19 Dreamy Panna Cotta Recipes for Valentine’s Day to Captivate Your Date

You’re looking for a sweet way to captivate your date on Valentine’s Day. Try making one of 19 dreamy panna cotta recipes. Flavors like vanilla and strawberry create a romantic atmosphere. You’ll want to explore these recipes further to make your date unforgettable.

Vanilla Bean Panna Cotta With Fresh Berries

Creamy vanilla panna cotta topped with fresh berries.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup unflavored gelatin
• 1/2 cup fresh berries
• 1/4 cup confectioners’ sugar

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the cream, milk, sugar, vanilla extract, and salt.
3. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
4. Remove the mixture from the heat and add the softened gelatin, stirring until it’s fully dissolved.
5. Pour the mixture into small individual serving cups or a large serving dish.
6. Refrigerate the mixture for at least 4 hours or overnight until it’s set.
7. Just before serving, top the panna cotta with fresh berries and sprinkle with confectioners’ sugar.
8. Serve the panna cotta chilled, garnished with additional berries if desired.

Strawberry Panna Cotta With Balsamic Glaze

Creamy strawberry panna cotta paired with sweet and tangy balsamic glaze.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 1/2 cup unflavored gelatin
• 1 cup hulled and sliced strawberries
• 1/4 cup balsamic vinegar

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the cream, milk, sugar, and salt, and heat over medium heat, stirring occasionally.
3. Bring the cream mixture to a simmer and cook for 5 minutes, or until the sugar has dissolved and the mixture is hot but not boiling.
4. Remove the saucepan from the heat and add the softened gelatin, stirring until it is fully dissolved.
5. Stir in the vanilla extract and let the mixture cool slightly.
6. Pour the cream mixture into small individual serving cups or a large serving dish.
7. Refrigerate the panna cotta for at least 4 hours, or until it is set.
8. Just before serving, combine the sliced strawberries and balsamic vinegar in a blender or food processor.
9. Blend the strawberry mixture until it is smooth and syrupy, then strain it through a fine-mesh sieve into a bowl.
10. Serve the panna cotta chilled, topped with the balsamic glaze and additional sliced strawberries if desired.

Raspberry Panna Cotta With Chocolate Sauce

Raspberry Panna Cotta With Chocolate Sauce is a romantic dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup raspberries
• 1/4 cup unsweetened cocoa powder
• 1/4 cup chocolate chips
• 1 tsp honey

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
2. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
3. Remove from heat and stir in the vanilla extract.
4. In a blender or food processor, puree the raspberries until smooth.
5. Strain the seeds from the raspberry puree and discard the seeds.
6. In a small bowl, whisk together the cocoa powder and honey.
7. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
8. Stir the cocoa powder mixture into the melted chocolate.
9. In small individual serving cups, layer a spoonful of the raspberry puree, then a spoonful of the cream mixture, and finally a drizzle of the chocolate sauce.
10. Refrigerate for at least 4 hours or overnight until set.
11. Serve chilled and garnish with fresh raspberries, if desired.

Lemon Panna Cotta With Candied Lemon Zest

Lemon panna cotta with candied lemon zest is a bright and citrusy dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup lemon juice
• 1/4 cup unflavored gelatin
• 1/4 cup candied lemon zest
• Salt to taste

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the cream, milk, sugar, vanilla extract, and salt, and heat over medium heat, stirring occasionally.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
4. Stir in the lemon juice and let the mixture cool to room temperature.
5. Pour the mixture into individual serving cups and refrigerate for at least 4 hours or overnight.
6. Just before serving, top each panna cotta with candied lemon zest.

Espresso Panna Cotta With Chocolate Shavings

Rich espresso and dark chocolate come together in this creamy dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 2 shots espresso
• 1/2 cup unflavored gelatin
• 1/2 cup dark chocolate shavings

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and stir in the vanilla extract and espresso.
4. Let the mixture steep for 10 minutes to allow the flavors to meld.
5. Strain the mixture into a clean bowl and sprinkle the gelatin over the top.
6. Let the gelatin soften for 5 minutes, then stir to combine.
7. Pour the mixture into small individual serving cups.
8. Refrigerate the panna cotta until set, at least 4 hours or overnight.
9. Just before serving, top each panna cotta with dark chocolate shavings.

Rose Petal Panna Cotta With Fresh Raspberries

Delicate rose petal panna cotta paired with fresh raspberries makes a romantic dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup dried rose petals
• 1/2 cup unflavored gelatin
• 1 cup fresh raspberries

Instructions

1. In a medium saucepan, combine the cream, milk, sugar, and vanilla extract.
2. Add the dried rose petals to the saucepan and heat over medium heat, stirring occasionally.
3. Remove the saucepan from the heat and let it steep for 10-15 minutes.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the rose petals.
5. Sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
6. Add the softened gelatin to the cream mixture and whisk until dissolved.
7. Pour the mixture into individual serving cups and refrigerate for at least 4 hours.
8. Just before serving, top each panna cotta with fresh raspberries.

Mango Panna Cotta With Toasted Coconut Flakes

Mango Panna Cotta With Toasted Coconut Flakes is a sweet and creamy dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 1/2 cup mango puree
• 1/4 cup toasted coconut flakes
• 1/2 teaspoon unflavored gelatin

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt.
3. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
4. Remove the mixture from the heat and add the softened gelatin, stirring until it is fully dissolved.
5. Stir in the vanilla extract and mango puree.
6. Pour the mixture into individual serving cups or a large serving dish.
7. Refrigerate the mixture for at least 4 hours, or until it is set.
8. Just before serving, sprinkle the toasted coconut flakes over the top of the panna cotta.
9. Serve the panna cotta chilled, garnished with additional toasted coconut flakes if desired.

Pistachio Panna Cotta With Chocolate-Dipped Strawberries

Pistachio panna cotta paired with chocolate-dipped strawberries makes a romantic dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup pistachio paste
• 1/2 cup unflavored gelatin
• 1 cup diced strawberries
• 1 cup dark chocolate chips

Instructions

1. In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
2. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
3. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
4. Remove the mixture from heat and add the softened gelatin, stirring until it’s fully dissolved.
5. Stir in the pistachio paste until well combined.
6. Pour the mixture into small individual serving cups and refrigerate for at least 4 hours or overnight until set.
7. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
8. Dip each strawberry into the melted chocolate, letting excess chocolate drip off.
9. Serve the pistachio panna cotta with chocolate-dipped strawberries on top.

Orange Blossom Panna Cotta With Shortbread Cookies

Creamy orange blossom panna cotta paired with crumbly shortbread cookies.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup orange blossom water
• 1/2 cup unflavored gelatin
• 1 1/2 sticks unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/2 tsp salt

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
2. In a medium saucepan, combine the cream, milk, sugar, and vanilla extract, and cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it is fully dissolved.
4. Stir in the orange blossom water and let the mixture cool to room temperature.
5. Pour the mixture into small individual serving cups and refrigerate until set, at least 4 hours.
6. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
7. In a large bowl, whisk together the flour, confectioners’ sugar, and salt.
8. Add the softened butter to the bowl and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
9. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
10. Roll the dough out to a thickness of about 1/4 inch (6 mm) and cut into desired shapes.
11. Place the cookies on the prepared baking sheet and bake for 18-20 minutes, or until lightly golden.
12. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
13. Serve the panna cotta chilled, topped with a shortbread cookie.

Caramel Panna Cotta With Fleur De Sel

Rich caramel and fleur de sel elevate this creamy panna cotta.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup caramel sauce
• 1/4 tsp fleur de sel
• 1/2 tsp kosher salt
• 1/2 tsp unflavored gelatin

Instructions

1. In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine cream, milk, sugar, and vanilla extract, and heat over medium heat, stirring occasionally.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
4. Strain the mixture into a clean bowl and let it cool to room temperature.
5. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Just before serving, drizzle caramel sauce over the panna cotta and sprinkle with fleur de sel.
7. Serve chilled and enjoy.

Peach Panna Cotta With Caramelized Peaches

Creamy panna cotta topped with sweet caramelized peaches.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup unflavored gelatin
• 3 large peaches, sliced
• 2 tbsp unsalted butter
• 1/4 cup brown sugar

Instructions

1. In a medium bowl, sprinkle gelatin over 1/4 cup of cold water and let it soften for 5 minutes.
2. In a medium saucepan, combine cream, milk, sugar, and vanilla extract, and heat over medium heat, stirring occasionally.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
4. Pour the mixture into small individual serving cups and refrigerate for at least 4 hours or overnight.
5. In a large skillet, melt butter over medium heat and add sliced peaches, cooking for 3-4 minutes per side or until caramelized.
6. Add brown sugar to the skillet and cook for an additional minute, stirring constantly.
7. Serve the panna cotta chilled, topped with caramelized peaches and a drizzle of the caramel sauce.

Chocolate Panna Cotta With Raspberry Coulis

Rich and creamy chocolate panna cotta paired with sweet and tangy raspberry coulis.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 1/2 cup unflavored gelatin
• 8 ounces high-quality dark chocolate
• 1 cup fresh raspberries
• 2 tablespoons granulated sugar

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the cream, milk, sugar, and salt, and cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it is fully dissolved.
4. Add the vanilla extract and dark chocolate to the saucepan, stirring until the chocolate is melted and the mixture is smooth.
5. Pour the mixture into small individual serving cups or ramekins and refrigerate for at least 4 hours or overnight until set.
6. To make the raspberry coulis, puree the raspberries and granulated sugar in a blender or food processor until smooth.
7. Strain the seeds from the coulis by pressing it through a fine-mesh sieve into a bowl.
8. Serve the chocolate panna cotta chilled, topped with the raspberry coulis.

Hazelnut Panna Cotta With Caramelized Hazelnuts

Rich hazelnut panna cotta topped with caramelized hazelnuts.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup hazelnut syrup
• 1/2 cup hazelnuts
• 1 tsp kosher salt

Instructions

1. Preheat the oven to 350°F (180°C).
2. Spread the hazelnuts on a baking sheet and toast in the oven for 10-12 minutes, or until fragrant.
3. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
4. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
5. Remove the mixture from the heat and stir in the hazelnut syrup.
6. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. Caramelize the toasted hazelnuts by cooking them in a skillet with a little bit of oil over medium heat, stirring frequently, until golden brown.
8. Pour the chilled cream mixture into individual serving cups and top with caramelized hazelnuts.
9. Serve chilled and garnished with additional hazelnuts if desired.

Amaretto Panna Cotta With Fresh Cherries

Indulge in a romantic Amaretto Panna Cotta With Fresh Cherries for Valentine’s Day.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup amaretto liqueur
• 1/2 cup unflavored gelatin
• 1 cup fresh cherries
• Fresh mint leaves

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract.
3. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
4. Remove the mixture from the heat and add the softened gelatin, stirring until it is fully dissolved.
5. Stir in the amaretto liqueur and let the mixture cool to room temperature.
6. Pour the mixture into small individual serving cups or a large serving dish.
7. Refrigerate the panna cotta for at least 4 hours or overnight until it is set.
8. Just before serving, top the panna cotta with fresh cherries and a sprinkle of fresh mint leaves.

Creamy Panna Cotta With Mixed Berry Compote

Creamy panna cotta paired with a sweet mixed berry compote makes a perfect dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/2 cup mixed berry compote
• 1/4 cup unflavored gelatin

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the cream, milk, sugar, and salt, and heat over medium heat, stirring occasionally.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
4. Stir in the vanilla extract and let the mixture cool to room temperature.
5. Pour the mixture into individual serving cups and refrigerate for at least 4 hours or overnight.
6. Serve the panna cotta chilled, topped with the mixed berry compote.

Saffron Panna Cotta With Candied Orange Peel

Saffron Panna Cotta With Candied Orange Peel is a creamy dessert with a subtle earthy flavor.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon saffron threads
• 1 teaspoon vanilla extract
• 1/4 cup candied orange peel

Instructions

1. Combine the heavy cream, whole milk, granulated sugar, and kosher salt in a medium saucepan.
2. Add the saffron threads to the saucepan and cook over medium heat, stirring occasionally.
3. Bring the mixture to a simmer and cook for 5 minutes, then remove from heat.
4. Stir in the vanilla extract and let the mixture steep for 10 minutes.
5. Strain the mixture through a fine-mesh sieve into a clean bowl.
6. Whisk the mixture until it cools to room temperature.
7. Pour the mixture into individual serving cups and refrigerate for at least 4 hours.
8. Just before serving, top each serving with candied orange peel.

Banana Panna Cotta With Caramel Sauce

Creamy banana panna cotta paired with sweet caramel sauce.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup plain Greek yogurt
• 2 ripe bananas, sliced
• 1/4 cup caramel sauce
• 1/4 cup chopped fresh nuts

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature.
5. In a small bowl, whisk together the Greek yogurt and sliced bananas.
6. Pour the cooled cream mixture into small individual serving cups.
7. Spoon the yogurt and banana mixture over the cream mixture.
8. Refrigerate for at least 4 hours or overnight until set.
9. Drizzle the caramel sauce over the panna cotta before serving.
10. Sprinkle with chopped fresh nuts for garnish.

Coconut Panna Cotta With Toasted Macadamia Nuts

Creamy coconut panna cotta topped with toasted macadamia nuts.

Ingredients

• 1 can full-fat coconut milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup toasted macadamia nuts
• 1/4 cup shredded coconut
• 1/2 tsp kosher salt

Instructions

1. In a medium saucepan, combine coconut milk, heavy cream, sugar, and salt.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5. Just before serving, toast the macadamia nuts in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned.
6. Spoon the chilled panna cotta into individual serving cups and top with toasted macadamia nuts and shredded coconut.
7. Serve chilled and enjoy.

Cranberry Panna Cotta With White Chocolate Shavings

Cranberry Panna Cotta With White Chocolate Shavings is a sweet and tangy dessert.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 1/2 cup cranberry sauce
• 1/4 cup unflavored gelatin
• 1/2 cup white chocolate shavings

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the cream, milk, sugar, and salt, and heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it is fully dissolved.
4. Stir in the vanilla extract and cranberry sauce.
5. Pour the mixture into small individual serving cups or a large serving dish.
6. Refrigerate for at least 4 hours, or until the panna cotta is set.
7. Just before serving, sprinkle the white chocolate shavings over the top of the panna cotta.

Conclusion

As you indulge in these dreamy panna cotta recipes, your taste buds will dance with delight. Rich flavors and velvety textures will sweep you and your date off your feet, making Valentine’s Day a sweet serenade. Savor each bite, and let the sweetness of the moment linger, a deliciously romantic escape.