Recipe · Dessert
Panna cotta with berry sauce
Panna cotta is a simple dessert from Piedmont: cooked cream, set with gelatine and chilled. It needs no oven, can be made a day ahead and only needs good cream and a little patience.
Preparation
- Soak the gelatine leaves in plenty of cold water for 5 minutes.
- Heat the cream, sugar and vanilla extract in a pot over medium heat until warm, not boiling, until the sugar has dissolved. Take off the heat.
- Squeeze out the gelatine well and stir it into the warm cream until dissolved. Let the mixture cool briefly.
- Pour into glasses or moulds and let it set covered in the fridge for at least 4 hours, ideally overnight.
- For the sauce, simmer the berries, sugar and lemon juice for 5–8 minutes, then let cool and purée if you like.
- Serve with the sauce on top. To turn out the panna cotta, dip the moulds briefly in hot water.
- Check the gelatine amount: Leaf strength differs by brand. The packet instruction for 500 ml of liquid is what counts. For a creamy, slightly wobbly result, do not use too much.
- Do not boil: Boiling cream can weaken the set when you dissolve the gelatine and forms a skin. Only warm it.
- Vegetarian: Gelatine is animal-based. Plant-based setting agents such as agar-agar behave differently, so follow the packet.
- Make ahead: Panna cotta keeps covered in the fridge for 2 to 3 days. Add the sauce just before serving.
- Note: The dessert contains dairy. With frozen berries the sauce works in winter too.
Useful extras
If something is missing for the recipe: Ad: The Amazon links are affiliate links. They lead to search results, not to a specific offer. Exception: links marked “Our pick” lead directly to a specific product.
Dessert glasses or moulds
For panna cotta in a glass or to turn out. Look for a smooth inside surface.
Gelatine leaves
Check the leaf strength and the instruction for 500 ml of liquid on the packet.
Frequently asked questions
Why does my panna cotta not set?
Usually too little gelatine was used or it did not dissolve fully. Follow the packet quantity and stir the gelatine thoroughly into the warm cream.
Can I use milk instead of cream?
Some milk makes it lighter but less creamy. It also works with half milk.
How long does it need to chill?
At least 4 hours, ideally overnight. Then the texture is even.
Keep reading
Recipe · Main courseSpaghetti alla Carbonara – no cream, with Guanciale
Original Carbonara: recipe with Guanciale, egg yolk, Pecorino Romano and pepper. With portion calculator, cooking mode and tips for a creamy sauce without…
⏱ 25 min · medium
Recipe · Main courseRisotto alla Milanese – saffron risotto with Parmigiano
Make Risotto alla Milanese yourself: recipe with Carnaroli, saffron, Parmigiano and stock. With portion calculator, cooking mode and tips for the Mantecatura.
⏱ 35 min · mediumUpdated: October 2026 · We deliberately do not state nutritional values. For allergies and intolerances, check the ingredient lists of the products used.