READY IN 8+ hrs

Panna Cotta with Berry Sauce

Read Reviews (8)

"A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Make the berry sauce an hour before serving." — Military Cook

Directions

In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
Unmold panna cottas and serve with berry sauce.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 8 hrs 20 mins

Reviews More Reviews

Nov 02, 2009

I'll admit that I changed things here cuz I needed something with less far fat. I really appreciated the starting point, though and hope to make it as the recipe states at another point. That said, it was a big hit. I actually just used 2% milk instead of cream. I also didn't wait 8 hours--only about 3. The consistency was like Jello. It was a nice light flavor. Also didn't have brandy so just used the berries and sugar. My fussy, fussy eaters were full of compliments and the dieters were delighted to know they weren't doing too much damage to the diet. Thanks. I'm looking forward to trying it again both your way and mine!

—Baye

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Feb 19, 2010

great reciepe for bulk. I did a 200 person party and used it. Just make sure to freeze it in rubber molds if you are not serving it in a dish.

—Cocco

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9 Ratings

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Oct 23, 2007

great recipe, most recipes for panna cotta use sheet gelatine and it is not so easy to find as powdered. I'm not a fan of frozen berries and fresh are not available so I served it with rhubarb and strawberry compote. ( strawberries available all year in Australia)

—annieccooper

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Sep 23, 2008

The recipe for the panna cotta itself is great. All cream!

—minisuperbias

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Oct 18, 2011

Wonderful recipe! Perfect consistency and not too sweet. I used half and half cream, plus a bit of vanilla and rum extract instead of infusing w vanilla bean. Also omitted the sauce. Delicious, light and creamy..

—mayura

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Jun 27, 2011

I was pleasantly surprised by how easy this was to make. It certainly tastes delicious. I am making it again tonight for guests. I infused the cream with lavender while it cooked and sliced fresh berries very finely instead of squishing them. A lovely spring dessert.

—Esther

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Aug 16, 2012

Super easy. Very good. Next time I will probably reduce the fat by using half and half. I added vanilla extract because I didn't have vanilla beans. Great!

—LatinaCook

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Feb 01, 2012

Perfect. Simple and satisfying, it's a dessert that looks more sophisticated than it really is.

—Silbennil

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Nutrition

Calories
514 kcal
26%

Carbohydrates
25.9 g
8%

Cholesterol
163 mg
54%

Fat
44.2 g
68%

Fiber
1.4 g
5%

Protein
3.4 g
7%

Sodium
47 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Panna Cotta with Berry Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 514
Calories from Fat: 398

% Daily Value *
Total Fat 44.2g 68 %
Saturated Fat 27.4g 137 %
Cholesterol 163mg 54 %
Sodium 47mg 2 %
** Potassium 90mg 3 %
Total Carbohydrates 25.9g 8 %
Dietary Fiber 1.4g 5 %
Protein 3.4g 7 %
Sugars 20.5g
** Vitamin A 35 %
** Vitamin C 1 %
** Calcium 10 %
** Iron < 1 %
** Thiamin 3 %
** Niacin 5 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.