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
Filed Under
So yummy! Made this for my moms birthday and everyone went crazy about it asking where I got the recipie from!
Viktoriya, thank you for such a great review on the recipe, blessings to you and your family 😬.
This sounds amazing! I’m going to try this over the weekend. I was wondering, if I wanted to make it coconut flavored, should I swap the milk or the heavy cream for coconut cream?
Hi Tasia, I haven’t tried that substitution so I can’t really say for sure how it would affect the texture and the way it sets or how it would meld with the sour cream. If you experiment, let me know how you like it! Sorry I can’t be more helpful!
I wanted an easy dessert to make for a family Christmas dinner we had this past week-end. This hit the spot. It was light and very tasty as well as very pretty! Thanks for a great recipe. Will def. make this again!
I’m so happy you enjoyed it!! Thank you for the wonderful review 🙂
Delicious!!!!!!!! I made it today for a family gathering and it was a huge hit, thank you so much for such a great recipe. For the berry syrup I used frozen berries (blueberries, raspberries and blackberries) I let them thaw then made the syrup and it turned out great.
Glad your family enjoys it as much as mine does! Thank you Natalie 🙂
I have a friend in Paris who gives cooking classes in Paris. I asked her to send me this recipe and it called for cream fraiche liquid — think this is the best alternate US recipe because of the use of sour cream.
Will try it!
The sour cream does add amazing flavor!! 🙂
Awesome recepie! Thank you!
I’m so glad you enjoyed it!! 🙂
Would this work great in a glass 9×13 dish? Would I need to double the recipe? Thanks.
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 🙂
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. 🙂
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 🙂
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
Hi Vika, I”m so glad you like it! You can add a little food coloring to the gelatin. 🙂
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
Thank you for the great review on the recipe 😁.
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!
Thank you for the nice review and nice job improvising 😁.
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. 😀
That’s awesome!!! I love when things work out that way! You may have just discovered a weird way to make it even better! 😉
Hi Natasha,
How far in advance can these be made? They look amazing!
Sama, if you are not putting on the topping, it can be made up to a week in advance.
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
HI Amanda, yes you could unmold them but I would use a more traditional dish to make it easier to unmold 🙂
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
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 🙂
Hi, what if i use gelatine sheet? How many should i use?
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.
Would I be able to make a berry sauce with frozen fruit and what would the proportions be?
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. 🙂
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.
Thank you Irene 😀.
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!
That’s awesome!! I’m so happy you like it 🙂
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
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?
It was not boiling, but took me longer until was steaming. If 4-5 minutes not enough to see the steam.
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).
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!!
Stella, thank you for sharing your version 😀. Now I’m curious to try your way.
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.
Yes that would be delicious! 🙂
HI Natasha I made these and they are fantastic thanks for the recipe!
Katya, thank you for the great review and you are welcome 😄.