Breakfast Baking
Italian Panna Cotta Recipe with Mixed Berry Coulis
Original recipe: 6 servings · Prep: 15 min · Cook: 12 min · Total: 285 min
By Beginnerbakes Editorial TeamPublished Apr 24, 2026 | Updated Oct 1, 2026
Italian
285 mins
Beginner-friendlyEasyStep By StepComfort Food
Panna cotta made by blooming gelatin and warming cream on the stovetop, then chilling until set. Serve with mixed berry coulis.
Prep
15 min
Cook
12 min
Total
285 min
Servings
6
Difficulty
easy
Cuisine
Italian
Ingredients
Servings
6
- 2 ½ teaspoons powdered gelatin (about 1 packet)
- 3 tablespoons cold water
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups mixed berries (fresh or frozen - blueberries, raspberries, strawberries)
- 2 tablespoons granulated sugar (for coulis)
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
-
Step 1: Sprinkle the powdered gelatin evenly over 3 tablespoons of cold water in a small bowl. Let it bloom for 5-10 minutes, until the gelatin absorbs the water and becomes spongy.
-
Step 2: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and ½ cup granulated sugar. Heat on medium, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (about 5 minutes).
-
Step 3: Remove the saucepan from heat. Add the bloomed gelatin to the warm cream mixture and stir gently until completely dissolved, about 2 minutes. Stir in 1 teaspoon vanilla extract.
-
Step 4: Divide the mixture evenly among six 8-US-fluid-ounce (240 ml) serving glasses or ramekins, leaving space above the cream layer for the coulis. Let them cool to room temperature for about 15 minutes.
-
Step 5: Cover each glass or ramekin with plastic wrap and refrigerate for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
-
Step 6: While the panna cotta chills, prepare the mixed berry coulis. Combine 1 ½ cups mixed berries, 2 tablespoons sugar, and 1 tablespoon fresh lemon juice in a small saucepan.
-
Step 7: Cook the berry mixture over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
-
Step 8: Remove the coulis from heat and let it cool. For a smoother sauce, blend it using an immersion blender or regular blender, then strain through a fine sieve to remove seeds if desired.
-
Step 9: Once the panna cotta is set, divide the chilled mixed berry coulis among the six servings. Leave a little space below each rim; serve any extra coulis alongside. Optionally, garnish with fresh whole berries or mint leaves for decoration.
-
Step 10: Serve chilled for a refreshing, classic Italian dessert perfect for any occasion.
Tips
Equipment Needed
Use a small bowl for blooming gelatin, a medium saucepan for the cream, a second small saucepan for the coulis, and six 8-US-fluid-ounce (240 ml) glasses or ramekins. A whisk, fine mesh strainer, and liquid measuring cup with a spout make the mixture smoother and easier to pour neatly.
Ingredient Prep Notes
Sprinkle gelatin evenly over cold water and let it sit until spongy before adding it to the warm cream. Heat the cream mixture only until hot and the sugar dissolves; boiling can weaken the delicate texture and make the dessert taste cooked.
Oven Note
This is a no-bake dessert, so you do not need to preheat the oven. The key temperature control happens on the stovetop: keep the cream below a boil and chill the filled glasses for at least 4 hours until fully set.
Easy Upgrade Ideas
Layer a few fresh berries in the glasses before pouring the cream for a pretty suspended-fruit look. For a dinner-party finish, strain the coulis until smooth and garnish each serving with mint, lemon zest, or a small spoonful of extra berries.
Timing and Planning
Timing estimate: 285 minutes elapsed. Includes 15 minutes preparation, up to 10 minutes gelatin blooming, about 5 minutes heating the cream, 15 minutes cooling and at least 4 hours chilling. The cook-time field also includes up to 7 minutes cooking the coulis; prepare and cool it during the panna cotta chill, so that work is not added again to elapsed time. These are planning estimates; use the recipe's doneness, rise and setting cues.
Frequently Asked Questions
- Why did my panna cotta not set1/2
- The gelatin may not have bloomed fully, the cream may have been too hot, or the dessert may need more chilling time. Let it chill at least 4 hours, and overnight is even better for a steady set.
- Can I make panna cotta ahead1/2
- Yes. Panna cotta is ideal for making ahead because it needs time to chill. Prepare it up to 2 days in advance and add the coulis shortly before serving.
- Can I unmold the panna cotta1/2
- Yes, if you set it in ramekins. Dip the bottom of each ramekin briefly in warm water, loosen the edge gently, and invert onto a plate.
- Should the berry coulis be strained1/2
- Straining is optional. Leave it rustic if you like texture, or strain it through a fine mesh sieve for a smooth glossy sauce.
Storage and Reheating
Store panna cotta covered in the refrigerator for up to 3 days. Keep the berry coulis in a separate covered container when possible so the tops stay clean and smooth until serving.
Do not freeze panna cotta, because gelatin-set dairy can turn watery after thawing. This dessert is served chilled and should not be reheated.
Related Articles
Read related guides and practical cooking tips.
Pies and Tarts
10 Pie and Tart Recipes for Dessert
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register