Tuscan style Panna Cotta with Vin Santo & Almond Brittle
A Taste of Tuscany in Every Silky Spoonful
At Mama Florence, we celebrate Italy’s rich culinary heritage not only through tradition, but also through playful reinvention — and this dessert is the perfect example.
Panna cotta, meaning "cooked cream," is one of Italy’s most beloved and elegant spoon desserts. While its origins lie in the northern region of Piedmont, we’ve given it a deeply Tuscan soul by infusing the cream with Vin Santo, the region’s iconic dessert wine known for its warm, honeyed notes.
To finish, we top this silky creation with a crisp almond brittle — a nod to cantucci, Tuscany’s beloved almond biscuits often dipped in Vin Santo after dinner. The result? A dessert that’s both luxurious and grounded in the flavors of the land.
Whether you’re preparing a special meal or just want to end a family dinner on a graceful note, this recipe is as simple to make as it is elegant to serve.
Ingredients
6 servings
Almond Crunch Topping for Panna Cotta and Vin Santo
- Almonds 50 grams
- Sugar (Granulated) 75 grams
Classic Cream Panna Cotta Base
- Milk 300 grams
- Heavy cream 300 grams
- Sugar (Granulated) 100 grams
- Vinsanto wine 80 ml2
- Gelatin (Sheets) 2
Preparation
Make the traditional panna cotta mixture
Begin by combining heavy cream, whole milk, and sugar in a small saucepan. Heat gently until the mixture reaches a gentle boil, stirring to fully dissolve the sugar and enrich the dairy base.
If you prefer a vegetarian option, substitute gelatin sheets with agar agar (1.5 grams for every 2 gelatin sheets). For agar agar, stir it directly into the cream and sugar before boiling together. For gelatin, soak the sheets in cold water for about 30 minutes. Once softened, blend them into the hot cream mixture and stir until fully dissolved.
Next, add the aromatic Vin Santo and mix well. Pour the panna cotta base evenly into six small dessert glasses or bowls. Let them cool at room temperature, then refrigerate until set and firm—this typically takes several hours.
Create the almond praline topping
To make the almond brittle, add sugar to a small sauté pan and cook over medium heat until it melts into a golden caramel. Stir in toasted almonds, coating them thoroughly in the hot caramel.
Once the almonds are evenly coated, transfer the mixture to a sheet of wax paper or a silicone baking mat to cool. Allow the praline to harden completely, then chop or break it into rustic, uneven pieces with a sharp knife. This textural contrast will be the perfect finish for your panna cotta.
Assemble and present your Tuscan dessert
Remove the set panna cotta from the refrigerator. Just before serving, generously sprinkle with the crunchy almond praline.
For the best experience, serve the panna cotta chilled or allow it to warm up slightly to room temperature for an even creamier texture. Each spoonful delivers a harmonious blend of Vin Santo-infused cream and caramelized nut crunch—a modern homage to Tuscan dessert traditions.
Conclusion
This Vin Santo panna cotta with almond brittle is more than just a dessert — it’s a love letter to Tuscany. From the creamy texture to the golden crunch, every element tells a story of regional pride and sweet tradition.
Serve it as a refined finale to your next dinner party or enjoy it with a glass of Vin Santo in the garden, just like a local. However you choose to savor it, this dish promises to bring a little piece of Florence to your table.
Buon appetito from all of us at Mama Florence!
