Vanilla Panna Cotta With Berry Sauce

You’ll find that making vanilla panna cotta requires precision, with the ideal cream-to-gelatin ratio being the key to achieving that signature wobble. At exactly 180°F (82°C), your cream mixture will perfectly bloom the gelatin, resulting in a silken custard that’s firm yet trembles at the slightest touch. While the classic stands beautifully on its own, the addition of a tart berry sauce, reduced to a syrupy 105°F (41°C), creates an intriguing temperature and texture contrast worth exploring further.

Overview

• Fresh berry sauce adds vibrant color and tart-sweet contrast to the creamy white panna cotta canvas.
• Strain and puree mixed berries with sugar and lemon juice, then simmer until slightly thickened for the sauce.
• Pour the berry sauce gently over set panna cotta just before serving to create an elegant two-layer presentation.
• Choose seasonal berries like strawberries, raspberries, or blackberries for the best flavor in the sauce.
• The silky texture of panna cotta pairs perfectly with the natural acidity of berry sauce for a balanced dessert.

The Classic Italian Cream Dessert

Vanilla Panna Cotta is a luxurious Italian dessert that transforms simple cream into a silky-smooth, delicately set custard. This elegant treat from Italy’s Piedmont region showcases the pure, warm notes of vanilla in a pristinely white canvas. While relatively modern compared to other Italian desserts, panna cotta has become a beloved staple in restaurants and homes worldwide, praised for its sophisticated simplicity and versatile nature.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ⅓ cup granulated sugar
• 2¼ teaspoons unflavored gelatin powder
• ¼ cup cold water
• 2 teaspoons pure vanilla extract
• Pinch of salt
• Neutral oil for greasing

Instructions

1. Sprinkle gelatin over cold water in a small bowl and let stand 5-10 minutes until bloomed.
2. Combine heavy cream, milk, sugar, and salt in a saucepan over medium heat.
3. Heat mixture to 180°F (82°C), stirring constantly until sugar dissolves.
4. Remove from heat and stir in vanilla extract.
5. Whisk bloomed gelatin into hot cream mixture until completely dissolved.
6. Strain through a fine-mesh sieve into a measuring cup with spout.
7. Lightly grease four 6-ounce ramekins with neutral oil.
8. Pour mixture evenly into prepared ramekins.
9. Refrigerate for minimum 4 hours or overnight until set.
10. To unmold, run knife around edges and briefly dip ramekins in hot water.
11. Invert onto serving plates with a quick motion.

Top Tips

• Use fresh, high-quality cream for the best texture
• Ensure gelatin is completely bloomed before adding to mixture
• Strain mixture twice for extra smoothness
• Don’t exceed 180°F to prevent cream from curdling
• Chill ramekins before pouring mixture for faster setting
• Test set by gently shaking ramekin – should wobble like jelly

Variations

• Infuse cream with lavender or citrus zest
• Replace vanilla with espresso powder for coffee panna cotta
• Add white chocolate for extra richness
• Top with seasonal fruit compote
• Make coconut version using coconut cream
• Create chocolate version by adding cocoa powder

Nutritional Guide

Per serving (6 oz portion):

Nutrient	Amount
Calories	385
Fat	31g
Carbohydrates	22g
Protein	5g
Sodium	65mg

Additional notes: This dessert is high in calcium from dairy ingredients. While rich in calories, it can be made lighter using half-and-half instead of heavy cream. Contains no eggs, making it suitable for some allergies, but not for vegans or those with dairy restrictions.

Frequently Asked Questions

Can Vanilla Panna Cotta Be Made Ahead and Frozen?

You can freeze panna cotta for up to 2 months at 0°F. For best texture preservation, wrap each portion tightly in plastic and thaw overnight in your fridge. You’ll notice minimal texture changes.

Is There a Dairy-Free Alternative for Making Traditional Panna Cotta?

You’ll love using full-fat coconut milk or creamy almond milk as perfect dairy-free alternatives. Combine with agar-agar (1:1 ratio), heat to 185°F, and you’ll achieve that silky-smooth, traditional panna cotta texture you’re craving.

How Long Will Leftover Panna Cotta Keep in the Refrigerator?

You’ll get the best panna cotta shelf life by storing leftovers in an airtight container at 40°F. When properly stored, your creamy dessert will maintain its silky texture for up to 3 days.

What Causes Panna Cotta to Become Grainy in Texture?

You’ll get grainy panna cotta if you don’t dissolve your gelatin completely or cool it too quickly. For silky-smooth results, use high-quality gelatin and let it cool gradually at room temperature before refrigerating.

Can I Substitute Powdered Gelatin With Sheet Gelatin in This Recipe?

Yes, you can swap gelatin types! Use 4 sheets per 1 tablespoon of powdered gelatin. Just bloom and dissolve them properly – you’ll get the same silky-smooth texture. Many pastry chefs actually prefer sheets.

Before You Go

You’ll find this classic Italian dessert achieves the perfect wobble at precisely 4 hours of chilling at 38°F (3°C). Your panna cotta should release from the mold with a gentle shake, displaying a silky-smooth, custard-like consistency that’s firm yet trembles with movement. When paired with the berry sauce, reduced to a syrupy 220°F (104°C), you’ll experience the ideal balance of velvety vanilla cream against tart, jewel-toned berries.