This homemade Panna Cotta looks and tastes like a fancy dessert, but is quick and easy to make. I’ve included instructions on serving them either in cups or unmolded from a ramekin.
The fresh berry sauce comes together in minutes and makes every creamy spoonful perfectly sweet and tangy. Watch the video tutorial and see how easy it is.
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We love these mini desserts for parties! Some of our favorites include Mini Cheesecakes, Creme Brulee, Eton Mess, and Pavlova. They are all so elegant and surprisingly simple to make.
Panna Cotta Recipe
After ordering Panna Cotta for dessert at a restaurant in Portland Oregon (a major foodie scene), I was in love and was determined to recreate it. At the restaurant, one serving was $8, but you can make 6 to 8 for that same price and I prefer this homemade version with the fresh berry sauce even more.
The best part is that Panna Cotta only takes about 20 min to make before refrigerating. While it is usually removed from the ramekin it is shaped in, I usually take the less fussy route and serve it in wine glasses, or repurpose those glass yogurt cups for a larger gathering (think: baby shower, bridal shower, church potluck, etc.).
Panna Cotta with Berry Sauce Video
Watch Natasha make this Panna Cotta. With just a few simple ingredients and minimal effort, you can create a dessert that looks and tastes like it came straight from a fancy restaurant. It’s the perfect finale for any meal.
What is Panna Cotta?
Panna Cotta is a classic Italian jello/pudding-like dessert that translates to “cooked cream” in English. This creamy custard-like dessert is made by simmering together cream, milk, sugar, and gelatin. After being mixed with sour cream and flavored with vanilla, the mixture is poured into molds and chilled until set. It has an incredibly smooth, melt-in-your-mouth texture like nothing else you’ve tasted.
Ingredients
The key to making great Panna Cotta is the perfect balance of the creamy yet firm texture. For the recipe to set properly, be sure to use the ingredients listed and avoid low-fat or fat-free substitutions.
- Heavy whipping cream – provides a rich, creamy base
- Milk – using whole milk adds a lighter texture to the cream mixture
- Sour cream – contributes a tangy flavor profile to the recipe. This is our secret ingredient and once you try it, you won’t want it any other way.
- Unflavored Gelatin – acts as a setting agent, giving the Panna Cotta its firm yet delicate structure. We use Knox brand unflavored original.
- Sugar – adds sweetness and texture to help stabilize the ingredients
- Vanilla – use real vanilla extract to infuse the cream with aromatic flavor
- Salt – enhances the flavors of the other ingredients, providing balance and contrast, and amplifies the sweet and rich flavors
Topping Variations
Panna Cotta can be served with various toppings to add both flavor and beauty to this elegant dessert. Its simplicity and versatility have made Panna Cotta a beloved dessert around the world. We love the vibrant red berry sauce because it ends up in every spoonful, but you can also top it with:
- Fresh fruit (berries, sliced cherries, peaches, mango)
- Caramel Sauce
- Chocolate Ganache or chocolate shavings
- Citrus zest (lemon, lime, orange)
- Nuts (sliced almonds, chopped hazelnuts, or pecans)
- Cookie crumbles (Oreos, ginger snaps, or almond biscotti)
The possibilities are endless, and each time you make it is an opportunity to switch it up and fall in love all over again.
Pro Tip:
Avoid using pineapple as a topping, as the natural enzyme bromelain found in it can hinder the gelatin from properly setting.
How to Make Panna Cotta
- Prepare Gelatin – In a medium saucepan, add the milk and sprinkle the gelatin powder over the top. Let stand, away from heat, for 3-5 min until gelatin is softened. Set the pan over medium-low heat and whisk until gelatin dissolves (about 4-5 min – do not boil).
- Mix – Pour heavy whipping cream, sugar, vanilla, and salt into the gelatin mixture. Continue stirring until sugar is fully dissolved and the mixture is steaming (do not boil). Remove from heat and let cool for 5 minutes.
- Combine and Chill – Add sour cream to a medium bowl with a pouring lip. Whisking constantly, slowly add warm cream. Once the mixture is completely smooth, strain through a sieve if desired, then quickly divide the mixture between 8 ramekins or glassware. Refrigerate until fully set (4 to 6 hours).
- Serve – Once the flan has set, serve in ramekins or see our tips below to unmold. Spoon our berry sauce over the top and garnish with a mint or basil leaf, or add toppings of choice.
Pro Tip:
To ensure a smooth and velvety texture in the finished dessert, strain the mixture through a fine sieve before pouring it into molds to remove air bubbles, lumps, or undissolved particles (vanilla seeds, undissolved gelatin, etc.). This step is optional but using a fine strainer helps to achieve a flawless finish.
How to Make the Berry Sauce
- In a small saucepan, combine half of the fresh strawberries and raspberries, lemon juice, and sugar. Bring to a low boil and cook until syrupy.
- Stir in the remaining fresh berries and remove from heat. Cool to room temperature, then spoon the mixture over the chilled Panna Cottas.
How to Turn Out Panna Cotta
The biggest difference between pudding and Panna Cotta is that Panna Cotta maintains its shape, thanks to the addition of gelatin. While you can serve it directly in the glass or ramekin, consider elegantly turning it out onto a serving dish for a stunning presentation.
If you would like to un-mold your Panna Cotta onto a serving dish, follow these steps to avoid cracking:
- Dip ramekins in a small bowl of hot water for 5-10 seconds, making sure not to allow water into the panna cotta dish. Quickly wipe the bottom of the ramekin.
- Run a knife around the edge of the ramekin to release the Panna Cotta from the dish.
- Invert the ramekin over a dessert plate, tap the side of the ramekin, and lift the dish away from the set Panna Cotta.
Pro Tip:
Don’t cheat the chilling time. Patience is key when it comes to chilling Panna Cotta. Rushing the process may result in an unset gelatin, and the dessert may not retain its shape when unmolding.
Make-Ahead
Panna Cotta can be made several days in advance so it is perfect for entertaining!
- To Refrigerate: Tightly cover with plastic wrap for up to 3 days. Add the berry sauce or garnish just before serving.
- Freezing: Freezing is not recommended as it can alter the creamy texture and consistency.
Make this Panna Cotta for someone you love. The incredible flavor and texture are a memorable treat!
More Easy Dessert Recipes
If you love this quick and easy Panna Cotta recipe, then you won’t want to miss these other easy dessert recipes. These tasty, simple-to-make, crowd-pleasers would be great for your next party!
Easy Panna Cotta Recipe
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 (1 cup raspberries and 1 cup quartered strawberries)
- 1/4 cup granulated sugar
- 1/2 Tbsp lemon juice
Instructions
How to Make Panna Cotta:
- Off the heat, place 1 cup milk in a medium saucepan 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).
- Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla, and a pinch of salt. Continue stirring for about 5 min until the sugar is fully dissolved and the mixture is steaming (do not boil). Remove from heat and let cool for 5 minutes.
- Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, strain through a fine mesh sieve if desired, then quickly divide it into 6 glass cups or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.
How to Make Berry Sauce:
- In a small saucepan, combine 1 cup berries, 1/2 Tbsp lemon juice, and 1/4 cup sugar. Bring to a low boil and cook for 4-5 min or until syrupy.
- Stir in remaining 1 cup of fresh berries and remove from heat. When the syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.
Notes
Dip ramekins in a bowl of hot water for 5-10 seconds, making sure not to get hot water into the panna cotta dish. Quickly wipe the bottom of the ramekin.
Run a knife around the edge of the ramekin to break the seal from the dish.
Invert the ramekin over a serving dish. Tap the ramekin and lift the dish away from the set Panna Cotta.
Nutrition Per Serving
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Awesome. Awesome. Awesome like ALL your recipes are. I never hesitate to make your recipes, even if it’s the first time to try and I am having company! And I preordered and received my cookbook when it first came out.
Hey Natasha
This recipe came amazing! I doubled the recipe in which I used two packets of unflavored gelatin.
I also used strawberries and blueberries together to make my berry sauce.
I also used a pretty big round mould to set the mixture and inverted it on a pretty serving dish and topped it with berry sauce. And all my guests went gaga over it, both the looks as well as the taste.
I did it just today!
Thank you so much Natasha.
Hello again Natasha. Sorry for another comment. I’m following up on my previous one where I noted that our most recent panna cotta came out with a denser texture. I realized that we doubled the recipe this time, so my daughter used 2 packets of gelatin. I just noticed that there’s something interesting on the recipe when I change the portions. With 6 portions selected, it asks for 2 1/2 tsp gelatin (1 packet of Knox gelatin). When I slide it over to 12 portions, it asks for 5 tsp gelatin, but it’s still one packet. Hmm. I’m wondering if we don’t need to double the gelatin even if we increase the quantity of other ingredients?
Hi Deirdre, the numbers in the instructions and parenthesis don’t change with the slider.
My daughter has made this recipe many times and it’s always a massive hit – silky, creamy, and so flavorful. The sour cream is the golden ticket, I think, to give it that little bit of extra magic. One time, we replaced half of the whipping cream with coconut cream and paired it with a mango coulis. That was super delicious too, but we’ve come back to the original recipe as it’s perfect just as it is. Yesterday, for the first time, she had a bit of a fail. The panna cotta was denser and had an odd texture – maybe “powdery” or “chalky” would be the word I’d use. I certainly couldn’t describe it as “silky”. We can’t figure out what was different – my daughter is certain she followed the recipe and did everything exactly as always. I wondered if maybe she added the gelatin twice by accident or forgot the milk or something. But she is pretty sure she didn’t. I’m just wondering if anybody has come across this before? In any case, much thanks to you, Natasha, for this delicious recipe. We LOVE it.
Hi Natasha! I’ve made so many of your recipes and there’ll all amazing! I have a question about this one…is it possible to make them in mini ramekins or mini tart shells? I’m making mini chocolate pots de crème for a reception and wonder if this would be a good addition to those. Thanks!
Hi Misty, that should work! Here’s what one of my readers wrote: 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.””
This looks amazing! Can you recommend a vegan gelatin powder? I’d love to make for a gathering in a couple of days, but have a vegan in the group.
Hi Jennifer, I hope you try and love this recipe. I haven’t ever tested vegan gelatin to advise. I assume it would work. Please us know if you experiment.
I’m having a wine dinner with 8 people. How can I make enough to accommodate the 8?
Hi Patty. You can change the number of servings at the you of the recipe card. It will convert the ingredients list for you.
What is the size of the ramekin that you are using in this recipe? Thank you.
Hi Arlene! They are 8oz ramekins.
Can you use this recipe to make chocolate panna cotta ?I made the vanilla version and it was excellent
Hi John! I haven’t tested it, but here is what one is my readers said: “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.”
Thank you I will try it to night and let you know
Can I use frozen berries or do they have to be fresh?
You may use frozen berries, just make sure to thaw them and complete drain the liquid from it.
I absolutely put too much lemon in the berry sauce and didn’t read the instructions to know to split it in half…but let me tell you this is the best dessert I’ve made in awhile.