Panna Cotta with Berry Sauce

Panna Cotta with Berry Sauce

Made  times
Military Cook 2

"A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Make the berry sauce an hour before serving."
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8 h 20 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. 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.
  2. 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.
  3. 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.
  4. Unmold panna cottas and serve with berry sauce.



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 ...

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.

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 a...

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, ...

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

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 ...

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!

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

Made this today & I must say it is fantastic. I had tried so many berry sauces before which were harder to make than this & not even as good. This is absolutely wonderful & tastes just like wha...

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