Classic Vanilla Panna Cotta with Mixed Berry Coulis
Classic vanilla panna cotta, soft and silky, with a mixed berry coulis: a no-bake spoon dessert, ready in just a few minutes.
Want a silky panna cotta that stays soft and wobbly on the spoon without turning rubbery? Then follow this recipe: it’s the classic version, with the right amount of gelatin and real vanilla.
Panna cotta is a spoon dessert born in Piedmont, among the simplest and most elegant there is. It comes together in minutes, needs no oven, and pairs with countless sauces: here, the classic mixed berry coulis, fresh and slightly tart.
It has at least three real advantages: it’s made with few ingredients and no baking, it’s prepared ahead (in fact it has to rest in the fridge), and it’s an impressive finale that always wins over guests.
The most important tip: never let the cream boil. It only needs to get properly hot, just enough to dissolve the sugar and gelatin. Boiling would ruin both texture and flavor.
Let it set in the fridge for at least 4 hours, ideally overnight: that’s the time the gelatin needs to give that perfect wobble. To unmold, a second in hot water is all it takes.
Ready? Let’s make panna cotta.
To make this recipe
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Digital kitchen scale
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Steps
- Soak the gelatin sheets in cold water for 10 minutes, until softened.
- Pour the cream and milk into a small pot with the sugar and the seeds scraped from the vanilla pod. Heat gently, stirring, until hot but not boiling.
- Turn off the heat, squeeze the gelatin, and dissolve it completely in the hot cream, stirring well.
- Pour the mixture into molds and let it cool to room temperature, then chill for at least 4 hours, until the panna cotta is firm.
- Make the coulis: cook the berries with a tablespoon of sugar for a few minutes, then blend and strain to remove the seeds.
- Unmold the panna cotta by dipping the mold briefly in hot water and turning it onto a plate. Finish with the berry coulis.
Helpful tips
Don't let the cream boil: boiling ruins the texture and flavor. It only needs to get properly hot.
Always soak the gelatin in cold water and squeeze it well before adding, so it doesn't leave lumps.
Let it set in the fridge for at least 4 hours, ideally overnight: that's the time the gelatin needs to work.
To unmold easily, dip the mold in hot water for a second before turning it over.
Average nutrition per serving
- Calories
- 340 kcal
- Carbohydrates
- 26.0 g
- Sugars
- 24.0 g
- Protein
- 4.0 g
- Fat
- 25.0 g
- Saturated fat
- 16.0 g
- Fiber
- 1.0 g
- Sodium
- 40 mg
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