Panna Cotta Recipe
Creamy Italian 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
- 1
Prepare the Gelatin
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of water. Let it sit for about 5-10 minutes until it blooms.
- 2
Heat the Cream Mixture
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the mixture is hot but not boiling.
- 3
Add the Gelatin
Remove the saucepan from heat. Stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix well.
- 4
Pour into Molds
Divide the mixture evenly among ramekins or small dessert cups. Allow to cool at room temperature for 30 minutes.
- 5
Chill
Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Berry Sauce
- 6
Prepare the Berries
In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- 7
Cook the Sauce
Cook over medium heat, stirring gently until the berries break down and the mixture thickens, about 10 minutes.
- 8
Cool the Sauce
Remove from heat and let the berry sauce cool to room temperature.
- 9
Serve
Once the panna cotta is set, unmold it onto a plate and drizzle with the berry sauce before serving.