Panna Cotta with Berry Sauce (VIDEO)
Panna Cotta looks and tastes fancy but is quick and easy to make! The fresh berry sauce makes every creamy spoonful perfectly sweet and tangy.
We love these mini desserts for parties! Some of our favorites include chocolate mousse, these raspberry mousse cups, or mini cheesecakes. They are elegant and surprisingly simple.
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Panna Cotta Recipe:
I recreated this Panna Cotta after trying it in the Papa Haydn restaurant. It was love with the first spoonful, but my frugal self didn’t like paying $8/ serving. I could make 6 servings for that price tag at home! I actually like this homemade version more with the fresh berry sauce.
Good news! This Panna Cotta takes about 20 min to make before refrigeration. Easy, peasy!
What is Panna Cotta?
Panna Cotta is a creamy Italian jello/pudding like dessert. It has an incredibly smooth, melt-in-your-mouth texture like nothing else. The name means “cooked cream.” It is often served in restaurants removed from it’s cup onto a plate, but we prefer it served in cups topped with berry sauce.
P.S. If you aren’t able to find the unflavored gelatin in the baking aisle of your grocery store, you probably weren’t looking hard enough (kidding). You can stock up on Amazon (affiliate link).
Is this a Make-Ahead Dessert?
YES! Panna Cotta can be made in advance so it is 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, etc.).
Add the berry sauce and garnish with basil if desired just before serving.
Toppings for Panna Cotta:
We love the berry sauce (strawberries, raspberries, lemon juice and a bit of sugar) because it ends up in every spoonful, but you can also top with:
- Fresh Berries
- Shaved Chocolate
- Whipped Cream
- Sliced stone fruit like peaches or cherries
- Diced Mangos
Watch How To Make Panna Cotta:
I hope you are excited to give this recipe a try! Be sure to report back and let me know how much you loved it.
Panna Cotta with Berry Sauce
Panna Cotta is an Italian dessert that looks and tastes fancy but is so quick and easy to make! The fresh berry sauce gives every creamy spoonful the perfect balance of sweet and tangy.
Ingredients
Ingredients for Panna Cotta:
- 1 cup whole milk
- 2 1/2 tsp unflavored gelatin (1 packet Knox gelatin)
- 2 cups heavy whipping cream
- 1/2 cup + 1 Tbsp sugar
- pinch 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 Panna Cotta:
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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).
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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.
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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:
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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.
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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
Make this for someone you love. The flavor and texture are incredible and it’s a memorable treat!
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made this for the first time last week for a dinner party…I doubled the recipe, and used frozen raspberries with fresh strawberries. It was great!! So many comments about how delicious it was, so making it again for dinner guests tomorrow night! Thanks for a simple yet special dessert.
You’re welcome! I’m so happy you enjoyed it, Deb!
Could I use a jello mold instead of cups?
Hi Blanca, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
My go-to recipe. I’ve probably made this over 30 times by now!
This will not disappoint anybody! Usually the first dessert that’s gone at every party.
I make the serving size a bit smaller (I use plastic dessert cups about 3 oz).
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, This is a wonderful recipe loved by our entire family (and there’s a lot of us lol) and I have made it again and again. I am wondering if you have any tips on making coffee flavoured panna cotta? Can I adapt this recipe somehow? I am imagining doing a white layer then and coffee layer and a chocolate syrup to top it off. I would love some of your advice on this idea!
Hi Anna, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Thank you for your awesome recipes!
Just a quick question, would very much appreciate if you could respond soon since I am planning to make this dessert tomorrow for a party.
Should the berry sauce be strained before adding to the pudding?
Hi Savi, we did not strain it.
I made this for a special dinner that I was having along with other options to choose from. Most people chose the panna cotta I guess because it looked so refreshing but as soon as they took a spoonful it was like Wow! It is a definite keeper and so easy to make. Thank you Natasha!!
That’s just awesome!! Thank you for sharing your wonderful review, Gina!
Can I use yoghurt instead of sour cream? It’s hard to find sour cream where I live. (a tiny village in the south of Gran Canary island)
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.
Do you put the pAnna cottas in the freezer? Or in the fridge? Is there any specific temperature? Thanks
pS
Can u join masterchef?
Hi Hannah! We keep ours in the fridge.
How many ounces are in one gelatin pack?
Hi Liliya, there is 2.5 tsp unflavored gelatin in 1 packet of Knox gelatin. I don’t have the ounce measurements for ounces but it is about (7g).
Easy to follow instructions for someone who is not comfortable making desserts like me. Have made this many times and it tastes amazing
I’m so inspired reading your review, Geetha! Thank you!
Natasha. Perfect recipe. Made a few times already. Do you have this recipe in Ukrainian or Russian? Friends from Ukraine wants to try it.
Hi Silvia, I do not have the translation for it but many of our readers rely on Google translate for translation.
I have a bunch of questions
Can I replace the sour cream with Greek yoghurt ?
Can I use frozen berries for this recipe?(Can I also use frozen berries for the strawberry shortcake, I’m just lazy to ask there)
What are your credentials for cooking? Are you a good home cook- Orr did u take lessons? They just seem so professional
Thank you for the compliment! I have self learned cooking, taking lessons from my Mom who studied cooking and studied lots of cookbooks in addition to tons of trial and error. I have not tried replacing sour cream with Greek yogurt but I think it would be a great experiment. Frozen berries will work here and frozen strawberries could work for the shortcake although fresh are ideal there because they will discolor faster when they’re frozen.
I love this recipe, i’ve made this a few times. This time though, i forgot to cool the milk+gelatin+cream mix before adding it to the sour cream. It was just a wee bit warm when i put it in the wine glasses to set in the fridge. But, i am now seeing a a little bit of water at the bottom of my wine glasses..its almost like its separating from the milk/cream. Has anyone experienced this before? Can i do anything to fix it other than stirring it?
Hi Priyanka, I haven’t had that experience but I suspect it is due to adding the sour cream without letting it cool 5 minutes. If everything else was the same, that is my best guess.
I’m looking forward to trying out this recipe for a party in about a month. Does the dessert hold well outside in potentially warm weather for a few hours?
Hi Johan! I haven’t tested that outside for a few hours but many of our readers have posted this at parties and weddings out on the tables for several hours. Also, I think it’s best to add fruit the same day it’s served – it looks prettiest.
Hey! I had a question… how long does this stays fresh in the freezer? Can I make this 2 days before we eat it? Also, if I m doing layers using food coloring, will the bottom layer be more solidified/harder than the top layer?
Hi Krishna, I honestly have never tried freezing panna cotta so I’m not sure. It can be refrigerated for 2 days before but I would suggest adding the fruit topping the same day it is served. I haven’t tried layering like you are describing but I imagine that would work ok.
Hey I have a question! Can I make more than 1 portion at once? If so, How many portions can I make at once?
Hi Alina, 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!
I do love this recipe!!! I’ve been making it! And was thinking of making them for my sisters wedding. So I would need to make about 300 so that’s why I was wondering if I can like up to 5 portions at once?
I haven’t tested that many at the same time Aline. If you experiment, let me know how you liked the recipe.
PERFECT!! Thought I would try before the holiday. Husband loves this. He wants the leftovers for breakfast with granola. We both think you should have your own cooking show. Love all of you recipes.
I’m so happy you love our recipes! I am smiling big reading your comment Kandi!
Hi Natasha! So as I was making these (for the third time) I noticed that the gelatin started to clump together after putting in all the ingredients when on the stove. Do you know why this is? Did I do something wrong?
Hi Jasmine, you want to make sure the gelatin softens in the milk before you place it on the burner/heat. Was anything else altered in the recipe causing this? I’m happy to troubleshoot!
I made and loved along with my family and friends after dinner our desert. This desert was a hit my friends asked me for the recipe,
Natasha thank you for another great tasting recipe.
Aww that’s the best! Thank you for sharing that awesome review with me!
This is amazing! So simple! I’ve made this 3 times now and my hubby keeps asking for more. Also it makes you look like your a genius dessert maker. Lol
That’s so great, Charlotte! It sounds like you found a new favorite! Thank you for sharing your awesome review!
This dessert has allot of memories tied to it. When my hubby and I were first married we didn’t have much money and we used to go to this little restaurant and share a meal. This dessert was a highlight of our meals there so it’s really awesome to find a recipe that brings back those flavors and happy memories. Thank you so much for sharing!
I’m so happy that has! Thank you for sharing this with me Charlotte! I love when food can bring us all and memories together!
Oh my gosh this is the best!!! Such an easy recipe, super simple, and easy to follow!!! I made them in smaller cups and they were great. We ate almost all of them in 1 day! I’m definitely going to make more. I only gave them 2 hours to set because I wanted to try them tonight. They turned out fine, just a little blobby I guess. I will wait longer for them to set next time and I think they will be fine. Thank you for the awesome recipe Natasha!!!!!
Thank you for sharing your awesome review with me miss Jasmine! I’m so happy you enjoyed this recipe!! 🙂
I like that this dessert isn’t overly sweet and doesn’t require the oven! I was looking for new no-bake desserts to try and I’m happy to say that I have found a list on your site:) Hubby & I enjoyed this dessert. I made it in a glass casserole dish. Next up I’d love to try your Peaches and Cream Layered Dessert!
I hope you love that recipe, Kate! & thank you for sharing your feedback with this recipe! I’m so glad you enjoyed that!
Hi Natasha! I just wanted to ask, is it possible for me to use just strawberries instead of strawberries and raspberries combined? It’s pretty difficult for me to find raspberries where I live since they don’t harvest and grow them where I live a lot. Thanks for the great recipe tho!
Hi Jessica, yes absolutely! Just a simple strawberry sauce will work great.
Hi Natacha,can you please tell me how much is 1 cup of milk and heavy whipping cream in ML did you use?
Hi Amani, there is a metric option in the ingredient list. We used 244 ml whole milk and 476 ml heavy whipping cream. I hope this helps!
Hi Natasha, can this be made without gelatin?
Hi Lucrecia, 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.
Thank you Natasha. Your recipes are just simply the best! Will have to look for agar agar
Thank you, Lucrecia!
Just wanted to say that i am making it for probably 5-6th time and it never fails to impress! LOVE IT!Everyone loves it especially hubby!
Spasibo!
Sounds like you definitely found a favorite, Vika! Thank you for that great review!
Thank you, Natasha, there was not one in my 3 book clubs for which Xmas Parties I made this panna-cotta, that would not love it! Based on the previous comments I added a little bit more of gelatin, instead of 1 pack – 1 1/2 packs and half of the rest was used for the berry sauce for thickening. Also I don’t like very much a distinct and strong vanilla smell, so to soften it and enrich it at the same time I added a pinch of cardamom. It turned out very exquisite! As a remark to the previous comments I would like to add, that strawberries lose its brightness, if you start cooking them before adding lemon juice. The acid in the juice keeps the original color and even makes it brighter. Thank you a million! My husband loves it too.
My pleasure! Thank you for sharing this with me!
Do you have to add the sour cream? Or can you just do without it?
I haven’t tried this specific recipe without it but it is a secret ingredient and makes it that much better. If you experiment, let me know how you liked the recipe.
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?
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.
Are the berries fresh or can you use frozen ones?
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. 🙂
Very easy to make and it turned out amazing! Was a great hit.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Perfect recipe, and 5 star yummy. Thank you for sharing
My pleasure Clint! I’m so happy you enjoyed that!
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 !
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?
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?
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! 🙂
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.
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.
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.
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!
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!
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?
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 🙂
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!
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 🙂
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!
My pleasure Jasmine, I’m glad to hear that! Thanks for sharing 🙂
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
Thank you for sharing that with us
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 🙂
My pleasure Jessica! I’m happy to hear how much everyone loves the recipe. Thanks for sharing your excellent review!
Hi Natasha, any idea on how to turn this recipe into chocolate panna cotta? Or do you have a similar recipe?
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!
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
You’re welcome Bea! I’m glad to hear the recipe was a hit! Thanks for sharing your fantastic review with other readers!
This dessert was a huge hit with the entire family–adults and children. It was easy to make, elegant, and delicious! Thank you, Natasha!
You’re welcome Angie! I’m glad to hear the recipe is like by many. Thanks for sharing your wonderful review!
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.
Oh yum, I’m glad to hear the recipe was a success! Thanks for sharing your great review!
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!
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).
Thank you! 🙂
You’re welcome Lena!
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!
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.
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.
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!
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. 🙁
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!
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 🙂
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.
Thanks – looking forward to giving it a go this weekend!
My pleasure, glad to help!
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?
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.”
Can I substitute gelatin with agar agar? If yes, what proportion?
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! 🙂
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!!
Lol, that’s so cute! I’m glad to hear how much your family enjoys the recipe. Thanks for sharing your wonderful review!
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!
You’re welcome Gloria! I’m glad to hear the recipe is such a hit. Thanks for sharing your wonderful review!
I have made this 4 times, has always turned out perfect and is always a success with friends and family. Great easy recipe
Hi Glenda, thank you for such a nice review, I’m all smiles after reading it 😬
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!
You’re welcome Vika! I’m happy to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review with other readers!
Is “Heavy Cream” and “Heavy Whipping Cream” the same thing?
Hi Terry, yes it is the same thing 🙂
Hi Natasha! Can I substitute the sour cream with mascarpone?
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.
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!! 😃👍❤️
You are very welcome Cam and thank you for the nice review! 😬
How long does the berry sauce keep? I made much more than needed but they are too good to throw out!!
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.
I freeze my leftover berry sauce to use in another recipe later. Works well!
I’ll do just that!! 🙂
What do you mean by “off the heat”?
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.
Can I make this with buttermilk instead of sour cream? Or am I better of using plain yogurt? Thanks!
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.
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?
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! 🙂
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.
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!!
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!
Never mind about the serving part, just re-read the recipe😅 Thanks!
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 🙂
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💗
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 🙂
This is FABULOUS!
I’m glad we agree Ann Marie! 🙂
This was a huge hit at my girls Musical Recur. People are asking for recipes.
Awesome, I’m glad to hear that Andrea! Thanks for sharing your great review!
I am going to make this for my daughter’s musical revue, Veni Vidi Amavi. I think it will be a hit.
Please let me know what you think of the recipe!
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.
My pleasure Julie! I’m glad everyone enjoys the recipe! Thanks for sharing your fantastic review!
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
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.
Thank you!! Can’t wait to try it!
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 ?
Hi Ann, you can pre-make the sauce the day before, cover with plastic wrap and refrigerate until ready to use.
Awesome now another question should I add the fresh fruit in the same day as well -?
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.
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??
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.
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!
You’re welcome Jenn! I’m happy to hear everyone loves the recipe! Thanks for sharing your excellent review!
This was delicious!
Glad you enjoy it Christian!
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.
Yum! That sounds delicious Andee! Thanks for sharing your tip and great review!
made this on the 4th of july is very good added choclate crushed cookies on top to
I’m glad you love the recipe Lori! Thanks for sharing your review and tip with other readers!
I LOVE this! It was so easy to make and tasted so light and lovely! Thank you! 😊❤️
You’re welcome Erica! I’m glad you love it as much as I do! Thanks for sharing your great review!
Great recipe – everyone that has it loves it – thanks!
You’re welcome Jason! I’m glad to hear that, thanks for sharing your great review!
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!
I’m glad to hear everyone enjoys the recipe! Thanks for sharing your fantastic review Ian! 🙂
What size are your glasses here? Like approximately how many ounces does this recipe make of the Panna cotta and of the berry sauce?
Hi Sofiya, they are approximately 1 cup or 8oz portions. The glass size here is about 12 oz.
Hello.. Thanks for the recipe❤
What can I use to substitute the sour cream??
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.
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!
I love your idea and thank you for sharing your great review!! 🙂
Hi Natasha,
What if I use frozen berries for the sauce? Do you think it would be the same?
Hi Zhanna, I think that would work fine, just let them thaw first so the sauce comes together easier 🙂
You are truly amazing Natasha! I made the Panna Cotta and it came out great! Can’t wait to try more of your recepies!
Thank you! You’re so sweet! I’m happy you loved the recipe! Thanks for following 😀
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?
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 🙂
Easy, easy, easy. And delicious.
I’m happy we agree! 😀 Thanks for sharing Nigel!
Can I use unflavored beef gelatin?
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.
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.
Amazing really easy to make taste great👍👍👍 Thank you NATASHA wish you the best with all that.
You’re welcome Liza! Thank you for sharing your wonderful review! 🙂
Best recipe that I hv ever tried! It has become fav. dessert in my family. Thanks Natasha!
You’re welcome! Thank you so much for the wonderful compliment, it doesn’t get better than that!! 😀
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!
I’m so glad to hear this Irina! Thank you for sharing your review! I’ll post your request soon! 🙂
what can I use in a replacement of Gelatin I can get it on store…and this looks delicious wanted to try it
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.
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!)
That’s great Emily! Thank you for sharing 🙂
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.
WOW! What a wonderful review! Thank you for sharing Anya 🙂
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!!!
You’re very welcome! Thank you for sharing your wonderful review! Let me know how you like the cinnamon rolls. 🙂
So yummy! Made this for my moms birthday and everyone went crazy about it asking where I got the recipie from!
Viktoriya, thank you for such a great review on the recipe, blessings to you and your family 😬.
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?
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!
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!
I’m so happy you enjoyed it!! Thank you for the wonderful review 🙂
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.
Glad your family enjoys it as much as mine does! Thank you Natalie 🙂
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!
The sour cream does add amazing flavor!! 🙂
Awesome recepie! Thank you!
I’m so glad you enjoyed it!! 🙂