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A creamy white panna cotta recipe unmolded on a white plate, drizzled with vivid red berry sauce that pools at its base. The top is crowned with a cluster of raspberries, blackberries, and blueberries, and finished with a sprig of vibrant green mint.

Panna Cotta Recipe

A silky, creamy vanilla panna cotta Recipe with a gentle wobble, served with a bright berry coulis—make‑ahead elegance for any occasion.
5 from 1 vote
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Course: Dessert
Cuisine: Italian
Keyword: Best panna cotta recipe, Chocolate panna cotta recipe, Coconut panna cotta recipe, Italian panna cotta recipe, Mango panna cotta recipe, Panna cotta recipe easy, Panna cotta recipe without gelatin, Vanilla panna cotta recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Set Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4
Calories: 308kcal
Cost: $8

Equipment

  • 1 Heavy‑bottom saucepan
  • 1 Fine‑mesh strainer
  • 4 6‑oz ramekins
  • 1 Digital thermometer
  • 1 Whisk
  • 1 Mixing bowl (For blooming gelatin)

Ingredients

  • 2 cups Heavy cream
  • 1 cup Whole milk
  • ⅓ cup Granulated sugar
  • 2½ teaspoon Unflavored gelatin powder - ~1 packet; bloom in cold milk first
  • 1 teaspoon Pure vanilla bean paste
  • — pinch Fine sea salt

For Berry Coulis:

  • 1 teaspoon Vanilla extract
  • 1½ cups Fresh mixed berries
  • 2 tablespoon Granulated sugar
  • 1 tablespoon Fresh lemon juice

Instructions

  • Sprinkle gelatin over cold milk and let it fully hydrate for perfect setting
    A round wooden board arranged with all the panna cotta components: in the center, a small ceramic pitcher of smooth cream; above it, a whole bright yellow lemon and a wooden bowl heaped with granulated sugar; to the right, a stack of thin lemon slices and a small glass of golden honey; below, three small bowls each filled with fresh raspberries, plump blueberries, and mixed blackberries.
  • Gently warm cream, milk, sugar, and salt together until sugar dissolves fully
    Close‑up overhead of a saucepan on a trivet with steaming cream, a wooden spoon holding a mound of fully bloomed, translucent gelatin crystals about to be added from a clear glass bowl.
  • Whisk bloomed gelatin and vanilla into warm cream then strain for silky texture
    Top‑down view of a stainless‑steel saucepan filled with warmed cream, a wooden spoon resting inside, and a hand holding a small glass bowl of amber vanilla extract poised to pour into the mixture.
  • Pour mixture into ramekins, cover tightly, and refrigerate until completely set
    Overhead shot of four white ramekins arranged on a marble countertop, with a glass measuring jug pouring pale panna cotta custard into one ramekin; the others sit ready, their surfaces gleaming under soft light.
  • Blend fresh berries with sugar, vanilla, and lemon juice until smooth and bright
    Close‑up of a creamy panna cotta unmolded on a white plate, topped with a glossy red berry compote that drips down the sides, whole raspberries and blackberries piled on top, and a bright sprig of mint accenting the smooth surface.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 308kcal (15%) | Carbohydrates: 20g (7%) | Protein: 3g (6%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 80mg (27%) | Sodium: 50mg (2%) | Potassium: 150mg (4%) | Sugar: 20g (22%) | Vitamin A: 800IU (16%) | Vitamin C: 1mg (1%) | Calcium: 100mg (10%)
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