Raw Milk Panna Cotta: A Refreshing Dessert That Satisfies

Raw Milk Panna Cotta is a crowd favorite around here—and for good reason! Light and refreshing yet rich and satisfying, this silky dessert is also surprisingly packed with protein. Panna Cotta, which means “cooked cream” in Italian, originated in the Piedmont region of Italy in the late 19th century. Interestingly, it didn’t appear in Italian cookbooks until the 1960s, likely because it was an heirloom recipe passed down quietly through generations of mothers and grandmothers. The dessert gained mainstream popularity in the U.S. during the 1990s and has remained a classic ever since. Simple and elegant, its delicate texture paired with fresh fruit offers endless opportunities for customization. No wonder Raw Milk Panna Cotta is a crowd favorite!

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Why You’ll Love This Recipe

Easy -This recipe comes together quickly and with minimal prep. It’s a good one to teach children because there are very few ingredients and they’ll have fun customizing it with a variety of toppings.

Delicious – The fresh flavors in Panna Cotta are surprising and interesting. It’s a tiny culinary adventure in every bite!

Low cost – Simplicity also means this recipe is an inexpensive one. We often have it throughout the summer (when we’re not enjoying our raw milk ice cream!).

Ingredients

Raw, organic, cream-top milk – Raw milk is always our go-to (raw sheep milk, to be specific!). Raw milk contains a higher concentration of vitamins, minerals, and beneficial enzymes than pasteurized milk, including omega-3 fatty acids, vitamins A, D, and K, and calcium. It’s hard to argue with that. Plus, the taste is our favorite by far!

Powdered Gelatin – Our preference is powdered beef gelatin from Perfect Supplements (shop here and use our code acresandaprons10 for 10% off). Gelatin powder is a protein derived from collagen. It supports gut health, bone and joint health and improves skin appearance. It’s also rich in amino acids like glycine, which may contribute to better sleep and brain function. What’s not to love?

Honey or Maple Syrup — Panna Cotta is technically a dessert, after all! A little natural sweetness in the form of honey or maple syrup is the perfect touch. I snag my honey, maple syrup and sugar from Azure Standard in bulk to save money! You can shop here!

Vanilla Extract — The rich, complex flavor or vanilla extract gives a subtle depth to Panna Cotta. Azure Standard is my go-to for vanilla extract and most of my other spices and extracts. You can shop here!

Salt — Balance the sweetness with a little bit of salt!

Assorted berries for topping — Try to find a local berry source! This is a perfect summer project–find and preserve local berries to use throughout the year.

The exact amounts can be found in the recipe card below.

Tools You Will Need

• a saucepan
• 6 small mason jars or glass dishes
• a thermometer

How to Make Panna Cotta Step-By-Step

1. Bloom the Gelatin. In a saucepan, sprinkle the gelatin evenly over the cold milk. Let it bloom (rest) for 5 minutes to allow the gelatin to hydrate.
2. Dissolve the Gelatin. Turn the burner to medium heat and whisk the milk continually until the gelatin fully dissolves. Be careful not to let the mixture get too hot—keep it at or below 90°F if you’re using a thermometer.
3. Add Additional Ingredients. Once the gelatin is dissolved, whisk in the honey (or your sweetener of choice) and remove the saucepan from heat. Stir in the vanilla extract and salt until fully combined.
4. Refrigerate to Set. Pour the mixture into your preferred containers. Small individual mason jars work well for single servings, but any glass cups or dishes will do, I’ve even used mugs before. Place them in the refrigerator for 2–3 hours to set completely.
5. Serve and Enjoy! Top the chilled dessert with fresh jam, berries, or a warm berry compote sweetened with maple syrup for an extra treat. Get creative with your toppings—experiment with flavors you love!

Tips

• Make sure your gelatin dissolves completely. Keeping the temperature cooler than 130 degrees Fahrenheit (54 degrees Celsius) will prevent your gelatin from blooming too quickly. This will allow you to avoid lumpiness in your final product.
• Eat your Panna Cotta within a few days. The longer you wait, the more the texture becomes like rubber. We like to make it and eat within two days usually.
•  Avoid fruits with a high bromelain content. Fruits like pineapple do not pair well with gelatin. The enzyme bromelain will break down the protein contributing to issues with the texture of your Panna Cotta. It won’t be smooth and solid like you would want it to be. It’s best to stick with berries or peaches, in my opinion.
• Don’t allow your gelatin to boil. Boiled gelatin won’t thicken. Similarly, be sure you don’t bloom your gelatin in hot water — gelatin does not work at a temperature higher than 130 degrees Fahrenheit (54 degrees Celsius).

Recipe FAQs

• Why do you choose raw sheep milk for your Panna Cotta? The main reason is that we prefer the taste over conventional cow milk. Additionally, the protein per cup of raw sheep milk is 15 grams compared to 8 grams in cow milk. The calcium per cup of raw sheep milk is 475 mg compared to 300 mg in cow milk. Sheep milk is nutrient dense and delicious!
• Do you ever add anything crunchy as a topping? You definitely can if you choose, but we prefer berries!
• My Panna Cotta just won’t set. I’m not sure what to do! First of all, don’t throw it out. Just give it another try. Heat the mixture over low heat. Separate out a small cupful and add extra (bloomed) gelatin to it; slowly pour it into the heated mixture, stirring constantly, and allow it to set — again.

Have fun and here’s hoping Raw Milk Panna Cotta is a crowd favorite at your house, too!