Pannacotta with Berry Sauce

Military Cook

"A Creamy Vanilla gelatine based desert that is easy, quick and very tast."
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6hrs 10min servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. 1. Place cream and sugar in a saucepan, stir over medium heat until mixture boils, simmer 5 minutes. Remove from heat and discard vanilla bean.
  2. 2. Soften gelatine in water and dissolve over hot water; add to hot cream mixture.
  3. 3. Pour into 6 lightly greased 1/2 cup dariole moulds and refrigerate overnight (4 to 6 Hours).
  4. 4. Unmould and serve with Berry Sauce.
  5. 5. Combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, mix in brandy. Stand for 1 hour until syrupy.
  6. 6. Serve sauce with Pannacotta's.


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