Panna Cotta Recipe
Creamy dessert topped with berry sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panna Cotta Base
Berry Sauce
Method
Panna Cotta Base Preparation
- 1
Bloom the Gelatin
In a small bowl, combine the cold water and unflavored gelatin powder. Stir well and let it sit for about 5 minutes until it becomes gelatinous.
- 2
Heat the Cream Mixture
In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir occasionally until the mixture is hot but not boiling.
- 3
Add Vanilla and Gelatin
Remove the saucepan from heat and stir in the vanilla extract. Next, add the bloomed gelatin to the warm cream mixture, stirring until completely dissolved.
- 4
Pour into Molds
Pour the mixture evenly into serving glasses or molds. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Berry Sauce Preparation
- 5
Cook the Berries
In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the berries break down and the sauce thickens slightly.
- 6
Cool the Sauce
Remove from heat and let the berry sauce cool completely. If desired, strain through a fine mesh sieve to remove seeds.
- 7
Serve
Once the panna cotta has set, remove it from the refrigerator. Top each panna cotta with the berry sauce before serving.