Panna Cotta with Berry Sauce (Video Recipe)

This Panna Cotta with berry sauce is AMAZING! A quick and easy recipe that can be made in advance (perfect for entertaining!) The secret ingredient... | natashaskitchen.com

Panna Cotta is an Italian dessert that looks and tastes fancy but is truly easy to make! I recreated it after trying it on a food bloggers retreat in Oregon. I fell in love with panna cotta but my frugal self didn’t like paying $8/ serving. It’s very inexpensive to make at home! I actually like this version more; the fresh berry sauce adds a tang that hits every creamy spoonful. ?

Good news: before refrigeration, the panna cotta only takes about 20 min to make! That’s right y’all, there’s no typo there! It is easy peasy.

This is a make-ahead dessert perfect for entertaining! Serve it in wine glasses at your next dinner party, or in tiny shot glasses for a larger gathering (think: baby shower, bridal shower, church potluck…). Just add the berry sauce before serving.

One more thing, there’s a video. And you have to watch it and please let me know what you think of it. It’s part of our new video format and I think it’s my favorite video so far, except for the blooper reel of course. That one is hard to top ;).

Watch How To Make Panna Cotta Recipe:

This panna cotta has a secret ingredient; sour cream! I first tried sour cream panna cotta in Papa Haydn, a popular restaurant, in Portland and I knew I had to recreate it, so this recipe was born. I tested it over and over again to make sure it was perfect for you and I ate a lot of panna cotta this past month (poor me).

This Panna Cotta with berry sauce is AMAZING! A quick and easy recipe that can be made in advance (perfect for entertaining!) The secret ingredient... | natashaskitchen.com

p.s. if you aren’t able to find the gelatin in stores, you probably weren’t looking hard enough. Ha ha ha (sorry). You can stock up on Amazon ;).

Here’s the print friendly for this Panna Cotta:

Panna Cotta with Berry Sauce

4.99 from 78 votes
Prep Time: 4 hours 5 minutes
Cook Time: 15 minutes
Total Time: 4 hours 20 minutes
Panna Cotta is an Italian dessert that looks and tastes fancy but is truly easy to make! The fresh berry sauce adds a tang that hits every creamy bite. Visit natashaskitchen.com to watch the full video recipe!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 6 wine glasses half full

Ingredients

Ingredients for Panna Cotta:

  • 1 cup whole milk
  • 1 packet (2 1/2 tsp) unflavored gelatin
  • 2 cups heavy whipping cream
  • 1/2 cup + 1 Tbsp sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 cup sour cream

Ingredients for Berry Sauce:

  • 2 cups berries divided (I used 1 cup raspberries and 1 cup quartered or halved strawberries)
  • 3 Tbsp granulated sugar
  • 1/2 Tbsp lemon juice

Instructions

How to Make Sour Cream Panna Cotta:

  1. Off the heat, place 1 cup milk in a medium sauce pan and sprinkle the top with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).
  2. Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved and mixture is steaming (do not boil). Remove from heat and let cool 5 minutes.
  3. Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.

How to Make Berry Sauce:

  1. In a small sauce pan, combine 1 cup berries, 1/2 Tbsp lemon juice and 3 Tbsp sugar. Bring to a low boil and cook 4-5 min or until syrupy.
  2. Stir in remaining 1 cup of fresh berries and remove from heat. When syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

This Panna Cotta with berry sauce is AMAZING! A quick and easy recipe that can be made in advance (perfect for entertaining!) The secret ingredient... | natashaskitchen.com

Now I wonder how this would work as a layered jello. I haven’t tried it, but it’s my idea so I call it, you hear me? Ok, please go on and try it so I don’t have to and let me know how it goes. I need a vacation…

 

This Panna Cotta with berry sauce is AMAZING! A quick and easy recipe that can be made in advance (perfect for entertaining!) The secret ingredient... | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Vicky
    November 18, 2018

    Hi Natasha. Quick question. Can I make this is a deep bowl. Almost like a trifle. My bowl is 3.3 qts. Or do I need to double the recipe in order to do this? Reply

    • Natasha
      November 18, 2018

      Hi Vicky, I think that will work in a 3.3 Qt trifle-like dish. You might scale the recipe up if you want it to be a thicker or to serve more people, but I think it would work as is in a 3.3 Qt. bowl. Reply

  • Suimara Alcazar
    November 10, 2018

    Are the berries fresh or can you use frozen ones? Reply

    • Natasha
      November 10, 2018

      If you only use frozen berries, they won’t keep their form as well in the end since you aren’t stirring in fresh berries at the end. The sauce will still work with frozen. 🙂 Reply

  • Cynthia
    November 8, 2018

    Very easy to make and it turned out amazing! Was a great hit. Reply

    • Natashas Kitchen
      November 8, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Clint
    October 26, 2018

    Perfect recipe, and 5 star yummy. Thank you for sharing Reply

    • Natashas Kitchen
      October 26, 2018

      My pleasure Clint! I’m so happy you enjoyed that! Reply

  • Annette Cleary
    October 8, 2018

    hi Natasha. I made your Panna Cotta Berry dessert and the mixture did not set. I have looked up gelatin ratios and one sachet will set 2 cups of liquid. Your recipe has 4 cups of milk / creams yet you suggest one sachet of gelatin…..not enough!
    OR is the amount badly stated and I needed one sachet AND 2.5 tspns of gelatin.
    I was disappointed ! Reply

    • Natasha
      October 8, 2018

      Hi Annette, it is meant to read as: 1 packet or 2 1/2 teaspoons of gelatin. When we transferred to the new recipe card format, some of the parenthesis dissapeared, so it should say 1 packet (2 1/2 tsp). So sorry about that! Try measuring out your packet to see if it equates to the same size of 2 1/2 tsp. I wonder if maybe your packet was a smaller size? The proportions with the sour cream included are correct for the panna cotta to set. Also, if you are comparing to other recipes, this recipe has 2 cups of HEAVY cream and 1 cup WHOLE milk and not 4 cups of milk – did you possibly mis-read or mis-measure that? Reply

  • Madelyn Hajec
    September 18, 2018

    Hi Natasha! I am going to make this recipe for a school project. Once we put the syrup onto the panna cottas, would it be ok to refrigerate again?Would it still taste the same? Reply

    • Natashas Kitchen
      September 18, 2018

      Hi Madelyn, yes that will work great, just cover with a thin film of plastic wrap and refrigerate after adding the topping. keep refrigerated until ready to serve. I hope you love the recipe! 🙂 Reply

  • Sanny
    July 22, 2018

    Hi Natasha,
    We all at family loved this, infact had a second serving.
    But I think my cream didn’t set as good as your yours, I am not sure though. It was of yoghurt consistency. Is that the consistency it is supposed to be?
    We don’t get heavy whipping cream here. I used whipping cream. Rest everything was as it is.
    Thank you so much for this recipe. Reply

    • Natasha
      July 23, 2018

      Hi Sanny, regular whipping cream is lighter and doesn’t set up as well as heavy whipping cream so that may have been the culprit. Also make sure you give it ample opportunity to set in the fridge. Maybe a little more refrigeration would help if the cream was substituted. Reply

      • Sanny
        July 23, 2018

        Thanks for replying me Natasha.
        I had refrigerated for overnight. So I think the cream I used was culprit. But still it was so good. I am going to make it again. Reply

  • Melanie
    June 13, 2018

    Silly question, can this recipe be doubled or tripled? I am cooking for 18-24 and would love to do this for our Italian based luncheon. I would probably divide the panna cotta into smaller plastic cups.
    Thx! Reply

    • Natasha
      June 13, 2018

      Hi Melanie, I do think this would work fine to double the recipe. It will take a little longer to bring the mixture to the steaming point. I hope you LOVE it! Reply

  • Margarita
    June 8, 2018

    Hi Natasha! I was asked to make a large portion of this for a wedding. 80 mini cups. How many days ahead of time could I make this? & any advice on the best way to make this into a huge portion? Reply

    • Natashas Kitchen
      June 8, 2018

      Hi Margarita! You can make the cream portion 3 to 5 days in advance, just cover with plastic wrap and refrigerate. I would make and add the berry topping the same day you are serving them for best results 🙂 Reply

  • Jasmine
    May 15, 2018

    Hi Natasha! First of all, my mom and I absolutely love your videos. In the past month, my mom has made so many of your recipes, and they were all excellent!!! We made this recipe recently (a large one rather than multiple small ones) and everyone was obsessed with it! We’re trying to eat less sugar, and were wondering if we could replace the sugar with maple syrup in this recipe. We are so happy that we found your channel! Reply

    • Natasha
      natashaskitchen
      May 15, 2018

      Hi Jasmine! Welcome to my blog! I’m so happy to hear you and your Mom are enjoying our recipes and videos 🙂 Thank you for that amazing review!! I haven’t tried this recipe with maple syrup so I am not sure how it would affect the consistency or flavor of the panna cotta. I have also scanned through the comments and no one has reported trying it. If you experiment, please let me know how it goes 🙂 Reply

      • Jasmine
        May 19, 2018

        We actually just tried it with maple, and it was amazing! There is no difference in the taste and it set perfectly! It tastes great either way! Thanks for the recipe! Reply

        • Natasha's Kitchen
          May 19, 2018

          My pleasure Jasmine, I’m glad to hear that! Thanks for sharing 🙂 Reply

        • Svetlana Vigliaturo
          December 11, 2018

          If you wish to cook it sugar free the best way to use the birch Xylitol, which is just like sugar, but has the glycemic index 19, unlike sugar -100, maple syrup – 54, honey – 60 Reply

          • Natashas Kitchen
            December 11, 2018

            Thank you for sharing that with us

  • Jessica
    May 11, 2018

    Just wanted to leave a review because you did such a good job with this. My family avsolutely loved it when I made it a year ago and for my husbands birthday this year my mom requested I make it again! Easy to make and delishes. Thanks Natasha 🙂 Reply

    • Natasha's Kitchen
      May 11, 2018

      My pleasure Jessica! I’m happy to hear how much everyone loves the recipe. Thanks for sharing your excellent review! Reply

  • Svetlana
    April 8, 2018

    Hi Natasha, any idea on how to turn this recipe into chocolate panna cotta? Or do you have a similar recipe? Reply

    • Natasha's Kitchen
      April 9, 2018

      Hello Svetlana! I have not tried chocolate in the recipe myself but I do have a reader that comments, “I put white chocolate in the cream mix and thin layer of dark chocolate between the panna cotta and the berry compote.” I do have chocolate recipe that is similar in texture, here is the direct link for that recipe: https://natashaskitchen.com/2017/01/20/vanilla-mousse-with-chocolate/. I hope this helps some! Reply

  • Bea
    April 3, 2018

    This dessert was spectacular, my daughter-in-law, the birthday girl, loved it! I don’t have the words to describe the creamy goodness and velvetiness of this dessert!! The instructions were perfect,

    Thank You,
    Bea Reply

    • Natasha's Kitchen
      April 3, 2018

      You’re welcome Bea! I’m glad to hear the recipe was a hit! Thanks for sharing your fantastic review with other readers! Reply

  • Angie
    April 2, 2018

    This dessert was a huge hit with the entire family–adults and children. It was easy to make, elegant, and delicious! Thank you, Natasha! Reply

    • Natasha's Kitchen
      April 2, 2018

      You’re welcome Angie! I’m glad to hear the recipe is like by many. Thanks for sharing your wonderful review! Reply

  • Yelena Rolfe
    April 2, 2018

    Delicious recipe! I didn’t have berries at hand for a berry topping. I made a lemon curd instead and wow it was amazing as a topping and a yummy combo with the panna cotta cream. Reply

    • Natasha's Kitchen
      April 2, 2018

      Oh yum, I’m glad to hear the recipe was a success! Thanks for sharing your great review! Reply

  • Lena
    March 30, 2018

    Natasha, this looks delicious! I love all your recipes! I was wondering if I were to make it in one big dish, about what size of dish would you suggest I use? Thanks! Reply

    • Natasha
      natashaskitchen
      March 31, 2018

      Hi Lena, this makes about 6 cups of panna cotta so it depends on how thick you would like it to be. I think it would fit in a 9×9 square or a 9×13 (although it will be thinner in a 9×13). Reply

      • Lena
        March 31, 2018

        Thank you! 🙂 Reply

        • Natasha's Kitchen
          March 31, 2018

          You’re welcome Lena! Reply

  • Angie
    March 27, 2018

    Can’t wait to serve this at Easter at our big family gathering! Where did you get the serving glasses shown in the pictures? They look like the perfect size! Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Angie, these were tall wine glasses without the stem. I believe they are from TJ max but I have seen something similar at World Market. Reply

  • Olga
    February 21, 2018

    how do you make your sauce look bright red? Mine turns out faded looking. I followed the instructions your way and even covered them too. Made day of, and a few hours later, they don’t look pretty but taste good. Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Olga, that could happen if you use frozen fruit or if the first part of the sauce isn’t cooked until syrupy before adding in the fresh berries. The fruit syrup preserves the fresher berries and keeps the color more vibrant. I still think the topping looks the prettiest the same day it’s made because it can tint the top part of the panna cotta. I hope that helps! Reply

      • Olga
        February 22, 2018

        yeh I used fresh fruits (not frozen) and cooked until syrupy before adding the additional fresh fruits. Made Panna cotta 3 times within 3 weeks and each time, the color looked faded. 🙁 Reply

        • Natasha
          natashaskitchen
          February 22, 2018

          I think it’s best to add fruit the same day it’s served – it looks prettiest for parties but I don’t recall it looking faded so I’m not sure why else that would be. One thought – in my experiments with strawberry sauce recently, I did find that blending the strawberry sauce ahead of time resulted in a dull and non-glossy appearance to the sauce. Not sure if that is the issue, but hope that helps! Reply

  • Zay
    February 21, 2018

    Hi Natasha,

    Do you have any tips for me if I want to remove the set panna cotta from ramekins/moulds instead of serving in a glass?

    Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Zay, you would need ramekins with walls that go outwards rather than inwards. Dip the bottom of each ramekin (working with 1 at a time) into very hot water for about 3 seconds then run a knife around the edges and invert onto a small plate. Reply

      • Zay
        February 22, 2018

        Thanks – looking forward to giving it a go this weekend! Reply

        • Natasha's Kitchen
          February 22, 2018

          My pleasure, glad to help! Reply

  • Olga
    February 13, 2018

    Hi Natasha, So after you make these and place in fridge to use before eatting, Do you individully cover each one with plastic wrap? Or If I make em the day before, best to wrap em in plastic wrap?

    have you tried these with frozen fruits? Reply

    • Natasha
      natashaskitchen
      February 13, 2018

      Hi Olga, The easiest way to do it is to put all of them on a rimmed baking sheet and cover all of them at once with plastic wrap – they transfer in and out of the fridge super easy. Also, one of my readers wrote in with the following: “For the berry syrup I used frozen berries (blueberries, raspberries and blackberries) I let them thaw then made the syrup and it turned out great.” Reply

  • Tatyana
    January 25, 2018

    Can I substitute gelatin with agar agar? If yes, what proportion? Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      Hi Tatyana, I haven’t tried it to say for sure or what changes would have to be made in the preparation.
      If anyone else has tried, please let us know and thanks in advance! 🙂  Reply

  • Crystal
    January 13, 2018

    I was looking for something new to try and stumbled across this. Served it to the family and they fell in love with it! My 8 year olds exact words were “this is the best thing I’ve ever put into my mouth!” Thank you so muchbfor the recipe!! Reply

    • Natasha's Kitchen
      January 15, 2018

      Lol, that’s so cute! I’m glad to hear how much your family enjoys the recipe. Thanks for sharing your wonderful review! Reply

  • GLORIA
    January 6, 2018

    I made it for Christmas and it was such a success. It is easy to make and it is such a glamourous dessert. It looks so pretty and I served mine in shot glasses. Great recipe! Thank you Natasha! Reply

    • Natasha's Kitchen
      January 6, 2018

      You’re welcome Gloria! I’m glad to hear the recipe is such a hit. Thanks for sharing your wonderful review! Reply

  • Glenda
    December 30, 2017

    I have made this 4 times, has always turned out perfect and is always a success with friends and family. Great easy recipe Reply

    • Natasha
      natashaskitchen
      December 31, 2017

      Hi Glenda, thank you for such a nice review, I’m all smiles after reading it 😬 Reply

  • Vika
    December 22, 2017

    Privet again!
    I have tried this for our catch up with friends and everyone LOVED IT! I was glad to be able to offer second serves as i had some extras in the fridge! Kids and adults loved it! I have now made it again for 10 adults and 10 kids age 1-6! It’s looking perfect!Can’t wait to serve it!Thank you Nat! Love your work! Reply

    • Natasha's Kitchen
      December 22, 2017

      You’re welcome Vika! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Terry
    December 14, 2017

    Is “Heavy Cream” and “Heavy Whipping Cream” the same thing? Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Terry, yes it is the same thing 🙂 Reply

  • Anna
    December 14, 2017

    Hi Natasha! Can I substitute the sour cream with mascarpone? Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      I have not tried that substitution so I really can’t say how it would affect the taste and texture. I do think you would be missing some of the flavor since sour cream has more flavor and tanginess than mascarpone. Sour cream is also looser in consistency so I’m not sure if mascarpone will make the Panna cotta too thick. Reply

  • Cam
    December 3, 2017

    Wow! This dessert made a sensational statement on the dining table! They were also thoroughly enjoyed by all, people forgot their manners and were trying to lick their glasses clean!
    I’m not great in the kitchen but this was very easy and fun to create!!
    Thank you Natasha!! 😃👍❤️ Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      You are very welcome Cam and thank you for the nice review! 😬 Reply

  • November 27, 2017

    How long does the berry sauce keep? I made much more than needed but they are too good to throw out!! Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Gina, I haven’t maxed out the sauce. I have kept assembled panna cottas in the refrigerator up to 3 days with the berry sauce and it still tasted great. It depends on how long the fresh berries last in the sauce and how ripe or overripe they are when added. Reply

    • Julianne Blom
      January 14, 2018

      I freeze my leftover berry sauce to use in another recipe later. Works well! Reply

      • January 15, 2018

        I’ll do just that!! 🙂 Reply

  • Nancy
    November 5, 2017

    What do you mean by “off the heat”? Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Hi Nancy, yes, before placing the saucepan over the burner. You want the gelatin to soften in the milk before you place it on the burner/heat. Reply

  • Stephanie
    October 5, 2017

    Can I make this with buttermilk instead of sour cream? Or am I better of using plain yogurt? Thanks! Reply

    • Natasha
      natashaskitchen
      October 5, 2017

      Hi Stephanie, I haven’t tried any substitutions myself but a few of my readers have reported great results using Greek Yogurt – either non fat or full fat. I’m concerned buttermilk is too loose and will not set properly. Reply

  • Vanessa
    October 1, 2017

    Hi!
    This sounds and looks absolutely delicious! I want to make this for our mom’s group dinner. Can I pour the topping on an hour or two before serving? Reply

    • Natasha
      natashaskitchen
      October 2, 2017

      Hi Vanessa, yes that will work great, just cover with a thin film of plastic wrap and refrigerate after adding the topping. keep refrigerated until ready to serve. I hope you love the recipe! 🙂 Reply

      • Vanessa Caja
        October 4, 2017

        My mom’s group loved them! I had to email everyone(18 moms) there your link for the recipe. 🤗 I took a picture of the final product but I can’t seem to figure out how to post it, lol. Thanks for sharing! I will definitely make this again. Reply

        • Natasha's Kitchen
          October 4, 2017

          My pleasure Vanessa! I’m glad to hear how much everyone enjoys the recipe! I would love it if you joined our private Facebook group where you can share your yummy photos!! Reply

  • Ira
    September 20, 2017

    Hi Natasha
    I want to make these for a party in small single serving cups. Can I double the recipe? Or should I make separate batches? I need about 30-40 small servings. …oh, one more thing, can I assemble the day before or only just before serving?
    Thanks! Reply

    • Ira
      September 20, 2017

      Never mind about the serving part, just re-read the recipe😅 Thanks! Reply

    • Natasha
      natashaskitchen
      September 20, 2017

      Hi Ira, it really depends on the size of your cups. The full recipe makes about 4 cups of panna cotta so you would need to figure out how much goes into each of your cups and multiply the recipe accordingly 🙂 Reply

      • Ira
        October 2, 2017

        Thank you Natasha! I doubled the recipe and bought 5 oz cups. They were about half full. It made about 30-35 cups (i didn’t count them). Amazing recipe! My husband and daughter are obsessed.
        May God bless you and your family💗 Reply

        • Natasha's Kitchen
          October 2, 2017

          You’re welcome Ira! I’m glad to hear the whole family loves this recipe! Thanks for following and sharing your excellent review! God Bless 🙂 Reply

  • Ann Marie Livingstone
    September 11, 2017

    This is FABULOUS! Reply

    • Natasha's Kitchen
      September 11, 2017

      I’m glad we agree Ann Marie! 🙂 Reply

  • Andrea
    August 28, 2017

    This was a huge hit at my girls Musical Recur. People are asking for recipes. Reply

    • Natasha's Kitchen
      August 29, 2017

      Awesome, I’m glad to hear that Andrea! Thanks for sharing your great review! Reply

  • Andrea
    August 17, 2017

    I am going to make this for my daughter’s musical revue, Veni Vidi Amavi. I think it will be a hit. Reply

    • Natasha's Kitchen
      August 17, 2017

      Please let me know what you think of the recipe! Reply

  • Julie Mazza
    July 31, 2017

    Thank you for sharing. This was a huge hit, as I was making Italian food dinner last night, including homemade pasta. This will added to dessert rotation when we have friends over. Reply

    • Natasha's Kitchen
      July 31, 2017

      My pleasure Julie! I’m glad everyone enjoys the recipe! Thanks for sharing your fantastic review! Reply

  • Debbie
    July 20, 2017

    Hi, I’m thinking of making this for my daughters wedding. Do you think if I made it a couple of days in advance and leave it in the fridge it would be ok?

    -Debbie Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      Hi Debbie, yes that would work great just keep them covered and refrigerated and add the sauce the day you are serving or at the most 1 day before so the top doesn’t discolor. Reply

      • Debbie
        July 22, 2017

        Thank you!! Can’t wait to try it! Reply

      • Ann
        September 8, 2017

        Can you premake the sauce ahead of time(day in advance) tho and than top it the same day as serving? Or does the sauce needs to be made the same day as serving ? Reply

        • Natasha
          natashaskitchen
          September 9, 2017

          Hi Ann, you can pre-make the sauce the day before, cover with plastic wrap and refrigerate until ready to use. Reply

          • Ann
            September 9, 2017

            Awesome now another question should I add the fresh fruit in the same day as well -?

          • Natasha
            natashaskitchen
            September 9, 2017

            Hi Ann, you can do it the same day or the next – either will work fine as long as the berries aren’t overly ripe.

  • Luba
    July 16, 2017

    Natasha, would this be ok without vanilla extract?? I’m making some right now and I totally forgot I was out :((( or will it not taste the same?? Reply

    • Natasha
      natashaskitchen
      July 17, 2017

      Hi Luba, it won’t be quite same. I think it will still work without vanilla but since there aren’t very many ingredients here, it will taste better with it. Reply

  • Jenn Sainovski
    July 12, 2017

    Hi Natasha
    I am making this recipe a second time and it’s such a huge hit with my family and friends!! I will be using a strawberry topping since they’re in season. Thank you so much for sharing this amazing recipe! Reply

    • Natasha's Kitchen
      July 13, 2017

      You’re welcome Jenn! I’m happy to hear everyone loves the recipe! Thanks for sharing your excellent review! Reply

  • Christian Rassekh
    July 12, 2017

    This was delicious! Reply

    • Natasha's Kitchen
      July 12, 2017

      Glad you enjoy it Christian! Reply

  • Andee
    July 6, 2017

    I substituted coconut milk for the heavy cream & it turned out lovely! The coconut flavor was very subtle and clean; even my grandpa who HATES coconut loved this. I topped it with a homemade chocolate sauce and it was the perfect ending to a hot day. Reply

    • Natasha's Kitchen
      July 6, 2017

      Yum! That sounds delicious Andee! Thanks for sharing your tip and great review! Reply

  • Lori
    July 5, 2017

    made this on the 4th of july is very good added choclate crushed cookies on top to Reply

    • Natasha's Kitchen
      July 5, 2017

      I’m glad you love the recipe Lori! Thanks for sharing your review and tip with other readers! Reply

  • Erica
    June 24, 2017

    I LOVE this! It was so easy to make and tasted so light and lovely! Thank you! 😊❤️ Reply

    • Natasha's Kitchen
      June 25, 2017

      You’re welcome Erica! I’m glad you love it as much as I do! Thanks for sharing your great review! Reply

  • Jason
    June 18, 2017

    Great recipe – everyone that has it loves it – thanks! Reply

    • Natasha's Kitchen
      June 19, 2017

      You’re welcome Jason! I’m glad to hear that, thanks for sharing your great review! Reply

  • Ian Campbell
    June 11, 2017

    Tried for the first time last night – love the tangy-ness the sour cream imparts. Set in wine glasses, and used blueberries for the sauce.
    Excellent work again Natasha, it was a hit at the dinner party! Reply

    • Natasha's Kitchen
      June 11, 2017

      I’m glad to hear everyone enjoys the recipe! Thanks for sharing your fantastic review Ian! 🙂 Reply

    • Sofiya
      July 5, 2017

      What size are your glasses here? Like approximately how many ounces does this recipe make of the Panna cotta and of the berry sauce? Reply

      • Natasha
        natashaskitchen
        July 5, 2017

        Hi Sofiya, they are approximately 1 cup or 8oz portions. The glass size here is about 12 oz. Reply

  • rita
    April 17, 2017

    Hello.. Thanks for the recipe❤
    What can I use to substitute the sour cream?? Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      Hi Rita, I haven’t tried any substitutions myself but a few of my readers have reported great results using Greek Yogurt – either non fat or full fat. Reply

  • Irina
    April 14, 2017

    I love this recipe! Im making it for the second time today, with a layer of jello underneath. Ive made it layered with jello and it was amazing! Looks very fancy in glass cups as well. Thank you for this recipe! Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      I love your idea and thank you for sharing your great review!! 🙂 Reply

  • Zhanna
    April 14, 2017

    Hi Natasha,

    What if I use frozen berries for the sauce? Do you think it would be the same? Reply

    • Natasha
      natashaskitchen
      April 14, 2017

      Hi Zhanna, I think that would work fine, just let them thaw first so the sauce comes together easier 🙂 Reply

  • Roobina
    April 13, 2017

    You are truly amazing Natasha! I made the Panna Cotta and it came out great! Can’t wait to try more of your recepies! Reply

    • Natasha's Kitchen
      April 14, 2017

      Thank you! You’re so sweet! I’m happy you loved the recipe! Thanks for following 😀 Reply

  • Sue
    April 6, 2017

    Hi! Can I make the panna cotta the night before? I have a large luncheon coming up, was thinking about making the base and pouting in the cups the night before and topping with the berries right before lunch. Do you thing that would work? Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      Hi Sue that would work perfectly! Keep the panna cottas covered in plastic wrap in the fridge overnight so they don’t absorb any food odors, but otherwise that is perfectly fine to make them ahead. It’s a nice idea to put the berries on before serving as well 🙂 Reply

  • Nigel Macaulay
    April 3, 2017

    Easy, easy, easy. And delicious. Reply

    • Natasha's Kitchen
      April 4, 2017

      I’m happy we agree! 😀 Thanks for sharing Nigel! Reply

  • Natasha
    April 1, 2017

    Can I use unflavored beef gelatin? Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      Hi Natasha, I’ve never worked with that product. Do you know if the conversion is the same – does it have the same gelatinizing qualities and substitute equally? If so and it does not give any undesirable flavor or aroma, I would guess it should work. Reply

      • Tia
        July 22, 2017

        This was simply delicious! Served this at our potluck with friends and it was a hit! Thank you so much, I’ll be sharing your recipe with them. Reply

  • Liza
    March 27, 2017

    Amazing really easy to make taste great👍👍👍 Thank you NATASHA wish you the best with all that. Reply

    • Natasha's Kitchen
      March 27, 2017

      You’re welcome Liza! Thank you for sharing your wonderful review! 🙂 Reply

  • Aradhana Puri
    March 9, 2017

    Best recipe that I hv ever tried! It has become fav. dessert in my family. Thanks Natasha! Reply

    • Natasha's Kitchen
      March 10, 2017

      You’re welcome! Thank you so much for the wonderful compliment, it doesn’t get better than that!! 😀 Reply

  • Irina Kuzminskaya
    February 15, 2017

    Made it with 2% milk and light sour cream, was ready after about 3 hours in the fridge. Great dessert for St. Valentine`s 😉
    I hope you will post your beefstroganoff recipe one day! Reply

    • Natasha's Kitchen
      February 15, 2017

      I’m so glad to hear this Irina! Thank you for sharing your review! I’ll post your request soon! 🙂 Reply

  • Goitse
    February 13, 2017

    what can I use in a replacement of Gelatin I can get it on store…and this looks delicious wanted to try it Reply

    • Natasha
      natashaskitchen
      February 14, 2017

      Hi Goitse, I haven’t tested it with anything different but there is a product called agar agar that might work well, I just haven’t tried it to say for sure or what changes would have to be made in the preparation. Reply

  • Emily
    February 11, 2017

    I love this, it is super easy to make and allows some error if I am distracted. I made it for my boyfriend when he visited me and he was so impressed! (and I have very little dessert making skills!) Reply

    • Natasha's Kitchen
      February 13, 2017

      That’s great Emily! Thank you for sharing 🙂 Reply

  • anya
    January 20, 2017

    this is defiantly a keeper 🙂 . made this desert for youth church Christmas party, my daughter said that everybody agreed that this was the best desert on a party. Reply

    • Natasha's Kitchen
      January 20, 2017

      WOW! What a wonderful review! Thank you for sharing Anya 🙂 Reply

  • Giovana Dubocq
    January 13, 2017

    This dessert is de-li-ci-ous!!! I have never had pana cotta before.. I was looking for a lighter recipe with jello and I found this one in your blog. We loved it!! I didn’t have heavy whipping cream so I substituted it with 0% fat greek yogurt. It tastes sooo good!! I was afraid of addind the sour cream because of the greek yogurt, so I didn’t add it either… The berry sauce is soo wonderful!!! This has just become one of my favorite desserts and I don’t feel very “guilty” for having it!
    Thank you so much Natasha! Your recipes are all awesome!
    P.S.: This afternoon I also made your overnight cinnamon rolls. I’ll bake them tomorrow for breakfast and then let you know the results… I love cinnamon rolls!!!
    Thanks again and have a wonderful weekend!!! Reply

    • Natasha's Kitchen
      January 14, 2017

      You’re very welcome! Thank you for sharing your wonderful review! Let me know how you like the cinnamon rolls. 🙂 Reply

  • Viktoriya M
    December 21, 2016

    So yummy! Made this for my moms birthday and everyone went crazy about it asking where I got the recipie from! Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      Viktoriya, thank you for such a great review on the recipe, blessings to you and your family 😬. Reply

    • Tasia Noel
      March 3, 2017

      This sounds amazing! I’m going to try this over the weekend. I was wondering, if I wanted to make it coconut flavored, should I swap the milk or the heavy cream for coconut cream? Reply

      • Natasha
        natashaskitchen
        March 3, 2017

        Hi Tasia, I haven’t tried that substitution so I can’t really say for sure how it would affect the texture and the way it sets or how it would meld with the sour cream. If you experiment, let me know how you like it! Sorry I can’t be more helpful! Reply

  • Barbara
    December 19, 2016

    I wanted an easy dessert to make for a family Christmas dinner we had this past week-end. This hit the spot. It was light and very tasty as well as very pretty! Thanks for a great recipe. Will def. make this again! Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      I’m so happy you enjoyed it!! Thank you for the wonderful review 🙂 Reply

  • Natalie
    December 18, 2016

    Delicious!!!!!!!! I made it today for a family gathering and it was a huge hit, thank you so much for such a great recipe. For the berry syrup I used frozen berries (blueberries, raspberries and blackberries) I let them thaw then made the syrup and it turned out great. Reply

    • Natasha's Kitchen
      December 19, 2016

      Glad your family enjoys it as much as mine does! Thank you Natalie 🙂 Reply

  • Seonaid McArthur
    December 5, 2016

    I have a friend in Paris who gives cooking classes in Paris. I asked her to send me this recipe and it called for cream fraiche liquid — think this is the best alternate US recipe because of the use of sour cream.
    Will try it! Reply

    • Natasha
      natashaskitchen
      December 5, 2016

      The sour cream does add amazing flavor!! 🙂 Reply

  • Natalia
    December 3, 2016

    Awesome recepie! Thank you! Reply

    • Natasha
      natashaskitchen
      December 3, 2016

      I’m so glad you enjoyed it!! 🙂 Reply

  • Anna
    November 20, 2016

    Would this work great in a glass 9×13 dish? Would I need to double the recipe? Thanks. Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Anna, It depends on how thin/thick you want it to be. I think it would work in a 9×13 dish. You might consider doubling it if you want it taller 🙂 Reply

  • Diane N.
    November 6, 2016

    YUMMO! Came out great. I was wondering if instead of sour cream you could substitute cream cheese? Or could you add it with the sour cream? Or could you do half and half. We love the richness of cream cheese and thought it might kick it up a notch….if that is possible. 🙂 Reply

    • Natasha
      natashaskitchen
      November 6, 2016

      Hi Diane, to be honest, I haven’t experimented with cream cheese so I can’t really recommend it. If you experiment, let me know how it goes 🙂 Reply

    • Vika
      November 30, 2016

      Hey Natasha.
      This sweetness is the best dessert make it quite often. Thanks for the recipe. I’m making this for babyshower and was wondering if food coloring would be ok to add for color to the gelatin?
      -thanks Reply

      • Natasha
        natashaskitchen
        December 1, 2016

        Hi Vika, I”m so glad you like it! You can add a little food coloring to the gelatin. 🙂 Reply

  • Marian Lee
    November 5, 2016

    Made this with thickened whipping cream and Greek style yogurt with coconut( did strain it as I was aware that one of my guests had problems with the pieces of coconut), used a 500gm pkt of frozen mixed berries that I had defrosted in the frig overnight,did not alter the amounts of sugar and lemon…yummy!! Will make again as it was easy and raved about Reply

    • Natasha
      natashaskitchen
      November 5, 2016

      Thank you for the great review on the recipe 😁. Reply

  • Sammi Harasymchuk
    November 3, 2016

    Hi Natasha!

    I made these for a dinner party and they turned out fantastic! I’ve never made panacotta before but the step by step instructions were fantastic. I did make some substitutions: I used almond milk instead of whole milk, non-fat plain greek yogurt instead of sour cream and frozen fruit. I topped it with a rhubarb and strawberry sauce! Everyone loved it and I loved how easy it was!! Thanks again! Reply

    • Natasha
      natashaskitchen
      November 3, 2016

      Thank you for the nice review and nice job improvising 😁. Reply

  • Irina
    November 2, 2016

    Made these or the first time today… super delisious!! I made a mistake and opened my salt container from the spoon side instead of the sprinkle side and I dumped too much salt. I took some out answer I was afraid I would have to start over…. no Way! The extra kick of salt gave this dessert such and amazing flavor!! It had it all… the sweet, the tangy, the tart and the salty. Yumm! Thanks for the recipe. I love your website. 😀 Reply

    • Natasha
      natashaskitchen
      November 3, 2016

      That’s awesome!!! I love when things work out that way! You may have just discovered a weird way to make it even better! 😉 Reply

  • Sama
    October 25, 2016

    Hi Natasha,
    How far in advance can these be made? They look amazing! Reply

    • Natasha
      natashaskitchen
      October 25, 2016

      Sama, if you are not putting on the topping, it can be made up to a week in advance. Reply

  • Amanda
    October 2, 2016

    Hi Natasha,
    I think these look great in the glasses, but do you know if you could make them and then ‘unmould’ them in the traditional way?
    Looking forward to trying your recipe at an upcoming dinner party!
    Thanks,
    Amanda Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      HI Amanda, yes you could unmold them but I would use a more traditional dish to make it easier to unmold 🙂 Reply

      • Christine
        October 30, 2016

        Hello!
        Have you tried adding flavour to these? I want to make an orange flavoured panna cotta, but not sure if this recipe would work for that Reply

        • Natasha
          natashaskitchen
          October 30, 2016

          Hi Christine, I haven’t tried experimenting with organ but I do think that would be a good experiment! If you try it, let me know how you liked it 🙂 Reply

  • Liapuzey
    September 21, 2016

    Hi, what if i use gelatine sheet? How many should i use? Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      I don’t use the sheets but from a quick google search, I found that for 3″x5″ sheets, you should use 3 1/2 sheets in this recipe to substitute for 1 packet. Reply

  • Sveta
    September 14, 2016

    Would I be able to make a berry sauce with frozen fruit and what would the proportions be? Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      I would keep the proportions the same. If you only use frozen berries, they won’t keep their form as well in the end since you aren’t stirring in fresh berries at the end. The sauce will still work with frozen. 🙂 Reply

  • Irene
    September 4, 2016

    Made your recipe recently & it won over my old stanby! Used an 18% sour cream (maybe that’s why!). Glad to read that using Greek yogourt also did a good job. Topped second serving with a loose blueberry jam & it was tasty.
    Clear recipe with excellent instructions. Reply

    • Natasha
      natashaskitchen
      September 4, 2016

      Thank you Irene 😀. Reply

  • Alena
    August 30, 2016

    I think this is the best recipe for panna cotta, made it twice already. The other 2 times I’ve tried panna cotta’s at gatherings, they had denser texture, probably used more gelatin. This one is more creamy, I really like it that way. Thank you for the recipe Natasha! Reply

    • Natasha
      natashaskitchen
      August 30, 2016

      That’s awesome!! I’m so happy you like it 🙂 Reply

  • Tanya
    August 21, 2016

    Hi, I made this twice, very delicious, but for some reason when i pour mixture in the cups and put in the fridge, gelatin is separated from the white at the bottom of the cup. Any idea what I’m doing wrong?
    Thank you Reply

    • Natasha
      natashaskitchen
      August 21, 2016

      Hi Tanya, is it possible you are overheating the cream? If you boil it, it may change the consistency. Did you have a chance to watch the video to see if you are doing anything differently? Reply

      • Tanya
        August 22, 2016

        It was not boiling, but took me longer until was steaming. If 4-5 minutes not enough to see the steam. Reply

        • Natasha
          natashaskitchen
          August 22, 2016

          Hi Tanya, if you’re using a smaller pot, there is less surface area and it will take longer, or sometimes one stove will just take a little longer than another (electric vs gas, glass vs, coils, etc). Reply

  • Stella
    August 17, 2016

    I’ve made this with low fat milk instead of whole milk, and fat free greek yogurt in place of the sour cream. It was divine!! Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      Stella, thank you for sharing your version 😀. Now I’m curious to try your way. Reply

  • Luba
    August 14, 2016

    Natasha, I was wondering if this recipe would work well with a blueberry topping? I want to make these for a party I’m having soon. Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Yes that would be delicious! 🙂 Reply

  • Katya
    August 9, 2016

    HI Natasha I made these and they are fantastic thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      August 9, 2016

      Katya, thank you for the great review and you are welcome 😄. Reply

  • Zee
    July 29, 2016

    Hey .
    I made this 3 times already and everyone loves it .
    Came out perfect , and its my new favorite dessert .
    Can never get enough of it 😛

    Thanx Reply

    • Natasha
      natashaskitchen
      July 29, 2016

      That’s awesome!! Thank you for sharing your great review 🙂 Reply

  • Olga T.
    July 26, 2016

    Loved it! I love that its not to sweet,creamy and has fruit in it! I have tried panna cotta before and didn’t really care for it as much but absolutely love your recipe! made it 3 times already and will be making it again! it works perfect as a secondary desert if you want something light , fruity and delicious! Reply

    • Natasha
      natashaskitchen
      July 26, 2016

      Olga, thank you for such a nice review, looks like you might have a new favorite 😁. Reply

  • Robin Duncan
    July 10, 2016

    I made this yesterday– doubled the recipe with success. Everyone raved and 2 people asked for the recipe. Very nice not too heavy desert for summertime. Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      I’m so happy to hear that :). Thanks for sharing your awesome review! Reply

  • Svetlana
    July 5, 2016

    How far in advance can this be made and refrigerated for?? Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      You can make the cream portion 3 to 5 days in advance, just cover with plastic wrap and refrigerate. I would make and add the berry topping the same day you are serving them for best results 🙂 Reply

  • Melinda
    June 8, 2016

    I have a question! First I made this with 1% milk and it was a hit! Thank you ^-^

    I was thinking of making this again, only double the amount. Would you suggest, two packets of gelatin as well or no? Also, I was thinking of substituting the heavy cream with half and half? Thoughts?

    Thanks again! Reply

    • Natasha
      natashaskitchen
      June 8, 2016

      Hi Melinda, I’m so happy you liked it! Thanks for sharing that it works with 1% milk. I haven’t tested it with half and half but I’m not sure if it will thicken up as well without the cream and fat from the cream. If doubling the recipe, I would double everything including the gelatin so yes, two packets 🙂 Reply

      • Melinda
        June 9, 2016

        Thank you so much for your quick response! I totally understand there not being enough fat to thicken so I will probably stick with my 1% milk and heavy cream combo lol

        This is a simple-to-follow recipe with such a refreshing taste. A party favorite ^-~ Reply

        • Natasha
          natashaskitchen
          June 9, 2016

          I’m so glad you like it 🙂 Reply

  • Jon
    May 31, 2016

    I put white chocolate in the cream mix and thin layer of dark chocolate between the panna cotta and the berry compote. Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      Oh wow that sounds awesome! Thanks for sharing 🙂 Reply

  • vitaly
    May 28, 2016

    i wonder what this will taste like if you add rum to it! 🙂 Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      I’m not sure how the rum would work with the sour cream – hmm… if you test it out, let me know how it works out 🙂 Reply

  • Maureen Popkin
    April 27, 2016

    Thanks for sharing this video you’ve made it look so easy I now want to add this to my dessert menu at our wedding. What is the liquid yield of this recipe? I’m asking because I want to make small shot glass sized, 2-4 oz portions and need to estimate how far a single recipe will go. I Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      I never measured it that way but it should yield about 4 cups based on the ingredient list. Putting it in small shot glasses is a great idea! Reply

  • Alicia
    April 21, 2016

    My church hosted a “Classic Italian Spaghetti Dinner” fundraiser and my first idea for a dessert wasn’t going to pan out. I then found this recipe and what a smashing success it was! People RAVED about the panna cotta, and even asked where we bought it! It floored them to know we had whipped it up the night before. I had never tried it before so I had no idea what to expect. What a beautiful smooth flavour. So gentle and delicious. Bravo Natasha. Bravo. Reply

    • Natasha
      natashaskitchen
      April 21, 2016

      That is just the sweetest review! Thank you so much for sharing that with us 🙂 Reply

  • Louise Sperring
    April 13, 2016

    How many servings does your pannacotta recipe serve? Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      It serves 6 if you fill wine glasses half full. I always put the serving size at the top of the print friendly recipe. It’s not a super obvious spot but if you’re looking for it in the future, that’s where it is 🙂 Reply

  • Svetlana
    April 12, 2016

    Just wondering…if I make the berry sauce the night before while the cream is setting, is it ok to leave it on the stovetop till morning or should it be put in the fridge? Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      I would refrigerate it since you’re adding fresh berries at the end. It will keep best covered in the refrigerator. Reply

  • Lily
    April 12, 2016

    I’ve made it to recipe before and it was so so perfect. I want to try again but replace the vanilla extract by a vanilla bean. What do you think?

    Thanks! Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      That sounds like a great idea! I think it would taste even better! Let me know what you think if you try it with the vanilla bean. Reply

  • Mary
    March 27, 2016

    Fantastic! Happy Easter and thank you, Natasha. We had this for Easter dinner last night and just loved it – and so easy to make, too! Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      Hi Mary! I’m so happy you enjoyed the recipe! 🙂 I hope you had a wonderful Easter! 🙂 Reply

      • Mary
        March 28, 2016

        Same to you, Natasha. It’s the best! I can’t tell you how many much more complicated desserts I’ve made that didn’t even come close to this Reply

        • Natasha
          natashaskitchen
          March 28, 2016

          That’s quite a compliment. Thank you Mary! 🙂 Reply

  • Abby
    March 26, 2016

    Wondering if I make this today for Easter tomorrow, (maming it 24hours in advance) will it still be good?? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Yes it will still be great 🙂 Reply

  • Jareth
    March 23, 2016

    This was really easy to make! I’ve never had a panna cotta before so I wasn’t quite sure what it was gonna taste like. It tastes like solid-ish ice cream. It’s really good. I tried making a banana syrup for one of them just to tinker around and it was fine. For the others I just used a strawberry sauce. Even the kids loved ’em.

    http://i.imgur.com/qDmrZ6z.jpg

    I’m surprised it came out looking as good as it did because I’m a real amateur at this kinda stuff, lol! I had to use coffee cups since I don’t have any ramekins but it was all fine. Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      Your panna cotta picture looks absolutely delicious! I’m so happy you loved the recipe!! 🙂 Reply

  • Anna
    March 22, 2016

    Will this work in a 9×13 dish or should I double the receipt? Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      It would work but it will be a skinny panna cotta. You might double the recipe but keep in mind it will take a little longer to set. Reply

  • Natasha
    March 11, 2016

    I’m thinking of making this strawberry topping for cheesecake what do you think? Reply

    • Natasha
      natashaskitchen
      March 11, 2016

      Mmmm sounds delicious!! I’d probably add the topping shortly before serving. The top layer of a cheesecake can absorb color from the berry sauce if you put it on too early. Reply

      • Natasha
        March 11, 2016

        Thank you!
        I made your cheese cake 🙂 Reply

        • Natasha
          March 12, 2016

          My 6 year old said – “mom you are awesome cook almost like natashaskitchen” haha Reply

          • Natasha
            natashaskitchen
            March 12, 2016

            Lol that’s hilarious. Thanks for sharing that with me. 🙂

        • Natasha
          natashaskitchen
          March 12, 2016

          You’re so welcome. 🙂 Reply

  • Lana
    March 7, 2016

    Made this for my mamas birthday dinner tomorrow 🙂 currently the cream is setting and the fruit will be done tomorrow. Not much of a baker but this wa so simple and easy. Thank you once again for an amazing recipe..

    pss.. tried this at a baby shower and didn’t care to eat anything else. ABSOLUTELY SCRUMPTIOUS Reply

    • Natasha
      natashaskitchen
      March 7, 2016

      Awww that’s the best! Thank you so much for sharing that with me 😀. I’m all smiles! Reply

  • Masha L
    February 25, 2016

    I made this and it was very good! I almost wanted to leave it and eat it all by myself! The biggest complaint from
    everyone that it wasn’t enough lol so I will try to double the recipe next time and make in 9 by 13 dish Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      I’m so happy you loved it! Thanks Masha 🙂 Reply

  • Jeanne
    February 15, 2016

    This was wonderful! Light, but full of delightful flavors. Thank you. Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      Jeanne, you’re welcome! I’m so happy you enjoyed it 😁. Reply

  • Larry
    February 15, 2016

    Easy to make and tasted great. Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      Larry, I’m glad you liked it .😀 Reply

  • Kait
    February 15, 2016

    Made this yesterday for me and my fiancé for Valentine’s Day and it was great. I cut the recipe in half and it filled two large red wine glasses about halfway which was perfect for the two of us. Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Oxsana
    February 15, 2016

    Thank you, Natasha! for the recipe, it came out a ma zing!!! i couldn’t believe i could pull it off, such an amazing and elegant treat! and yes so easy! Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      Oxsana, you’re welcome! I’m so happy you enjoyed it 😀 Reply

      • Oxsana
        February 16, 2016

        🙂 not just me, my husband said it’s his favorite panna cotta, and he ate a lot of them 🙂 another his favorite is rum baba, any chance you could make that one? cannot find good and EASY 😉 recepie for that. thank you again, Natasha! love your website, so easy to navigate and so tasty-beautiful!!! can tell it’s your passion and it was created with a lot of love!!! Reply

        • Natasha
          natashaskitchen
          February 16, 2016

          That’s just awesome!! Thank you for sharing your wonderful review Oxsana and I will look in to rum baba recipe 😀. Reply

  • Luba
    February 8, 2016

    Made it last Saturday 🙂
    Easy and delisios!!!!!!!!!! Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Luba, I’m so happy you enjoyed it 🙂 Reply

  • Tina
    February 3, 2016

    When do you put the berries on the Panna Cotta? After it sets for 4 hours? Do you put the berries on while the berries are warm on the set Panna Cotta?

    Thanks! I cant wait to make this tonight:) Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Hi Tina, great question! I put the berries on after the Panna Cotta has set. I think the presentation is the prettiest when you put them on just before serving but I’ve even had some refrigerated overnight with the berry sauce and it worked out fine 🙂 Reply

      • Tina
        February 4, 2016

        Thanks!! 🙂
        I left them overnight and it tasted great this morning. Reply

  • Z-S
    February 2, 2016

    I made a little bit change to a berry topping but your base is so delicious I mean panna cotta. I would definitely recommend to everyone to make it…

    thank you for sharing it with us, Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      You’re so welcome! I’m happy you enjoyed it :). I’m curious though – what did you do differently with the topping? Reply

  • Elena Friske
    January 23, 2016

    This was amazing!!! Thank you so much Reply

    • Natasha
      natashaskitchen
      January 24, 2016

      Elena, I’m glad you liked it and you are welcome 😃. Reply

  • January 15, 2016

    Natasha lm doing this recipe today but confused with 9/16 cup of sugar. Don’t know this measure, looks good ! Reply

    • Natasha
      natashaskitchen
      January 15, 2016

      HI Moro, for the panna cotta, you add ½ cup + 1 Tbsp sugar. Did I make a typo somewhere that I didn’t spot? Thanks! 🙂 Reply

      • Moro Luisa
        February 2, 2016

        Hi Natasha ,lve made this desert and it didn’t set, l was using double quantity for the amount of people, to serve ,did it the night be four ,didn’t set so.took out the pan a cotta out of the glasses and add more gelertin,but it still didn’t set but l really wasn’t worried because it’s tasted yummy and everyone’s love it ,but l do want to ask ,is it ment to be firm pan a cotta ? It was v/ good will do it again if it is firm Reply

        • Natasha
          natashaskitchen
          February 3, 2016

          I’m surprised to hear it didn’t set. It is supposed to be firm. Did you possibly forget to double the gelatin amount to 2 packets? Was there anything you changed or substituted in the recipe? I’m glad you still liked it but it is unusual that it didn’t set. Reply

  • Natallia
    December 27, 2015

    This was perfect!! Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      Thank you Natallia 😁. Reply

  • Kristina
    December 22, 2015

    Hi Natasha. Does the syrup has to be poured over before serving. Or you can I do it in advance. Like a day in advance? Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Hi Kristina,
      I have poured it on a day in advance and it still tastes great although the very top layer of the Panna Cotta takes on some color from the sauce. Reply

  • Natallia
    December 21, 2015

    Would frozen berries work for this recipe?

    Thank you Reply

    • Natasha
      natashaskitchen
      December 21, 2015

      They would work but keep in mind frozen berries don’t keep their form as well as fresh berries so they won’t be as pretty but it will still taste great 🙂 Reply

  • Natalie
    December 10, 2015

    sorry 1 more ?
    can i used cranberries for sauce? if yes what portion gonna be with cranberries and sugar?
    thanks a lot Reply

    • Natasha
      natashaskitchen
      December 10, 2015

      Yes you could probably make cranberries work. Without making it, it’s difficult to give you exact proportions. I’d recommend adding sugar to taste and add all of your cranberries at once. It wouldn’t work with cranberries to add them later 🙂 Reply

  • Natalie
    December 10, 2015

    Hi Natasha –
    have a ?
    can i used 1% milk ?
    thank u so much Reply

    • Natasha
      natashaskitchen
      December 10, 2015

      I haven’t tried it but one of my readers reported good results with 2% milk so I’m thinking it still should firm up. If you try it, let me know 🙂 Reply

  • Alena
    December 1, 2015

    Made these for thanksgiving and they sure was a hit!!!! I made 30 of these and was eaten in seconds:):) thank you so much for sharing this recipe!!!!! =) Reply

    • Natasha
      natashaskitchen
      December 1, 2015

      I’m so happy you all enjoyed the recipe! I hope you had a lovely Thanksgiving 🙂 Thanks for the awesome review! Reply

  • Lyuba
    November 27, 2015

    So, so good! Everyone enjoyed it. My seven year old made it (with some help) and loved the whole process. Thank you for another great recipe. Reply

    • Natasha
      natashaskitchen
      November 28, 2015

      Lyuba, I’m so happy to hear that 😀 . Thank you for sharing your awesome review. Reply

  • Вера
    November 27, 2015

    Делала на ТЕНСК ГИВЭН….Все ушло под всеобщий возглас WOOOOOW…. Reply

    • Natasha
      natashaskitchen
      November 27, 2015

      Спасибо за комлимент Вера, Я довольна что вам понравился рецепт 😀 . Reply

  • Yuliya
    November 25, 2015

    For everyone wondering how much is in gelatin package. It equals one TABLESPOON. I buy bulk, I know… 🙂 Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      Thanks for the tip Yuliya 😀 . Reply

  • Victoria
    November 25, 2015

    Hi Natasha, how do u think blueberries would be in the berry sauce? Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      The would work fine 🙂 I’d still recommend simmering half and adding half later so they maintain their shape in the final sauce. Reply

  • Nina
    November 24, 2015

    Yummy-Yummy! I made half of the recipe today to try and see if I like it and I sure did like it!! 😋 I was checking if it’s fully set like every hour lol Thank you! 😊 Reply

    • Natasha
      natashaskitchen
      November 24, 2015

      You are welcome Nina, I’m glad you like it 😀 . Reply

  • Irina
    November 13, 2015

    Thanks for this recipe Natasha! I don’t like sour cream will it still be good without it? Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Hi Irina, it is originally made without the sour cream but I think it adds nice flavor. That being said, yes you can make it without the sour cream but you will have to change up the proportions. Since I don’t have a recipe for panna cotta without it, I would suggest googling for a recipe without it. Reply

      • Luba
        November 25, 2015

        Th first time I made this panna cotta I didn’t have sour cream so I used same amount of raw milk plain yogurt and because yogurt is more liquidy that sour cream I added just a little more of gelatin. Now I’m only making it with that:) Reply

  • Lena
    November 12, 2015

    Natasha, this recipe is AMAZING! Olive Garden can’t even compete 😉 So simple and quick! One of the smallest portions I made set in 3 hrs. The video is great (love all of your video tutorials). Спасибо!
    It’s so good, I wanted to eat a lot. Wondering if it would turn out using 2% milk and or low fat sour cream? Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      Hi Lena, I haven’t tried those options so I can’t say for sure but I imagine it would still firm up. One of my readers reported good results with 2% milk and full fat Greek yogurt. If you test it out, let me know how you like it 🙂 Thank you for an awesome review and for your encouraging comment about the videos 🙂 Reply

  • Augustine
    November 11, 2015

    Oh my goodness! This is so awesome!!! I’ve been wanting to try this for a long time and when I saw you posted the recipe with the video, I was drooling!! So I used 2% milk, homemade full fat greek yogurt instead of sour cream, cut the sugar to 1/2 cup. So delicious! Made it this morning and brought it over to my little one’s playdate for the moms. They love it! Thank you!!!!! Reply

    • Natasha
      natashaskitchen
      November 12, 2015

      Thank you so much for sharing your substitutions and for the awesome review! 🙂 Reply

  • linda
    November 10, 2015

    One word: Delicious! Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      Hi Linda! Thanks for the great review! 🙂 Reply

  • Maria
    November 10, 2015

    Could you please remind me how much gelatin is i one packet? Is it 7gr? I buy mine in bulk, like a pound or so… Reply

    • Natasha
      natashaskitchen
      November 10, 2015

      Maria, its around 7gr. Reply

  • Lana
    November 6, 2015

    Made it last night and my family loved it!!!!!! I enjoy watching your videos, Natasha! You guys are awesome😀😀😀😀 Reply

    • Natasha
      natashaskitchen
      November 7, 2015

      Thank you Lana for the great feedback and for encouragement 😀 . Reply

  • cassandra renne
    November 5, 2015

    Hello, recipe looks great, I am getting ready to make this now. Is there any chance that you could still post a picture of the ingredients in your video recipes. Preferably in their original packages unless it’s sugar or flour, so we can see what brands you use, like the unflavored gelatin in this case. (You have done this in many recipes) I do have some but it’s nice to compare with what others use. I’m sorry, this is just a suggestion, by no means do you have to comply. Muchas gracias. Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      It is a great suggestion and I will definitely keep it in mind for the future. I can see how having that quick reference is beneficial versus watching the video first. I did use Knox unflavored gelatin for this recipe. Reply

      • cassandra renne
        November 6, 2015

        Thank you, i thought it might be good idea for new cooks or for unfamiliar products. My mother always uses hy-top brand, from WinCo. I never considered checking anywhere else. What ever your mother does, you tend to do the same. Once again, thank you and blessing. Reply

  • Eleni
    November 3, 2015

    Made this yesterday! Natasha after I made the white mixture, even though it was warm, when I tried it, I wanted to drink the whole thing, thats how much I loved the taste of it!
    Anyways, then, I just continued with the recipe (before I drink it all), by refrigerating it, and added at the end the berry sauce. Wow, it was so delicious!! Thank You!!! Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      That’s funny. My son tried to drink it the last time I made it. He said he likes it best that way. lol. 🙂 Thanks for the awesome review! Reply

  • Lyuda
    November 3, 2015

    Oh my! already made it twice! We all loved it! Girls wanted more! Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      Lyuda, thank you for such a nice review, enjoy 😀 . Reply

  • LOVE your videos!!… You guys are doing a phenomenal job on them..:) as is the recipe itself:).. Can’t wait to try it. Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      Thank you so much Valentina :). I sure appreciate the encouragement 🙂 Reply

  • November 2, 2015

    This looks do decadent! I must try this NOW! Reply

    • Natasha
      natashaskitchen
      November 2, 2015

      Thank you Leigh! 🙂 Reply

  • Liz
    November 2, 2015

    Thank you so much and the timing of this post could not be more perfect. It is my turn this month to arrange our “Girl’s Night Out” for our group of 9. We have all been friends since the early 70’s. We are going to an Italian Restaurant and back to mine for dessert. I was looking for something Italian themed and relatively easy and was almost to the point of just buying something. This dessert fits the bill and I can’t wait to try it with my friends. Reply

    • Natasha
      natashaskitchen
      November 2, 2015

      Oh how perfect!! I hope you all LOVE it! 🙂 Reply

  • tanya
    November 1, 2015

    hi natasha which knives do you use? Reply

  • Marina
    November 1, 2015

    Hi Natasha! This look super yummy!! i was wondering if i could make the sauce the day before or should i make it soon before serving? Reply

    • Natasha
      natashaskitchen
      November 2, 2015

      You can make it ahead but it thickens slightly because of the natural pectin released when making the sauce and then it doesn’t spoon over as easily, but you can always add a little water to it to loosen it up. I’ve even assembled the day before and it still tasted good the next day, but the berry sauce turned the top of the panna cotta slightly pink but it was still just as good 🙂 Reply

  • Kitty Konialis
    November 1, 2015

    Dear Natasha,
    I look forward to your newsletter and read it every time. I am very glad that you don’t send one too often-I couldn’t handle it. But most importantly, in almost every newsletter I find a recipe that I like and that is always successful and often easy to make. The most interesting thing is that you make things that I like with ingredients that I like. This time, especially, as I am invited to dinner I was thinking of making panacotta-my recipe, too has yogurt (instead of sour cream-I am Greek!), and this time, I decided to use your suggestion and use berries for the sauce! Reply

    • Natasha
      natashaskitchen
      November 2, 2015

      Thank you so much for your thoughtful comment :). Do you use Greek yogurt (whole fat or fat free?)? One of my readers asked about it but I haven’t tested it with Greek Yogurt. Thanks so much! Reply

  • Tanush
    November 1, 2015

    Made it last night, as soon as you posted the image 🙂 turned out great.. But the hubby wasn’t a fan of the “slimy” berries lol. Next time I think I’ll puree them or just use some sort of a mango topping (sounds yummy lol). 🙂 Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      I’m glad you liked it! What kind of berries did you use? You can always just top with fresh berries but I do like the sauce on every bite. 🙂 Reply

    • Tanush
      November 1, 2015

      I used fresh raspberries and strawberries Reply

      • Natasha
        natashaskitchen
        November 2, 2015

        Ok, got it. 🙂 Did you add the fresh ones in the end? Reply

        • Tanush
          November 2, 2015

          Yes I did. It’s all good! We eat them all in a day (with kids of course) . I’ll just play around with different a toppings next time 🙂 . Thanks for another great recipe! Reply

  • Mariya
    November 1, 2015

    You post recipes faster then I can make them lol. Can I use some frozen fruits in the sauce? Thank you! Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      :-). We try to keep things exciting around here with new recipes. Yes, frozen berries would work just fine in the sauce. Adding a little bit of fresh berries at the end creates nice texture, but it is not absolutely necessary. You can use all frozen fruit. Reply

  • Sveta
    November 1, 2015

    Yuumm, that looks so good! Can’t wait to make it!! 🙂 The new videos are awesome, keep ’em coming! 😉 Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      Thank you so much for your great feedback! And, I hope you love this new dessert! 🙂 Reply

  • November 1, 2015

    I am a big fan of Panna Cotta! I have never tried it with sour cream before, so I have to fix that.
    P.S. Gelatin is indeed always hard to find in stores. I know exactly what you mean, Natasha. 😊 Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      Let me know once you’ve tried it with sour cream. It adds a really nice layer of flavor and I love it with sour cream! I hope you love it too! 🙂 Reply

  • November 1, 2015

    I love panna cotta and it’s a darned good thing it comes portion controlled. I love the berry sauce topping. Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      I agree! It’s great that it does come portion controlled. It’s hard to resist! 🙂 Reply

  • Tanya
    November 1, 2015

    Hi Natasha! Never tried those before. Wondering does it tastes like birds milk? Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      It’s different than birds milk and I think it has more depth of flavor. You should definitely give it a try! Reply

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