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Classic Panna Cotta with Berry Sauce served in individual ramekins

Classic Panna Cotta with Berry Sauce

A creamy, softly set dessert that’s elegant yet simple to make, paired with a bright berry sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Sweet
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Panna Cotta
  • 2 cups heavy cream
  • 1 cup whole milk (or half and half for a richer flavor)
  • 1/3 to 1/2 cup sugar (adjust to sweetness preference)
  • 2 teaspoons vanilla extract (or vanilla bean paste)
  • 1 pinch salt
  • 2 to 2.5 teaspoons unflavored gelatin (about 1 envelope, but measure if possible)
  • 3 tablespoons cold water (for blooming gelatin)
For the Berry Sauce
  • 2 cups mixed berries (fresh or frozen)
  • 2 to 4 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, mixed with 1 tablespoon water for thicker sauce)

Method
 

Preparation
  1. Bloom the gelatin by pouring cold water into a bowl and sprinkling the gelatin evenly over the top. Allow it to sit for 5 to 10 minutes.
  2. In a saucepan over medium-low heat, combine heavy cream, milk, sugar, and a pinch of salt. Stir until sugar dissolves and it is hot but not boiling.
  3. Turn off the heat, add vanilla, and stir in the bloomed gelatin until fully melted, about 30 to 60 seconds.
  4. Optional: Strain the mixture through a fine mesh strainer into a measuring jug for extra smoothness.
  5. Pour the mixture into 6 to 8 small cups. Cool on the counter for about 15 minutes, then cover and refrigerate for at least 4 hours or overnight.
Making the Berry Sauce
  1. Combine mixed berries, sugar, and lemon juice in a small pot. Simmer for 6 to 10 minutes until berries burst and sauce becomes glossy.
  2. If desired, add the cornstarch slurry and cook for an additional 30 seconds for thickening.
  3. Cool down the sauce and refrigerate until ready to serve.

Notes

Serve with optional toppings like chopped pistachios or shaved chocolate for a touch of elegance. The panna cotta keeps well in the fridge for 2 to 3 days. Keep the berry sauce separate until serving for the freshest look.