This Panna Cotta with Fresh Berries Recipe is a silky and elegant recipe, which uses unflavored powdered gelatin and whipping cream. It’s a sophisticated and impressive dessert, ready in about 6 hours 15 minutes (including setting time).
Panna Cotta with Fresh Berries Ingredients
A simple, classic list for a sophisticated and impressive dessert.
- 1 cup whole milk
- 1 tablespoon unflavored powdered gelatin
- 3 cups whipping cream
- 1/3 cup honey
- 1 tablespoon sugar
- Pinch of salt
- 2 cups assorted fresh berries (such as strawberries, raspberries, blueberries, blackberries)
How To Make Panna Cotta with Fresh Berries
A step-by-step guide to this wonderfully simple and silky Italian dessert.
- Bloom the Gelatin: Pour the cold milk into a small bowl. Sprinkle the gelatin evenly over the surface of the milk. Let it stand for 3 to 5 minutes without stirring. This allows the gelatin grains to absorb water, soften, and “bloom,” ensuring a smooth texture later.
- Dissolve the Gelatin: Pour the milk and gelatin mixture into a heavy saucepan. Heat over medium heat, stirring gently, just until the gelatin has completely dissolved. Crucial: It is very important that the milk does not boil, as high heat can damage the gelatin’s ability to set. This should take about 5 minutes.
- Make the Cream Base: To the saucepan, add the whipping cream, honey, sugar, and a pinch of salt. Continue to stir over medium heat for another 5 to 7 minutes, until the sugar has fully dissolved and the mixture is warm and uniform. Again, do not let it boil.
- Pour and Chill: Remove the pan from the heat. Pour the cream mixture into 6 individual serving glasses, such as wine glasses, ramekins, or panna cotta molds, filling them about halfway. Let them cool slightly at room temperature.
- Set the Panna Cotta: Refrigerate the panna cottas until they are completely set and firm. This takes at least 6 hours, but preferably overnight for the best texture.
- Serve: Just before serving, top each set panna cotta with a generous spoonful of the fresh assorted berries.
Recipe Tips
- Why shouldn’t I boil the gelatin? Boiling gelatin can denature the proteins, causing it to lose its thickening power. If you boil the milk mixture, your panna cotta might not set and will remain liquid. Keep it at a gentle simmer just to dissolve the granules.
- Can I unmold them onto a plate? Yes! If you used ramekins and want to serve them on a plate, dip the bottom of the ramekin in warm water for about 10 seconds, then run a thin knife around the edge and invert onto a plate.
- How to get the best berry flavor? If your berries are a little tart, toss them with a tablespoon of sugar and let them sit for 15 minutes (macerate) before topping the panna cotta. This creates a lovely, natural fruit syrup.
- Can I use half-and-half? You can use a mix of milk and cream, but the ratio in this recipe (1 cup milk to 3 cups cream) is designed for a specific, luxurious mouthfeel. Using lower-fat dairy will result in a less creamy, slightly firmer jelly texture.
What To Serve With Panna Cotta with Fresh Berries
This is a light, creamy dessert that pairs well with acidic or bitter contrasts.
- A shot of Espresso or a Cappuccino
- A small glass of Limoncello or dessert wine
- A sprig of fresh mint for garnish
- Almond biscotti
How To Store Panna Cotta with Fresh Berries
- Refrigerate: Store the set panna cottas in the refrigerator. Cover the tops of the glasses with plastic wrap to prevent them from absorbing fridge odors or forming a tough “skin.” They will last for up to 3-4 days.
- Freeze: Freezing is not recommended. Gelatin desserts tend to separate and become watery or rubbery when thawed.
Panna Cotta with Fresh Berries Nutrition Facts
(Per serving, assuming 6 servings)
- Calories: ~480 kcal
- Total Fat: 44g
- Saturated Fat: 27g
- Cholesterol: 165mg
- Sodium: 80mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Pudding is typically thickened with starch (like cornstarch or flour) or eggs (custard). Panna Cotta (Italian for “cooked cream”) is thickened exclusively with gelatin, giving it a distinctively silky, jiggly texture that melts in your mouth.
Yes. Generally, 1 tablespoon of powdered gelatin equals about 3 to 4 gelatin sheets. Soak the sheets in cold water, squeeze them out, and then dissolve them into the warm milk.
Yes, you can use full-fat coconut milk or almond milk, but the texture will be different. Coconut milk provides the closest richness to dairy cream.
Panna Cotta with Fresh Berries Recipe
Course: DessertCuisine: ItalianDifficulty: Easy6
servings15
minutes10
minutes480
kcalA classic, silky Italian dessert made of sweetened cream infused with honey and set with gelatin, topped with bright fresh berries.
Ingredients
1 cup whole milk
1 tbsp unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tbsp sugar
Pinch of salt
2 cups fresh berries
Directions
- Pour cold milk into a bowl and sprinkle gelatin over it. Let bloom for 5 minutes.
- Pour milk/gelatin into a saucepan. Heat gently over medium heat until dissolved. Do not boil.
- Add whipping cream, honey, sugar, and salt. Stir for 5-7 minutes until sugar dissolves and mixture is warm.
- Pour mixture into 6 serving glasses. Let cool slightly.
- Refrigerate for at least 6 hours or overnight until set firm.
- Top with fresh berries just before serving.
Notes
- Do not skip the “blooming” step; it ensures the gelatin dissolves smoothly without lumps.
- If you want to unmold the panna cotta, lightly grease the ramekins with neutral oil before pouring.
- This dessert can be made up to 2 days in advance.
