Panna Cotta with Berry Sauce
Sweet, creamy, and luscious, this panna cotta with berry sauce is incredibly simple yet elegant and delicious. You're going to love the combo of sweet and creamy panna cotta and tangy berry sauce. It's a perfect dessert for a romantic dinner for 2 or a crowd. It's *the* best make-ahead dessert!
Ingredients
For The Panna Cotta
- 2 tbsp (15 ml) cold water
- 2 and 1/2 tsp (7 g) powdered unflavored gelatin
- 3 cups (750 ml) heavy cream
- 1/2 cup (100 g) white granulated sugar
- 1 teaspoon vanilla extract
For The Berry Sauce
- 2 cups (190 g) mixed berries of choice (I used blueberries and raspberries but strawberries, blackberries, and even cherries and sour cherries also work)
- 1/4 cup (50 g) white granulated sugar (or adjust depending on berries used)
- 1/2 tbsp (7 ml) lemon juice
- Fresh berries (optional, for decorating, I used sour cherries)
Instructions
- Prepare the gelatin. In a small saucepan, add the gelatin and cold water and mix. Set aside for a minute then place over low heat and allow the gelatin to melt and dissolve completely. Once the gelatin has dissolved, turn off the heat and set aside.
- Make the Panna Cotta. In a large saucepan over medium heat, add the heavy cream and sugar and stir. Allow the mixture to come to a slow boil, stirring continuously to keep it from sticking to the saucepan. Once boiling, turn off the heat, and pour in the gelatin mixture and vanilla extract. Stir until completely combined.
- Pour into ramekins. Pour the Panna Cotta into 4 glass cups, glasses, or ramekins. Allow to cool down to room temperature, then cover with plastic wrap and place in the refrigerator to set for 2-4 hours or overnight (recommended). Meanwhile, make the berry sauce.
- Make the berry sauce. In a medium saucepan over medium heat, add the berries, sugar, and lemon juice. Cook, stirring frequently, until the berries form a thick sauce (about 4-5 minutes). Strain through a fine-meshed sieve for a smoother texture (optional). Allow to cool down to room temperature before using as topping.
- Serve. Remove the Panna Cotta from the refrigerator, allow to sit on the counter for about 10 minutes, then top with a generous amount of your prepared berry sauce, and serve. While Panna Cotta is supposed to be served cold, straight-from-the-fridge cold is a bit too much as it tends to erase its creamy flavor.
Notes
Make-Ahead Instructions: I recommend making Panna Cotta 1 day ahead of time for best flavor.
Storing Instructions: store homemade panna cotta tightly covered with plastic wrap in the refrigerator for up to 3-4 days.
📷 DID YOU MAKE THIS RECIPE?! Tag @damnspicy on Instagram!
📷 DID YOU MAKE THIS RECIPE?! Tag @damnspicy on Instagram!
Nutrition
Calories: 707kcalCarbohydrates: 27gProtein: 8gFat: 65gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 202mgSodium: 54mgPotassium: 215mgFiber: 2gSugar: 25gVitamin A: 2660IUVitamin C: 4mgCalcium: 126mgIron: 0.4mg
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