Recipes › Dessert › Panna Cotta With Berries Recipe

Panna Cotta With Berries Recipe

Recipe by Pedro M. A. Neves

Panna cotta is a silky-smooth Italian custard dessert made from cream, sugar, and gelatin, topped with fresh tart berries. This classic Piedmont delicacy combines elegant simplicity with luxurious texture, requiring no baking and minimal active cooking time. The cool, creamy base provides the perfect canvas for bright berry compote.

Ingredients

• 500 ml heavy cream (17 fl oz)
• 100 ml whole milk (3.4 fl oz)
• 60 g granulated sugar (0.25 cup)
• 1 vanilla bean, split lengthwise, or 1 tsp vanilla extract
• 4 g gelatin powder (1 tsp), or 1 gelatin sheet
• 30 ml water (2 tbsp)
• 250 g fresh mixed berries, such as raspberries, blueberries, and strawberries (1.75 cups)
• 30 g sugar for berry compote (2.5 tbsp)
• 15 ml fresh lemon juice (1 tbsp)

Instructions

1. Bloom the gelatin by sprinkling it over 30 ml cold water and letting it sit for 5 minutes until softened and spongy.

2. Heat the heavy cream and milk in a saucepan over medium heat. If using a vanilla bean, scrape the seeds into the liquid and add the pod. Stir occasionally until small steam wisps appear and the mixture reaches 70°C (160°F), approximately 4-5 minutes. Do not boil.

3. Remove from heat and add the bloomed gelatin, stirring constantly for 1 minute until fully dissolved. If using vanilla extract, add it now.

4. Stir in the granulated sugar until completely dissolved, approximately 30 seconds.

5. Strain the mixture through fine-mesh sieve into a bowl to remove any undissolved gelatin lumps or vanilla pod pieces. Let cool to room temperature, approximately 10 minutes, stirring occasionally.

6. Divide the cooled mixture evenly among six 150 ml serving glasses or ramekins. Cover and refrigerate for at least 4 hours until set firm.

7. While panna cotta sets, prepare the berry compote: combine the mixed berries, 30 g sugar, and lemon juice in a saucepan over medium-low heat. Cook for 4-5 minutes, stirring gently until the berries release their juices and the sugar dissolves. Some berries should remain intact while others soften slightly.

8. Transfer the warm berry compote to a small bowl and let cool to room temperature, then refrigerate until chilled.

9. Just before serving, spoon 2-3 tablespoons of cold berry compote and its juices over each panna cotta. Serve immediately.

Substitutions

• For dairy-free panna cotta, replace heavy cream with coconut cream and milk with unsweetened oat milk; the ratio and gelatin amount remain the same.
• For a vegan version, use agar-agar powder at 2.5 g per 500 ml liquid instead of gelatin, blooming in water and heating with the cream mixture until fully dissolved.
• For lower-sugar versions, replace granulated sugar with 40 g erythritol or stevia blend in the panna cotta and 20 g in the compote.
• For nut-free topping, use only fresh berries without any praline or almond garnish, or substitute with coconut flakes if desired.

Tips

• Ensure the cream mixture cools to at least 30°C before pouring into glasses; this prevents gelatin from setting unevenly and creating a layered texture.
• Do not skip straining after adding gelatin; even small lumps will be noticeable in the finished dessert's silky texture.
• Panna cotta can be made up to 2 days ahead; store covered in the refrigerator and add berries only at serving time to prevent the cream from absorbing excess moisture.
• For a more elegant presentation, layer the berry compote halfway through the refrigeration time so it suspends within the panna cotta rather than sitting only on top.

Panna cotta originated in the Piedmont region of northern Italy and traditionally appears on menus during spring and summer when fresh berries are abundant. The name means 'cooked cream,' though the custard's gentle heating distinguishes it from mousse, making it a foundational technique in classical Italian and French pastry traditions.

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