How to Make Silky Panna Cotta with Fresh Berry Coulis

Simple Summary

Panna Cotta with Berry Coulis is a luxuriously smooth Italian dessert paired with a vibrant fruit sauce, offering a perfect balance of creamy and tangy flavors.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 30 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

For the Panna Cotta:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 2 1/4 tsp unflavored gelatin powder
• 3 tbsp cold water

For the Berry Coulis:

• 2 cups mixed berries (strawberries, raspberries, blueberries)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

1. In a small bowl, sprinkle the gelatin over 3 tbsp cold water. Let stand for 5 minutes to bloom.

2. In a medium saucepan, combine the heavy cream, milk, sugar, and vanilla bean (if using). Heat over medium heat, stirring occasionally, until it just begins to simmer. Do not boil.

3. Remove from heat and whisk in the bloomed gelatin until completely dissolved. If using vanilla extract, add it now.

4. Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher for easy pouring.

5. Divide the mixture evenly among 4-6 ramekins or glasses.

6. Refrigerate for at least 4 hours or overnight until set.

7. For the berry coulis, combine berries, sugar, lemon juice, and water in a small saucepan. Bring to a simmer over medium heat.

8. Cook for 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.

9. Remove from heat and let cool. Once cooled, blend until smooth and strain if desired for a smoother texture.

10. To serve, run a knife around the edge of each panna cotta and invert onto a plate, or serve in the ramekins. Top with berry coulis.

Chef's Notes

• For a firmer set, increase gelatin to 2 1/2 tsp. For a softer set, reduce to 2 tsp.
• To unmold easily, dip the ramekins briefly in hot water before inverting.
• The panna cotta can be made up to 2 days in advance and stored covered in the refrigerator.
• For a non-dairy version, substitute coconut cream for heavy cream and use agar-agar instead of gelatin.
• Experiment with different flavors by infusing the cream with coffee, citrus zest, or herbs like lavender or basil.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 300
• Fat: 24g
• Carbohydrates: 20g
• Protein: 3g
• Rich in calcium and vitamin A from the cream
• Berries provide antioxidants and vitamin C

Serving Suggestions

• Garnish with fresh berries and a sprig of mint for added color and freshness.
• Serve with thin, crisp cookies like langues de chat or biscotti for textural contrast.
• For a special touch, add a small glass of dessert wine like Moscato d'Asti.
• This dessert is perfect for summer dinner parties, Valentine's Day, or as a light finish to a rich meal.