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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

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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!

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 87 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 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*
Fat 38g58%
Saturated Fat 23g144%
Cholesterol 132mg44%
Sodium 82mg4%
Potassium 195mg6%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 30g33%
Protein 5g10%
Vitamin A 1495IU30%
Vitamin C 2.6mg3%
Calcium 144mg14%
Iron 0.2mg1%
* 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

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natashaskitchen

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

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Read comments/reviewsAdd comment/review

  • Anna
    November 20, 2016

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

    • Natasha
      natashaskitchen
      November 21, 2016

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

  • Diane N.
    November 6, 2016

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

    • Natasha
      natashaskitchen
      November 6, 2016

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

    • Vika
      November 30, 2016

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

      • Natasha
        natashaskitchen
        December 1, 2016

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

  • Marian Lee
    November 5, 2016

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

    • Natasha
      natashaskitchen
      November 5, 2016

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

  • Sammi Harasymchuk
    November 3, 2016

    Hi Natasha!

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

    • Natasha
      natashaskitchen
      November 3, 2016

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

  • Irina
    November 2, 2016

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

    • Natasha
      natashaskitchen
      November 3, 2016

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

  • Sama
    October 25, 2016

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

    • Natasha
      natashaskitchen
      October 25, 2016

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

  • Amanda
    October 2, 2016

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

    • Natasha
      natashaskitchen
      October 3, 2016

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

      • Christine
        October 30, 2016

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

        • Natasha
          natashaskitchen
          October 30, 2016

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

  • Liapuzey
    September 21, 2016

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

    • Natasha
      natashaskitchen
      September 21, 2016

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

  • Sveta
    September 14, 2016

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

    • Natasha
      natashaskitchen
      September 14, 2016

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

  • Irene
    September 4, 2016

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

    • Natasha
      natashaskitchen
      September 4, 2016

      Thank you Irene 😀. Reply

  • Alena
    August 30, 2016

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

    • Natasha
      natashaskitchen
      August 30, 2016

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

  • Tanya
    August 21, 2016

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

    • Natasha
      natashaskitchen
      August 21, 2016

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

      • Tanya
        August 22, 2016

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

        • Natasha
          natashaskitchen
          August 22, 2016

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

  • Stella
    August 17, 2016

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

    • Natasha
      natashaskitchen
      August 17, 2016

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

  • Luba
    August 14, 2016

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

    • Natasha
      natashaskitchen
      August 14, 2016

      Yes that would be delicious! 🙂 Reply

  • Katya
    August 9, 2016

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

    • Natasha
      natashaskitchen
      August 9, 2016

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

  • Zee
    July 29, 2016

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

    Thanx Reply

    • Natasha
      natashaskitchen
      July 29, 2016

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

  • Olga T.
    July 26, 2016

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

    • Natasha
      natashaskitchen
      July 26, 2016

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

  • Robin Duncan
    July 10, 2016

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

    • Natasha
      natashaskitchen
      July 10, 2016

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

  • Svetlana
    July 5, 2016

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

    • Natasha
      natashaskitchen
      July 5, 2016

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

  • Melinda
    June 8, 2016

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

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

    Thanks again! Reply

    • Natasha
      natashaskitchen
      June 8, 2016

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

      • Melinda
        June 9, 2016

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

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

        • Natasha
          natashaskitchen
          June 9, 2016

          I’m so glad you like it 🙂 Reply

  • Jon
    May 31, 2016

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

    • Natasha
      natashaskitchen
      May 31, 2016

      Oh wow that sounds awesome! Thanks for sharing 🙂 Reply

  • vitaly
    May 28, 2016

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

    • Natasha
      natashaskitchen
      May 28, 2016

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

  • Maureen Popkin
    April 27, 2016

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

    • Natasha
      natashaskitchen
      April 27, 2016

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

  • Alicia
    April 21, 2016

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

    • Natasha
      natashaskitchen
      April 21, 2016

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

  • Louise Sperring
    April 13, 2016

    How many servings does your pannacotta recipe serve? Reply

    • Natasha
      natashaskitchen
      April 13, 2016

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

  • Svetlana
    April 12, 2016

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

    • Natasha
      natashaskitchen
      April 13, 2016

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

  • Lily
    April 12, 2016

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

    Thanks! Reply

    • Natasha
      natashaskitchen
      April 13, 2016

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

  • Mary
    March 27, 2016

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

    • Natasha
      natashaskitchen
      March 28, 2016

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

      • Mary
        March 28, 2016

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

        • Natasha
          natashaskitchen
          March 28, 2016

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

  • Abby
    March 26, 2016

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

    • Natasha
      natashaskitchen
      March 26, 2016

      Yes it will still be great 🙂 Reply

  • Jareth
    March 23, 2016

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

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

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

    • Natasha
      natashaskitchen
      March 23, 2016

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

  • Anna
    March 22, 2016

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

    • Natasha
      natashaskitchen
      March 23, 2016

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

  • Natasha
    March 11, 2016

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

    • Natasha
      natashaskitchen
      March 11, 2016

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

      • Natasha
        March 11, 2016

        Thank you!
        I made your cheese cake 🙂 Reply

        • Natasha
          March 12, 2016

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

          • Natasha
            natashaskitchen
            March 12, 2016

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

        • Natasha
          natashaskitchen
          March 12, 2016

          You’re so welcome. 🙂 Reply

  • Lana
    March 7, 2016

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

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

    • Natasha
      natashaskitchen
      March 7, 2016

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

  • Masha L
    February 25, 2016

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

    • Natasha
      natashaskitchen
      February 25, 2016

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

  • Jeanne
    February 15, 2016

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

    • Natasha
      natashaskitchen
      February 15, 2016

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

  • Larry
    February 15, 2016

    Easy to make and tasted great. Reply

    • Natasha
      natashaskitchen
      February 15, 2016

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

  • Kait
    February 15, 2016

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

    • Natasha
      natashaskitchen
      February 15, 2016

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

  • Oxsana
    February 15, 2016

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

    • Natasha
      natashaskitchen
      February 15, 2016

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

      • Oxsana
        February 16, 2016

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

        • Natasha
          natashaskitchen
          February 16, 2016

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

  • Luba
    February 8, 2016

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

    • Natasha
      natashaskitchen
      February 8, 2016

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

  • Tina
    February 3, 2016

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

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

    • Natasha
      natashaskitchen
      February 3, 2016

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

      • Tina
        February 4, 2016

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

  • Z-S
    February 2, 2016

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

    thank you for sharing it with us, Reply

    • Natasha
      natashaskitchen
      February 2, 2016

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

  • Elena Friske
    January 23, 2016

    This was amazing!!! Thank you so much Reply

    • Natasha
      natashaskitchen
      January 24, 2016

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

  • January 15, 2016

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

    • Natasha
      natashaskitchen
      January 15, 2016

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

      • Moro Luisa
        February 2, 2016

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

        • Natasha
          natashaskitchen
          February 3, 2016

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

  • Natallia
    December 27, 2015

    This was perfect!! Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      Thank you Natallia 😁. Reply

  • Kristina
    December 22, 2015

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

    • Natasha
      natashaskitchen
      December 23, 2015

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

  • Natallia
    December 21, 2015

    Would frozen berries work for this recipe?

    Thank you Reply

    • Natasha
      natashaskitchen
      December 21, 2015

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

  • Natalie
    December 10, 2015

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

    • Natasha
      natashaskitchen
      December 10, 2015

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

  • Natalie
    December 10, 2015

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

    • Natasha
      natashaskitchen
      December 10, 2015

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

  • Alena
    December 1, 2015

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

    • Natasha
      natashaskitchen
      December 1, 2015

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

  • Lyuba
    November 27, 2015

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

    • Natasha
      natashaskitchen
      November 28, 2015

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

  • Вера
    November 27, 2015

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

    • Natasha
      natashaskitchen
      November 27, 2015

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

  • Yuliya
    November 25, 2015

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

    • Natasha
      natashaskitchen
      November 25, 2015

      Thanks for the tip Yuliya 😀 . Reply

  • Victoria
    November 25, 2015

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

    • Natasha
      natashaskitchen
      November 25, 2015

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

  • Nina
    November 24, 2015

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

    • Natasha
      natashaskitchen
      November 24, 2015

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

  • Irina
    November 13, 2015

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

    • Natasha
      natashaskitchen
      November 13, 2015

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

      • Luba
        November 25, 2015

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

  • Lena
    November 12, 2015

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

    • Natasha
      natashaskitchen
      November 13, 2015

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

  • Augustine
    November 11, 2015

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

    • Natasha
      natashaskitchen
      November 12, 2015

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

  • linda
    November 10, 2015

    One word: Delicious! Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      Hi Linda! Thanks for the great review! 🙂 Reply

  • Maria
    November 10, 2015

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

    • Natasha
      natashaskitchen
      November 10, 2015

      Maria, its around 7gr. Reply

  • Lana
    November 6, 2015

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

    • Natasha
      natashaskitchen
      November 7, 2015

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

  • cassandra renne
    November 5, 2015

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

    • Natasha
      natashaskitchen
      November 5, 2015

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

      • cassandra renne
        November 6, 2015

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

  • Eleni
    November 3, 2015

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

    • Natasha
      natashaskitchen
      November 3, 2015

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

  • Lyuda
    November 3, 2015

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

    • Natasha
      natashaskitchen
      November 3, 2015

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

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

    • Natasha
      natashaskitchen
      November 3, 2015

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

  • November 2, 2015

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

    • Natasha
      natashaskitchen
      November 2, 2015

      Thank you Leigh! 🙂 Reply

  • Liz
    November 2, 2015

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

    • Natasha
      natashaskitchen
      November 2, 2015

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

  • tanya
    November 1, 2015

    hi natasha which knives do you use? Reply

  • Marina
    November 1, 2015

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

    • Natasha
      natashaskitchen
      November 2, 2015

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

  • Kitty Konialis
    November 1, 2015

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

    • Natasha
      natashaskitchen
      November 2, 2015

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

  • Tanush
    November 1, 2015

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

    • Natasha
      natashaskitchen
      November 1, 2015

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

    • Tanush
      November 1, 2015

      I used fresh raspberries and strawberries Reply

      • Natasha
        natashaskitchen
        November 2, 2015

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

        • Tanush
          November 2, 2015

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

  • Mariya
    November 1, 2015

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

    • Natasha
      natashaskitchen
      November 1, 2015

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

  • Sveta
    November 1, 2015

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

    • Natasha
      natashaskitchen
      November 1, 2015

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

  • November 1, 2015

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

    • Natasha
      natashaskitchen
      November 1, 2015

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

  • November 1, 2015

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

    • Natasha
      natashaskitchen
      November 1, 2015

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

  • Tanya
    November 1, 2015

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

    • Natasha
      natashaskitchen
      November 1, 2015

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

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