Description
This Easy Panna Cotta recipe delivers a silky and creamy Italian dessert that’s simple to make yet impressively elegant. Featuring a smooth blend of milk, cream, and gelatin, the panna cotta sets perfectly to a delicate, tender texture. Served with a vibrant berry sauce made from fresh raspberries and strawberries, this dessert is the ideal balance of sweet and tart that delights the palate with every spoonful.
Ingredients
Scale
Panna Cotta
- 1 cup whole milk
- 2 1/2 tsp unflavored gelatin (1 packet Knox gelatin)
- 2 cups heavy whipping cream
- 1/2 cup + 1 Tbsp granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 cup sour cream
Berry Sauce
- 2 cups berries (1 cup raspberries and 1 cup quartered strawberries)
- 1/4 cup granulated sugar
- 1/2 Tbsp lemon juice
Instructions
- Bloom the gelatin: In a small bowl, sprinkle the gelatin over the whole milk and let it sit for about 5 minutes to soften and bloom. This prepares the gelatin to dissolve smoothly in the warm cream mixture.
- Prepare the cream mixture: In a saucepan over medium heat, combine the heavy cream, 1/2 cup + 1 Tbsp sugar, and a pinch of salt. Heat gently, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
- Dissolve the gelatin: Remove the cream mixture from heat and stir in the bloomed gelatin until completely dissolved. Add the vanilla extract and stir thoroughly.
- Add sour cream: Whisk in the sour cream until well incorporated and smooth to create a rich, creamy base for the panna cotta.
- Pour into molds: Divide the mixture evenly into 6 dessert cups or ramekins. Let them cool to room temperature before covering and refrigerating.
- Chill to set: Refrigerate the panna cotta cups for at least 4 hours or preferably overnight until fully set and firm to the touch.
- Make the berry sauce: In a small saucepan, combine the berries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 10 minutes. Remove from heat and let cool.
- Serve: Spoon the cooled berry sauce over the chilled panna cotta just before serving for a perfect balance of creamy dessert and fresh fruity flavor.
Notes
- For a dairy-free version, substitute coconut milk and coconut cream and use gelatin alternatives like agar agar.
- Ensure the cream mixture does not boil as boiling can affect the texture of the panna cotta.
- Chilling overnight improves texture and flavor development.
- The berry sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Use fresh, ripe berries for the best flavor in the sauce.
