Gordon Ramsay’s Panna Cotta Recipe [+Tips & Tricks]

Gordon Ramsay’s Panna Cotta is a rich, velvety dessert that offers an indulgent treat for any sweet tooth. It’s a perfect balance of creamy texture and delicate sweetness, and it is surprisingly easy to make, transforming any meal into a memorable occasion with its sophisticated flavors.

What Is Gordon Ramsay’s Panna Cotta

Panna Cotta, which translates to "cooked cream" in Italian, is a traditional Italian dessert known for its silky texture and smooth consistency. Gordon Ramsay’s version of this classic dessert is made with a combination of cream, milk, sugar, and gelatin, which, when set, creates a smooth, luscious custard-like treat.

Typically, panna cotta is served chilled, often accompanied by fruit or a berry compote to add a refreshing contrast to the creaminess. Ramsay’s technique elevates this simple dessert by emphasizing perfect texture and flavor balance, making it the ideal end to a fine dining meal or a cozy dinner at home.

Gordon Ramsay’s Panna Cotta Recipe

Ingredients Needed

To make Gordon Ramsay’s Panna Cotta, you’ll need the following ingredients:

• Cream (Double Cream or Heavy Cream) – This provides the rich, silky base for the panna cotta, giving it its luxurious texture.
• Whole Milk – Balances the cream’s richness, ensuring the panna cotta is smooth and not overly heavy.
• Granulated Sugar – Sweetens the mixture, allowing the natural flavors of the cream to shine.
• Gelatin – Essential for setting the panna cotta; typically, powdered gelatin is used, and it helps the dessert achieve its jiggly, custard-like texture.
• Vanilla Bean or Vanilla Extract – Adds a fragrant, aromatic flavor to the cream, enhancing the dessert’s overall taste. Vanilla beans can be used for an extra touch of sophistication.
• Water – Used to bloom the gelatin, making it dissolve properly when mixed with the other ingredients.

Equipment Needed

The tools you’ll need for this recipe are fairly straightforward:

• Saucepan – Used to heat the cream and milk mixture.
• Whisk – For stirring the ingredients together and ensuring smoothness.
• Measuring Cups & Spoons – To ensure accurate proportions of each ingredient.
• Ramekins or Small Molds – Panna cotta is traditionally set in individual ramekins, which give it the right shape and portion size. These will be used for the cooling and setting process.
• Small Bowl – To bloom the gelatin in water before incorporating it into the cream mixture.
• Strainer – To strain out any impurities or solidified bits of gelatin after dissolving it.

How To Make Gordon Ramsay’s Panna Cotta?

Step 1: Prepare The Gelatin

• Start by blooming the gelatin. In a small bowl, add cold water and sprinkle the gelatin over the top. Let it sit for about 5 minutes to hydrate and bloom.

Step 2: Heat The Cream Mixture

• In a saucepan, combine the cream, milk, and sugar. Place the pan over medium heat and stir gently, dissolving the sugar. Bring the mixture to just below a simmer (do not let it boil), ensuring the sugar is fully dissolved into the cream.

Step 3: Add The Gelatin

• Once the cream mixture is heated through, remove the pan from the heat. Add the bloomed gelatin to the hot cream and whisk until the gelatin has fully dissolved into the liquid. Add the vanilla extract or the seeds from a vanilla bean at this stage for flavor.

Step 4: Pour Into Molds

• Pour the panna cotta mixture into the prepared ramekins or molds, dividing it evenly. Let it cool slightly at room temperature, then transfer to the fridge to set for at least 4 hours, or overnight for the best results.

Step 5: Serve And Enjoy

• Once set, carefully unmold the panna cotta by running a knife around the edges and inverting it onto a plate. You can serve it with a fruit compote, fresh berries, or a drizzle of honey for added flavor.

Expert Tips

1. Gelatin Blooming: Ensure that you bloom your gelatin in cold water to ensure even dissolution when combined with the hot cream mixture. If the gelatin isn’t properly hydrated, it might not dissolve properly, leading to a lumpy texture.
2. Don’t Overheat the Cream: When heating the cream mixture, avoid bringing it to a full boil. Overheating can cause the cream to break, which will affect the texture of your panna cotta.
3. Chill Thoroughly: Let your panna cotta set in the fridge for at least 4 hours, but preferably overnight. The longer it sets, the firmer and smoother the texture will be.
4. Vanilla Flavor: For the most intense vanilla flavor, use fresh vanilla beans rather than extract. The seeds from the vanilla pod will infuse a beautiful, natural aroma into the cream.
5. Make Ahead: Panna cotta is a fantastic dessert to make ahead of time. It keeps well in the fridge for up to two days, allowing you to prep it in advance and free up time on the day of your meal.

Gordon Ramsay’s Panna Cotta is the ultimate creamy dessert that brings a touch of elegance and sophistication to any occasion. With its silky texture, delicate sweetness, and versatility, it’s an ideal treat for both novice and experienced cooks.

Whether you’re preparing a special meal for loved ones or want to impress guests at a dinner party, this panna cotta recipe is sure to be a hit. By following Ramsay’s tips and perfecting your technique, you can elevate a simple dish into an indulgent and unforgettable dessert.

Easy Recipe Variations For Gordon Ramsay’s Panna Cotta

Gordon Ramsay’s classic panna cotta is the epitome of elegance in simplicity-rich cream, sugar, vanilla, and gelatin. But one of the best things about panna cotta is how adaptable it is. You can elevate it with surprising twists without losing its creamy soul.

1. Berry-Infused Panna Cotta

   Replace part of the cream with a purée of raspberries, strawberries, or blackberries. This adds a gentle tartness and a vibrant pink hue. You can swirl the purée into the mixture for a marbled effect, or create a layered panna cotta with a fruit gelée topping.

2. Coconut and Lime Zest

   Swap heavy cream for coconut milk or coconut cream for a dairy-free, tropical twist. Add freshly grated lime zest and a hint of ginger for a zippy, exotic flavor profile.

3. Espresso or Mocha Panna Cotta

   Infuse the cream with a shot of espresso or instant coffee granules and a touch of cocoa powder. This variation pairs beautifully with a dark chocolate ganache topping or shaved chocolate curls for texture.

4. Honey & Lavender

   Use honey instead of sugar and steep edible lavender buds in the cream before straining. This floral and subtly sweet variation is perfect for spring and incredibly aromatic.

5. Caramelized White Chocolate (Blonde Panna Cotta)

   Melt and caramelize white chocolate until it turns golden brown, then stir it into your cream. It creates a nutty, almost butterscotch-like depth that’s exquisite with sea salt flakes or roasted hazelnuts.

Tip: When experimenting, maintain the gelatin ratio to ensure it sets properly-typically 1 teaspoon of powdered gelatin (or 1 sheet of leaf gelatin) per cup of liquid.

Best Practices To Store Leftovers

While panna cotta is best served fresh, its structure makes it one of the more forgiving desserts when it comes to storage.

1. Refrigeration is Key

   Always store panna cotta in the refrigerator, tightly covered with plastic wrap or a lid. This keeps it fresh and prevents it from absorbing odors from other foods. Stored properly, it can last up to 3 to 4 days.

2. Individual Portions = Longer Shelf Life

   If you made several small portions, keep them in individual ramekins or jars. This reduces repeated exposure to air and bacteria when scooping from a larger dish.

3. Avoid Freezing (Most of the Time)

   Panna cotta doesn’t freeze well due to its gelatin content. Freezing can cause the texture to become grainy or weep upon thawing. If you must freeze it, wrap tightly and use silicone molds, but be prepared for a change in mouthfeel.

4. Refreshing for Re-Serving

   To rejuvenate leftovers, top with fresh fruit compote, caramel sauce, or crushed biscuits just before serving. This gives it a brand-new look and texture without needing to make a new batch.

What Goes Well With Panna Cotta?

Think of panna cotta as the blank canvas of the dessert world. It’s creamy, lightly sweet, and neutral enough to pair with a whole host of toppings, sauces, and beverages.

1. Fruit Compotes and Sauces

   • Berry compote (raspberries, blueberries, strawberries) brings brightness and color.
   • Passionfruit pulp or mango purée adds tropical flair.
   • Roasted figs or balsamic strawberries provide depth and complexity.

2. Crunch Elements

   • Caramelized nuts (almonds, pistachios, hazelnuts) add textural contrast.
   • Crumbled amaretti or biscotti introduce a delicate crunch and Italian authenticity.
   • Toasted coconut flakes or granola can add a rustic vibe.

3. Boozy Boosts

   • A drizzle of Limoncello or Frangelico works wonders.
   • Red wine reductions or Marsala syrups bring sophistication.

4. Perfect Pairings: Beverages

   • Dessert wines like Moscato d’Asti or Vin Santo complement its creaminess.
   • Espresso or cold brew cuts through its richness for a lovely contrast.
   • Herbal teas (like chamomile or mint) create a calming, light pairing.

Conclusion

Panna cotta is a culinary chameleon-a classic yet endlessly customizable dessert that embodies finesse without fuss. With Gordon Ramsay’s foundational recipe as your launchpad, you can tailor it with your favorite flavors, dress it up with complementary textures and toppings, and even store it smartly for days of indulgence. Whether served as a showstopping finale at a dinner party or enjoyed solo on a quiet evening, panna cotta delivers a spoonful of elegance every time.

So go ahead-experiment, layer, garnish, and serve. Just don’t forget to take that first silky bite slowly. You’ve earned it.

FAQs

What Ingredients Are Needed For Gordon Ramsay’s Panna Cotta Recipe?

To make Gordon Ramsay’s panna cotta, you’ll need the following ingredients: double cream, whole milk, sugar, vanilla bean or vanilla extract, gelatine leaves, and optional fruit for garnish. The recipe typically calls for 2 cups of cream, 1 cup of milk, and 3 sheets of gelatine.

How Do I Prepare The Gelatine For Gordon Ramsay’s Panna Cotta?

For Gordon Ramsay’s panna cotta, you should start by soaking the gelatine leaves in cold water for about 5 minutes. This helps soften them before adding to the hot cream mixture. Make sure to squeeze out any excess water before incorporating them into the mixture.

Can I Use Powdered Gelatine Instead Of Gelatine Sheets In This Recipe?

Yes, you can substitute powdered gelatine for gelatine sheets. Typically, 1 sheet of gelatine is equivalent to 1 teaspoon of powdered gelatine. Dissolve the powdered gelatine in a little warm water and then add it to the warm cream mixture as per the instructions.

How Do I Achieve The Perfect Texture For Panna Cotta?

To achieve the perfect panna cotta texture, it’s important to ensure that the cream mixture doesn’t boil, as that could cause the panna cotta to curdle. Gently heat the cream and milk, adding sugar and vanilla, then dissolve the gelatine in the warm mixture. After pouring it into molds, refrigerate the panna cotta for at least 4 hours to set properly.

Can I Use A Different Flavor Than Vanilla For Gordon Ramsay’s Panna Cotta?

Yes, you can experiment with different flavors. Instead of vanilla, you could infuse the cream with ingredients like coffee, citrus zest, or a floral flavor such as lavender. Just be sure to strain the mixture before setting it to remove any solids.

What Is The Best Way To Serve Panna Cotta?

Gordon Ramsay suggests serving panna cotta in individual ramekins or molds. After chilling, gently run a knife around the edges to loosen it, then flip the mold onto a plate for a smooth, elegant presentation. It can be garnished with fresh berries, a drizzle of fruit coulis, or a light caramel sauce.

Can I Make Gordon Ramsay’s Panna Cotta Ahead Of Time?

Yes, panna cotta can be made ahead of time and stored in the refrigerator. It actually benefits from resting overnight, as the flavors meld and the texture improves. Just cover it with plastic wrap before refrigerating to prevent any odors from affecting the flavor.

What Is The Consistency Of Gordon Ramsay’s Panna Cotta Supposed To Be?

The consistency of Gordon Ramsay’s panna cotta should be smooth, creamy, and just firm enough to hold its shape but still wobbly. If it’s too firm, you may have used too much gelatine; if it’s too soft, you may need to add more gelatine next time.

How Do I Fix A Runny Panna Cotta?

If your panna cotta is too runny after chilling, it could be due to too little gelatine. To fix this, you can gently reheat the panna cotta mixture, add more softened gelatine, and then pour it back into the molds to chill again. Ensure the gelatine is dissolved completely before setting it again.

Can I Make Gordon Ramsay’s Panna Cotta Without Cream?

Yes, you can make a lighter version of panna cotta by using alternatives like coconut milk or almond milk, though the texture and richness will be slightly different. Keep in mind that using non-dairy milks may affect the flavor profile, and you might need to adjust the amount of sugar.