Panna Cotta with Mixed Berries
🛠 Equipment
- Saucepan
- Whisk
- 4 small glasses or ramekins
- Fine-mesh strainer
- Plastic wrap
🛒 Ingredients
| 50 cl | Heavy cream (30% fat) | |
| 10 cl | Whole milk | |
| 80 g | Granulated sugar | |
| 1 | Vanilla bean | |
| 3 | Gelatin sheets (2 g each) | |
| 200 g | Frozen mixed berries (raspberries, blueberries, redcurrants) | |
| 40 g | Sugar for the coulis | |
| 1 tbsp | Lemon juice |
Instructions
Step 1: Soften the gelatin
Place the gelatin sheets in a bowl of cold water for 5 to 10 minutes.
Step 2: Heat the cream
Split the vanilla bean in half and scrape out the seeds.
In a saucepan, pour the cream, milk, and sugar.
Add the vanilla bean and seeds.
Heat over low heat until it barely simmers (do not boil).
Step 3: Add the gelatin
Remove the saucepan from the heat.
Remove the vanilla bean.
Squeeze the excess water from the gelatin sheets between your fingers and add them to the warm cream.
Stir until completely dissolved.
Step 4: Fill the glasses
Divide the mixture evenly among 4 small glasses or ramekins.
Let cool to room temperature, then refrigerate for at least 4 hours (ideally overnight).
Step 5: Prepare the berry coulis
Heat the frozen mixed berries with the sugar and lemon juice in a small saucepan.
Let simmer for 5 to 7 minutes over low heat until the berries burst.
Blend until smooth and strain through a fine-mesh sieve to remove the seeds.
Let cool completely.
Step 6: Serve
Unmold the panna cottas (or serve them in the glasses).
Top with the mixed berry coulis.
Garnish with a few fresh berries and mint leaves if you have them.
Serve well chilled.
💡 Tips & variations
- The gelatin must be softened in cold water (not hot — it would melt).
- The cream/milk mixture must NOT boil — only a very light simmer.
- To unmold easily, dip the mold in hot water for 5 seconds.
- Replace gelatin with 2 g of agar-agar for a vegetarian version.
- Frozen mixed berries work perfectly for the coulis — they release more juice.
❓ Frequently asked questions
How long does this recipe take?
25 min + 4h resting (15 min prep).
How many servings does this make?
4 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
