layer of mixed berry jam into the bottom of a parfait glass.
- Pour the chilled cream mixture over the jam layer.
- Top the cream layer with a layer of mixed berries.
- Repeat the layers one more time, ending with a layer of whipped cream on top.
- Serve the parfait chilled and enjoy.
Amaretto Panna Cotta With Almond Crunch
Indulge in the creamy Amaretto Panna Cotta With Almond Crunch, a rich Italian dessert.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup Amaretto liqueur
- 1/2 cup almond crunch
- 1 tsp kosher salt
- 1/2 cup unflavored gelatin
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt.
- Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the mixture from the heat and add the softened gelatin, stirring until it’s fully dissolved.
- Stir in the vanilla extract and Amaretto liqueur.
- Pour the mixture into small individual serving cups or a large serving dish.
- Refrigerate for at least 4 hours or overnight until set.
- Just before serving, top the panna cotta with almond crunch.
Greek Yogurt Panna Cotta With Honey
Greek Yogurt Panna Cotta With Honey is a creamy dessert with a touch of honey’s sweetness.
Ingredients
- 1 cup Greek yogurt
- 1/2 cup heavy cream
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 cup unflavored gelatin
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the cream, honey, and vanilla extract, and heat over medium heat, stirring until the honey dissolves.
- Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
- In a large bowl, whisk together the yogurt and the warm cream mixture until smooth.
- Pour the mixture into individual serving cups or a large serving dish.
- Refrigerate for at least 4 hours or overnight until set.
- Serve the panna cotta chilled, garnished with a drizzle of extra honey if desired.
Panna Cotta With Fresh Figs and Balsamic Glaze
Sweet panna cotta topped with caramelized fresh figs and balsamic glaze.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup unflavored gelatin
- 4-6 fresh figs
- 1/4 cup balsamic glaze
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt.
- Heat the cream mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the cream mixture from the heat and add the softened gelatin, stirring until it is fully dissolved.
- Stir in the vanilla extract and let the mixture cool to room temperature.
- Pour the cream mixture into small individual serving cups or a large serving dish.
- Refrigerate the panna cotta for at least 4 hours or overnight until it is set.
- Just before serving, slice the fresh figs and caramelize them in a pan with a little sugar over medium heat.
- Top the chilled panna cotta with the caramelized figs and drizzle with balsamic glaze.
- Serve the panna cotta chilled, garnished with additional fresh figs if desired.
Chocolate Panna Cotta With Raspberry Sauce
Rich and creamy panna cotta infused with chocolate, topped with tangy raspberry sauce.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup unflavored gelatin
- 8 ounces high-quality dark chocolate
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
- In a medium saucepan, combine the cream, milk, sugar, and salt, and heat over medium heat, stirring occasionally.
- Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
- Add the vanilla extract and stir to combine.
- Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- Whisk the melted chocolate into the cream mixture until well combined.
- Pour the mixture into individual serving cups or a large serving dish.
- Refrigerate the panna cotta for at least 4 hours or overnight until set.
- To make the raspberry sauce, puree the raspberries and granulated sugar in a blender or food processor until smooth.
- Strain the seeds from the raspberry sauce through a fine-mesh sieve into a bowl.
- Serve the panna cotta chilled, topped with the raspberry sauce.
Pumpkin Spice Panna Cotta
Pumpkin Spice Panna Cotta is a creamy dessert with autumnal flavors.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup canned pumpkin puree
- 1 tsp kosher salt
- 1/2 cup unflavored gelatin
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and ginger.
- Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- Remove the saucepan from the heat and add the softened gelatin, stirring until it is fully dissolved.
- Stir in the pumpkin puree and kosher salt until well combined.
- Pour the mixture into small individual serving cups or a large serving dish.
- Refrigerate for at least 4 hours or overnight until the panna cotta is set.
- Serve the Pumpkin Spice Panna Cotta chilled, garnished with whipped cream and toasted pumpkin seeds if desired.
Mascarpone and Fruit Panna Cotta Tart
Mascarpone and fruit panna cotta tart is a creamy dessert with a sweet and tangy flavor.
Ingredients
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup mixed fruit
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and place it in a tart pan with a removable bottom.
- In a large bowl, whisk together the mascarpone cheese, heavy cream, granulated sugar, and vanilla extract.
- Pour the mascarpone mixture into the pastry-lined tart pan.
- Arrange the mixed fruit on top of the mascarpone mixture.
- Fold the edges of the pastry up over the filling, pressing gently to seal.
- Brush the pastry with the beaten egg for a golden glaze.
- Bake the tart for 25-30 minutes, or until the pastry is golden brown.
- Allow the tart to cool to room temperature.
- Dust with confectioners’ sugar and serve chilled.
Conclusion
You’ll make a million memories with these 19 creamy panna cotta recipes on Valentine’s Day. From classic vanilla to decadent chocolate, each dessert is a masterpiece. Try unique flavors like honey or pistachio rosewater for a twist. Your loved one will be amazed by these creative and delicious treats that are ridiculously easy to make and incredibly divine.