Panna Cotta with Berry Coulis
Silky Italian cream custard set with gelatin and topped with a bright, tangy berry sauce. Elegant, make-ahead dessert that impresses with minimal effort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 312
- Protein
- 4g
Ingredients
- 1.5 cups heavy cream
- ½ cup whole milk
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1.5 teaspoon gelatin powder, unflavored
- 3 tablespoons water, cold
- 1.5 cups frozen mixed berries
- 2 tablespoons granulated sugar
Instructions
- 1
Pour 3 tablespoons of cold water into a small bowl and sprinkle 1.5 teaspoons of gelatin powder over the surface, letting it sit for exactly 3 minutes until it looks like a wet sponge (blooming makes gelatin dissolve smoothly).
- 2
Pour 1.5 cups of heavy cream and 0.5 cup of whole milk into a saucepan and place it over medium heat, stirring occasionally until steam rises from the surface and a few small bubbles form at the edges, about 4–5 minutes.
- 3
Remove the saucepan from heat and stir in 0.25 cup of granulated sugar and 0.5 teaspoon of vanilla extract until the sugar completely dissolves, about 30 seconds.
- 4
Add the bloomed gelatin to the hot cream mixture and stir continuously for 30 seconds until all the gelatin dissolves and the mixture looks smooth (no grainy specks).
- 5
Pour the cream mixture through a fine-mesh strainer into a measuring cup or pitcher to catch any lumps, letting it flow through slowly.
- 6
Divide the strained cream among four small glasses, bowls, or ramekins, filling each about two-thirds full.
- 7
Place all four glasses in the refrigerator and chill uncovered until the mixture is set and jiggles very slightly when you shake the glass, at least 4 hours or up to overnight.
- 8
Combine 1.5 cups of frozen mixed berries and 2 tablespoons of granulated sugar in a small saucepan over medium heat, stirring occasionally until the berries break down into a thick, jammy sauce, about 8–10 minutes.
- 9
Remove the saucepan from heat and let the berry sauce cool to room temperature, stirring once halfway through, about 5 minutes.
- 10
Pour the cooled berry sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a spoon to extract all the juice, then discard the seeds.
- 11
Spoon 2–3 tablespoons of the berry coulis over the top of each chilled panna cotta just before serving, letting it pool across the surface.
Tools you’ll need
- small bowl
- saucepan
- spoon or whisk
- measuring cups and spoons
- fine-mesh strainer
- four small glasses, bowls, or ramekins (4–6 oz each)
- measuring cup or pitcher
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