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Panna Cotta Setting Calculator
Make panna cotta for any number of ramekins or glasses, set exactly how you like it: barely set in a glass, wobbly and unmoldable, or firm enough to slice, with cream, milk, sugar, gelatin and vanilla measured out.
How to use it
- Enter how many servings and the ramekin or glass size.
- Choose the texture, dairy, sweetness, gelatin and vanilla.
- Warm, steep, dissolve the gelatin, pour and chill at least 4 hours.
How it works
The mix volume is the servings times the ramekin size, filled about 90%. Gelatin is a percentage of the mix weight with 200-bloom gelatin: 0.6% for glasses, 0.9% for a classic unmolding panna cotta and 1.2% for a firm set, converted to your powder or sheets.
Vanilla is scaled at one bean (or 2 teaspoons of paste or extract) per 2 cups of dairy.
Assumptions and limits
- Gelatin strengths are typical for each kind; brands vary slightly.
- Ramekins are filled about 90%.
Tips
- Steep a split vanilla bean in the warm cream for 15 minutes for deep flavor.
- Lightly oil ramekins if you plan to unmold.
- Dip ramekins in hot water for 5 seconds, then turn out onto plates.
Recipes to try it with
Questions
How much gelatin for panna cotta?
About 0.9% of the mix weight for a classic unmolding set: roughly 1 envelope (7 g) per 3 cups of cream and milk.
How long does panna cotta take to set?
At least 4 hours in the fridge (3 in small glasses); overnight is best.
Can I make panna cotta with milk only?
Yes, but it's less rich and sets firmer; use slightly less gelatin.
Why didn't my panna cotta set?
Too little gelatin, gelatin that boiled, or fresh pineapple, kiwi or papaya in the mix.