Gordon Ramsay Panna Cotta Recipe

There’s something unapologetically elegant about panna cotta — and this Gordon Ramsay panna cotta recipe nails that creamy wobble every time. The first time I made it, I over-gelled the thing so much it could’ve bounced off the plate. My dad (the same one who taught me how to sear a steak like Ramsay) poked it and said, “Well, at least it’s earthquake-proof.”

Since then, I’ve dialed in the texture, learned a few pro tricks, and figured out what Gordon does differently to get that signature silky result. And if you’re thinking panna cotta is too fussy for a home cook? Think again. It’s a no-bake dream that looks way harder than it is — and once you nail the balance of creaminess and wobble, it becomes your dinner party secret weapon.

Why Gordon Ramsay Panna Cotta Works & Where Most Go Wrong

• Too much gelatin = disaster: I’ve made the mistake of adding “just a pinch more” and regretted it with every rubbery bite.
• Boiling the cream ruins the texture: Heat gently — don’t let it boil. You want a gentle warm infusion.
• Skipping flavor infusions: Ramsay always starts with vanilla bean or citrus zest to layer in depth from the start.
• Pouring hot mix into the molds: Let it cool slightly first so you don’t “cook” the bottom.
• Unmolding too early: Give it time. At least 4 hours to set, but overnight is even better.

What Gordon Ramsay Says About Panna Cotta

Gordon keeps it simple but luxurious. He always says: “Panna cotta should have a gentle wobble — not stiff, not runny — just like a well-set jelly.” His secret? Using less gelatin than you’d think, infusing the cream with fresh vanilla bean, and chilling it slowly to avoid graininess.

How I Make Gordon Ramsay Panna Cotta My Way

I stick close to Gordon’s base — because it works — but I’ve added a couple of Emily-style upgrades over the years. First, I cut the cream with a bit of whole milk so it doesn’t feel overly heavy. Second, I always use a splash of orange zest in the cream to brighten it up. It gives it this subtle aroma that makes people pause and go, “Wait, what is that?”

Also, if I’m making this for a spring or summer gathering, I top it with a quick berry compote (just berries, lemon juice, sugar — simmer for 5 min). And here’s a pro move: pour the panna cotta into white ramekins set over a cold marble counter, like this one I mentioned in my vanilla souffle post. It chills faster and sets smoother. Little things matter.

Ingredients For Gordon Ramsay Panna Cotta (with my notes)

• 2 cups heavy cream
  Don’t sub with half-and-half — you need the richness to hold the shape.
• 1/2 cup whole milk
  This lightens it slightly without losing texture.
• 1/2 cup granulated sugar
  Balanced sweetness — you can reduce slightly if topping with a sweet compote.
• 1 vanilla bean, split (or 2 tsp pure vanilla extract)
  Use the real bean when you want restaurant-level results.
• Zest of 1/2 orange
  Totally optional but adds amazing aroma.
• 2 1/4 tsp powdered gelatin (1 envelope)
  This is just the right amount for that “Ramsay wobble.”
• 3 tbsp cold water
  To bloom the gelatin before adding to cream.

How To Make Gordon Ramsay Panna Cotta Step By Step

1. Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let it sit while you start the cream.
2. Infuse the cream: In a saucepan, combine heavy cream, milk, sugar, vanilla bean (or extract), and orange zest. Heat gently over medium heat until hot but NOT boiling. Stir occasionally.
3. Add gelatin: Once the cream is hot, remove from heat. Stir in the bloomed gelatin until completely dissolved.
4. Strain the mixture: Pour the hot cream through a fine sieve into a bowl to catch any zest or undissolved bits.
5. Cool slightly: Let the cream mixture cool for 10–15 minutes before pouring into molds.
6. Pour into ramekins: Divide among 4–6 small ramekins. I place mine on a marble counter to help them chill evenly.
7. Chill until set: Refrigerate for at least 4 hours or overnight. You’ll know it’s ready when it has a delicate jiggle in the center.
8. Unmold (optional): To unmold, dip ramekins in warm water for 10 seconds, then invert onto plates.
9. Serve: Serve as is, or top with macerated berries, caramel sauce, or citrus zest.

What I Got Wrong (And How I Fixed It)

I once used too much gelatin — rookie mistake. The panna cotta set like a rubber puck. Not pleasant. I also accidentally boiled the cream once while multitasking (never again!). The texture turned grainy instead of smooth. Now I stay by the stove and stir gently. Patience really pays off here.

Pro Tips That Change The Game For Gordon Ramsay Panna Cotta Recipe

• Don’t rush the gelatin: Always bloom it fully in cold water first. If you skip this, you’ll get clumps. Trust me, been there.
• Strain your cream: Even if it looks smooth, straining gives you that silky finish Ramsay’s known for.
• Use real vanilla bean when you can: It’s a splurge, yes — but those tiny flecks make it look and taste next level.
• Chill on marble if possible: Helps it set evenly and avoids condensation that can ruin texture.
• Unmold like a pro: Dip in warm water just long enough. Tap the sides gently. Don’t force it — panna cotta doesn’t like pressure.

Variations That Actually Hold Up For Gordon Ramsay Panna Cotta Recipe

• Berry Compote: Top with warm raspberries or blueberries simmered with a spoon of sugar and lemon.
• Lemon-Basil Infused: Swap orange zest for lemon zest and add a torn basil leaf while warming the cream. Strain before chilling.
• Coconut Milk Version: Replace half the cream with full-fat coconut milk for a subtle twist.
• Espresso Panna Cotta: Add 1 tbsp instant espresso or strong brewed coffee to the cream base. Pairs beautifully with shaved chocolate on top.

How To Store & Use Leftover Gordon Ramsay Panna Cotta Recipe

Store panna cotta covered in the fridge for up to 4 days. I keep mine in ramekins with plastic wrap pressed gently against the surface to avoid condensation.

Leftovers? Spoon one into your morning yogurt with granola for a total upgrade, or slice and layer in a mini trifle cup with crushed cookies and jam. It’s dessert recycling at its best.

FAQs

These are based on real Google “People Also Ask” results (USA), rewritten in my voice:

How do you make panna cotta smooth and creamy?
Bloom the gelatin first, don’t boil the cream, and always strain before chilling. That trio keeps it silky.

Can panna cotta be made ahead of time?
Yes! It’s actually better when made a day ahead. Just keep it chilled and covered until serving.

How do you know if panna cotta is set?
Gently jiggle the ramekin — it should wobble like soft jelly but not be liquid in the center.

Can you freeze panna cotta?
Technically yes, but I don’t recommend it. Freezing messes with the texture. Fresh is best.

What does panna cotta taste like?
It’s like a cross between custard and whipped cream — creamy, lightly sweet, and vanilla-rich.

From My Kitchen To Yours

If you’ve ever felt intimidated by panna cotta, I promise this is your moment to give it a go. You deserve that elegant little wobble on your dessert plate.