Classic Panna Cotta with Berry Sauce

Name: Classic Panna Cotta with Berry Sauce
Prep time: 19 min
Cook time: 12 min
Total time: 31 min
Yield: 6 servings
Cuisine: Italian
Ingredients: ¾ cup (180 ml) whole milk, cold, for blooming the gelatin; 2¼ teaspoons (7 g) unflavored powdered gelatin, one standard 7 g packet; 2½ cups (600 ml) heavy cream, cold; ⅓ cup (67 g) granulated sugar; 1 whole (3 g) vanilla bean, split lengthwise, seeds scraped out, pod kept; ⅛ teaspoon (0.7 g) fine sea salt; 3 cups (420 g) mixed berries (strawberries, raspberries, blueberries, blackberries), fresh or frozen (no need to thaw); strawberries hulled and quartered, other berries left whole; ¼ cup (50 g) granulated sugar; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; 2 tablespoons (30 ml) water; 1 teaspoon (5 ml) neutral oil (such as canola), for greasing the ramekins, only if unmolding (optional)

From the MyKitchenBank Kitchen

Silky, barely-set vanilla bean cream that wobbles on the spoon, topped with a bright, jammy mixed berry sauce. Six ramekins, about twelve minutes on the stove, and an overnight chill do all the work.

Prep: 19 min
Cook: 12 min
Wait: 7 hr 5 min
Total: 7 hr 36 min
Makes: 6 individual panna cottas (about ½ cup / 130 ml each)

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Ingredients

6 servings

For the panna cotta
¾ cup (180 ml) whole milk, cold, for blooming the gelatin
2¼ teaspoons (7 g) unflavored powdered gelatin, one standard 7 g packet
2½ cups (600 ml) heavy cream, cold
⅓ cup (67 g) granulated sugar
1 whole (3 g) vanilla bean, split lengthwise, seeds scraped out, pod kept
⅛ teaspoon (0.7 g) fine sea salt
For the berry sauce
3 cups (420 g) mixed berries (strawberries, raspberries, blueberries, blackberries), fresh or frozen (no need to thaw); strawberries hulled and quartered, other berries left whole
¼ cup (50 g) granulated sugar
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed
2 tablespoons (30 ml) water
1 teaspoon (5 ml) neutral oil (such as canola), for greasing the ramekins, only if unmolding (optional)

Equipment (9)

Medium saucepan (3-quart / 2.8 L)
Small saucepan (1-quart / 1 L) for the berry sauce
6 ramekins or glasses, 6 oz (180 ml) each
Small bowl for blooming gelatin
Fine-mesh sieve
Measuring jug or pitcher with a spout
Whisk and heatproof spatula
Rimmed baking sheet (to carry the ramekins to the fridge)
Instant-read thermometer (optional)

Steps

Before you start

Plan ahead: panna cotta needs at least 6 hours to set, so make it the day before or in the morning for an evening dessert.
Measure the gelatin exactly. One standard 7 g packet (about 2¼ teaspoons) is right for this amount of liquid; more makes it rubbery, less makes it too soft to unmold.
Lightly oil six 6-oz (180 ml) ramekins or small glasses if you plan to unmold; skip oiling if serving in the glasses.
Use full-fat heavy cream (36%+). Lower-fat cream gives a less rich, less creamy result.

1
Prepare the ramekins
- If you plan to unmold, rub the inside of six 6-oz (180 ml) ramekins with a thin film of neutral oil using a paper towel; wipe out any excess so it doesn't pool.
- Set the ramekins on a rimmed baking sheet.
- If serving in glasses, simply set them on the sheet.
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Ready when: Ramekins are lightly and evenly coated, with no pooled oil.
Tip: Too much oil leaves greasy spots on the surface of the unmolded dessert.
2
Bloom the gelatin
- Pour the ¾ cup (180 ml) cold milk into a small bowl.
- Sprinkle the gelatin evenly over the surface in a single layer; do not stir.
- Let it stand for 10 minutes while you start the cream in the next step.
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Ready when: The gelatin looks wrinkled and spongy, with no dry powder visible.
Tip: Sprinkling over the surface rather than dumping in a pile prevents dry clumps in the middle.
3
Infuse the cream
- In a medium saucepan, combine the heavy cream, ⅓ cup (67 g) sugar, salt, vanilla seeds, and the scraped vanilla pod.
- Warm over medium heat, stirring occasionally, for 5 to 6 minutes.
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Ready when: The sugar has dissolved and the cream is steaming with tiny bubbles at the edges, about 175°F (80°C). Do not let it boil.
Tip: Boiling can weaken the gelatin's setting power and can give the cream a cooked taste.
4
Dissolve the gelatin
- Remove the saucepan from the heat.
- Scrape the bloomed gelatin mixture into the hot cream and whisk gently for 1 to 2 minutes.
- Then cover and let the vanilla steep for 10 minutes.
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Ready when: No gelatin granules or jelly bits remain when you lift the whisk and look at it in the light.
Tip: If any bits remain, return the pan to low heat for 30 seconds, stirring, without letting it simmer.
5
Strain and cool
- Remove the vanilla pod (rinse and dry it for another use).
- Pour the mixture through a fine-mesh sieve into a pitcher with a spout.
- Let it cool at room temperature for about 15 minutes, stirring now and then.
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Ready when: The mixture feels just barely warm, about 100°F (38°C), and is still fully pourable.
Tip: Straining out the vanilla seeds is optional; leave them in if you like the speckled look, but stir before each pour so they don't sink.
6
Fill the ramekins
- Give the mixture a final stir, then pour evenly into the six ramekins, about ½ cup (130 ml) each (about 780 ml total).
- Skim off any foam or bubbles with a spoon.
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Ready when: Each 6-oz ramekin is about three-quarters full, with a smooth, bubble-free surface.
Tip: Stir between pours; vanilla seeds settle quickly and the last ramekin would be speckled and the first plain.
7
Chill until set
- Carefully carry the baking sheet to the fridge.
- Chill uncovered for 30 minutes, then cover each ramekin loosely with plastic wrap and chill at least 6 hours total, or overnight.
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Ready when: The surface is matte and does not stick to a fingertip; when you gently shake a ramekin, the panna cotta wobbles as one mass.
Tip: Wrapping too early traps condensation that drips onto the surface.
8
Cook the berry sauce
- Up to 2 hours before serving, combine the berries, ¼ cup (50 g) sugar, lemon juice, and water in a small saucepan.
- Cook over medium heat, stirring occasionally, for 5 to 6 minutes, pressing a few berries against the side of the pan with the spatula.
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Ready when: The berries have released their juices, about half have collapsed, and the sauce is glossy and lightly syrupy, coating the back of a spoon.
Tip: Don't overcook; if the berries break down completely the sauce loses its fresh flavor and bright color.
9
Cool the sauce
- Transfer the sauce to a bowl and let it cool to room temperature, about 30 minutes, or chill it.
- Taste, and add a teaspoon of extra sugar or lemon juice if needed.
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Ready when: The sauce is thick enough to spoon in a slow ribbon and is no longer hot.
Tip: Warm sauce will melt the surface of the panna cotta, so cool it fully first.
10
Unmold and serve
- To serve in the ramekins, spoon sauce over the top.
- To unmold, dip each ramekin in hot tap water for 5 to 10 seconds, run a thin knife around the edge, place a plate over the top, and invert with a firm shake.
- Spoon the berry sauce around and over each panna cotta.
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Ready when: The panna cotta slides out with a soft plop, holds its shape, and has a smooth glossy surface.
Tip: Don't leave the ramekin in the hot water longer than 10 seconds or the outside will melt into a puddle.

Good to know

Tips

Aim for a gentle wobble: this ratio sets the panna cotta soft enough to be spoonable yet firm enough to unmold. If you only serve in glasses, you can reduce the gelatin to 2 teaspoons for an even softer set.
Chill the ramekins on a flat shelf so the tops set level.
Dip the ramekins in hot water briefly and no longer; a quick dip is all you need, and a thin knife around the edge helps break the seal.
Taste the sauce when cool; berry sweetness varies, so adjust with sugar or lemon juice.

Make ahead

Make the panna cotta up to 2 days ahead; keep covered in the fridge. The berry sauce can be made up to 3 days ahead and kept in an airtight container in the fridge. Bring the sauce to room temperature or serve it slightly chilled.

Storage & reheating

Room temperature: not more than 1 hour, as the dessert softens. Fridge: covered, panna cotta keeps up to 3 days and sauce up to 4 days. Freezer: not recommended for panna cotta, as it becomes grainy and weeps when thawed; the berry sauce freezes well for up to 2 months, thaw overnight in the fridge. No reheating needed; serve both chilled or with the sauce at room temperature.

Substitutions

vanilla bean → 2 teaspoons pure vanilla extract. Stir it in after removing the pan from the heat, along with the gelatin. You lose the speckles and a little depth of flavor.
whole milk → Cold water. Works for blooming the gelatin. The set is just as firm, but the milk adds a little creaminess; use the same ¾ cup (180 ml).
unflavored powdered gelatin → 3 gelatin sheets (silver grade, about 6 g total). Soak in cold water for 5 minutes, squeeze out the water, and whisk into the hot cream. Skip the bloom in milk and add the 180 ml milk directly to the saucepan with the cream.
mixed berries (strawberries, raspberries, blueberries, blackberries) → Sliced peaches, cherries, or a single berry type. Use the same weight; stone fruit may need an extra 2 to 3 minutes of cooking.