Panna Cotta with Berry Sauce


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

Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
8 hrs
Total Time:
8 hrs 20 mins
6 servings


For the panna cottas:

  • 2 teaspoons plain gelatin

  • ¼ cup cold water

  • 3 cups cream

  • ½ cup confectioners' sugar, sifted

  • 1 (1 1/2-inch-long) vanilla bean, split lengthwise

For the berry sauce:

  • 1 (10 ounce) bag frozen mixed berries, thawed

  • 2 tablespoons superfine sugar

  • 2 tablespoons brandy


  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.

Nutrition Facts (per serving)

514 Calories
44g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 514
% Daily Value *
Total Fat 44g 57%
Saturated Fat 27g 137%
Cholesterol 163mg 54%
Sodium 47mg 2%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 5%
Total Sugars 21g
Protein 3g
Vitamin C 1mg 4%
Calcium 78mg 6%
Potassium 90mg 2%

* 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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