Velvety Vanilla Bean Panna Cotta with Luscious Berry Sauce

There’s something effortlessly elegant about panna cotta. It’s creamy, luxurious, and infused with the richness of real vanilla bean. The best part? It takes just minutes to prepare, making it the ultimate dinner party dessert—no stress, all reward! Topped with a vibrant berry sauce, this Vanilla Bean Panna Cotta is pure indulgence in every spoonful.

Why You’ll Love This Recipe

• Easy Yet Impressive: Looks fancy, but it’s surprisingly simple to make.
• Make-Ahead Magic: Needs time to set, so it’s perfect for prepping in advance.
• Silky & Creamy: The velvety texture melts in your mouth.
• Customizable: Switch up the flavors or toppings to make it your own.

Ingredients Breakdown

For the Panna Cotta:

• 2 ½ teaspoons unflavored gelatin (about one packet)
• 2 tablespoons cold water
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 1 vanilla bean (or 2 teaspoons pure vanilla extract)
• Pinch of salt

For the Berry Sauce:

• 1 ½ cups mixed berries (strawberries, raspberries, blueberries, or blackberries)
• ¼ cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker sauce)

Pro Tips:

• Vanilla Bean vs. Extract: If you’re using a vanilla bean, slice it in half and scrape out the seeds for maximum flavor.
• Berry Choices: Fresh or frozen berries both work great!

Step-by-Step Instructions

Step 1: Bloom the Gelatin

In a small bowl, sprinkle the unflavored gelatin over cold water. Let it sit for about 5 minutes until it becomes soft and gel-like.

Step 2: Heat the Cream Mixture

In a saucepan over medium heat, combine the heavy cream, milk, and sugar. If using a vanilla bean, add both the seeds and the pod to the mixture.

Heat until the mixture is warm (but not boiling) and the sugar is dissolved. Remove from heat, discard the vanilla pod, and stir in the bloomed gelatin until fully melted.

Step 3: Pour and Chill

Pour the mixture into ramekins or serving glasses. Refrigerate for at least 4 hours or until set.

Step 4: Make the Berry Sauce

In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5–7 minutes. Mash the berries slightly for a chunky sauce or blend for a smooth one.

For a thicker sauce, stir in the cornstarch-water mixture and cook for another minute.

Step 5: Serve and Enjoy!

Once the panna cotta has set, spoon the berry sauce over the top and serve chilled.

Chef’s Tips and Tricks

• Avoid Boiling: Keep the cream mixture just warm enough to dissolve the sugar. Boiling will affect the texture.
• Speed Things Up: If you’re short on time, place the panna cotta in the freezer for the first 30 minutes before transferring to the fridge.
• Perfect Unmolding: Dip the ramekins in warm water for 5 seconds before inverting onto a plate.

Recipe Variations and Serving Suggestions

• Chocolate Panna Cotta: Add 2 ounces of melted dark chocolate to the cream mixture.
• Coconut Version: Replace half the milk with coconut milk for a tropical twist.
• Try Different Toppings: Swap the berry sauce for caramel, honey, or roasted nuts.

FAQs

How long does panna cotta last in the fridge?

It stays fresh for up to 3 days when covered well.

Can I freeze panna cotta?

Not recommended—it affects the texture. But luckily, it keeps well in the fridge if made ahead!

What if I don’t have gelatin?

Agar-agar works as a substitute, but follow package directions as it sets differently.

Vanilla Bean Panna Cotta with Berry Sauce

Ingredients:

For the Panna Cotta:

• 2 ½ tsp unflavored gelatin
• 2 tbsp cold water
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• 1 vanilla bean or 2 tsp pure vanilla extract
• Pinch of salt

For the Berry Sauce:

• 1 ½ cups mixed berries
• ¼ cup sugar
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water (optional)

Instructions:

1. Bloom gelatin in cold water for 5 minutes.
2. Heat cream, milk, sugar, and vanilla in a saucepan until warm.
3. Remove from heat, stir in bloomed gelatin until dissolved.
4. Pour into ramekins and refrigerate for at least 4 hours.
5. For the berry sauce, cook berries, sugar, and lemon juice over medium heat for 5–7 minutes.
6. Optional: Stir in cornstarch-water mixture for a thicker sauce.
7. Once set, top panna cotta with berry sauce and serve.

This panna cotta is a dream—silky, smooth, and bursting with vanilla flavor. Give it a try, and don’t forget to tag your creations with #TheKitchensAid on social media. I’d love to see your delicious bowls of happiness!