Fruity Panna Cotta
Indulge in the simple elegance of Fruity Panna Cotta, a silky Italian dessert that’s as easy to make as it is impressive to serve. This delightful recipe combines creamy panna cotta infused with the warm aroma of vanilla and a vibrant, homemade mixed berry sauce. The use of fresh strawberries, blueberries, and raspberries, sweetened with honey and a touch of zesty lemon juice, adds a tangy-sweet burst of flavor that perfectly complements the creamy base. Ready in just 20 minutes of prep time and with minimal cooking required, this make-ahead dessert is ideal for dinner parties or intimate gatherings. Serve it chilled, straight from the ramekin, or unmolded onto a plate for a sophisticated presentation, topped with an irresistible drizzle of berry sauce and extra fresh berries. Whether for a cozy evening or a festive occasion, this Fruity Panna Cotta recipe is sure to be an unforgettable crowd-pleaser.
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Recipe Information
Ingredients
- 500 ml Heavy cream
- 250 ml Whole milk
- 80 g Granulated sugar
- 1 Vanilla bean (or 1 teaspoon vanilla extract)
- 2.5 teaspoons Powdered gelatin
- 3 tablespoons Cold water
- 200 g Mixed berries (e.g., strawberries, blueberries, raspberries)
- 2 tablespoons Honey (or sugar for the fruit sauce)
- 1 tablespoon Lemon juice
Instructions
In a small bowl, sprinkle the powdered gelatin over 3 tablespoons of cold water. Let it bloom for 5-10 minutes until it becomes spongy.
In a medium saucepan, combine the heavy cream, milk, and granulated sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan (or add vanilla extract if using).
Warm the cream mixture over medium heat, stirring occasionally, until the sugar has dissolved. Do not let it boil.
Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved. If using a vanilla bean pod, remove it at this stage.
Pour the mixture into six lightly greased ramekins or serving glasses. Allow them to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.
For the fruit sauce, combine the mixed berries, honey (or sugar), and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries soften and release their juices. Remove from heat and let the sauce cool down. Blend briefly if a smooth sauce is preferred, or keep it chunky.
Once the panna cotta is set, you can either serve it directly from the ramekins or unmold it by running a knife around the edges and dipping the ramekin bases in warm water for a few seconds before flipping onto plates.
Top each panna cotta with a generous spoonful of the fruit sauce and garnish with extra berries if desired. Serve chilled.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 24.7 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
