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Classic Panna Cotta with Berry Sauce served in elegant ramekins with fresh berries.

Classic Panna Cotta with Berry Sauce

A creamy, lightly sweet dessert that pairs beautifully with a tangy berry sauce, making it feel special and indulgent without the fuss of baking.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Panna Cotta
  • 2 cups heavy cream
  • 1 cup whole milk You can use all cream for richness.
  • 1/3 cup sugar Adjust slightly to taste.
  • 2 teaspoons vanilla extract Or use 1 vanilla bean.
  • 2 1/4 teaspoons unflavored gelatin One standard packet.
  • 3 tablespoons cold water For blooming gelatin.
  • 1 pinch salt
For the Berry Sauce
  • 1 1/2 cups mixed berries Fresh or frozen.
  • 2 to 3 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 splash water

Method
 

Preparation
  1. Pour the cold water into a small bowl and sprinkle the gelatin over it. Let it sit for 5 to 10 minutes to bloom.
  2. In a saucepan, warm the cream, milk, sugar, and salt over medium low heat until it is hot but not boiling.
  3. Turn off the heat, add the bloomed gelatin, and stir until fully dissolved. Then stir in the vanilla.
  4. Pour the mixture into ramekins, glasses, or silicone molds. Let cool on the counter for about 15 minutes, then cover and chill for at least 4 hours or overnight.
Making the Berry Sauce
  1. In a small saucepan, add the mixed berries, sugar, lemon juice, and splash of water. Simmer for about 6 to 8 minutes until the berries break down.
  2. If desired, strain for a smooth sauce or leave it rustic with bits of fruit. Cool completely before serving over chilled panna cotta.
Serving
  1. Unmold the panna cotta by dipping the ramekin in warm water for 5 seconds, then run a knife around the edge and flip onto a plate. Otherwise, serve in glasses.
  2. Top with berry sauce and additional fresh berries if desired.

Notes

If adding crunchy toppings, like nuts, do so just before serving to maintain their texture. Panna cotta can be made ahead, it keeps well in the fridge for about 3 days.