Panna Cotta Berry Milkshake

Name: Panna Cotta Berry Milkshake
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 cup (240 ml) heavy cream, cold; ½ cup (120 ml) whole milk, cold; ½ tsp (2½ ml) vanilla extract; 3 tbsp (37 g) granulated sugar; 1 tsp (3 g) unflavored gelatin powder; 2 tbsp (30 ml) cold water; ¾ cup (110 g) fresh or frozen raspberries; ½ cup (75 g) fresh or frozen blueberries; 1 tbsp (21 g) honey (optional)

From the MyKitchenBank Kitchen

A luxurious, spoonable milkshake inspired by Italian panna cotta. Fresh raspberries and blueberries blend with silky cream and vanilla into a thick, indulgent shake that tastes like a berry-fruit dessert in a glass. The gelatin gives it a velvety body and light bounce on the palate.

Prep: 15 min
Cook: 5 min
Wait: 4 hr
Total: 4 hr 20 min
Makes: 2 shakes (about 10 oz each)

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Steps

Before you start

Chill the blender pitcher in the freezer for 10 minutes before serving—this keeps the shake cold without diluting it too much
Bloom the gelatin in cold water 5 minutes before the cream cools
Use fresh or high-quality frozen berries for the best flavor

1
Bloom the gelatin
- Pour 2 tbsp (30 ml) cold water into a small bowl or measuring cup.
- Sprinkle 1 tsp (3 g) unflavored gelatin powder evenly over the surface and let it sit undisturbed for 5 minutes so the gelatin absorbs the water and becomes spongy.
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Ready when: Gelatin looks wet and spongy, not powdery
Tip: Do not stir; let it sit so it blooms evenly without lumps forming later
2
Warm cream and sugarOven 160°F / 70°C
- Pour 1 cup (240 ml) cold heavy cream and 0.5 cup (120 ml) cold whole milk into a small saucepan.
- Add 3 tbsp (37 g) granulated sugar.
- Set the pan over medium heat and stir gently with a whisk until the mixture reaches about 160°F (71°C)—it should be very warm to the touch but not simmering or bubbling.
- This usually takes 3–4 minutes.
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Ready when: Mixture is steaming, very warm to the touch, and sugar has dissolved (no grains when rubbed on your lip)
Tip: Do not boil or simmer; too much heat will break down the cream's structure and make the shake grainy
3
Dissolve gelatin
- Remove the saucepan from heat.
- Add the bloomed gelatin (from step 1) to the warm cream mixture.
- Whisk constantly for about 1 minute until the gelatin is completely dissolved and the mixture looks smooth and glossy.
- Add 0.5 tsp (2.5 ml) vanilla extract and stir to combine.
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Ready when: No gelatin granules visible; mixture is smooth and glossy
Tip: Whisk continuously to prevent lumps; if a few small lumps form, pour the mixture through a fine-mesh strainer to remove them
4
Cool to room temperature
- Transfer the cream mixture to a bowl or pitcher and let it cool to room temperature, about 20 minutes.
- Do not refrigerate yet; you want the gelatin to start setting only when you blend it with the cold berries.
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Ready when: Mixture is no longer warm to the touch and feels the same temperature as your skin
Tip: If you skip this step and refrigerate while hot, the gelatin may set too firmly and become lumpy when blended
5
Chill the base completely
- Cover the cooled cream mixture and refrigerate for at least 3–4 hours, or overnight, until it has set into a soft, spoonable texture like thick pudding.
- The gelatin should jiggle slightly when you shake the bowl but should not be fully liquid.
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Ready when: Mixture wobbles gently when the bowl is moved but does not flow like liquid; a spoon leaves a slight trail
Tip: Set a phone reminder for 3 hours so you don't forget about it
6
Prepare blender and berries
- Chill the blender pitcher in the freezer for 10 minutes.
- While it chills, measure 0.75 cup (110 g) fresh or frozen raspberries and 0.5 cup (75 g) fresh or frozen blueberries.
- If using fresh berries, you can place them in the freezer for a few minutes to chill.
- Do not remove the panna cotta base from the refrigerator yet.
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Ready when: Blender pitcher is very cold to the touch
Tip: A cold blender pitcher prevents the shake from melting too quickly and keeps the texture thick and creamy
7
Blend panna cotta and berries
- Remove the panna cotta base from the refrigerator and spoon it into the chilled blender.
- Add 0.75 cup (110 g) raspberries and 0.5 cup (75 g) blueberries.
- If using frozen berries, do not thaw them first.
- Blend on high speed for 45–60 seconds, stopping once or twice to scrape down the sides with a spatula, until the mixture is smooth, creamy, and the berries are completely incorporated.
- The shake should look velvety and pour slowly.
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Ready when: Mixture is smooth, no streaks of panna cotta visible, and berry color is even throughout
Tip: If the shake is too thick, add 1–2 tbsp of cold milk and blend briefly; if too thin, add a spoonful more panna cotta and blend again
8
Optional sweetening
- Taste the shake.
- If you prefer it sweeter, add 1 tbsp (21 g) honey and blend for 10 more seconds.
- Honey adds smoothness and a subtle floral note without crystallizing like sugar might.
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Ready when: Honey is fully blended and taste is balanced
Tip: Add honey gradually; it's easy to over-sweeten and mask the berry flavor
9
Serve immediately
- Divide the shake between two 10–12 oz glasses.
- Serve with a spoon and straw or wide spoon for sipping—this is thick enough that some people prefer to eat it rather than drink it.
- The shake will stay thick and creamy for about 20 minutes before starting to separate.
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Ready when: Shake is poured and ready to enjoy
Tip: If the shake starts to separate while sitting, give it a quick stir before serving the second half

Good to know

Tips

Gelatin is the secret to this shake's silky texture—it prevents the berries and cream from separating and gives the drink body without iciness
Use frozen berries if fresh are not available or out of season; they contribute more flavor and keep the shake thicker by adding cold without diluting with water
For a richer shake, use half-and-half instead of whole milk, or add an extra 2 tbsp (30 ml) heavy cream to the base
This shake pairs beautifully with a crisp biscotti or Italian shortbread cookie on the side for dunking or crumbling into the glass

Make ahead

Make the panna cotta base (steps 1–5) up to 24 hours ahead. Cover and store in the refrigerator. Blend with berries just before serving for the best texture and flavor.

Storage & reheating

Store leftover panna cotta base (before blending) in an airtight container in the refrigerator for up to 3 days. Once blended into a shake, consume within 30 minutes for best texture; after that, it may begin to separate slightly. Do not freeze the blended shake, as the gelatin will break down upon thawing.

Substitutions

fresh or frozen raspberries → fresh or frozen blackberries, or a mix of raspberries and blackberries. Blackberries will give a deeper, more tart flavor and slightly darker color
fresh or frozen blueberries → fresh or frozen strawberries, halved. Strawberries will lighten the color and add a sweeter, more delicate berry flavor
vanilla extract → 1/4 tsp almond extract or 1/8 tsp rose water. Almond extract adds nuttiness; rose water adds floral elegance. Use sparingly as both are strong
honey → 1 tbsp maple syrup, agave nectar, or simple syrup. Any of these sweeteners will dissolve easily and blend smoothly without graininess