Dessert: Italy – Panna Cotta Alla Vaniglia Con Salsa Di Frutti Di Bosco (Vanilla Panna Cotta with Mixed Berry Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 packet (2 1 / 4 tsp (11.3 ml)) unflavored powdered gelatin
3 tbsp (45 ml) cold water
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
1 / 2 cup (100 g) granulated sugar
1 1 / 2 tsp (7.5 ml) pure vanilla extract
Pinch of fine salt
2 cups (300 g) mixed berries (fresh or frozen; e.g., strawberries, blueberries, raspberries)
1 / 4 cup (50 g) granulated sugar, to taste
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) cornstarch mixed with 1 tbsp (15 ml) water (optional, for thicker sauce)
Extra fresh berries, to serve (optional)
Fresh mint, to serve (optional)

Show original ingredient measurements

1 packet (2 1 / 4 tsp) unflavored powdered gelatin
3 tbsp (45 ml) cold water
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
1 / 2 cup (100 g) granulated sugar
1 1 / 2 tsp pure vanilla extract
Pinch of fine salt
2 cups (300 g) mixed berries (fresh or frozen; e.g., strawberries, blueberries, raspberries)
1 / 4 cup (50 g) granulated sugar, to taste
1 tbsp (15 ml) fresh lemon juice
1 tsp cornstarch mixed with 1 tbsp (15 ml) water (optional, for thicker sauce)
Extra fresh berries, to serve (optional)
Fresh mint, to serve (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Bloom the gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let stand 5 minutes until spongy.
Heat the dairy: In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Warm over medium heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling (about 3–5 minutes).
Add vanilla and gelatin: Remove from heat. Stir in vanilla. Add the bloomed gelatin and whisk until completely dissolved and smooth.
Portion and chill: Divide the mixture among 6 small ramekins, cups, or glasses (about 1/2 cup (120 ml) each). Let cool to room temperature, then cover and refrigerate until set, at least 4 hours or overnight.
Make the berry sauce: In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release juices and soften, 5–7 minutes.
Thicken (optional): If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds until glossy and slightly thickened. Remove from heat and cool completely.
Serve in cups: Spoon cooled berry sauce over the chilled panna cotta and garnish with extra berries or mint, if desired.
To unmold (optional): Run a thin knife around the edge of each ramekin. Dip the ramekin bottoms in warm water for 10–15 seconds, then invert onto plates and lift off. Top with berry sauce.
Make-ahead: Panna cotta can be chilled up to 2 days; keep covered. Berry sauce can be refrigerated up to 3 days.

Bloom the gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let stand 5 minutes until spongy.
Heat the dairy: In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Warm over medium heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling (about 3–5 minutes).
Add vanilla and gelatin: Remove from heat. Stir in vanilla. Add the bloomed gelatin and whisk until completely dissolved and smooth.
Portion and chill: Divide the mixture among 6 small ramekins, cups, or glasses (about 1/2 cup each). Let cool to room temperature, then cover and refrigerate until set, at least 4 hours or overnight.
Make the berry sauce: In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release juices and soften, 5–7 minutes.
Thicken (optional): If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds until glossy and slightly thickened. Remove from heat and cool completely.
Serve in cups: Spoon cooled berry sauce over the chilled panna cotta and garnish with extra berries or mint, if desired.
To unmold (optional): Run a thin knife around the edge of each ramekin. Dip the ramekin bottoms in warm water for 10–15 seconds, then invert onto plates and lift off. Top with berry sauce.
Make-ahead: Panna cotta can be chilled up to 2 days; keep covered. Berry sauce can be refrigerated up to 3 days.