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3 hours and 30 minutes
4 Servings

Panna Cotta with mixed berries

Looking for a dessert sure to please both adults and kids? We definitely suggest Panna Cotta. Not by chance, it is one of the most well known and popular desserts in Italy. You combine fresh cream and sugar to get a very delicious custard type dessert. You can also tailor it to your taste by adding different toppings such as caramel, berries, and chocolate, and also you can add flavor to the fresh cream such as vanilla, almond, coco, etc. We are sharing with you a very traditional and delicious Panna Cotta recipe, super easy to follow and fun to prepare! A great dessert option for a cooking day with your family.


500 ml (2 cups) fresh cream
125 gr (4.4 oz) sugar (3/5 cup)
10 gr (0.35 oz) gelatin sheets or leaves of gelatin film (can substitute powdered version if not available.) You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin)
1 vanilla bean (or vanilla extract)
125 gr (4.4 oz) fresh raspberries
125 gr (4.4 oz) fresh blueberries
125 gr (4.4 oz) sugar (3/5 cup)
4 Ramekin aluminum molds or small glass dessert cups


Put the gelatin into a bowl and cover it with cold water and wait about 10 minutes until it is rehydrated and softened. (follow direction on powdered gelatin if using that product)

On a cutting board, cut the vanilla bean with a knife and squeeze out or scrape the seeds.

In a medium-sized saucepan, pour the fresh cream, the 3/5 cup of sugar and the seeds previously obtained from the vanilla bean and cook over medium heat, mixing with a kitchen whisk. Once the mixture is warm (but not boiled!), turn off the burner. Add the gelatin that we previously squeezed (when working with sheets of gelatin, they need to be soaked in cold water for about ten minutes to rehydrate, then squeezed like a sponge) to remove excess water in the saucepan and mix until melted with the heat off.

Now rinse the ramekin aluminum molds under cold running water, empty the water and then fill them with the mixture. Refrigerate and let them cool for at least 3 hours.

In a small-sized saucepan, pour the fresh raspberries and blueberries and the 3/5 cup of sugar. Cook over medium heat for about 7-8 minutes until a thick jelly is reached. Turn off the burner and let it cool down.

As soon as the Panna cotta is ready to be served (after 3 hours), garnish with the berry mixture.

This dessert pairs perfectly with a glass of DOP Prosecco.