Gordon Ramsay’s panna cotta isn’t just a dessert—it’s a silky hug in a ramekin. This iconic Italian sweet, a favorite of Chef Ramsay, is celebrated for its delicate balance: creamy yet firm, rich but light, indulgent without being overpowering. If you’re craving something that tastes like it came from a fine dining kitchen but doesn’t require a culinary degree to make, you’re in the right spot. This Gordon Ramsay panna cotta recipe delivers a custard-like texture using simple ingredients and stress-free steps. And the best part? You can make it ahead, leaving you free to host, unwind—or just binge your favorite show while it chills.
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What Is Gordon Ramsay Panna Cotta?
Gordon Ramsay’s Panna Cotta is the chef’s take on a timeless Italian dessert. The name literally means “cooked cream,” and that’s exactly what it delivers—gently heated cream blended with milk, sugar, and real vanilla. What transforms it from liquid luxury to spoonable heaven? Gelatin. Once set, panna cotta becomes a dreamy, custard-like creation that holds its shape but melts the second it hits your tongue. Chef Ramsay is known for spotlighting simple ingredients done right, and this recipe is no exception. Whether topped with a glossy berry coulis or served plain and proud, this dessert is about balance, elegance, and utter deliciousness.
Reasons to Try Gordon Ramsay Panna Cotta
Why should this Gordon Ramsay Panna Cotta land on your dessert table? First, it’s deceptively easy. With just six basic ingredients and a single saucepan, you can whip up something that looks restaurant-worthy. Second, it’s a make-ahead wonder—ideal for busy evenings, dinner parties, or holiday feasts when oven space is at a premium. It’s also crowd-pleasing without trying too hard. The texture is light enough to follow a heavy meal and versatile enough to pair with fruit, chocolate, or a drizzle of caramel. And let’s not forget: if it’s good enough for Chef Ramsay, it’s good enough for us.
Ingredients Needed to Make Gordon Ramsay Panna Cotta
Here’s everything you’ll need to make this dreamy Gordon Ramsay Panna Cotta come to life. Keep it classic, or throw in some fun garnishes if you’re feeling fancy.
| Main Ingredients | Amount | Notes |
|---|---|---|
| Heavy cream | 2 cups | The creamy backbone of the dish |
| Whole milk | ½ cup | Adds smoothness without heaviness |
| Granulated sugar | ¼ cup | Just enough sweetness, nothing cloying |
| Vanilla extract or bean | 1 tsp or 1 vanilla bean | Bean = more flavor, extract = more convenience |
| Powdered gelatin | 1 ½ tsp | Essential for that classic panna cotta texture |
| Cold water | 2 tbsp | For blooming the gelatin |
Optional Garnishes (but trust me, they make it pop):
- Fresh berries (like strawberries, raspberries, or blueberries)
- Berry coulis, caramel sauce, or chocolate drizzle
- Shaved dark chocolate or crushed hazelnuts
- Fresh mint leaves for that restaurant-worthy presentation
Shopping Tip: Avoid low-fat substitutions. They dilute the texture and dull the flavor. This dessert is meant to be luscious—embrace it.
Ingredient Swap Idea: If you’re out of vanilla extract, almond extract can be a fun (but potent) twist—just go easy. Start with ¼ teaspoon and taste-test your mix before adding more.
Next up, we’ll walk through each step to make this panna cotta silky and foolproof. Spoiler: You won’t need to yell like Ramsay to get it perfect.
Instructions to Make Gordon Ramsay Panna Cotta
If you can stir, pour, and wait (that last one’s the hardest), you can make Gordon Ramsay Panna Cotta like a pro. These simple steps will help you create that silky, lightly set texture that melts on your tongue. Get your ramekins ready and your fridge cleared—because dessert is about to get fancy without the fuss.
Step 1: Bloom the Gelatin
Start with the essential move: bloom the gelatin. In a small bowl, sprinkle 1½ teaspoons of powdered gelatin over 2 tablespoons of cold water and let it stand. Don’t stir—just let it sit for about 5 minutes while it softens and swells. This step ensures your panna cotta sets properly later on. Trust the process; it’s science in a bowl.
Step 2: Heat the Cream Mixture
Grab a medium saucepan and pour in 2 cups of heavy cream, ½ cup of whole milk, and ¼ cup of granulated sugar. Place it over medium heat, stirring gently until the sugar dissolves and the mixture begins to steam. You don’t want a boil—just a nice, warm hug of heat.
Once the sugar’s fully dissolved, stir in 1 teaspoon of vanilla extract (or the seeds from a split vanilla bean if you’re going gourmet).
Step 3: Add the Gelatin
Remove the saucepan from the heat. Now whisk in your bloomed gelatin until it fully dissolves into the warm cream. This is your moment of truth—the mixture should look smooth, silky, and slightly thickened. If any gelatin granules are still lurking, just keep stirring.
Step 4: Pour and Chill
Carefully pour the mixture into four ramekins or dessert cups. Place them on a tray or baking sheet to keep them steady, then gently transfer to the fridge. Let them chill for at least 4 hours, preferably longer, until completely set. Overnight is even better if you’ve got the patience (and a late-night sweet tooth).
Step 5: Serve and Style
When you’re ready to serve, you’ve got two options: keep it rustic by serving directly in the ramekins, or go full Ramsay and unmold them onto plates. To unmold, run a knife around the edge and dip the bottom briefly in warm water. Flip gently onto a plate and lift.
Top it with fresh berries, a swirl of berry coulis, or even shaved chocolate for drama. Feeling indulgent? A drizzle of homemade caramel or crushed hazelnuts never hurts.
Bonus Serving Ideas
Hosting a dinner party? Serve this panna cotta after Gordon Ramsay’s Pan-Fried Salmon for a restaurant-quality menu that won’t have you losing your cool in the kitchen.
Got guests who want more sweets? Offer a dessert trio featuring this panna cotta, Tiramisu, and Blondies—you’ll earn raves without breaking a sweat.
And if you’re more of a cozy weekend cook, this pairs beautifully with brunch favorites like Ramsay’s Omelette or as a follow-up to his comforting Cauliflower Cheese and Braised Cabbage.
What to Serve with Gordon Ramsay Panna Cotta
Gordon Ramsay Panna Cotta is like that versatile little black dress—elegant on its own, but easily dressed up for any occasion. For something light and fresh, top it with a vibrant berry coulis or a handful of tart raspberries. Craving cozy comfort? Pair it with a warm spoonful of Gordon Ramsay’s Apple Crumble—the contrast between hot and chilled is downright irresistible. Hosting a BBQ? Keep it simple and classy with shaved dark chocolate and mint. Or serve it alongside bold mains like Gordon Ramsay’s Barbecue Sauce glazed meats for a sweet finish that balances the smoky flavors.
Key Tips for Making Gordon Ramsay Panna Cotta
- Don’t let the cream boil—you want it warm and steaming, not bubbling like lava.
- Bloom your gelatin properly—skipping this makes for a lumpy disaster.
- Use full-fat ingredients—this isn’t the place for low-fat shortcuts.
- Let it chill undisturbed—try not to open the fridge too often while it sets.
- Serve with style—even a sprig of mint or swirl of sauce makes it feel luxurious.
And remember, Gordon Ramsay Panna Cotta is meant to be forgiving. If it’s not perfectly smooth the first time, it’ll still taste heavenly. Practice makes creamy.
Storage and Reheating Tips for Gordon Ramsay Panna Cotta
This dessert thrives in the fridge. Cover your ramekins with plastic wrap (not touching the surface) and store them for up to 3 days. If you’ve unmolded them onto plates, loosely tent with wrap or place in a sealed container. Pro tip: make it a day ahead for the best flavor and firmness.
Reheating? Nope. Gordon Ramsay Panna Cotta is meant to be enjoyed chilled. If it starts to sweat in the fridge, gently pat it dry with a paper towel before serving.
Final Thoughts
There’s a reason Gordon Ramsay Panna Cotta remains a go-to in both restaurant kitchens and home cooking circles. It’s rich without being heavy, fancy without being fussy, and endlessly customizable. Whether you serve it after a family meal or bring it to your next dinner party, it’s guaranteed to wow. Don’t be surprised if this one becomes your new “signature dessert.” You’ve got this—chef’s kiss and all.
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FAQs
What is Gordon Ramsay’s favorite dessert?
Gordon Ramsay has a soft spot for simple classics. While he loves panna cotta, he’s also famously fond of apple pie and treacle tart.
What is the most popular Gordon Ramsay dish?
The Beef Wellington takes the crown, but Gordon Ramsay Panna Cotta is a favorite among his dessert recipes for its elegance and simplicity.
What’s the difference between crème brûlée and panna cotta?
Crème brûlée is custard-based and baked, then torched for a caramelized top. Panna cotta is set with gelatin, not eggs, and served chilled with toppings.
What are the main ingredients in panna cotta?
Cream, milk, sugar, vanilla, and gelatin. That’s it! Keep it simple, and it stays delicious.
Gordon Ramsay Panna Cotta Recipe
This Gordon Ramsay Panna Cotta recipe delivers a creamy, melt-in-your-mouth dessert that’s incredibly simple to make yet feels like it came from a five-star kitchen. With just a handful of ingredients and a few easy steps, you’ll whip up a chilled Italian classic perfect for impressing guests or indulging solo.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Ingredients
- 2 cups heavy cream
- ½ cup whole milk
- ¼ cup granulated sugar
- 1 tsp vanilla extract (or 1 vanilla bean, split and scraped)
- 1 ½ tsp powdered gelatin
- 2 tbsp cold water
Optional Toppings:
- Fresh berries (strawberries, raspberries, blueberries)
- Berry coulis or caramel sauce
- Shaved chocolate or crushed nuts
- Fresh mint leaves
Instructions
Bloom the Gelatin: In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes until it softens and blooms.
Heat the Cream Mixture: In a medium saucepan, combine heavy cream, milk, and sugar. Warm gently over medium heat, stirring until the sugar completely dissolves. Don’t let it boil—just heat until it begins to steam. Stir in vanilla extract or vanilla bean seeds.
Add the Gelatin: Remove the pan from the heat and stir in the bloomed gelatin. Mix until completely dissolved and the mixture is smooth.
Pour and Chill: Divide the mixture evenly into 4 ramekins or dessert cups. Refrigerate for at least 4 hours or until set.
Serve and Garnish: Serve directly in the ramekins, or unmold by running a knife around the edges and flipping onto a plate. Add toppings of your choice before serving.
Notes
- For a richer flavor, use a real vanilla bean.
- To unmold easily, dip the ramekin bottom in warm water for 5–10 seconds.
- Best enjoyed within 2–3 days of making.
