Panna cotta: an easy Italian dessert

Ingredients

• 500 gdouble cream (at least 30% fat)
• 100 gsugar
• 4 sheetsleaf gelatine
• 1/2 tspfresh lemon juice
• 1vanilla pod
• 300 gfrozen mixed berries (or fresh berries)
• 100 mlwater
• 60 gsugar

Instructions

1. 1

   Prepare the gelatine

   Split the vanilla pod lengthways and scrape out the seeds. Soak the 4 gelatine sheets in a bowl of very cold water for at least 5 minutes.

2. 2

   Warm the cream

   Pour 500 ml cream into a small saucepan. Add 100 g sugar, 1/2 tsp lemon juice, the vanilla seeds and the scraped pod.

3. 3

   Simmer gently

   Bring the mixture briefly to the boil, then simmer gently over a low heat for 10 minutes.

4. 4

   Dissolve the gelatine

   Take the pan off the heat and remove the vanilla pod. Squeeze the soaked gelatine lightly over its bowl, add it to the hot, but not boiling, cream and stir briefly until dissolved.

5. 5

   Chill the panna cotta

   Rinse four small moulds or glasses with very cold water and pour in the cream mixture. Let it cool slightly, then refrigerate for 4–5 hours or overnight.

6. 6

   Unmould to serve

   Take the set panna cotta out of the fridge shortly before serving. To unmould, dip each mould briefly into hot water, then turn it out onto a dessert plate. If it does not release, serve it in the mould and eat it with a spoon.

7. 7

   Cook the berries

   Put 300 g frozen berries in a small, tall saucepan and add 100 ml water and 60 g sugar. Bring briefly to the boil, then simmer gently for about 1 minute. Set a few berries aside first if you want some for decoration.

8. 8

   Blend the sauce

   Take the pan off the heat and purée the berries with a hand blender.

9. 9

   Strain and chill

   Push the purée through a fine sieve into a bowl to remove the seeds. Leave the sauce to cool, then refrigerate and serve with the chilled panna cotta.

What is panna cotta?

Panna cotta means “cooked cream” in Italian: cream is gently heated, set with gelatine and served chilled. It is associated with northern Italy, though it is now enjoyed in many forms well beyond its place of origin.

Vanilla infuses the cream here, while a sieved berry sauce adds a bright, fruity contrast. The dessert is simple to prepare, but needs several hours in the fridge to set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 573 calories, 5g protein, 48g carbs, 40g fat.

The cream supplies most of the fat, while the two additions of sugar and the berries contribute most of the carbohydrates. Cream and gelatine provide some protein; serve the panna cotta after a meal with a modest portion of fruit or alongside a lighter main course to balance the plate.

Infusing the cream

Vanilla pod: split it lengthways and scrape out the seeds so both the seeds and pod can flavour the cream. Removing the pod before adding gelatine keeps the finished mixture smooth.

Gentle heat: bring the cream briefly to the boil, then let it simmer quietly for 10 minutes. A hard boil is unnecessary and can cause the cream to bubble over.

Getting the gelatine right

Soaking: use very cold water and give the sheets at least 5 minutes to soften. Squeeze them lightly before adding so you do not carry excess soaking water into the cream.

Dissolving: take the pan off the heat first and stir the gelatine into the hot cream until no pieces remain. The mixture should be hot, but not boiling, when the gelatine goes in.

Setting and unmoulding

Chilling: allow the mixture to cool slightly before refrigerating the moulds for 4–5 hours or overnight. The panna cotta is ready when it has set and holds its shape when gently nudged.

Releasing: dip a mould very briefly in hot water, then invert it onto a plate. If it does not come away easily, serve it in the glass or mould instead.

Making the berry sauce

Cooking: simmer the berries with water and sugar for about 1 minute after bringing them briefly to the boil. Set a few berries aside beforehand if you want a fresh-looking garnish.

Straining: blend the cooked berries, then press the purée through a fine sieve to catch the seeds. Cool and chill the sauce before serving it with the panna cotta.

Serving ideas

Serve each panna cotta with the chilled berry sauce spooned over or alongside it. A few reserved berries make a simple finishing touch.

The dessert is rich and creamy, so it also works well after a lighter meal. Keep the sauce chilled until you are ready to serve.

Recipe notes & tips

• Split the vanilla pod lengthways so you can scrape out the seeds cleanly.
• Keep the cream at a gentle simmer for its 10-minute infusion.
• Do not add the gelatine while the cream is boiling.
• Rinse the moulds with very cold water before filling them.
• Make the berry sauce ahead so it has time to cool and chill.
• Set aside a few berries before cooking if you want to use them as decoration.

Variations

• Use fresh berries: Swap in fresh berries for the frozen mix and follow the same cooking and straining steps.
• Change the fruit: Try another berry mix for a different flavour and colour.
• Serve in glasses: Leave the panna cotta in its mould and serve it with a spoon instead of turning it out.
• Keep the berries whole: Set some aside before cooking and add them as a garnish.
• Make it ahead: Chill the panna cotta overnight and add the sauce when serving.

Common mistakes to avoid

• Boiling the cream hard: Bring it briefly to the boil, then lower the heat for a gentle simmer.
• Adding gelatine to boiling liquid: Remove the pan from the heat first and stir the sheets into hot, not boiling, cream.
• Skipping the soak: Leave the gelatine sheets in very cold water for at least 5 minutes before using.
• Rushing the chill: Give the panna cotta 4–5 hours or overnight in the fridge to set.
• Forcing it from the mould: Dip the mould briefly in hot water, or serve the panna cotta in its glass instead.
• Leaving the seeds in the sauce: Push the blended berries through a fine sieve before chilling.

How to store

Keep the panna cotta covered in the fridge and eat within 2 days for best texture. Store the berry sauce separately in a covered container in the fridge; serve both cold rather than reheating.

Frequently asked questions