Panna cotta with berry sauce

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Panna cotta is an Italian dessert made from cooked cream thickened with gelatin or starch. It’s very creamy, lush, so much easier than you think and versatile. This panna cotta with berry sauce recipe is made with white chocolate, whipping cream, milk, gelatine and sugar and flavored with vanilla. 

White chocolate panna cotta served with a mixed berry sauce is one of my family’s favorite desserts. For me this is certainly one of the best panna cottas I have ever had. My family and friends are always raving about this panna cotta. I have made this recipe too many times to count!

My husband requested for this panna cotta four months ago, shortly before his birthday party with his friends. He was like: Could you please make panna cotta for my party, but a lot of it, preferably in a glass casserole dish and not in drinking glasses that you always use?. And there he was with his friends enjoying their rum flavored panna cotta.

I also made it yesterday for our geologists get-together for the geologists in the Franconian region. Everyone loved it and I received rave reviews! Talking of the Franconian region, don’t forget to check out this roasted duck and gravy recipe with a Franconian touch.

Normally I use vanilla paste from one vanilla bean for my panna cotta, but this time I didn’t have any at home. Thus why I’ve used vanilla extract for this recipe.

Tips and tricks to achieve a perfect panna cotta:

  1.  You should use a good quality white chocolate and not a couverture one. Because panna cotta, tend to be too fatty, when using couverture.
  2. You should cover the panna cotta with cling firm before chilling to prevent the cream from forming a skin.
  3. Pour the mixed berry sauce over the panna cotta, when it’s completely firm.

So guys get ready for the oohs and aahs from your family and friends!


What you’ll need to make panna cotta with berry sauce

Ingredients for panna cotta:

  • 600 ml (21.1 fl oz/ 2 1/2 cups) heavy cream
  • 150 ml (5.3 fl oz/ 1/2 cup) milk
  • 150 g (5.3 oz) white chocolate
  • 25 g (2 tablespoons) sugar
  • ¼ teaspoon vanilla extract
  • 6 gelatin leaves

Note: I used 3 teaspoons powdered gelatin which is equal to 6 gelatin leaves

Ingredients for the berry sauce:

  • 200 g (7.1 oz/ 1 1/4 cups) frozen mixed berries (or any berries of your choice)
  • Note: I used frozen berries, but you can also use the fresh ones
  • ca. 100 ml (1/2 cup) water
  • 1 tablespoon of vanilla sugar

Note: I used vanilla sugar, but you can also use 1 tablespoon of sugar and ¼ teaspoon of vanilla extract.

You’ll also need:

– 6 drinking glasses or a casserole glass form
– a saucepan and a bowl

How to make panna cotta with berry sauce

Panna cotta

Hydrate the gelatin: First of all, put gelatin leaves in a bowl and add 4-6 tablespoons of cold tap water. Let stand for 5 to 10 minutes.

Make the cream: In the meantime, combine heavy cream, sugar, vanilla extract and white chocolate in a saucepan and heat at medium low. Stir and let cook until the chocolate has melted.

Add gelatin to the cream mixture: Gently squeeze out the excess water out of gelatin, if you’re using gelatin leaves. Add it to the warm mixture. Stir and cook until gelatin is dissolved (this takes around 1 minute).

Divide and cool the cream: Remove the saucepan from the heat. Divide the cream mixture into 6 drinking glasses and cool to room temperature.

Cover and chill: Cover the glasses with cling firm and chill for at least 3 hours. You can also make this dessert overnight.

NOTE: If you’re in hurry, just put your panna cotta in the freezer for 45 minutes. At least that’s what I do sometimes.

Mixed berry sauce:

Make the mixed berry sauce 30 minutes before serving: Place the berries, sugar and water into a saucepan and bring to a boil. Reduce the heat and let simmer until the berries are soft. Let the sauce cool down to room temperature, before pouring it over panna cotta. Otherwise your panna cotta will turn into a soup!

NOTE: Add a small amount of water at a time, to make sure that you don’t dilute the berries. Because frozen berries release lots of juices while cooking.

Serve: Spoon over the sauce and serve. You can keep this panna cotta up to three days in the fridge.

Enjoy!

More creamy dessert recipes

Panna cotta with berry sauce

This panna cotta with berry sauce with a great hint of vanilla is a family favorite! Made with white chocolate, whipping cream, milk, gelatine and sugar and flavored with vanilla.  Makes a perfect dessert to impress family and friends!
Prep Time10 mins
Cook Time10 mins
Chill Time (at least)3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: European, Italian
Keyword: birthday, Christmas, dessert in a glass, dinner party, gluten free, how to, mixed berry sauce, mother's day, panna cotta, Thanksgiving, vegetarian, white chocolate panna cotta
Servings: 6 Servings
Author: Ester from esterkocht.com

Equipment

  • 6 drinking glasses or casserole glass dish

Ingredients

For panna cotta

  • 600 ml (21.1 fl oz/ 2 1/2 cups) heavy cream
  • 150 ml (5.3 fl oz/ ½ cup)  milk
  • 150 g (5.3 oz) white chocolate
  • 25 g (2 tablespoons)  sugar
  •  ¼ teaspoon vanilla extract
  • 6 gelatin leaves (3 teaspoons powdered gelatin)

For the mixed berry sauce

  • 200 g (7.1 oz( 1 ¼ cups) frozen mixed berries 
  • 100  ml (½ cup)  water
  • 1 tablespoon vanilla sugar (1/4 teaspoon vanilla extract + 1 tbs sugar)

Instructions

  • Hydrate the gelatin: First of all, put gelatin leaves in a bowl and add 4-6 tablespoons of cold tap water. Let stand for 5 to 10 minutes. In the meantime, combine heavy cream, sugar, vanilla extract and white chocolate in a saucepan and heat at medium low. Stir and let cook until the chocolate has melted.
  • Add gelatin to the cream mixture: Gently squeeze out the excess water out of gelatin, if you're using gelatin leaves. Add it to the warm mixture. Stir and cook until gelatin is dissolved (this takes around 1 minute). Remove the saucepan from the heat. Divide the cream mixture into 6 drinking glasses and cool to room temperature. Cover the glasses with cling firm and chill for at least 3 hours. You can also make this dessert overnight.
  • Make the mixed berry sauce 30 minutes before serving: Place berries, sugar and water into a saucepan and bring to a boil. Reduce the heat and let simmer until the berries are soft. Let the sauce cool down to room temperature, before pouring it over panna cotta. Otherwise your panna cotta will turn into a soup!
  • Pour the mixed berry sauce over panna cotta. You can keep this panna cotta up to three days, chilled.

Notes

  1. I used vanilla sugar to make my panna cotta, but you can also use 1 tablespoon of sugar and ¼ teaspoon of vanilla extract.
  2. If you're in hurry and don't have time to chill your panna cotta for at least 3 hours, just put it in the freezer for 45 minutes. At least that's what I do sometimes.
  3. For the mixed berry sauce, add a small amount of water at a time, to make sure that you don't dilute the berries. Because frozen berries release lots of juices while cooking.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

 

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