Panna cotta is Italy's most emblematic dessert due to its velvety texture and subtle flavor. With just five base ingredients and a touch of forest berries, you'll create an elegant preparation that requires no oven and comes together in minutes.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 250 ml heavy cream (min. 35% fat)
- 150 ml whole milk
- 80 g white sugar
- 1 natural vanilla bean
- 6 g powdered gelatin (2 sheets)
- 250 g fresh mixed berries (strawberries, raspberries, blueberries)
- 15 g powdered sugar
- 1 tbsp lemon juice
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Place gelatin sheets in a bowl with very cold water for 5 minutes to hydrate properly. This step is crucial so the panna cotta sets smoothly without lumps or a gummy texture.
- Step 2 Cook 3 min 80 °C
In a small saucepan, heat the cream along with the split vanilla bean over medium heat until it reaches a gentle simmer. Remove immediately to prevent the dairy fat from separating.
- Step 3 Mix 2 min
Squeeze out excess water from the hydrated gelatin and add it to the warm cream. Stir with a wooden spoon for 2 minutes until completely dissolved and smooth.
- Step 4 Prep 10 min
Add the whole milk and white sugar, whisk vigorously to dissolve crystals, then let the base rest for 10 minutes at room temperature before straining.
- Step 5 Cool 240 min 4 °C
Pour the mixture into four heatproof or fridge-safe glasses. Place them in the back of the refrigerator and wait exactly 4 hours for a uniform, firm set.
- Step 6 Blend 15 min
While waiting, wash the berries, chop them coarsely, and macerate with powdered sugar and lemon juice for 15 minutes. Lightly strain to get a juicy but thick compote.
- Step 7 Serve 1 min
Serve the panna cotta directly in the glass, add a generous spoonful of berry compote, and garnish with fresh mint. The thermal and acidic contrast balances the dairy sweetness perfectly.