The 2 Key Tips To Make Sure Your Panna Cotta Sets Properly Every Time

It's hard to think of a dreamier dessert than panna cotta — with strawberries, raspberries, chocolate, we love it all. Just hearing the dish's name makes you immediately imagine spooning through that custard — soft, silky, and creamy, yet firm enough to stand up to that spoon. It's just that, though — texture — that panna cotta really hinges on. As a no-bake dessert, some may consider it one of the lower-effort, more beginner-friendly recipes. But hitting that perfect sweet spot between "not too runny" and "not too rubbery" can feel daunting. If it doesn't set, it's ruined. If it gets too firm, it's ruined. But never fear: We've asked an expert so you can keep calm and panna cotta on. Expert baker and cookbook author Erin Jeanne McDowell told us the two keys to an ideal set every time.

"Panna cotta is very user-friendly, and requires enough gelatin and chill time to ensure a proper set," she says. "Following the recipe and allowing plenty of time to chill before serving should make it easy. The only way I can see it not setting is a poor recipe that doesn't include enough gelatin — it's a very difficult dessert to mess up!" So, the two takeaways are observing the exact amount of gelatin recommended in the recipe you're using, and enough chill time. Essentially, these both boil down to taking your time — you might say the secret to panna cotta is making it when you won't be rushed.

The exact right amount of gelatin depends on how much panna cotta you're making, so the recipe you're using will be the best guide. But there are some general ratios. For 3 cups of liquid with about 20% fat — many panna cotta recipes call for half-and-half and heavy cream — you'd use about a ¼ ounce of powdered gelatin, or one packet. If you're using leaf gelatin, the right amount translates to four leaves. If you swap in alternative milks or use additional ingredients — like with this oatmeal stout panna cotta — you may have to increase your gelatin to make up for less fat, which is why it's so important to refer to your recipe. Make sure to bloom your gelatin first, too. Blooming it in cool water before it hits the heat of the milk mixture keeps it from becoming lumpy.

Strain your finished mixture as you're pouring it into your molds for a smooth finish that helps with perfect setting. Panna cotta is great to make ahead of a dinner party, but don't let it sit for more than a day or so, as it will get rubbery after three or four days. Once you've perfected your skills, get creative with lemon and lavender panna cotta, or cardamon-coconut panna cotta. For more tips to up your baking game, visit McDowell's YouTube page or follow her on Instagram.