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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.

Panna Cotta served in cups topped with berry sauce

This post may contain affiliate links. Read my disclosure policy.

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!

Panna Cotta Dessert Recipe in a wine glass topped with berry sauce and basil leaf

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).

Ingredients for homemade panna cotta

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.

Make ahead panna cotta in dessert cups

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

Berry toppings for panna cotta with raspberries and strawberries

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

4.99 from 84 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 so quick and easy to make! The fresh berry sauce gives every creamy spoonful the perfect balance of sweet and tangy.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Keyword: panna cotta, panna cotta recipe
Calories: 494 kcal
Servings: 6 dessert cups

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 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 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.
Nutrition Facts
Panna Cotta with Berry Sauce
Amount Per Serving
Calories 494 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 23g 115%
Cholesterol 132mg 44%
Sodium 82mg 3%
Potassium 195mg 6%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 30g
Protein 5g 10%
Vitamin A 29.9%
Vitamin C 3.1%
Calcium 14.4%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.

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

Panna cotta in dessert cups

Make this for someone you love. The flavor and texture are incredible and it’s a memorable treat!

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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  • Alina Sharak
    April 15, 2019

    Hey I have a question! Can I make more than 1 portion at once? If so, How many portions can I make at once? Reply

    • Natashas Kitchen
      April 15, 2019

      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! Reply

      • Alina Sharak
        April 19, 2019

        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? Reply

        • Natashas Kitchen
          April 19, 2019

          I haven’t tested that many at the same time Aline. If you experiment, let me know how you liked the recipe. Reply

  • Kandi
    April 13, 2019

    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. Reply

    • Natashas Kitchen
      April 13, 2019

      I’m so happy you love our recipes! I am smiling big reading your comment Kandi! Reply

  • Jasmine kachur
    March 8, 2019

    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? Reply

    • Natashas Kitchen
      March 8, 2019

      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! Reply

  • March 6, 2019

    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. Reply

    • Natashas Kitchen
      March 6, 2019

      Aww that’s the best! Thank you for sharing that awesome review with me! Reply

  • Charlotte
    February 28, 2019

    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 Reply

    • Natashas Kitchen
      February 28, 2019

      That’s so great, Charlotte! It sounds like you found a new favorite! Thank you for sharing your awesome review! Reply

    • Charlotte
      March 2, 2019

      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! Reply

      • Natashas Kitchen
        March 2, 2019

        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! Reply

  • Jasmine kachur
    February 24, 2019

    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!!!!! Reply

    • Natashas Kitchen
      February 25, 2019

      Thank you for sharing your awesome review with me miss Jasmine! I’m so happy you enjoyed this recipe!! 🙂 Reply

  • Kate
    February 24, 2019

    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! Reply

    • Natashas Kitchen
      February 25, 2019

      I hope you love that recipe, Kate! & thank you for sharing your feedback with this recipe! I’m so glad you enjoyed that! Reply

  • Amani
    February 18, 2019

    Hi Natacha,can you please tell me how much is 1 cup of milk and heavy whipping cream in ML did you use? Reply

    • Natashas Kitchen
      February 18, 2019

      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! Reply

  • Lucrecia Birch
    January 29, 2019

    Hi Natasha, can this be made without gelatin? Reply

    • Natashas Kitchen
      January 29, 2019

      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. Reply

      • Lucrecia Birch
        February 3, 2019

        Thank you Natasha. Your recipes are just simply the best! Will have to look for agar agar Reply

        • Natashas Kitchen
          February 3, 2019

          Thank you, Lucrecia! Reply

  • Vika
    December 27, 2018

    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! Reply

    • Natashas Kitchen
      December 27, 2018

      Sounds like you definitely found a favorite, Vika! Thank you for that great review! Reply

  • Svetlana Vigliaturo
    December 21, 2018

    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. Reply

    • Natashas Kitchen
      December 21, 2018

      My pleasure! Thank you for sharing this with me! Reply

  • Kristina
    December 15, 2018

    Do you have to add the sour cream? Or can you just do without it? Reply

    • Natashas Kitchen
      December 15, 2018

      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. Reply

  • 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

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