Save This Vanilla Bean Panna Cotta with Berry Sauce is the perfect dessert when you want something elegant yet fuss-free. Silky smooth with a fragrant vanilla flavor, it’s the make-ahead treat I serve guests when I want easy and impressive. Sweet summer berries complement the creamy custard, making every spoonful taste extra special.
My first attempt at panna cotta was for a friend’s bridal shower, and now it’s my go-to for dinner parties and holidays. Even picky eaters love the light, silky texture.
Ingredients
- Heavy cream: Provides the signature creamy texture. Avoid anything labelled as light cream. Choose fresh cream with no additives for the silkiest results.
- Whole milk: Adds lightness and ensures the custard sets nicely. Go for full-fat milk for richness.
- Granulated sugar: Gives gentle sweetness. Use organic if you can for a cleaner flavor.
- Pure vanilla bean: Infuses the custard with unmatched aroma. Split and scrape for tiny flecks. Choose plump, shiny beans.
- Unflavored powdered gelatin: Key to that classic wobble and set. Check expiration for potency.
- Fresh mixed berries: Adds a tart fruity sauce to balance the richness. Look for fragrant, deeply colored berries.
- Lemon juice: Brightens the berry sauce. Pick a juicy, fragrant lemon.
Instructions
- Bloom the Gelatin:
- Sprinkle gelatin evenly over cold milk in a small bowl. Let it stand undisturbed for 10 minutes until spongy and fully hydrated. This ensures the panna cotta sets with a smooth texture.
- Warm the Cream and Sugar:
- In a medium saucepan, combine cream and sugar over medium-low heat. Stir constantly and gently heat until the sugar dissolves and the cream is steaming but never boiling. Scalding the cream can ruin the delicacy of the dessert.
- Infuse the Vanilla:
- Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the warm cream mixture. Stir gently for about five minutes. The longer the cream sits with the vanilla, the more aromatic and flavorful your panna cotta will be.
- Dissolve Gelatin:
- Remove the vanilla pod. Whisk the bloomed gelatin into the hot cream until completely dissolved. Make sure no lumps remain and the mixture is even and glossy.
- Strain and Pour:
- Pour the cream mixture through a fine mesh sieve into a large measuring cup. This step removes any undissolved gelatin or vanilla pod remnants, resulting in ultra-smooth panna cotta. Divide among serving glasses or molds set on a tray.
- Chill Until Set:
- Cover loosely with plastic wrap to prevent a skin from forming. Refrigerate for at least four hours or until fully set and just gently wobbly in the center.
- Make the Berry Sauce:
- In a saucepan, combine fresh berries, sugar, and a splash of lemon juice over medium heat. Stir and let the berries break down until juicy, about five minutes. Mash lightly with a spoon for a rustic texture or blend for a smoother finish. Cool completely before serving over the panna cotta.
- Unmold and Serve:
- If using molds, run a thin knife around edges and dip the bottom of each mold quickly into hot water to ease release. Spoon berry sauce generously on top just before serving.
Save Fresh vanilla bean is my favorite part of this recipe I have a tradition of letting my kids help scrape the seeds and they love spotting the tiny black flecks in their dessert It is a small moment that has made family gatherings feel special year after year
Storage Tips
Store the panna cotta covered in the fridge for up to three days. If serving later, keep the berry sauce separate until just before enjoying so the sauce stays vibrant and the custard remains firm and fresh.
Ingredient Substitutions
You can swap out the heavy cream for coconut cream for a dairy-free option, though it will have a subtle coconut taste. If you cannot find fresh vanilla beans, a good-quality vanilla paste works nicely Just avoid artificial extracts as they lack that lovely floral warmth
Serving Suggestions
I often serve panna cotta in small glass jars or ramekins to show off its silky texture. A touch of fresh mint or a sprinkle of lemon zest on top of the berry sauce adds a bright finish. Sometimes I top each serving with a shortbread cookie for extra crunch.
Cultural and Historical Notes
Panna cotta is a classic Italian dessert dating back to the early 1900s in the Piedmont region. It was traditionally served at special occasions and became loved worldwide for its simplicity and elegance. You will rarely find a finer combination than vanilla and summer berries.
Save Let the panna cotta chill undisturbed so it sets evenly in the refrigerator. Bringing the panna cotta to room temperature for a few minutes before serving heightens its flavor and creamy texture.
Kitchen Tips & Answers
- → How do you prevent panna cotta from sticking to molds?
Lightly grease the molds with neutral oil before pouring in the mixture to help with easy unmolding.
- → Can I use frozen berries for the sauce?
Yes, frozen berries work well and can be simmered directly to make a delicious sauce.
- → Is it possible to make panna cotta ahead?
Absolutely, prepare it a day ahead for best texture and simply add the berry sauce when serving.
- → What makes vanilla bean better than extract?
Vanilla bean provides a deeper flavor and appealing flecks throughout the panna cotta for a gourmet touch.
- → How long should panna cotta chill before serving?
Chill at least four hours, or until fully set and ready to unmold for serving.