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Fior di Latte Panna Cotta


Panna Cotta is an Italian dessert that means "cooked cream". It's so easy to make with just a few ingredients: heavy cream, powdered unflavored gelatin and sugar. You can flavor it to your liking. This recipe is slightly adapted from a recipe developed by Susan of Sticky, Gooey, Creamy, Chewy's food blog. The secret ingredient of Orange Flower Water is how this version got the translated name of Flower of Milk. You can substitute vanilla, of course, and serve this with fresh fruit of your choice. It's a very light dessert, not too sweet with a silky and creamy texture. It's looks impressive and isn't at all difficult to make.

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  • 4 cups heavy cream
  • 1/2 cup sugar
  • 4 teaspoons powdered gelatin
  • 6 tablespoons cold water
  • 2 teaspoons orange flower water*
  • 1/8 tsp Pure orange Oil (optional)
  • If you don't have orange flower water, you can substitute pure orange oil, vanilla... whatever flavor you like.


Servings 6
Adapted from


Step 1

Heat the heavy cream and sugar in a saucepan until hot, but not simmering. Keep stirring to dissolve the sugar. Once the sugar is dissolved, remove from heat.

If you’re using any extra flavoring, now is the time to add it*.

Meanwhile, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand for about 10 minutes.

Pour the hot cream mixture over the gelatin and stir (or whisk) until the gelatin is completely dissolved.

You can serve the panna cotta either in custard cups, pretty glasses or unmolded. If you plan to unmold the panna cotta, lightly coat the inside of the cups/molds with a neutral-tasting oil before pouring the mixture in, so they will slide out easily. Then, divide the panna cotta mixture into your cups, glasses or molds, and chill until firm, at least two hours.

If unmolding, run a sharp knife around the edge of each panna cotta and unmold each onto a small plate. Garnish as desired.

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