Vanilla Panna Cotta With Berry Sauce Recipe
This Vanilla Panna Cotta with Berry Sauce is a classic Italian dessert that features a smooth and creamy vanilla-flavored custard, perfectly complemented by a sweet and tangy berry sauce. With a simple ingredient list and an easy preparation method, this elegant dessert is ideal for impressing guests or enjoying a delightful treat at home.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes (including chill time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Panna Cotta
- 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
For the Berry Sauce
- 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
Instructions
- Bloom the Gelatin: Sprinkle the gelatin powder evenly over ¼ cup of cold water in a small bowl. Let it sit undisturbed for 5–10 minutes until it absorbs the water and becomes gelatinous.
- Heat the Cream Mixture: In a saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Gently heat the mixture over medium heat, stirring occasionally, until the temperature reaches 180°F (82°C) and the sugar fully dissolves. Do not let it boil.
- Add Vanilla and Gelatin: Remove the saucepan from heat. Stir in the pure vanilla extract, then add the bloomed gelatin. Mix thoroughly until the gelatin is completely dissolved and the mixture is smooth.
- Strain the Mixture: Pour the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any undissolved bits for a silky texture.
- Pour into Ramekins: Lightly grease four 6-ounce ramekins with a neutral oil or butter. Divide the strained mixture evenly among the ramekins.
- Chill and Set: Place the ramekins in the refrigerator and chill for at least 4 hours or overnight, allowing the panna cotta to fully set and firm up.
- Prepare Berry Sauce: In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 10 minutes. Optionally, add a splash of water or fruit liqueur to adjust consistency.
- Serve: To unmold, run a thin knife around the edges of each ramekin. Briefly dip the ramekins in hot water to loosen the panna cotta, then invert onto serving plates. Spoon the fresh berry sauce on top and serve chilled.
Notes
- For a non-dairy version, substitute heavy cream and milk with full-fat coconut milk but expect a slight coconut flavor.
- Use fresh or frozen berries for the sauce depending on availability; frozen may result in a slightly more watery sauce.
- Ensure the gelatin is fully dissolved to avoid a grainy texture.
- This dessert can be prepared up to 2 days in advance and kept refrigerated.
- To make berry sauce smoother, blend after cooking and strain if desired.
Keywords: Vanilla panna cotta, Italian dessert, creamy panna cotta, berry sauce, easy dessert, gelatin dessert
