Name: Vanilla Panna Cotta With Berry Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 2 cups heavy cream; 1 cup whole milk; ⅓ cup granulated sugar; 2¼ teaspoons unflavored gelatin powder; ¼ cup cold water; 2 teaspoons pure vanilla extract; Pinch of salt; 1 cup mixed berries (fresh or frozen; blueberries, raspberries, strawberries, etc.); 2 tablespoons granulated sugar; 1 tablespoon lemon juice; Optional: splash of water or fruit liqueur

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Introduction

Vanilla panna cotta is a classic Italian dessert that’s silky, creamy, and wonderfully simple to make. Paired with a fresh berry sauce, it offers a perfect balance of sweetness and tartness. This recipe is ideal for impressing guests or enjoying a delicate treat at home.

The image shows two round black plates on a white marbled surface, each holding a dessert. On the left plate is a single layer of white creamy cheesecake, smooth and thick, centered on the plate. On the right plate, the same cheesecake is topped with a bright red cherry sauce that has visible whole cherries and a glossy, thick texture, placed evenly over the cheesecake. A woman's hand holds a silver spoon, pouring more cherry sauce onto the cake from the top right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy cream
1 cup whole milk
⅓ cup granulated sugar
2¼ teaspoons unflavored gelatin powder
¼ cup cold water
2 teaspoons pure vanilla extract
Pinch of salt

Instructions

Step 1: Bloom the gelatin by sprinkling it over the cold water in a small bowl and letting it sit for 5 to 10 minutes until softened.
Step 2: In a saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat gently while stirring until the mixture reaches 180°F (82°C) and the sugar is fully dissolved.
Step 3: Remove the saucepan from heat and stir in the vanilla extract, followed by the bloomed gelatin. Mix until the gelatin is completely dissolved.
Step 4: Strain the mixture through a fine-mesh sieve into a measuring cup to ensure a smooth texture.
Step 5: Lightly grease four 6-ounce ramekins with a little oil or butter, then evenly divide the mixture among them.
Step 6: Refrigerate the ramekins for at least 4 hours, or preferably overnight, until the panna cotta is fully set.
Step 7: To serve, run a knife around the edges of each ramekin and briefly dip the outside of the ramekin in hot water. Invert onto serving plates and top with your favorite berry sauce.

Tips & Variations

Use fresh or frozen berries blended with a touch of sugar for a simple homemade berry sauce.
For a lighter dessert, substitute half the heavy cream with more whole milk.
Add a splash of your favorite liqueur, such as Chambord or Amaretto, to the cream mixture for extra flavor.
If you prefer a floral note, infuse the cream with a vanilla bean instead of extract.

Storage

Store panna cotta covered in the refrigerator for up to 3 days. Keep the berry sauce separate if possible, adding it just before serving. To re-melt slightly set panna cotta, let it sit at room temperature for a few minutes; it is best enjoyed chilled.

How to Serve

The image shows a creamy white panna cotta dessert shaped like a small dome placed in the middle of a white plate with powdered sugar sprinkled around the edges. On top of the panna cotta, there is a layer of thick, glossy red berry sauce with whole berries, some dripping down the sides. A small fresh green mint leaf garnish is placed on the sauce. A spoon with a scoop of the smooth panna cotta is positioned in front of the dessert, showing the soft texture inside. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make panna cotta without gelatin?

Gelatin is essential for setting panna cotta and achieving its creamy, firm texture. For a vegetarian alternative, you can substitute gelatin with agar-agar, but the preparation method and quantities will differ slightly.

How do I know when the panna cotta is fully set?

After chilling for at least 4 hours, the panna cotta should have a slight wobble but maintain its shape when gently shaken. If it’s still liquid or overly soft, chill it longer until it firms up.