Description
A silky, creamy Italian dessert made with heavy cream, vanilla, and gelatin, then chilled until perfectly set and served with fresh raspberries and blueberries for a bright, elegant finish.
Ingredients
Scale
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons powdered gelatin
- 3 tablespoons cold water
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
Instructions
- Prepare 4 ramekins or molds and make space in the refrigerator.
- In a small bowl, sprinkle the powdered gelatin over the cold water and let it sit for 5 minutes to bloom.
- In a small saucepan, combine the heavy cream and granulated sugar.
- Warm over medium heat, whisking gently, until the sugar is fully dissolved. Do not let the mixture boil.
- Remove the saucepan from the heat and whisk in the bloomed gelatin until completely dissolved.
- Stir in the vanilla extract.
- Strain the mixture through a fine mesh sieve into a jug or bowl for a smooth texture.
- Pour the mixture evenly into the prepared ramekins or molds.
- Refrigerate for at least 4 hours, or until fully set.
- To serve, gently unmold each panna cotta onto a plate and top with fresh raspberries and fresh blueberries.
Notes
- Lightly grease the molds with a neutral oil if you want easier unmolding.
- Dip the outside of each mold briefly in warm water before inverting onto a plate.
- For extra flavor, the berries can be lightly sweetened and spooned over just before serving.
- This dessert can be made a day ahead and kept covered in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 35mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg
Keywords: panna cotta, italian dessert, creamy dessert, vanilla panna cotta, berry dessert, make ahead dessert, easy panna cotta