Creamy, vanilla, panna cotta topped with either fresh berries, or a homemade strawberry coulis. This easy recipe makes a wonderful light dessert that can be served all year around.
Panna Cotta is a delicious creamy Italian dessert set with gelatine. It is very quick to make but it needs a good 5 hours or overnight in the fridge. Definitely plan to make it in advance!
I like to serve mine with fresh berries in the summer or a homemade berry sauce. The tart berries balance the smooth creamy vanilla flavour just perfectly.
For another creamy, gluten free dessert, check out my Crème Brûlée recipe.
Ingredient notes:
- Strawberries: Both fresh and frozen strawberries could be used in this recipe. Use what is available and cheapest at the time. For another delicious strawberry dessert, be sure to check out our√as well!
- Vanilla: Most of the time I would say vanilla essence is ok for baking. In this recipe I urge you to use vanilla extract or a vanilla pod if possible. The flavour is so much more intense and the vanilla seeds really enhance the look of the panna cotta.
- Gelatine powder: This is available from most supermarkets. Gelatine powder dissolves faster than gelatine sheets and is critical for helping the panna cotta to set.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Panna cotta: Place 6 glasses in the fridge to cool. In a small bowl combine the gelatine and cold water. Set aside to bloom (swell up).
Add milk, vanilla and sugar to a small saucepan. Over a medium heat, melt sugar and gently heat the milk to infuse the vanilla flavour. Remove pot from the heat before it starts to simmer.
Pour the gelatine into the pot, mixing well so it dissolves. Slowly add the cold cream, stirring as you go. Allow to cool for 5 minutes to prevent separation.
Pour into the cold glasses and place in the fridge to set for at least 5 hours or overnight.
Berry coulis: Combine frozen berries and sugar in a pot and bring to a simmer for 5 minutes. Remove from the heat, cool, then store in the fridge.
To serve: Once the panna cotta has set, add a spoonful of the berry coulis to the top and some fresh berries on the side
Recipe FAQs:
Yes! A great option to make for your gluten free friends and family.
If your panna cotta starts to seperate it means the mixture was too hot when you poured it into the glasses. If it's still liquid you can stir them up again to combine.
Storage:
Store leftover panna cotta, covered, in the fridge for up to one week.
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Panna Cotta
Creamy vanilla panna cotta served with a homemade strawberry compote.
Ingredients
- 1 Tbsp gelatine powder
- 3 Tbsp cold water
- 1 cup milk
- 2 tsp vanilla extract, or 1 vanilla pod
- ⅓ cup white sugar
- 2 cups cream
- Fresh berries to serve, optional
Berry Coulis
- 1 ½ cups strawberries or frozen berries
- 3 Tbsp sugar
Instructions
- Panna cotta: Place 6 glasses in the fridge to cool.
- In a small bowl combine the gelatine and cold water. Set aside to bloom (swell up).
- Add milk, vanilla and sugar to a small saucepan. Over a medium heat, melt sugar and gently heat the milk to infuse the vanilla flavour. Remove pot from the heat before it starts to simmer.
- Pour the gelatine into the pot, mixing well so it dissolves. Slowly add the cold cream, stirring as you go. Allow to cool for 5 minutes to prevent separation.
- Pour into the cold glasses and place in the fridge to set for at least 5 hours or overnight.
- Berry coulis: Combine frozen berries and sugar in a pot and bring to a simmer for 5 minutes. Remove from the heat, cool, then store in the fridge.
- To serve: Once the panna cotta has set, add a spoonful of the berry coulis to the top and some fresh berries on the side
Notes
- These will keep in the fridge for up to a week. Keep covered or in a sealed container so they stay fresh.
- If your panna cotta starts to separate it means the mix was too hot when you poured it into the glasses. If it’s still liquid you can stir them up again to combine.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 398Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 93mgSodium: 42mgCarbohydrates: 30gFiber: 3gSugar: 27gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Larissa Dunlop says
I've always been scared to make this dessert but really wanted too! I tried this recipe for a baby shower and success!!! Delicious and turned out perfectly. So delighted! Thank you for a great recipe!
VJ cooks says
Oh I'm so happy to hear that! Thank you for the feedback, Larissa.
Kahira Rau says
First attempt at making this dessert and it was a resounding success. Absolutely delicious and enjoyed by all. Used the raspberries that I harvested this year for the coulis. Will definitely make this again. Thank you for the recipe
VJ cooks says
Thank you so much for the lovely feedback. How special to use your own raspberries! I hope you've been able to freeze some for later on too 🙂
Michelle says
Hi I want to make this dessert for 8 people I’m not very good at math so just wondering how can I calculate the quantities? Sorry if this a dumb question
Vanya Insull says
This recipe serves six, so perhaps you might just want to double it and have a bit left over (or make slightly bigger ones)?