Silky Panna Cotta with Fresh Berries
Velvety Italian custard infused with vanilla and topped with bright, fresh berries. A elegant yet simple dessert that feels restaurant-quality.
- Total time
- 240 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 1.5 cup heavy cream
- ½ cup whole milk
- 1 whole vanilla bean
- ¼ cup granulated sugar
- 1.5 tsp gelatin powder
- 3 tbsp cold water
- 1 cup fresh strawberries
- ¾ cup fresh blueberries
- ¾ cup fresh raspberries
- 1 tbsp honey
Instructions
- 1
Bloom the gelatin by sprinkling it over cold water in a small bowl and letting it sit for 5 minutes until it absorbs the water and becomes spongy. Do not stir; just let it rest undisturbed.
- 2
Pour heavy cream and whole milk into a small saucepan. Split the vanilla bean lengthwise, scrape the seeds into the pan, and add the pod itself. Heat over medium heat, stirring occasionally, until it reaches a bare simmer—you should see small bubbles at the edges, about 5-7 minutes. Do not boil.
- 3
Remove the pan from heat and stir in the granulated sugar until completely dissolved, about 1-2 minutes. Add the bloomed gelatin and whisk gently for 30-60 seconds until the gelatin dissolves fully and the mixture is smooth. Remove and discard the vanilla pod.
- 4
Strain the panna cotta mixture through a fine-mesh sieve into a clean bowl to remove any lumps or undissolved gelatin. Divide equally among four serving glasses or ramekins, filling each about three-quarters full.
- 5
Refrigerate the panna cotta for at least 4 hours, preferably overnight, until set and silky firm—the surface should jiggle slightly when gently shaken but hold its shape. Cover with plastic wrap to prevent odors from the fridge.
- 6
About 30 minutes before serving, prepare the fresh berries by gently rinsing and patting them dry with paper towels. Cut larger strawberries in half and leave blueberries and raspberries whole.
- 7
Toss the mixed berries with honey in a small bowl and let them macerate for 10-15 minutes at room temperature so the juices release slightly. Just before serving, spoon the berries and their light syrup generously over each panna cotta and serve immediately.
Tools you’ll need
- Small saucepan
- Small bowl
- Large bowl
- Whisk
- Fine-mesh sieve
- Serving glasses or ramekins (4)
- Plastic wrap
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