Panna cotta has 250 kcal per 100 g. Italian "cooked cream" set with gelatin from Piedmont. The smooth texture comes from cream and sugar, not eggs, so fat dominates the macros (16 g/100 g). A restaurant ramekin is typically 100–130 g. Weigh once and you will know the calorie cost forever.
How should I track Panna Cotta?
The trickiest part about tracking Panna Cotta is that small portions pack a lot of calories, and most people estimate sweet portions poorly. Research (Almiron-Roig et al., Appetite 2013) found that calorie-dense foods are underestimated by 50–200% when portioned by eye. Weighing on a scale takes the guesswork out. And here is the mindset shift that helps: tracking sweets is not about guilt. It is about awareness. When you log a treat honestly, you can plan around it and still hit your targets for the day.