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Panna Cotta Recipe Easy Silky Dessert with Berry Sauce

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This silky panna cotta is an easy, elegant Italian dessert made with cream, milk, and vanilla, topped with a vibrant homemade berry sauce. It’s creamy, lightly sweet, and perfect for entertaining or a special treat at home.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 tablespoons granulated sugar
  • 2 1/4 teaspoons unflavored powdered gelatin (1 envelope)
  • 2 teaspoons pure vanilla extract (or seeds from half a vanilla bean)
  • Pinch of salt
  • 2 cups mixed berries (fresh or frozen; raspberries, strawberries, blueberries)
  • 1/4 cup granulated sugar (for berry sauce)
  • 2 teaspoons lemon juice
  • Optional: lemon zest or splash of liqueur (Chambord or Grand Marnier)

Instructions

  1. In a small bowl, sprinkle gelatin over 1/4 cup cold whole milk. Let sit for 5–10 minutes to bloom.
  2. In a medium saucepan, combine 1 3/4 cups heavy cream, remaining 3/4 cup whole milk, 6 tablespoons sugar, and a pinch of salt. Heat gently over medium-low, stirring often, until sugar dissolves and cream is steaming (not boiling), about 3–5 minutes.
  3. Remove cream mixture from heat. Add bloomed gelatin and whisk until completely dissolved, about 1–2 minutes.
  4. Stir in vanilla extract (or vanilla bean seeds). Taste for sweetness and flavor.
  5. Pour mixture through a fine sieve into a large measuring cup or bowl for smoothness. Divide evenly among 4–6 ramekins or glasses (about 1/2–2/3 cup each).
  6. Cover each ramekin with plastic wrap. Chill in refrigerator for at least 4 hours, or overnight, until set.
  7. For berry sauce: In a small saucepan, combine mixed berries, 1/4 cup sugar, and lemon juice. Simmer over medium heat, stirring occasionally, until berries release juices and sauce thickens slightly, about 8–10 minutes.
  8. Cool berry sauce to room temperature, then refrigerate until serving.
  9. To serve: Unmold panna cotta onto dessert plates (optional) or serve in glasses. Spoon berry sauce over top and garnish with extra berries or mint.

Notes

Blooming gelatin in cold milk is essential for a smooth texture. Do not boil the cream mixture; gentle heat prevents separation. Strain for extra silkiness. Chill thoroughly for best set. Berry sauce can be made ahead and adjusted for thickness. For dairy-free or vegetarian, use coconut milk and agar-agar. Panna cotta is best served cold and can be made up to 3 days in advance.

Nutrition

Keywords: panna cotta, Italian dessert, berry sauce, easy dessert, gluten-free, creamy pudding, make-ahead, entertaining, vanilla, berries

Find it online: https://elvafood.com/panna-cotta-recipe-easy-silky-dessert-with-berry-sauce/