Panna Cotta is a classic Italian dessert cherished for its silky smooth texture and delicate creaminess. It offers a delightful balance of richness and subtle sweetness, making it an ideal finale for any meal or a charming treat to share with loved ones.
Paired with a vibrant mixed berry sauce, this dessert not only captivates the palate but also presents beautifully for any occasion. The best part? It requires no baking and can be prepared ahead of time, perfect for stress-free entertaining.
- Silky texture that melts in your mouth with a delicate creamy flavor.
- Easy to prepare with no baking required, saving time in the kitchen.
- Versatile and customizable with various flavorings and toppings.
- Can be made in advance, allowing flexibility for busy schedules or entertaining.
Ingredients
- Unflavored Gelatin (2¼ teaspoons): Essential for setting the panna cotta, ensuring its characteristic creamy yet firm texture.
- Cold Water (3 tablespoons): Used to bloom the gelatin, allowing it to soften and dissolve smoothly into the cream mixture.
- Heavy Cream (2 cups): The main ingredient providing richness and the signature silky mouthfeel of this dessert.
- Whole Milk (½ cup): Lightens the cream mixture slightly, balancing richness while maintaining smoothness.
- Granulated Sugar (⅓ cup): Sweetens the panna cotta subtly without overpowering its creamy flavor.
- Vanilla Extract (1½ teaspoons): Adds a warm, aromatic depth that complements the cream perfectly.
- Salt (pinch): Enhances flavor complexity by balancing the sweetness and highlighting the vanilla notes.
- Mixed Berries (2 cups, fresh or frozen): Creates a vibrant, fresh-tasting sauce to contrast the creamy panna cotta.
- Granulated Sugar for Sauce (¼ cup): Sweetens the berry sauce to complement and balance tartness.
- Lemon Juice (1 tablespoon): Adds brightness and natural acidity to the berry sauce, enhancing the overall flavor.
Instructions
- Soften the Gelatin
Sprinkle the gelatin evenly over cold water in a small bowl and allow it to bloom for 5 to 10 minutes. This step hydrates the gelatin, ensuring it dissolves evenly without lumps when mixed into the warm cream.
- Heat Cream, Milk, and Sugar
In a medium saucepan, gently warm the heavy cream, whole milk, and granulated sugar over medium heat until the mixture is hot but not boiling. Heating dissolves the sugar and prepares the mixture for smooth gelatin incorporation, preventing clumps.
- Incorporate Gelatin and Flavorings
Remove the hot cream mixture from heat and stir in the softened gelatin, vanilla extract, and a pinch of salt. Mixing while warm ensures the gelatin dissolves completely, and the vanilla infuses a fragrant aroma throughout the dessert.
- Pour and Chill
Pour the mixture into ramekins or molds. Let them cool to room temperature before transferring to the refrigerator. Cooling prevents condensation and helps the panna cotta set evenly when chilled.
- Set the Panna Cotta
Refrigerate the panna cotta for at least 4 hours or overnight. This allows the gelatin to fully set, resulting in the signature firm yet jiggly texture that makes panna cotta so delightful.
- Prepare the Berry Sauce
Combine mixed berries, sugar, and lemon juice in a separate saucepan. Cook over medium heat until the berries soften and the sauce thickens slightly, reducing excess liquid to concentrate flavors.
- Cool and Serve
Let the berry sauce cool before spooning it over the chilled panna cotta. The tartness and vibrant color of the sauce beautifully complement the creamy dessert for a stunning presentation and flavor contrast.
- Use fresh, high-quality cream and vanilla for the best flavor and texture.
- Do not boil the cream mixture, as excessive heat can affect texture and taste.
- Gelatin bloom time is crucial to avoid lumps; never skip this step.
- Berry sauce can be customized with different fruits to suit seasonal availability.
Storage Tips
Store panna cotta covered in the refrigerator for up to 3 days to maintain freshness. Keep the berry sauce separate until serving to avoid sogginess.
Serving Suggestions
Serve panna cotta chilled with a spoonful of berry sauce on top. Garnish with fresh mint leaves or a few whole berries for a beautiful finishing touch.
- For a lighter panna cotta, substitute part of the heavy cream with whole milk or Greek yogurt.
- To unmold, dip ramekins briefly in warm water and invert onto serving plates.
- Add a citrus zest to the gelatin mixture to infuse additional layers of flavor.
FAQs
- Can I make panna cotta ahead of time?
Yes, panna cotta can be made 1-2 days in advance and stored refrigerated, making it perfect for prepping ahead.
- What can I substitute for gelatin?
Agar-agar is a plant-based alternative, but it requires different measurements and preparation techniques.
- Can I use low-fat milk instead of cream?
Using low-fat milk will result in a less creamy texture and flavor, so it is not recommended for authentic panna cotta.
- How do I know when the panna cotta is set?
The dessert should be firm to the touch but still have a slight wobble in the center when fully set.
- Can the berry sauce be made in advance?
Yes, berry sauce can be prepared up to 3 days ahead and refrigerated until ready to use.
- Is it necessary to use vanilla extract?
Vanilla enhances flavor but can be substituted with other flavorings like almond or citrus zest for variation.
- Can I freeze panna cotta?
Freezing panna cotta is not recommended as it can alter its creamy texture upon thawing.
Italian Panna Cotta Dessert
Equipment
- 1 saucepan
- 1 small bowl for softening gelatin
- 8 ramekins for setting panna cotta
Ingredients
- 2 1/4 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 pinch salt
- 2 cups mixed berries fresh or frozen
- 1/4 cup granulated sugar for berry sauce
- 1 tablespoon lemon juice
Instructions
- Sprinkle gelatin over cold water in a small bowl and let it soften for 5 to 10 minutes.
- Heat heavy cream, milk, and sugar in a saucepan over medium heat until hot but not boiling.
- Remove from heat, then stir in the softened gelatin, vanilla extract, and salt until fully dissolved.
- Pour mixture into ramekins and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight until set.
- For the berry sauce, combine mixed berries, sugar, and lemon juice in a saucepan and cook until soft and slightly thickened.
- Allow sauce to cool before serving over the chilled panna cotta.
Notes
- Make panna cotta a day ahead for best texture.
- Use fresh or frozen berries as preferred.
- Store leftovers in refrigerator up to 3 days.
