Panna cotta is a chilled dessert that manages to be simultaneously rich yet delicate and perfectly elegant while still economical and make-ahead friendly. Hailing from the northern Italian region of Piedmont, the name panna cotta literally translates to “cooked cream,” though in reality it spends very little time on the stove. The preparation is simple and calls for briefly heating cream and sugar before incorporating gelatin and allowing the mixture to set.
Though it is traditionally served as a dessert, the first panna cotta I ever had was indeed a savory offering, served as an impossibly decadent first course of a meal at Chicago’s gorgeous North Pond restaurant. The pearl white creation was topped with a generous dollop of caviar and a shower of chives. The memory of it is still imprinted on my brain as one of the most delicious things I have ever eaten, a worthy foil to a crisp glass of Champagne.
Whether you are making a sweet or savory preparation, it’s important to use the best quality cream you can find. Because the recipe has such a short ingredient list, the quality of the components really stand out. The panna cotta itself can have melted chocolate, pumpkin purée or lemon zest incorporated into the cream mixture for a boost of flavor. When it comes to toppings the variations that can be produced are virtually limitless, from caramel to berries to clouds of fluffy whipped cream. Savory panna cotta can be augmented with a whole host of vegetables, including beets, broccoli, carrots or spinach and topped with luxe caviar, shrimp or fresh herbs.
Panna cotta with vanilla poached citrus
Ingredients:
For the panna cotta:
2 ½ teaspoons (1 pouch) gelatin
½ cup sugar
A pinch of salt
2 cups cream
1/2 cup whole milk
For the poached citrus:
1 teaspoon vanilla bean paste
¼ cup water
¼ cup sugar
4 oranges (a mixture of naval and Cara Cara oranges is pretty)
First, prepare six ramekins on a baking sheet and chill in the refrigerator until thoroughly chilled. Next, bloom the gelatin. Add three tablespoons of cold water in a bowl and sprinkle the gelatin over the top and let rest for five minutes to soften the gelatin.
Combine the cream, sugar and a pinch of salt in a saucepan over medium high heat and cook, stirring constantly, until it just begins to simmer. Pour the cream mixture into the bowl with the softened gelatin and stir until the gelatin is dissolved, then stir in the milk and vanilla. Pour the mixture through a fine meshed sieve into the ramekins and chill for at least four hours, or preferably overnight.
While the panna cotta in the ramekins chills, make the poached citrus. Slice off both ends of the oranges so they’ll sit flat. Lightly slice off the peel and pith, following the curve of the fruit. Holding the orange over a bowl to catch the juice as you segment the fruit, remove the segments of fruit by slicing along the side of the segments to cut away the membrane, continuing until all of the segments have been released.
Squeeze any excess juice from the remaining flesh/membranes into a small non-reactive saucepan. Add the water, sugar and a pinch of salt and bring to a simmer over medium heat, stirring occasionally. Add the supremed oranges and simmer for five minutes, then remove from heat and let cool to room temperature before transferring to a container. Refrigerate until chilled.
When ready to unmold the panna cotta, dip the ramekin in hot water for 20-30 seconds, being careful not to get water over the rim. Invert the ramekin onto a plate and jiggle it gently to release. Top with a spoonful of the poached citrus and a drizzle of the syrup and serve.
Cauliflower panna cotta with caviar
Ingredients:
2 tablespoons butter
8 ounces cauliflower florets
1 cup heavy cream
Salt
Chives, lemon zest and caviar, to serve
Place six ramekins on a baking sheet and chill.
Brown the butter in a saucepan over medium heat. Add the cauliflower florets and just enough water to come to the top of the vegetables (don’t submerge them). Simmer over medium heat until the vegetables are very tender and the liquid has reduced by half, about 15 minutes. Add the cream and simmer for an additional 15-20 minutes until the liquid has reduced by half. The total volume of the contents should be roughly two cups.
Transfer the contents of the saucepan and puree until totally smooth. Season to taste with salt, then pour the mixture through a fine meshed sieve back into the saucepan.
Place 2 tablespoons of water in a small bowl and sprinkle in the gelatin to soften it. Gently warm the cauliflower puree until it’s just beginning to bubble but not fully simmering. Turn off the heat and stir in the softened gelatin, then spoon the puree into the chilled ramekins. Refrigerate until thoroughly chilled, at least four hours. Unmold as directed above, then garnish with a dollop of caviar and a sprinkle of chives and lemon zest.
Ashley Meyer is a chef, freelance writer and mom of two based in Springfield.
This article appears in December 11-17, 2025.
