Panna Cotta – The No-Bake, Fancy-Without-the-Fuss Dessert!
Panna Cotta is the ultimate effortless yet elegant dessert!
With just a few simple ingredients, you’ll create a silky, creamy treat that looks and tastes like it came from a five-star restaurant.
No baking, no stress—just rich, velvety goodness in every spoonful.
Topped with a homemade berry sauce, it’s the perfect balance of sweet and tangy.
Make it for a romantic date night, a dinner party, or whenever you crave a touch of indulgence—it’s that easy!
For Panna Cotta
- Whole Milk – The base for blooming the gelatin, ensuring a smooth texture.
- Unflavored Gelatin – Helps the panna cotta set into a creamy yet firm consistency.
- Heavy Whipping Cream – Adds richness and a silky texture.
- Granulated Sugar – Sweetens the dessert without overpowering it.
- Vanilla Extract – Brings warmth and depth of flavor.
- Pinch of Salt – Enhances the overall flavor balance.
- Sour Cream – Adds a subtle tanginess and extra creaminess.
For Berry Sauce
- Mixed Berries – A combination of raspberries and strawberries for a sweet and tangy topping.
- Granulated Sugar – Helps break down the berries into a syrupy consistency.
- Lemon Juice – Brightens the flavors and adds a slight citrusy kick.
This simple yet elegant dessert is easy to make, no baking required, and perfect for any occasion!
Easy Panna Cotta with Berry Sauce
Ingredients
For the Panna Cotta:
- 1 cup 1 cup whole milk
- 2 ½ tsp unflavored gelatin (1 packet)
- 2 cups heavy whipping cream
- ½ cup + 1 Tbsp granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 cup sour cream
For the Berry Sauce:
- 2 cups mixed berries (1 cup raspberries, 1 cup quartered strawberries)
- ¼ cup granulated sugar
- ½ tbsp lemon juice
Instructions
Making the Panna Cotta:
- In a medium saucepan (off heat), pour in the milk and sprinkle the gelatin over the top. Let it sit for 3-5 minutes until the gelatin softens.
- Place the saucepan over medium-low heat and stir until the gelatin dissolves and the milk is steaming (about 4-5 minutes). Do not boil.
- Add the heavy cream, sugar, vanilla extract, and a pinch of salt. Stir continuously for about 5 minutes until the sugar is fully dissolved and the mixture is steaming. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk the sour cream until smooth. Gradually add the warm cream mixture while whisking continuously.
- Strain the mixture through a fine-mesh sieve for a silky texture (optional).
- Pour the panna cotta mixture into 6 serving cups or 8 small ramekins. Refrigerate for 4-6 hours until fully set.
Making the Berry Sauce:
- In a small saucepan, combine 1 cup of berries, sugar, and lemon juice. Bring to a gentle boil and cook for 4-5 minutes until it becomes syrupy.
- Remove from heat and stir in the remaining 1 cup of fresh berries.
- Let the sauce cool to room temperature before spooning over the chilled panna cotta.
Notes
- Dip the bottom of each ramekin in warm water for 5-10 seconds.
- Run a knife along the edges to loosen.
- Invert onto a serving plate, gently tapping to release.
Nutrition
1. Why is my panna cotta separating into layers?
That sneaky separation happens when the mixture isn’t fully blended. To fix this:
- Make sure the gelatin is completely dissolved.
- Let the mixture cool slightly, then whisk again before pouring into molds.
2. Can I use sheet gelatin instead of powdered gelatin?
Absolutely! Just remember:
- 2 ½ gelatin sheets = 1 ¼ teaspoons of powdered gelatin.
- Soak sheets in cold water for 5-10 minutes, squeeze out excess, then stir into the warm cream mixture until fully dissolved.
3. How do I make sure my panna cotta sets perfectly?
Nobody wants a panna cotta that won’t set! Keep these in mind:
- Bloom the gelatin properly—let it sit in cold milk for 5 minutes before heating.
- Don’t boil the mixture; just warm it enough to dissolve the gelatin completely.
4. Can I make panna cotta ahead of time?
Yes! In fact, it’s even better when made ahead.
- Store it in the fridge for up to two days before serving.
- This makes it the ultimate stress-free dessert for entertaining.
5. What are the biggest mistakes to avoid?
Avoid these pitfalls for the silkiest panna cotta:
- Boiling the cream—this can affect texture.
- Not dissolving the gelatin fully—it won’t set properly.
- Pouring into molds while too hot—let it cool a bit before chilling.
Now you’re all set to make the smoothest, dreamiest panna cotta every time!
