Panna cotta, an easy no bake dessert, literally means cooked cream in Italian. This vanilla panna cotta recipe, topped with a delicious berry sauce, is perfect for any occasion.
My husband's favorite dessert is panna cotta. It was one of the things we made on one of our first dates, and it was good. Ever since that day, I went on a quest to find the perfect Panna Cotta. Many, many tests later this recipe came to exitance. The winner: my vanilla bean panna cotta. My official tester says it is the best he has ever had, and he has tried a lot of panna cotta. Probably not the most objective judge, but I think he is onto something! Hope you love it as much as he does!
Panna cotta is a traditional Italian dessert that literally means cooked cream in that language. It is a no bake dessert made with cream, sugar and thickened with gelatin. You can flavor it with almost any aroma you can think of. Like chocolate, coffee, lavender, cardamom, or vanilla. This is an open-ended list: the sky is the limit.
There are 2 options when it comes to Panna cotta that will determine your choice of mould. Either you decide to:
For scenario number 1 choose a mould that's going to be easy to unmould, like an individual silicon muffin mold I like to use.
For scenario number 2, you can use pretty glasses you have at home, old yogurt containers, or a mix and match, as I did.
Note: if you are planning on unmolding your panna cotta you must grease the molds, or you will never get it out! Use baking spray or melted butter if you don’t have any spray.
You can keep this no bake dessert in the refrigerator for up to 1 week.
A note on gelatine
The recipe instructions consider you will be using gelatine leaves.
If you use powdered gelatine the hydration process is a little different. In this case you must:
Super easy to make this berry sauce, it takes no more than 10 minutes. You simply must:
Note: If you don't want to strain the sauce this is also fine. I prefer it smoother, but that's completely up to you.
You can use either fresh or frozen berries.
It will last for about two weeks in the refrigerator stored in an airtight container.
It keeps for a month in the freezer stored in an airtight container.
To defrost: place in the refrigerator for 24 hours.
When you are ready to serve this no bake dessert:
Subscribe to the newsletter
looking forward to continue with our italian diet !
Yes Yes! Me too :)
That's one superb looking panacotta ! Planning to try it out .. I have gelatin powder instead of sheets . So do I need to bloom them in cold water first ? Could you please explain that .
Hello Debbie, Happy to hear you'll be trying the recipe out!! For the powdered gelatin you need to bloom it in warm water and whisk until the powder has dissolved completely. I hope to have helped! Good luck :)
It's the best Panna Cotta I've ever had! :) Thank you!!
I love you