Panna cotta with berry sauce

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How to cook Panna cotta (Panna Сotta) at home? This simple Italian dessert, amazingly gentle and soft, can be made at home tastes better than the restaurant. Panna cotta is served in small portions with fruit, chocolate or caramel sauces. It is possible to add pieces of fruit or berries. Traditional Italian Panna cotta is white, because it consists almost entirely of cream – and this is the secret of the delicate charm of this pudding!

Cooking tips Panna Cotta.

1. If you don’t have gelatin sheet, then take the same amount of grams of powder, but soak in water 1:6 (7 g gelatin – 42 g water). And let it swell for about 30 minutes.
You can also use a vanilla pod, then the taste of the dessert will become a truly Italian!

2. During cooking it is important not to bring the cream to a boil, just warm, otherwise the dessert will be ruined.

Cream 33-35%
350 g
Milk 3.2%
80 g
Vanilla extract or van.sugar
1 tsp.
Gelatin sheet
4 pieces (7 g)
For berry sauce
Berries (raspberries, blueberries)
150 g
40 g
Corn starch
5 g
1 tbsp



Gelatin leaves soak in cold water for a few minutes.


Mix cream, milk, sugar and vanilla sugar in a saucepan, heat to 80 degrees, but do not boil. Remove from the heat.


With gelatin to drain excess water. One by one add the gelatin sheets into the cream and stir until dissolved.


Pour the cream forms (4 PCs 140 g), cool in the refrigerator for several hours until firm.


To prepare the berry sauce: mix the berries with sugar, bring to a boil. Starch mix with water and pour to the berries, stir and boil for 1-2 minutes, sauce will thicken. Strain the sauce to remove seeds. Cool.


Chilled Panna cotta to drop to 8-10 seconds in hot water, then hold a sharp knife around the edge of ramekins, invert on a plate and gently pull the Panna cotta.


Pour over sauce and decorate with berries.

The result

Delicate Italian dessert of cream, sugar and vanilla in the Supplement with berry sauce and fresh berries will make your day!

Panna cotta with berry sauce

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