🍮 Panna Cotta with Berries
Panna cotta ai frutti di bosco is Italian vanilla set cream served with a bright sauce of mixed berries such as raspberries, blueberries and blackberries. The cool, silky cream contrasts with the tart, juicy fruit. It is served chilled in glasses or turned out onto a plate with the berries spooned over.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml cream
- 70 g sugar
- 1 vanilla pod or 1 tsp vanilla extract
- 8 g gelatin (4 sheets)
- 250 g mixed berries
- 1 tbsp sugar for the berries
- 1 tbsp lemon juice
Method
- Soak the gelatin in cold water for 5 minutes.
- Heat the cream with sugar and vanilla until steaming, without boiling.
- Squeeze the gelatin and stir it into the hot cream until dissolved.
- Pour into 6 moulds or glasses and chill for at least 4 hours until set.
- Warm the berries with sugar and lemon juice for 3–4 minutes, cool, and spoon over the set panna cotta.
How to make it lighter
- Make smaller portions: 6–8 small glasses instead of 4 large moulds.
- Use fresh berries without added sugar for the topping.
- Cut the sugar by a third; vanilla keeps it fragrant.
History
Panna cotta, Italian for cooked cream, is usually associated with Piedmont in northern Italy. Despite its reputation as a traditional dessert, it appears in Italian cookbooks mainly from the 20th century and became internationally popular in the 1990s.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →