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Best Classic Panna Cotta with Berry Sauce and Optional Pistachio Cream Recipe

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4.1 from 33 reviews

This Best Classic Panna Cotta recipe is a smooth and creamy Italian dessert that’s surprisingly easy to make at home. Made with rich heavy cream, sugar, and gelatin, it sets into a delicate, silky custard. The panna cotta is complemented perfectly by a fresh and tangy berry sauce made from mixed berries, sugar, lemon juice, and a touch of cornstarch for thickness. Optional pistachio cream adds a nutty richness if desired. Elegant yet simple, this dessert is ideal for special occasions or a sweet treat any time.

  • Total Time: 4 hours 25 minutes
  • Yield: 4 servings

Ingredients

Panna Cotta

  • 2 cups heavy cream
  • ⅓ cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract (optional)
  • 1 ¼ teaspoons unflavored gelatin
  • ¼ cup cold water

Easy Berry Sauce

  • 2 cups mixed berries (fresh or frozen; strawberries, raspberries, or mixed berries)
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • ¼ cup water

Optional Toppings

  • Homemade Pistachio Cream
  • Store-bought Pistachio Cream

Instructions

  1. Bloom the Gelatin: In a small bowl, sprinkle 1 ¼ teaspoons of unflavored gelatin over ¼ cup of cold water. Let it sit for 5-10 minutes until the gelatin absorbs the water and becomes thick and spongy.
  2. Heat the Cream Mixture: In a medium saucepan, combine 2 cups of heavy cream, ⅓ cup sugar, and 1 teaspoon of pure vanilla extract. Heat over medium heat, stirring occasionally, just until the sugar is dissolved and the mixture is hot but not boiling.
  3. Dissolve the Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved. If using, add 1 teaspoon pure almond extract for extra flavor. Mix thoroughly to ensure the gelatin is fully incorporated.
  4. Pour into Molds: Pour the cream mixture evenly into individual serving glasses or molds. Allow them to cool slightly at room temperature for 10-15 minutes.
  5. Chill to Set: Transfer the panna cotta molds to the refrigerator and chill for at least 4 hours or until firmly set.
  6. Prepare the Berry Sauce: In a small saucepan, combine 2 cups of mixed berries, ¼ cup sugar, and 1 tablespoon lemon juice. Cook over medium heat until the berries start to release their juices, about 5 minutes.
  7. Thicken the Sauce: In a separate small bowl, mix 1 tablespoon cornstarch with ¼ cup water until smooth. Slowly stir this slurry into the berry mixture and continue to cook for another 2-3 minutes until the sauce thickens. Remove from heat and let cool.
  8. Serve: Once the panna cotta is set, spoon the cooled berry sauce over the top. Add optional pistachio cream if desired for added flavor and garnish. Serve chilled and enjoy your elegant dessert.

Notes

  • For best results, use fresh or high-quality frozen berries for the sauce.
  • Ensure the cream mixture does not boil to prevent curdling.
  • You can substitute half-and-half for a lighter version, but the texture will be less creamy.
  • The panna cotta can be made up to 2 days in advance and kept covered in the refrigerator.
  • To unmold panna cotta, briefly dip the molds in warm water to loosen before inverting.
  • Almond extract is optional but adds a lovely nutty aroma.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/best-classic-panna-cotta-with-berry-sauce-and-optional-pistachio-cream-recipe/