Description
Make ultra-creamy panna cotta in 10 minutes with no cooking required. This easy weeknight dessert features a silky vanilla cream base and a quick homemade berry sauce.
Ingredients
Scale
- 2 cups heavy cream
- 1 packet (2.5 tsp) unflavored gelatin
- 2–3 tablespoons cold water (for blooming gelatin)
- 1/3 cup granulated sugar
- 1 tsp vanilla bean paste or pure vanilla extract
- 1 pinch salt
- 1 cup mixed berries (fresh or frozen)
- 1–2 tbsp sugar (for sauce)
- 1 tsp lemon juice
Instructions
- Sprinkle gelatin powder over cold water in a small bowl and let sit for 5-10 minutes to bloom.
- In a saucepan, combine heavy cream, sugar, salt, and vanilla. Heat over medium-low heat, stirring constantly until sugar dissolves and mixture is warm (do not boil).
- Add the bloomed gelatin to the warm cream mixture and whisk vigorously for 30-60 seconds until completely dissolved and smooth.
- Pour the mixture into ramekins or serving glasses. Cover and refrigerate for at least 4 hours or overnight until set.
- While panna cotta chills, combine berries and sugar in a small saucepan. Heat over medium heat, mashing berries with a fork as they soften.
- Simmer the berry mixture for 5-7 minutes until slightly thickened. Stir in lemon juice and let cool to room temperature.
- Serve the chilled panna cotta topped with the berry sauce.
Notes
Do not rush the blooming process; adding dry gelatin to warm cream causes clumping. For extra silkiness, strain the cream mixture through a fine-mesh sieve before pouring into glasses. Panna cotta lasts up to 5 days in the fridge but does not freeze well. For unmolding, dip ramekins in hot water for 10 seconds before inverting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Fat: 30
- Carbohydrates: 12
- Protein: 2
Keywords: panna cotta, easy dessert, weeknight dessert, no bake dessert, creamy panna cotta, berry sauce, gluten free dessert, make ahead dessert