Italian · dessert
Panna Cotta
Panna Cotta reads sweetness 7.1, fruity 6.9 and floral 5.4 on Palate's 0–10 flavor X-ray — a Italian dessert, about 5 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 0.5 / 10
- Sweet & Fruity — 9.2 / 10
- Sour & Bright — 2.8 / 10
- Bitter & Earthy — 0.0 / 10
- Rich & Fat — 4.5 / 10
- Aromatic & Spice — 5.4 / 10
The measured notes (of 18)
Sweetness 7.1 · Fruity 6.9 · Floral 5.4 · Richness 4.5 · Sourness 2.8 · Umami 0.5
What's in it (6)
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup sugar
- 1 vanilla bean
- 1 1/4 tsp powdered gelatin
- 1/2 cup mixed berry coulis
Time & effort: about 5 hr (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 302.6 kcal, 6.8 g protein, 19.6 g fat, 18.2 g carbs
Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Bloom gelatin in cold milk, then heat cream, milk, sugar, and vanilla together until sugar dissolves.
- Off the heat, stir in the bloomed gelatin until fully dissolved, then pour into lightly oiled ramekins or glasses.
- Refrigerate at least 4 hours until set; unmold or serve in the glass with berry coulis.
Dishes with a similar flavor shape
- Mousse de Maracuja — Brazilian
- Eton Mess — British
- Tres Leches Cake — Mexican
- Victoria Sponge — British
- Clafoutis — French
Keep reading: what sweetness, fruity, floral mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.