Dessert: Italy – Panna Cotta Alla Vaniglia Con Salsa Di Frutti Di Bosco (Vanilla Panna Cotta with Mixed Berry Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

1 packet (2 1 / 4 tsp) unflavored powdered gelatin
3 tbsp (45 ml) cold water
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
1 / 2 cup (100 g) granulated sugar
1 1 / 2 tsp pure vanilla extract
Pinch of fine salt
2 cups (300 g) mixed berries (fresh or frozen; e.g., strawberries, blueberries, raspberries)
1 / 4 cup (50 g) granulated sugar, to taste
1 tbsp (15 ml) fresh lemon juice
1 tsp cornstarch mixed with 1 tbsp (15 ml) water (optional, for thicker sauce)
Extra fresh berries, to serve (optional)
Fresh mint, to serve (optional)

Instructions

Bloom the gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let stand 5 minutes until spongy.
Heat the dairy: In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Warm over medium heat, stirring, until the sugar dissolves and the mixture is steaming but not boiling (about 3–5 minutes).
Add vanilla and gelatin: Remove from heat. Stir in vanilla. Add the bloomed gelatin and whisk until completely dissolved and smooth.
Portion and chill: Divide the mixture among 6 small ramekins, cups, or glasses (about 1/2 cup each). Let cool to room temperature, then cover and refrigerate until set, at least 4 hours or overnight.
Make the berry sauce: In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release juices and soften, 5–7 minutes.
Thicken (optional): If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds until glossy and slightly thickened. Remove from heat and cool completely.
Serve in cups: Spoon cooled berry sauce over the chilled panna cotta and garnish with extra berries or mint, if desired.
To unmold (optional): Run a thin knife around the edge of each ramekin. Dip the ramekin bottoms in warm water for 10–15 seconds, then invert onto plates and lift off. Top with berry sauce.
Make-ahead: Panna cotta can be chilled up to 2 days; keep covered. Berry sauce can be refrigerated up to 3 days.