This cinnamon panna cotta is a jazzed-up version of classic panna cotta with the delicious flavors of cinnamon and vanilla and a crunchy biscotti topping. This easy Italian dessert is light, really easy to make, and a delicious twist on a classic.
This cinnamon panna cotta is my twist on traditional Italian panna cotta because I love the flavors of cinnamon and vanilla. I make this panna cotta in the warm months and cool months because it is really popular in our house.
I got the idea to make this delicious spiced-up panna cotta from one of my trips to Florence. I ate at a restaurant that served vanilla panna cotta with crushed cinnamon biscotti. The flavors of cinnamon added to the creamy panna cotta were amazing so I had to make a version at home.
I tried out a few different variations and this one is my favorite! It has all the creamy panna cotta goodness plus hints of cinnamon and a wonderful crunchy topping.
Much like our buttermilk panna cotta , traditional Italian panna cotta, or rice pudding using arborio rice, you can eat this for breakfast, dessert, or a snack. At least that is what we do in our house!
Ingredients Needed
This is such an easy recipe and that includes simple ingredients. Here is what you will need (full list below in the recipe card):
Cinnamon Panna cotta
- Milk: Try to use whole milk if you can. It helps make a creamy panna cotta.
- Cream. This is heavy whipping cream.
- Unflavored gelatin. You can use gelatin sheets or powdered gelatin.
- Vanilla. A good quality vanilla extract works great for this recipe.
- Sugar. Regular granulated sugar.
- Cinnamon. Ground cinnamon is what I use.
Topping
- Italian Biscotti: I like to use traditional almond biscotti for the topping.
How to make cinnamon panna cotta
Here are the simple steps to make this panna cotta (full recipe below):
Mix water and gelatin: The first thing you want to do is to prepare the gelatin. This is just adding either powdered gelatin or gelatin sheets to some water to set up. Make sure to use plain unflavored gelatin!
Prepare containers: You want to have the containers that your finished panna cotta is going into all ready.
- Add cream and milk to a medium pot over medium heat.
- Add cinnamon and sugar: Whisk over medium heat until the sugar dissolves.
- Whisk in the softened gelatin: Once the sugar is dissolved, then you add in the gelatin. Make sure to whisk the gelatin into the custard until it is fully dissolved. Don't rush this part.
- Place the pot over an ice bath: You want to cool the panna cotta over an ice bath before pouring it into the containers. This helps stop the cooking and helps set up the custard.
- Pour mixture into containers.
- Chill for at least 6 hours or overnight.
- Add the topping! Right before serving, crush up some biscotti in a plastic bag and sprinkle over the top of the cinnamon panna cotta.
My Top Panna Cotta Tips!
Although this panna cotta is easy to make, here are some of our favorite tips to ensure success every time.
- Make sure to fully heat the gelatin in the milk and cream for a few minutes. This ensures the gelatin fully dissolves.
- Make sure to chill the panna cotta fully. The chilling is when the cinnamon panna cotta sets up.
- Add the vanilla last. You do not want to cook the vanilla so make sure to add it in at the very end of cooking.
Pairing Ideas
Here are some of our favorite pairing ideas:
More Italian Desserts
If you like this recipe, you may also like these:
Cinnamon Panna Cotta With Crushed Biscotti Topping
Equipment
- 8 small containers containers that hold about 4-5 ounces
Ingredients
Cinnamon Panna Cotta
- 2 ½ cups Whole Milk
- 1 ½ cup Heavy cream
- ⅓ cup Granulated sugar
- 2 tablespoons water
- 1 tablespoon powdered gelatin (or 4 sheets of gelatin.)
- ½ teaspoon vanilla extract
- 1 teaspoon Ground cinnamon
Topping
- 4 Italian biscotti crushed
Instructions
- Place the water in a small bowl and sprinkle the gelatin over the top. Stir to distribute, and set aside to soften 2 to 3 minutes.2 tablespoons water, 1 tablespoon powdered gelatin
- Get out your dishes that you will be pouring the panna cotta in and set aside.
- Half-fill a large bowl with ice and add enough water to make an ice bath and set aside.
- In a small saucepan, combine the milk, cream cinnamon and sugar and bring to a gentle simmer over medium heat.2 ½ cups Whole Milk, 1 ½ cup Heavy cream, ⅓ cup Granulated sugar, 1 teaspoon Ground cinnamon
- Turn off the heat, and whisk in the softened gelatin and the vanilla extract.½ teaspoon vanilla extract
- Mix until the gelatin is fully dissolved. This may take a couple minutes.
- Once the gelatin is dissolved, set the saucepan in the ice bath (making sure the top of the saucepan is well above the surface of the water), and whisk until the mixture is lukewarm.
- Pour mixture into ramekins and chill at least 4 hours or overnight. If you’re going to keep them longer than overnight, cover them with plastic wrap, pressing the wrap gently against the panna cotta to prevent a skin from forming.
- Serving: sprinkle crushed biscotti over the top of the panna cotta.4 Italian biscotti
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