Creamy Italian Dessert Paired with Berry Sauce (Print version)
Silky vanilla panna cotta topped with bright mixed berry sauce, a make-ahead Italian dessert that feels elegant without fussy steps.
# Ingredients:
For the panna cotta
01 -
2 1/4 teaspoons unflavored powdered gelatin, 1 packet
02 -
3 tablespoons cold water
03 -
2 cups (480 ml) heavy cream
04 -
1 cup (240 ml) whole milk
05 -
1/3 cup (65 g) granulated sugar
06 -
1/8 teaspoon fine salt
07 -
1 1/2 teaspoons vanilla extract
For the berry sauce
08 -
2 cups (300 g) mixed berries, fresh or frozen
09 -
3 tablespoons (38 g) granulated sugar
10 -
1 tablespoon fresh lemon juice
11 -
1 pinch fine salt
12 -
Fresh mint leaves, optional for serving
# Instructions:
01 -
Pour the cold water into a small bowl. Sprinkle the gelatin evenly over the surface and let it stand for 5 minutes until fully hydrated.
02 -
Combine the heavy cream, whole milk, sugar, and salt in a saucepan. Warm over medium heat, stirring often, until steaming and the sugar has dissolved. Do not boil.
03 -
Remove the pan from the heat. Whisk in the bloomed gelatin until no granules remain, then stir in the vanilla extract.
04 -
Divide the mixture among 6 small ramekins or glasses. Cool for 15 minutes, cover, and refrigerate for at least 4 hours or overnight until softly set.
05 -
Combine the berries, sugar, lemon juice, and salt in a small saucepan. Cook over medium heat for 6-8 minutes, stirring often, until the berries release juice and the sauce looks glossy.
06 -
Let the sauce cool to room temperature. For a smoother sauce, press it through a fine mesh sieve, or leave it chunky for a rustic topping.
07 -
Spoon the cooled berry sauce over the chilled panna cotta. Garnish with mint if using and serve cold.
# Good to know:
01 -
Requires at least 4 hours chilling time in addition to prep and cook time.
02 -
Best made in small ramekins, jars, or dessert glasses.
03 -
Serve straight from the cup or unmold onto plates.