Panna Cotta Recipe is a classic Italian dessert with a silky, melt-in-your-mouth texture that feels luxurious yet is surprisingly simple to prepare. The fresh berry sauce balances the rich creaminess with bright, tangy notes.
This elegant treat is perfect for dinner parties, date nights, or anytime a light, impressive dessert is needed. Make it ahead for effortless entertaining with showstopping results.
Essential Ingredients for Panna Cotta Recipe
Whole milk – Softens the gelatin and gives the base its smooth body without overpowering richness.
Unflavored gelatin – The key to panna cotta’s signature jiggle; it sets the creamy mixture into a delicate custard.
Heavy whipping cream – Adds luscious richness and creates the ultra-creamy mouthfeel that defines this dessert.
Granulated sugar – Sweetens both the panna cotta and the berry sauce, balancing the tart fruit flavors.
Vanilla extract – Brings warm, aromatic depth to the creamy base.
Sour cream – Gives the dessert a subtle tang that keeps it from being too heavy.
Mixed berries – Raspberries and strawberries create a vibrant sauce that cuts through the rich panna cotta.
Lemon juice – Brightens the berry sauce and enhances the fruit’s natural sweetness.
Simple Steps: Panna Cotta Recipe Instructions
To make this panna cotta, gently dissolve gelatin in warm milk, then blend in sweetened cream and fragrant vanilla. Whisk in tangy sour cream until silky smooth, then pour into glasses or ramekins. Chill for at least four hours to set.
While the panna cotta sets, simmer berries with sugar and lemon juice to create a glossy, fresh sauce. Spoon the sauce over each serving for a burst of color and flavor that perfectly complements every creamy bite.
Tips for Perfect Results: Panna Cotta Recipe
For the smoothest panna cotta, strain the cream mixture before pouring it into cups. Always let the cream mixture cool slightly so it doesn’t separate the sour cream. To unmold easily, dip the ramekin briefly in hot water and run a thin knife around the edge before inverting.
How to Store Panna Cotta Recipe Leftovers
Keep leftover panna cotta covered in the refrigerator for up to three days. Store the berry sauce separately and spoon it on just before serving to maintain the best texture and presentation.
Panna Cotta Recipe FAQ
Can panna cotta be made ahead of time?
Yes! Panna cotta is perfect for making a day or two in advance. Just keep it covered in the refrigerator until ready to serve.
Can I use other fruits for the sauce?
Absolutely. Blueberries, blackberries, or cherries work beautifully. Use whatever fresh fruit is in season.
Can I substitute Greek yogurt for sour cream?
Yes, plain Greek yogurt can be swapped for sour cream for a slightly tangier flavor and a touch more protein.
Why didn’t my panna cotta set?
The gelatin may not have fully dissolved, or the mixture was overheated or underheated. Be sure to dissolve gelatin thoroughly and avoid boiling the cream.
Panna Cotta Recipe
Ingredients
- For the Panna Cotta:
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- Pinch of salt
- 1 cup whole milk
- 1/2 cup plus 1 Tbsp granulated sugar
- 2 1/2 tsp unflavored gelatin 1 packet Knox gelatin
- For the Berry Sauce:
- 1/2 Tbsp lemon juice
- 1/4 cup granulated sugar
- 2 cups mixed berries divided (1 cup raspberries, 1 cup quartered strawberries)
Instructions
- Pour the whole milk into a medium saucepan away from the heat and sprinkle the unflavored gelatin evenly over the surface.
- Allow it to rest undisturbed for 3 to 5 minutes until the gelatin blooms. Place the pan over medium-low heat, stirring continuously until the gelatin has fully dissolved and the mixture is thoroughly warmed but not boiling, about 4 to 5 minutes.
- Incorporate the heavy whipping cream, granulated sugar, vanilla extract, and a pinch of salt, maintaining a gentle stir for an additional 5 minutes until the sugar is entirely dissolved and the mixture is steaming without reaching a boil.
- Remove from the heat and let stand for 5 minutes to cool slightly. Transfer the sour cream into a medium mixing bowl with a spout, then steadily whisk in the warm cream mixture until the texture is smooth and uniform.
- For an extra-silky result, strain through a fine-mesh sieve if preferred. Promptly pour the mixture into six dessert glasses or eight small ramekins.
- Refrigerate until the panna cotta is fully set, approximately 4 to 6 hours.
- For the berry sauce, place half of the berries into a small saucepan along with the lemon juice and sugar. Bring the mixture to a gentle boil and cook for about 4 to 5 minutes until it becomes syrupy.
- Stir in the remaining fresh berries and remove from the heat. Once the sauce has cooled to room temperature or is slightly warm, spoon it generously over each chilled panna cotta just before serving.