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 granulated 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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
made them last night they were amazing thank you i will have to make them again for the family dinner
So glad you enjoyed it and I hope your family will love it too!
Best Foodie in the world. All recipes are right on point. Being a Chef myself I love to follow Natasha’s Creativity and Passion for the Culinary World.
Thank you
That means a lot coming from a chef! Thank you for that wonderful review!
I’ve made it yesterday and they taste amazing, thank you so much for the recipe! I didn’t have lemon and fresh strawberries/raspberries so I’ve used frozen strawberries and still tastes amazing! Next time I will follow your recipe exactly 😁 thanks again! This recipe is 5 stars and 5 ❤❤❤❤❤
I’m so glad you loved it, Rika! THank you for your wonderful review!
Easy recipe, great directions. Drizzled caramel on top followed by whipped cream and a little more drizzle. We both loved it.
That sounds delicious! I’m so glad you love the recipe.
I made this tonight, for Valentine’s day. Turned out great. I used raspberries for the sauce. I distributed the custard into 5 cups. I would double the berry ratio next time. I served it in wine glasses as well. It was well received. I might consider slightly more vanilla in the custard next time.
Hi Jennifer! I’m so glad it turned out great! Thank you for sharing.
Hey Natasha! What a fabulous recipe this is – – this is the third time I’ve made it and it was just as super as the first two times. I wanted a light dessert for my book club menu of lasagna and caprese. Wow! Did this ever hit the spot! I served it in 4 ounce crystal wine glasses and it was not only wonderfully tasty, but looks so pretty with the raspberry sauce. Thanks for the wonderful recipe. I used your fabulous lasagna recipe too!
It’s my pleasure, I’m happy that you enjoyed this recipe a lot!
First time making. Our friends admired how pretty it looked, but when they dug in, they raved about how delicious it was. l
I love that it was so easy to make and tasted absolutely divine!
Thank you for sharing your recipe. can’t wait to try more of them
Hi Kathy! That’s wonderful to hear. I’m so glad they enjoyed this recipe. I appreciate the feedback and review. 🙂
Hi Natasha! If I am using gelatin sheets, where the gelatin sheets will soak in water (like a plastic film soak in cold water resulting in jelly texture, should I use one sheet or 2 sheets?
Hi Lynn, 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.
Hey Natasha, how far ahead can I make this? Would 4 days before event be too much? If I put the berry sauce right before serving would it be ok?
Hi Lydia, it can be refrigerated for two days before, but I suggest adding the fruit topping the same day it is served. I wouldn’t hold it for longer than that.
I used yogurt instead of the sour cream. I introduced my grandson to this dessert a few weeks ago. When I said I was making it for guests this week he asked me to make some for him too. He over responds to sugar so I use organic sugar which responds slower and cut out the additional Tbsp. Perfect.
Hi Diane! That’s wonderful. Thank you for sharing.
I made these for the first time, and everyone loved them. The second time I did them, I had to double the portion because 1 is not enough. TY
Great feedback! Thank you for sharing that with us.
Made this for first time..was super easy..delicious..and turned out exactly as your pic..ty
That’s just awesome! Thank you for sharing your wonderful review, Janice!
Made this for a dinner club gathering. It was a hit! Light, silky and so easy to make- it’s my new “go to” dessert.
That’s wonderful! So glad you enjoyed this recipe!
This panna cotta recipe is superb. Very easy to follow and the result is superbly silky. I used 2% milk and 35% whipping cream and it works. I just leave our the 1Tbsp of sugar and the sweetness is perfect. I made the sauce with strawberries and used an immersion blender to blend the syrup before adding the last cup of berries. Love this! Will definitely be one of my go-to desserts from now on. Thank you Natasha for sharing this.
Hi Shirl, you are most welcome! Happy to hear that you enjoyed and loved the result of this recipe.
Hi
I am from Australia can you advise what granulated sugar is (is this just normal white sugar)
Hi Rhonda, yes, it is white sugar.
I have a question about the unflavored gelatin, Your recipe calls for 2.5 tsp which equals 1 packet. However, when I used the recipe multiplier for 18 servings, it still only states 1 packet, but does say 7.5 tsp. Is it still only 1 packet or should it read 3 packets? I am making it today and do not want to make it incorrectly.
Hi Patty! Unfortunately, the site is not configured to adjust anything but the measurement amount, so the pack info doesn’t update with the recipe multiplier. Similar to the paragraph below. We’re working on making that adjustment also, but it’s a time-consuming project to get through all of the recipes and update that.
Made the recipe and tripled the recipe to make 40 3 oz mini shooters. Topped them with macerated strawberries and they were a big hit at a party.
Great recipe just as it is. I just followed the original recipe and tripled it on my own. Thank you so much.
Hi Patty! Thank you for sharing that with us. So glad they were a hit.
I loved the berry sauce, but didn’t care for the change in taste that the sour cream gave.
Good to know that you liked it!
How long can I store this dessert?
I made it today but I’d like to have it just on Sunday. My husband tried it already and loved it.
Hi Ani, it can be made up 2 days before, but I suggest adding the fruit topping the same day it is served.
I made this dessert today for a lunch gathering and it was super delicious as well as easy. The berry topping was perfect as it cut through the richness of the Panna cotta itself. I was ‘awarded’’ 110% (😊) for presentation as I did exactly the same as you. Thank you, Natasha for yet another brilliant recipe.
Nice one! Good to hear that the recipe was a huge hit!
This desert is to die for and so easy to make. Perfect dinner party desert. Your guests will be very impressed.
So glad to hear that! Thanks for the review.
Love this recipe,my niece asked me to make it ,honestly I never heard of it ,but I found this recipe and that was it ,the only one I’ll make
So glad you found this recipe, Kathy. Thank you for sharing.
Making a double batch tonight for tomorrow,question can I double this ? I made them separately
Hi Kathy, I do think this would work to double the recipe. It will take a little longer to bring the mixture to the steaming point. I hope you LOVE it!
Made this with canned lychee and it was excellent, restaurant quality
Thank you so much for sharing that with me, Sharon!
I have been making panna cotta for 20 years. This is the best and easiest recipe. The tang of the sour cream makes it special. I’ve used real vanilla bean and the tiny seeds makes it just a cut above. Everyone loves it!
So great to hear, Ronda! Thank you for the wonderful review.
Can I just say this is the best panna cotta or dessert in general I have ever had despite this being the first time trying this dessert. It was soft, silky and creamy and everything you could ever ask for in a panna cotta. It wasn’t too sweet which is good and the flavour was amazing. I live in Australia so I only used 200g of sour cream because that was the closest tub to a cup and I only used 2tsp of gelatine. I made it for a family party and wow everyone was a big fan especially my dad who isn’t very fond of sweets
Thank you so much for your good comments and feedback, Daisy. It helps inspire me to do better and create more recipes to share.
I made this for Easter for my family and everyone Loved it! They requested me to make more! Thank you! It’s so easy to make and so yummy!!! 😊😍😍😍
Thank you for the wonderful review, Vanessa! I’m so glad you all enjoyed it!
Hello Natasha, I made this recipe many times and we love it. I was just wondering for the sauce, could I add gelatin to make it firm? And how much would I have to add?
Glad to hear that you always love this recipe! About adding gelatin, there’s already gelatin in the list of ingredients but feel free to experiment if you wish to add more.
Love this recipe! It is so rich and creamy, every spoonful is like a bit of heaven in your mouth. This is a big favorite around here with the entire family. I usually triple the recipe when I do make it, and cut down on the sugar, using between 1/3 and 1/2 of the amount called for. It’s amazing!!!
That’s awesome! Thanks a lot for your good comments and feedback, Marina. I hope you’ll love all the recipes that you will try.
I tried the recipe as is. It tasted good but not great, and the texture was definitely wrong. Real Panna Cotta has a heavenly creaminess to it and too much gelatin gives it a cheap and fake texture.
My suggestion, cut 1/3 of the gelatin (2/3 of the package), add half a cup of cream, and DOUBLE, or TRIPLE the sugar.
Now we are talkin’!!!!!!
NO NEED to double the sugar… Just add 2 or 3 tablespoons for the extra cream.
Thank you for your suggestions! We believe we found the perfect balance of creaminess! I hope you give it another try soon!
Hi Natasha,
Can this receipe be made couple of days in advance.
Thanks
Suzanne
Hi Suzanne, it can be refrigerated for 2 days before, but I suggest adding the fruit topping the same day it is served.
Delicious! I followed the recipe without any modifications and our dinner guests said it was the best panna cotta they’ve ever had. So easy to make too! Great recipe instructions.
That’s a wonderful feedback from them. Thank you so much for sharing that with us, Sarah!
Hi
I’m from India , here finding berries is hard what is the substitute for the berries sauce can I used berries crush . Or any other alternatives .
Hi Rashmi, I do not have an alternative way to make the berry sauce. You can try using another fruit that you are able to find. You’d have to experiment with it. The panna cotta goes well with a lot of different flavors so you can get creative with it. Please let us know how it turns out for you.
Amazing amazing recipe! Super easy to make and turns out perfect. My whole family absolutely loved the flavours! Natasha thankyou for this one 💗
Hello Deej, I’m happy to hear that you loved this recipe. Thank you so much for your great review!
I had Panna Cotta in Italian restaurant and wanted to try making it myself. I was skeptical at first because your recipe has sour cream and when I tried the warm product I didn’t really liked the taste, but this morning after leaving it in the fridge overnight it was very delicious 🤤
I used oui yogurt jars, small and sturdy, perfect for your guests 🙂
Sounds great, Maryia! Good to know that the you loved how it turned out, thank you for sharing that with us!
I made it yesterday and it was delicious. I substituted ¼ of sugar with monk fruit sugar for Panna cotta. Also substitute the sugar with sweetener for the sauce. Thank you for the great recipe and my family enjoyed it!
Thank you so much for sharing that with us, Ida! I’m so glad you and you’re family enjoyed it!
Can’t wait to make this for a galentines dinner. May I ask where you got your dessert glasses from?
Hi Shelly! This is the perfect dessert for an event like that! These are seamless wine glasses. I believe they are from TJ max but I have seen something similar at World Market
Panna cotta means “cooled cream” You dont need sour cream or milk at all.. Just cream. Ive made this version and got tired throwing away half eatin desserts(maybe recipie just needs more sugar idk). So I decided to make ths authentic simple panna cotta and everyone was fighting for it at my house.
Hi Natasha! Can I use whipped cream instead of heavy whipping cream?
Hi Keisha, This recipe needs the cream to set properly, and the fat content in heavy whipping cream is important. Admittedly, I always make it with Heavy whipping cream and haven’t tested with a substitution to advise. If you experiment, let me know how you liked the recipe.
This recipe is sooo good, all of my friends also loved it. Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Eray!
Love this recipe, soooo good! I didn’t see anywhere on your page of how many fl oz the whole recipe is (unless I missed it), but I thought I would share with others who decide to make this in smaller cups. Total makes 36oz. So I was able to make 9 cups each filled with 4oz of the panna cotta and it was the perfect size for a party dessert! Thanks again for this delicious recipe Natasha!
Hi Natasha? Could I substitute the sour cream for greek yogurt? Would that be okay?
Hi Emma. I have not tried replacing sour cream with Greek yogurt but I think it would be a great experiment.
This has to be absolutely the best thing I have ever made. I’ve been cooking since I was a child and I am now 55 but for some reason panna cotta has always been my favorite dessert. This recipe is superb.
Accidentally I did use two cups of sour cream in my first attempt and, while it was very good, it was quite rich. There was probably not enough sugar in that batch but it was still very good.
In a subsequent batch I added a little bit of orange extract and I used vanilla beans that I scored and scalded in the initial milk and gelatin mixture. It added a nice touch to have the flecks of vanilla bean in the final product. I also used a double boiler instead of putting the milk directly on the flame, adding everything to that before I poured it into the sour cream. It took a little bit more time and effort but for me it was worth it, as I tend to scald milk to burning.
The recipe is excellent as is but I did try a third time with two cups of sour cream (again) and I added a little bit extra sugar (about 3/4 of a cup) and that turned out exquisite as well. It is a very forgiving dish though it is important to make sure that the initial gelatin is softened in the milk and pay close attention not to burn the mixture.
I could make and eat this every single day of my life. Thanks for the great recipes in your blog.
David
I’m so glad you loved this recipe, David! Thank you so much for sharing that with me.
Hi, Natasha, can I use Agar Agar instead of Gelatine and in what proportion?
Hi Irina, 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.
Hi Natasha!
That’s look great!
I do not have Whipping Cream in hands, can I use Heavy Cream instead?
If yes, should I use the same amount – 2,5 cups?
Thanks
Luba
Hi Luba, yes heavy cream will work here.
My daughter-in-law made this for me and it went straight to the top of my list. #1 Dessert!!!!
I now have it in my file, and will make it often. Cant believe how easy it is.
Thank you!
Hi Cecelia! I’m so glad you loved these! I love that you found a new favorite recipe on my blog!
Hello Natasha,
Natasha here also 😉
I wanted to ask about the fruit topping. It says 2 cups of fruits (1 cup raspberries & 1 cup strawberries) for the syrup…then in the video it says to put fresh berries and take it off heat…is that two more cups of strawberries/raspberries or its included in the two cups at the beginning? I’m not sure I’m making sense…hopefully you understand what I mean.
Hi Natalie! Yes, you need 2 total cups of fruit mixed together. In a small saucepan, combine 1 cup berries (1/2 cup strawberries & 1/2 cup raspberries), 1/2 Tbsp lemon juice and 3 Tbsp sugar. Bring to a low boil and cook for 4-5 min or until syrupy. Then you will add the 2nd cup of berries (1/2)raspberries and (1/2)strawberries. I hope that helps!
Thank you! It was soooooooo good!!! So rich, creamy, and so delicious 😋 😍 😊
Thanks for that great comment, Natalie. So glad you loved it!
Natasha hi!
I’ve made this recipe before and it’s delicious! I’ve usually made it like the day of though. Do you think I can make the syrup/fruit portion ahead of time too and leave it in a pan and then spoon over right before serving? Hope that makes sense!
Hi Lena, It can be refrigerated for 2 days before, but I suggest adding the fruit topping the same day it is served.
I love the original recipe! It’s always delicious! I was thinking to incorporate Yuzu into this recipe to give it a Japanese twist. Any suggestions on how I could add it? Was thinking yuzu extract but not sure how much.
Thank you!
Hi Melody, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Beautiful recipe…if using high quality ingredients this comes out pretty rich, but still light on the palate. Natasha, how far ahead of time can this recipe be made?
Thank you! It can be refrigerated for 2 days before but I would suggest adding the fruit topping the same day it is served.
Vegan: Silk Heavy Whipping Cream; for milk: .5 Silk Vanilla Creamer .5 Silk Half and Half (.5 Oatmilk/.5 Coconut milk); and tried both Forager Sour Cream (Cashew) and Tofutti (Tofu) Sour Cream both which were great. Also I doubled the vanilla and put far less sugar and added maple syrup. Comes out great everytime
Thanks for sharing!
Vegan: Silk Heavy Whipping Cream; for milk: .5 Silk Vanilla Creamer .5 Silk Half and Half (.5 Oatmilk/.5 Coconut milk); and tried both Forager Sour Cream (Cashew) and Tofutti (Tofu) Sour Cream both which were great. Also I doubled the vanilla and put far less sugar and added maple syrup. Comes out great everytime
This is great! Thank you for sharing that with us, Eli.
So easy to make .. Loved it so smooth and decadent .. My husband is Sicilian and hasn’t had since he was a child he told me that reminded him of his grandma’s
That’s nice to know! Thanks for your good comments and feedback, Cynthia. Glad you and your husband liked this recipe!
Made this dessert a few times now and always amazing how simple it is make. It’s a crowd pleaser.
Hi Lily, thanks for your great comments and feedback. I’m glad you enjoyed it!
Made this tonight and followed the exact recipe…perfecto! So yummy huge hit in my house. Thank you Natasha👏
That’s awesome! I’m happy to know that you enjoyed this recipe.
These taste amazing, y‘all! Just made them for a dinner that I‘m hosting tomorrow and I always make an extra to try because I have trust issues lol. If you follow the directions closely, you will have a 5 star dessert!
Thank you for this recipe, Natasha!
What a great review, Linda. Thank you for sharing your experience making this recipe! Glad you enjoyed it.
Thank you so much, this recipe is perfect.
Also do you know if I can do similar topping with different berries, just make several options of panna cotta?
Hi Anna! I bet that could work! I hope you love this recipe!
This was delicious and so easy to make … thank you! Adding it to my rotation. Q: I was a bit concerned about the high cream content in this recipe. Do you think this recipe would still work if I used light cream instead, or maybe even all milk and no cream?
This recipe needs the cream to set properly and the fat content in heavy whipping cream is important. Admittedly, I always make it with Heavy whipping cream and haven’t tested light cream, but I would be concerned about it setting up correctly.
Thanks, Jay. This recipe needs the cream to set properly and the fat content in heavy whipping cream is important. Admittedly, I always make it with Heavy whipping cream and haven’t tested light cream, but I would be concerned about it setting up correctly.
One of my go to company deserts. Perfect every time. Nice light desert to any meal.
Hi Jim, I’m so glad you enjoeyd this recipe!! It’s one of my personal favorites!
Hi Natasha!
Could I put the panna cotta in a bigger glass pan, like lasagna pan or something similar, for a bigger crowd? Would I have to double/ triple the ingredients? Would the cooling time be affected?
It looks delicious, can’t wait to try!
Thank you!
Hi! I haven’t tested that, but I imagine that may work. If you experiment, let me know how you liked the recipe.
This was so easy and soooo delicious! My guests were impressed. My daughter loved helping me make this yummy treat!
That’s just awesome! Thank you for sharing your wonderful review!
This recipe is divine. Make exactly as described and you’ll wow your family and guests.
Tips: Use the best quality heavy cream you can find: organic, grass feed, etc. It’s worth it. Also using vanilla bean paste, if you can find it, amps up the fancy factor, though vanilla extract works perfectly too!
This was the recipe that first brought me to your blog and I’m a regular ever since. Thanks so much!
Thanks for your wonderful comments and feedback, Katherine. Glad you enjoyed this recipe!
Your recipe for panna cotta is just awesome! When I make it I always hear everybody say how good It tastes
It’s popular for a good reason! I’m so glad you enjoeyd it, Svetlana!
Hi Natasha. This was fabulous. Really enjoyed the video and the presentation was too good.
Can we use hung curd in place of sour cream.
Also we get some amazing mangoes during summer in India. Planning to use it as the topping.
Thank you, Kartik. Glad you liked the recipe! 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.
Can you substitute whole milk with oat milk?
Hi Liza, I haven’t tried that substitution so I can’t say for sure.
Do you use powder sugar or granulated sugar?
Hi Kat, we used granulated sugar on this one.
Can I make 30 at once in same pot a larger one
Hi Anna, I do think this would work to double/ triple the recipe. It will take a little longer to bring the mixture to the steaming point. I hope you LOVE it!
I made 120 little cups for a wedding. I just adjusted the portion size to 26 cups. It turned out perfect!
That’s so great! Thank you so much for sharing that with us.
Can we use frozen berries instead of fresh berries?
Hi Matmee, 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.
Can you use Splenda or Monk Fruit to sweeten instead of sugar?
Hi Doria, I haven’t tried this with a sugar substitute to advise.
I just made this with Swerve. I couldn’t tell the difference from the first batch with sugar. Swerve is a 1:1 compared to sugar for bulk and sweetness so it worked well. Also used Swerve in the berry sauce.
I have missed Papa Haydn’s panna cotta – and this recipe is a perfect match.
Thank you!
Hello Natasha,
Thanks for the recipe, just wondering if the sugar can be substituted by honey? or anything else?
By chance, do you have any sugar free desserts?
Thanks!!
Hi Karina, I haven’t tried that to advise but I saw that someone else commented this “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” Others use honey as a substitute for my other recipes too.
One pack of Inox would only set 500ml of liquid. Are you sure one pack is sufficient?
Hi Angela, the recipe is correct and will work to set the panna cotta. Keep in mind there is heavy cream and sour cream here which helps to thicken it up.
hi can i add more heavy whipping cream or milk to make it 8 serving instead of 6?
Hi Joanna, I would increase everything proportionally so it sets up correctly or try smaller dishes to divide into 8 servings.
im thinking 1/2 more cup milk and 1 cup heavy whipping cream more and 1/2 cup more greek yogurt. but 1 packet gelatin will do? or i need 2 packets of gelatin.
Hi Joanna, the gelatin is what causes it to thicken up. To be safe, I would increase everything proportionally. Click on the servings in the recipe and it can help you scale the ingredients up.
This wasn’t the best recipe for my family. The flavour profile of this recipe was just too tart with the sour cream. It did came together beautifully though.
Hi Melissa, most of our desserts aren’t overly sweet but this should have plenty of sweetness. Did you use a course sugar possibly? Also, the topping adds nice sweetness and you can add more sugar to taste if you like desserts even sweeter.
switch to greek yogurt. and instead of fruit sauce try fresh fruit. i made it this way for the second time and my family loved it.
This looks amazing! Can I make it the night before serving?
Hi Anna. YES! Panna Cotta can be made in advance. It can be made and refrigerated for 2 days before but I would suggest adding the fruit topping the same day it is served.
Ive made many recipes for Panna Cotta, this one turned out the best. I was questioning the sour cream, but somehow it works! Although its not a low fat desert, it taste very light and low calorie! I didnt make sauce as indicated on the recipe as Im just to lazy. I opened a can of Lychees and drizzled some of the sauce and chunks of lychee over. This could be served in a 5 star restaurant. Just lovely
I’m so glad you enjoyed it! Thank you for the wonderful review!
My family loved it.it was my first time making it. I used greek yogart. And came out really awesome. Will be making more in the future.
That’s just awesome! Thank you for sharing your wonderful review!
you used greek yogurt instead of sour cream ? That would be a great sustitute
Can you use stevia in the panna cotta?
Hi Cecilia, I haven’t tested that with stevia to advise the outcome will work. If you happen to experiment with a substitution, I would love to know how you like that.
Hi is there any substitute for sour cream
Hello Vanessa, 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.
3 words…OMG! Easiest dessert ever and delicious! I normally try to follow recipes exactly but only had 1 1/2 cups heavy cream so added 1/2 cup of eggnog ( left over from Xmas) and the slight hint of nutmeg made it super yummy. I used blueberries and raspberries for the sauce. This is a DEFINITE keeper. Thanks Natasha, you never disappoint!
Hello Victoria, so nice of you to share your great comments and feedback. Thank you so much!
Firstly thankyou so much for this recipe and taking the time in adding the videos it makes it so much easier 😍.
My first time making Panna Cotta:
Am a little lost in the 1/2 cup that needs to be added.
Is that 1/2 of cup of the cream as well, which in total would be 2 and 1/2 cups?
Hi Natasha, are you referring to this ingredient: “1/2 cup + 1 Tbsp sugar”? That is saying you need 1/2 a cup plus 1 tbsp of sugar. I hope this helps.
Could I use 2% milk instead ?
Hi Melissa, 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
Hi Natasha,
Can I make the berry sauce a couple days before? I would like to cook the berries ahead before they get moldy.
Hi Nina, It can be made and refrigerated for 2 days before but I would suggest adding the fruit topping the same day it is served.
After reading the reviews I want to give this a try for a small dinner I’ll be hosting. In order to get those 6 servings, how many ounces should each glass hold?
I really didn’t weigh it to know but it’s just a little more than half of the glass
Hi, How long will the premade panna cotta last in the fridge?
Hi Jade, It can be refrigerated for 2 days before but I would suggest adding the fruit topping the same day it is served.
I ate the last one from my first time (huge success) a week after making it. Not as delicate as day one but still delicious and I’m still alive.
I live alone but I make it for my movie at home night with a friend (Yes, you, Compañera, if you’re reading) So I decided to freeze two of them, one naked and the other with blueberry sauce to see how they fair. Silly, huh.
I’ll report back on results.
we look forward to your feedback!
Well…it’s not as good as first made And definitely better to freeze it without topping… but I’ll do it again just to have a treat for myself on hand. Your recipes rock
Thank you for that wonderful feedback!
I haven’t tried freezing these but I’d be curious to see how that goes.
Hi natasha.. Can i use non dairy Whipping cream?? I tried today with it n didn’t like the taste at all
Hello Reema, I haven’t tried using that yet to advise. What works for this recipe are the 2 cups heavy whipping cream.
Can I replace sour cream with Greek yogurt? Does it still work?
Hello Katrina, 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.
Have made this twice so far and both times, it was a big hit. My husband was a bit sceptical about using sour cream in a panna cotta but this is his go to recipe now. We actually prefer it plain without the sauce. Thanks for the recipe!
Super nice! It is already delicious when it’s plain but we love it with the sauce. Thanks for your excellent feedback, Julie.
Hello Natasha, I can’t wait to try this dessert recipe! Just a quick question, do you think that I could add a little maple syrup into the mixture for fall flavouring? If so, what amount would you recommend? 1/4 or 1/3 cup? Thanks, Lynn
Hi Lynn, I haven’t tested that to advise but it may work! If you experiment I would love to know ow you like that.
This is my ‘easy’ go to when entertaining guests and I don’t want to be stuck in the kitchen and worrying if my soufflé has risen! Thanks Natasha, it’s a great recipe. Always a winner in my home.
That’s so great John! Thank you so much for sharing that wonderful review with me!
I started making this when I came across your recipe. It’s the best one I have ever used. So easy and I just change up the fruit.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha. Panna Cotta is one of my favorite desserts, and I always wanted to make it myself, so I finally did, using your recipe, and it turned out really great! Tried it with different sauces, it is really good with Baileys. I have a question for you. Can I put some liqueur into the base mixture, and what kind of liqueur and how much would you recommend? THANK YOU!
Hi Sveta, to be honest, I haven’t tested this with liqueur to advise. If you happen to experiment I would love to know how you like his recipe!
Make this all the time. This is my go to recipe for company. So easy and so good.
I’m so glad you love our panna cotta recipe!
That’s so great Colleen! I’m so happy to hear that!
Made this in the weekend.. Love the texture and taste..!
Thanks for your great feedback!
So easy and so lovely. May try to make it for my niece’s bridal luncheon in December. Used fresh raspberries and cherries. Thank you!
You’re welcome Teresa! I’m so glad you enjoyed that!
Hi Natasha,
I made this for my Dad.
He is the biggest sweet tooth I know, and needless to say, he absolutely loved this & so did I.
You’re amazing in the kitchen,
and Thx for sharing all your recipes.
Jan
Thank you so much. That’s so nice of you, so great to hear that you both enjoyed this recipe!
Omg I love this stuff and have made it a dozen times since finding your recipe. All my friends want the recipe now. I make this in cute cups I get at Dollar tree and put different fruit spread on them from Aldis blackberry, blueberry, strawberry and Raspberry everyone loves them . Im so happy I found this recipe.
Virginia
I’m so glad you found this recipe too! Thank you for sharing that great review with us!
Natasha – LOVE your videos and your recipes. Had a dinner party tonight for 6 and served Chicken Marsala over garlic mashed potatoes and lemon baked asparagus. We had your Panna Cotta for dessert w/strawberry sauce. Everything turned out GREAT! Dessert was amazing – can’t wait to make it againl
Wonderful to hear that! Thanks for sharing that with us and I hope you love every recipe that you try.
Absolutely fantastic. Have made it twice and love it.
I’m so glad you enjoyed that Colleen!
I always come back to this recipe as my main source of panna cotta inspiration I LOVE the extra flavor sour cream adds. Lately I’ve added lemon zest to the mix, and let it sit and infuse for an hour before straining. Thank you for posting this recipe!!
You’re welcome! I’m happy you enjoyed this recipe!
Made for the first time and loved it. Now making my second one today.
That’s just awesome! Thank you for sharing that with me!
It tastes like heaven!!! I’ve been craving it for a long time, and can’t find the one that tastes right. I gave this recipe a try and it just right!!! Thanks again Natasha
I’m so glad you loved this recipe! Thanks for giving it a try.
Hi Natasha, can I use agar agar instead of gelatin. If yes how much should I use ? Thanks
Hi Lana, 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.
Dear Natasha, I made your chocolate cake yesterday to celebrate my grandson’s and son in law’s belated birthdays. Everyone loved it, specially my husband, who is VERY picky. He is eating a huge slice now for LUNCH. Hahaha!!!
I love all your recipes! Wish you had a published book.
Thank you for that wonderful review, Sophia! I’m so glad you’ve enjoyed this recipe!
Tasted amazing! Very easy to make too! Was just wondering what other fruit combinations would work for the sauce?
Thank you for sharing that wonderful review with me Megan! I berry mix would be so good with this!
This recipe makes the best Panna cotta I’ve ever had! Is there anyway to covert this recipe to a chocolate Panna cotta? Would love to try it but not sure how to.
Great to hear that Evelina, thanks for your good feedback. I haven’t tried making a chocolate version of this to advise. Sorry wish I could help more!
First off, let me just say, I’ve tried a number of Natasha’s recipe and have LOVED every one. Today, I just put a chocolate version in the fridge to set up for dessert tonight. I added about 2/3 – 3/4 C of cocoa powder to the slightly cooled cream mixture BEFORE stirring it into the sour cream. I’ve pulled 8 beautiful raspberries from the pint and will make a sauce of the remaining. Plan to dip the whole berries just to glaze, then spread the sauce on the panna cotta w/the shiny whole berries as a garnish. We are dining out w/friends, but will come back to my home for dessert. I’ll post a picture and let you know how it turned out.
That sounds amazing! Thank you for that great review!
Hi Natasha,
can I use regular whipping cream instead of heavy whipping cream?
TIA!
Hi Anna, regular whipping cream is lighter and doesn’t set up as well as heavy whipping cream – usually resulting in different results.
This has been my go to recipe for a long time. I do add a chocolate ganache layer at the bottom before the panna cotta mixture goes in.
That’s so great! It sounds like you have a new favorite!
Hi Natasha,
Can you substitute the gelatin with China grass
Hi, I am not familiar with that product so I won’t be able to advise on that.
Hi Natasha, could these be made without sour cream? Thanks!
Hi London, 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.
Hey Natasha!
I want to make this for my family, on a Sunday.
We go to church in the morning and they will visit after…
I don’t think I’ll be making the berry sauce when they’re at my house.
Can I make it in the morning, and have it stay in the fridge for several hours?
Hi Kelly, that sounds like an excellent plan. I would make the Panna Cotta, cover and refrigerate. You can even make the berry sauce in the morning, cover and refrigerate in a separate dish then spoon it over the panna cotta to serve.
Hi Kelly. This recipe can be made in advance. You can add the berry sauce and garnish with basil if desired just before serving.
Can this recipe be made a day or so ahead of time?
Hi Julie, It can be refrigerated for 2 days before but I would suggest adding the fruit topping the same day it is served.
Hi Natasha,
This recipe was a big hit with my friends and family. We all loved how it wasn’t overly sweet, and that it was light, which makes for a great dessert after a huge dinner!
Love your recipes
-Cherelle
I’m so happy to hear that, Cherelle! Thank you for that amazing review.
This dessert makes for a dramatic presentation and so easy to make. I got similar glasses from Marshall’s ($5 for a 4-pack!). I strained the berry sauce to make it look more smooth.
love the idea of straining it to look more smooth. Thanks for the tip Yuri!
Hi Natasha, it is my sisters bridal shower next month and I really want to make this dessert, however its for about 25 people but not more than that. Can you recommend the easiest way to make them for that many servings or maybe recommend how much would I need for the ingredients? That would really help! Thank you.
Hi Olesia, we have a recipe slider on the printable part of the recipe. You can adjust that to 25 cups if you are using the same size cups I did (stemless wine glass). If making this in smaller cups you could get away with just one or two batches depending on how big the glass is.
Thank you so much!
I’ve made your recipe a number of times and it’s perfect every time
I’ve added a little chocolate ganache to the bottom of the glass, let it set up in the fridge and poured the panna cotta on top of that and later the sauce and a dab of whipped cream. It’s been a hit every time. Thanks so much!
That’s just awesome Betty! Thank you so much for sharing that with me.
When you say 1 cup what size cup do you use ?
Hi Chris, I added metric measurements to the recipe card. 1 cup is 8 fluid oz or about 240 ml for liquid measurements. If you click “metric” you will see the metric measurements.
Love the recipe so easy to make its a 10!! In our house perfect little fabulous creamy presents for each person !!! I make a topping bar in our house i make a berry sauce chocolate. Citrus .salted caramel .homemade whip cream sliced fruit whatever season it is its fun kids hve fun even afults i made 75 of them for a party we had !!!,
You can definitely have fun with this recipe! Thank you for sharing that with me!
First of all…. This Recipe is AMAZINGGGG!! Everyone loves it. My family wants me to make it for thanksgiving..but they want me to make it in a 9 x 13 so they can grab how much they want. Would that work? Do I double the recipe? Also how can I make the berry sauce on top stay on top? Its usually watery but if I make it in the 9 x 13 whenever someone takes some the berry sauce will fall on the sides…? does that make sense? What if I add the gelatin to the berry sauce? would that make it like a jello too?
Thank you for responding!
Hi Julie, 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).
Hi Natasha,
I’m from Malaysia. I have made this panna cotta and it was awesome. Husband’s friends came over for dinner and it was the “limelight of the evening” for them. Thank you.
That’s so great! It sounds like you have a new favorite!
yes and making it again this weekend for son’s birthday.
Hi Natasha
About to make your delicious sounding panna cotta and I have gelatin leaves
How many would I use
Thanks
Heather
Hi Heather, great question! 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
Hi, I love the little glasses so much that you have used and I cant find any like that which are similar! They would also be the perfect size for lemon possets etc. Do you know where you got yours from or where I might be able to find similar? I not managed to find any that’s small. Thank you.
Hi Joanna, these were tall wine glasses without the stem. I believe they are from TJ max but I have seen something similar at World Market
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!
I have made this for dinner parties and baby showers and always got raves from my guests! I use the 4 oz mason jars for big events and they look so cute! Thanks so much for a great recipe that can be made in advance!
That’s nice Beth, Thank you for sharing that with us. I can imagine how cute it looked!
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.
Tasted amazing! Very easy to make too! Was just wondering what other fruit combinations would work for the sauce?
Hi Megan! I’m so glad you enjoyed that! I bet a mixed berry would be so good with this!
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!