Nutella Panna Cotta Recipe (2024)

Cooks illustrated found problems with many recipes is a rubbery texture from a heavy hand with the gelatin. Also they found that the individual packettes varied considerably in the quantity of gelatin in each and so warned against going without careful measuring. They have a wonderful plain panna cotta recipe that uses just 2 3/4 teaspoons of gelatin to a total of 3 cups of cream and 1 cup of milk (nearly double what this recipe has). It comes out a wonderful delicate firmness.

This was lovely, but the panna cotta did not set. After some research, I realized the gelatin measurement for this is off. 1 teaspoon for this much liquid barely did anything after a fully day in the fridge, 1 tablespoon is closer to what's needed. I re-warmed the mixture and dissolved more bloomed gelatin and re-set this.

Actually not so much once it chilled and set. Next time I'll decrease the salt to a little over 1/4 tsp.

I need to watch calories and salt so I made it with 1 cup of whipping cream (821cal), 1/2 cup 2% milk (122 cal) and no Nutella or salt. I used 2 tsp of gelatin and 4 tabls. of cold water. It set in an hour, came out creamy, delicious.

Excellent recipe. On the advice of other readers, I increased the amount of gelatin. I used the entire packet of gelatin (measured out to a little more than 2 tsp.) and the texture (and flavor!) were fantastic. Definitely a keeper! But the way.. an entire 8 oz jar of Nutella =1 cup, so don't bother measuring.. just use the whole jar.

This was a lovely dessert - really easy to make. A tad to sweet for me because of the cup of Nutella. Next time may try unsweetened choc or less Nutella and substitute a hazelnut liqueur for part of the Nutella and or cream. More nuts helped - served extra nuts in a small bowl for folks to add more if needed. Overall - easy elegance that I will add to my repertoire.

I attempted to leave another review. I made this and it was good. I will definitely make it again. It’s quick and easy. Especially when I used my Thermomix T5. I essentially made the entire recipe in a double portion it my Thermomix. I was out of vanilla unfortunately. The recipe calls for bittersweet chocolate. The 2oz of chocolate was so bitter that you couldn’t taste the Nutella. I doubled the amount of gelatin. It was a little too heavy.

I made this and used more gelatin than called for based on other comments. Don't do this. It was more pudding like instead of panna cotta jiggly texture. Other than that it was delicious and easy to make.

I used a whole packet of Knox gelatin (1 and 1/8 grams of gelatin). It came out perfect.

I softened the gelatin in water and heated up milk and cream together. Then added the gelatin and vanilla extract and gently whisked until dissolved. I added all the chocolate and Nocciola to the pan off the heat and kept on stirring. Strained into a pitcher and poured into ramekins. I made 12 6oz ones which is the perfect portion for us.Saved on a lot of dirty bowls and containers!

*1-1/8

Think this is meant to be a soft panna cotta along lines of Lynne Rossetto Kasper’s classic with sour cream, but with 1/8 tsp. gelatin barely holds its shape on a spoon. Firmer, but still definitely creamy with 1-1/2 tsp. Side benefit of creaminess is that it holds in fridge better than many pannas. Texture still good after two days.

Basically the result was lile vaguely hazelnut-flavored ganache. It would be good as a filling between two chocolate cake layers. Why do you call this panna cotta? I had a few small bites and got bored of it— not tasty enough to justify the fat and calories. I threw it out.

I made a double recipe and used 1 packet of Knox and it turned out a little too soft, in my opinion. I would use slightly more gelatin next time.

Probably the only person in the world who cannot stand nutella or hazelnuts. I used peanut butter - pedestrian, I am told - but it was great. I also used a full sachet of knox and upped the cream to 2 cups.

Turned out perfect! The measurements and instructions were spot on.

Really delicious, velvety texture and so quick to throw together. I did use a full package of gelatin after reading comments. Will make again for sure!

Do not use an entire packet of gelatin!!! Turned out rubbery. I think 1.5tsp of gelatin is best based on what I saw from other recipes, but I haven’t tried it yet. Also I felt the Nutella flavor from this recipe was really lost after the cups cooled. Not sure if the rubbery texture had anything to do with that. I’d like to try it again!

2 teaspoons gelatin...

1 1/2 teaspoon gelatin

One packet of gelatin, makes 8 little desert bowls.