Creamy Vanilla Panna Cotta with Berry Sauce Recipe
A classic Italian dessert featuring a creamy and smooth panna cotta made with milk, gelatin, heavy cream, sugar, and sour cream, topped with a fresh homemade berry sauce combining raspberries and strawberries for a perfect balance of sweetness and tartness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Ingredients
Panna Cotta
- 1 cup whole milk
- 2 1/2 tsp unflavored gelatin (1 packet Knox gelatin)
- 2 cups heavy whipping cream
- 1/2 cup + 1 Tbsp granulated sugar
- pinch salt
- 1 tsp vanilla extract
- 1 cup sour cream
Berry Sauce
- 2 cups berries (1 cup raspberries, 1 cup quartered strawberries)
- 1/4 cup granulated sugar
- 1/2 Tbsp lemon juice
Instructions
- Prepare Gelatin Mixture: Off the heat, sprinkle gelatin over 1 cup of whole milk in a medium saucepan. Let it sit for 3-5 minutes until gelatin softens, then heat over medium-low, stirring until gelatin dissolves and the mixture is steaming but not boiling (about 4-5 minutes).
- Add Cream and Flavorings: Stir in 2 cups heavy whipping cream, 1/2 cup plus 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. Continue stirring for about 5 minutes until sugar dissolves and the mixture is steaming without boiling. Remove from heat and let cool for 5 minutes.
- Combine with Sour Cream: Place 1 cup sour cream in a bowl with a pouring lip. Gradually whisk in the warm cream mixture, whisking constantly until smooth. Optionally strain through a fine mesh sieve to ensure smoothness.
- Chill Panna Cotta: Quickly divide the mixture into 6 glass cups or 8 ramekins. Refrigerate for 4 to 6 hours until fully set.
- Make Berry Sauce: In a small saucepan, combine 1 cup berries, 1/2 tablespoon lemon juice, and 1/4 cup granulated sugar. Bring to a low boil and simmer for 4-5 minutes until syrupy.
- Finish Berry Sauce: Stir in the remaining 1 cup fresh berries. Remove from heat and let the sauce cool to room temperature or just warm.
- Serve: Spoon the berry sauce over the chilled panna cottas just before serving.
Notes
- Do not boil the gelatin mixture to prevent destroying its setting properties.
- Straining the panna cotta mixture ensures an ultra-smooth texture.
- Use fresh, ripe berries for the best flavor in the sauce.
- Chilling time is critical; ensure panna cotta is fully set before adding the fruit sauce.
- For a lighter version, consider using half-and-half instead of heavy cream, but this may affect texture.
- This dessert can be made a day ahead and kept refrigerated.
