Description
This classic Italian Panna Cotta recipe features a silky smooth vanilla-infused creamy dessert topped with a vibrant homemade berry sauce. Perfectly set and chilled, it’s an elegant yet simple treat that can be prepared ahead of time for any occasion.
Ingredients
Scale
Panna Cotta
- 2¼ teaspoons unflavored gelatin
- 3 tablespoons cold water
- 2 cups heavy cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- 1½ teaspoon vanilla extract
- 1 pinch salt
Berry Sauce
- 2 cups mixed berries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Soften Gelatin: Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5-10 minutes to soften completely, which will ensure it dissolves smoothly into the cream mixture.
- Heat Cream Mixture: In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling, and the sugar has fully dissolved.
- Add Gelatin and Flavorings: Remove the saucepan from heat and stir in the softened gelatin, vanilla extract, and a pinch of salt until the gelatin is completely dissolved and the mixture is smooth.
- Pour into Ramekins: Divide the cream mixture evenly among 8 ramekins or molds. Allow them to cool to room temperature before moving to the next step.
- Chill to Set: Refrigerate the ramekins for at least 4 hours or overnight until the panna cotta is firm to the touch and fully set.
- Prepare Berry Sauce: While the panna cotta chills, prepare the berry sauce by combining mixed berries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down and the sauce thickens slightly. Remove from heat and let it cool completely.
- Serve: Once the panna cotta is set, drizzle the cooled berry sauce over each serving and present chilled for a refreshing and elegant dessert.
Notes
- You can substitute the mixed berries with any seasonal fruits or even frozen berries.
- For a dairy-free version, replace heavy cream and milk with coconut milk or almond milk, and use agar-agar instead of gelatin.
- Ensure the cream mixture does not boil, as it can affect the texture of the panna cotta.
- Panna cotta can be made up to 2 days ahead of serving and kept covered in the refrigerator.
- If you prefer a sweeter berry sauce, increase the sugar by 1-2 tablespoons according to taste.
Nutrition
- Serving Size: 1 serving (1 ramekin)
- Calories: 310
- Sugar: 18g
- Sodium: 45mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
