This silky Low FODMAP Panna Cotta is made with lactose-free heavy cream, cold milk, white sugar, and pure vanilla extract. The result is a smooth, elegant Italian dessert that feels luxurious but is surprisingly simple to prepare. This recipe creates a light, wobble-perfect treat that is perfect for a sophisticated dinner party or a refreshing summer dessert.

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Low FODMAP Panna Cotta Ingredients

1 ½ cups lactose-free heavy cream
½ cup lactose-free milk
⅓ cup white sugar
1 teaspoon vanilla extract
1 packet powdered gelatin (about 2 ¼ teaspoons)
2 tablespoons cold water
Optional Topping:
Fresh strawberries or blueberries (limit serving to ½ cup per person)

How To Make Low FODMAP Panna Cotta

Bloom the gelatin: In a small bowl, sprinkle the powdered gelatin evenly over the cold water. Let it sit for 5 minutes until it absorbs the water and becomes spongy.
Heat the dairy: In a medium saucepan, combine the lactose-free heavy cream, lactose-free milk, and sugar. Place the pan over medium heat.
Dissolve the sugar: Stir the mixture gently and continuously until the sugar has fully dissolved. Heat until the liquid is hot and steaming, but do not let it boil. Boiling can change the texture of the cream.
Add the gelatin: Remove the saucepan from the heat. Immediately add the bloomed gelatin mixture to the hot cream. Stir vigorously until the gelatin is completely dissolved and no lumps remain.
Add flavor: Stir in the vanilla extract until combined.
Pour the mixture: Carefully pour the liquid into serving glasses, ramekins, or molds.
Chill the dessert: Place the glasses in the refrigerator. Chill for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
Serve: Serve the panna cotta cold, topped with fresh low FODMAP berries if desired.

Recipe Tips

Don’t Boil the Cream: It is very important to heat the cream just enough to dissolve the sugar and gelatin. If you boil the cream, it may separate or curdle, ruining the smooth texture.
Bloom the Gelatin Correctly: “Blooming” means soaking the gelatin in cold water first. This ensures it dissolves evenly in the hot liquid later without creating grainy lumps.
Check the Set: To check if it is ready, gently shake the glass. The panna cotta should wobble like Jell-O but hold its shape. If it is liquidy, it needs more time in the fridge.
Unmolding Tip: If you used molds and want to turn them out onto a plate, dip the bottom of the mold in warm water for 5 seconds to loosen the edges before flipping.

What To Serve Low FODMAP Panna Cotta

Panna cotta is rich and creamy, so it pairs best with tart or fresh flavors. Fresh berries like strawberries, blueberries, or raspberries (in moderation) add a nice burst of acidity. You can also drizzle a small amount of pure maple syrup or a simple homemade strawberry sauce on top. For a refreshing twist, garnish with a fresh mint leaf.

How To Store Low FODMAP Panna Cotta Leftovers

Refrigerate: Cover the ramekins or glasses with plastic wrap to prevent them from absorbing fridge odors. They will stay fresh in the refrigerator for up to 3 days.
Freeze: Freezing is not recommended. The gelatin structure tends to break down when frozen and thawed, leading to a watery and rubbery texture.

Low FODMAP Panna Cotta Nutrition Facts

Serving Size: 1 Ramekin

Calories: 360 kcal
Total Fat: 30g
Saturated Fat: 19g
Cholesterol: 110mg
Sodium: 40mg
Total Carbohydrate: 20g
Dietary Fiber: 0g
Sugars: 19g
Protein: 4g

Frequently Asked Questions

Can I use almond milk instead of lactose-free cow’s milk? Yes, you can use almond milk, but the result will be slightly less creamy and rich. Almond milk has a lower fat content, so the texture might be a bit lighter.
Is gelatin low FODMAP? Yes, plain powdered gelatin is a protein derived from animal collagen and does not contain carbohydrates (FODMAPs). It is safe for the low FODMAP diet.
How do I know if my gelatin is dissolved? Rub a little bit of the hot cream mixture between your fingers (carefully!). If it feels smooth, the gelatin is dissolved. If it feels sandy or grainy, you need to keep stirring.

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