Classic Vanilla Panna Cotta with Fresh Berry Sauce – Creamy Italian Dessert Recipe
Indulge in this silky-smooth vanilla panna cotta, a luxurious Italian dessert that’s surprisingly simple to make. Topped with a vibrant homemade berry sauce, this no-bake treat is perfect for dinner parties, holidays, or a sweet weekend indulgence. With its delicate vanilla flavor and luscious creaminess, this dessert is sure to impress.
Prep Time:
20 minutes
Chilling Time:
4+ hours
Calories:
~400 kcal per serving
ingredients
Vanilla Panna Cotta
1 cup whole milk
2 ½ cups heavy cream
½ cup granulated sugar
1 tbsp powdered sugar
1 vanilla bean (or 2 tsp pure vanilla extract)
2 ½ tsp unflavored gelatin (or 4 sheets gelatin)
Berry Sauce
1 cup mixed berries (fresh or frozen: strawberries, raspberries, blueberries)
2 tbsp granulated sugar
1 tbsp lemon juice
Directions
Step 1: Prepare the Molds
Lightly grease ramekins or dessert cups with baking spray or melted butter if planning to unmold later. If serving in glasses, skip this step.
Step 2: Bloom the Gelatin
Sprinkle gelatin over ¼ cup cold milk and let sit for 5 minutes until softened. If using gelatin sheets, soak them in cold water for the same time, then squeeze out excess water.
Step 3: Heat the Milk & Cream
In a saucepan, combine remaining milk, heavy cream, granulated sugar, and powdered sugar.
Split the vanilla bean, scrape out seeds, and add both pod and seeds to the mixture.
Heat over medium until steaming (do not boil), then remove from heat.
Step 4: Combine Gelatin & Cream Mixture
Stir bloomed gelatin (or softened sheets) into the warm cream mixture until fully dissolved.
Remove vanilla pod (if using extract, add it now).
Step 5: Chill the Panna Cotta
Pour into prepared molds, cool to room temperature, then refrigerate at least 4 hours (preferably overnight).
Step 6: Make the Berry Sauce
In a small saucepan, combine berries, sugar, and lemon juice. Simmer 3-4 minutes until syrupy.
Blend if desired (or leave chunky) and cool before serving.
Step 7: Serve
To unmold, dip ramekins in warm water for 5 seconds, then invert onto plates.
Drizzle with berry sauce and garnish with fresh berries.
Frequently Asked Questions
1. Can I use gelatin powder instead of sheets?
Yes! Substitute 1 tbsp powdered gelatin for 4 sheets, and bloom in cold water before dissolving in warm liquid.
2. How long does panna cotta last in the fridge?
It keeps well for up to 5 days covered with plastic wrap.
3. Can I make this dairy-free?
For a dairy-free version, use coconut milk and agar-agar instead of gelatin (adjust ratios as needed).
4. Why is my panna cotta not setting?
This usually happens if gelatin wasn’t fully dissolved or the mixture wasn’t chilled long enough. Ensure proper blooming and refrigeration time.
5. Can I freeze panna cotta?
Freezing is not recommended—it alters the creamy texture.
Tools You'll Need
Small saucepan
Whisk
Ramekins or dessert glasses
Fine-mesh sieve (optional, for smoother texture)
Blender (if straining berry sauce)
Tips
Use high-quality vanilla—real vanilla beans elevate the flavor.
Don’t boil the cream—heating gently prevents a grainy texture.
Strain the mixture for an ultra-smooth finish.
Chill overnight for the best set.
Allergy Information
Contains: Dairy (milk, cream)
Can be modified for: Vegetarian (gelatin can be swapped with agar-agar)
Conclusion
This vanilla panna cotta with berry sauce is a dessert that feels gourmet yet is wonderfully simple to prepare. The contrast of creamy custard and tangy berries makes every bite irresistible. Whether you’re hosting a dinner party or treating yourself, this recipe is a guaranteed crowd-pleaser.
Give it a try and share your creations! We’d love to hear how yours turned out—tag your photos or leave a comment below. Happy cooking!
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