Vanilla Panna Cotta with Berries

Silky Italian cooked cream set with a little gelatin, flavored with vanilla and served with a fresh berry sauce. Make-ahead and elegant. Serves 6.

Naturally gluten-freeMake-ahead

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 5 min
  • Chill 4 hr
  • Total 4 hr 20 min
  • Yield 6 servings
  • Level Easy

Updated

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Unmolded vanilla panna cotta topped with red berry sauce and fresh berries

Panna cotta means cooked cream, and this Piedmont dessert is one of the easiest elegant desserts there is: cream and milk sweetened, flavored with vanilla and set with just enough gelatin to hold a gentle wobble.

Make it the day before and serve it with a quick sauce of fresh berries.

Instructions

  1. Bloom the gelatin. Sprinkle the gelatin over the cold water and let stand 5 minutes.
  2. Heat the cream. Heat the cream, milk, sugar and vanilla bean in a saucepan until steaming and the sugar dissolves. Do not boil.
  3. Set. Off the heat, stir in the gelatin until dissolved. Remove the vanilla bean (or stir in the extract) and pour into 6 small glasses or oiled ramekins.
  4. Chill. Refrigerate at least 4 hours, until set.
  5. Make the sauce and serve. Simmer the berries, sugar and lemon juice for 5 minutes, then cool. Serve the panna cotta in the glasses or unmolded, with the sauce spooned over.

Gluten-free

Tips

  • To unmold, dip each ramekin in hot water for 5 seconds and invert onto a plate.
  • Too much gelatin makes it rubbery; it should just hold its shape.

Storage and leftovers

Make ahead

Keep covered in the refrigerator up to 3 days; the berry sauce keeps 1 week. Do not freeze.

Questions about this recipe

How long does panna cotta keep?
Covered, up to 3 days in the refrigerator.
Can I make it with agar?
Yes; use about 1 teaspoon agar powder, boiled with the milk for 2 minutes.

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