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–+ servings
A perfect serving of Classic Vanilla Bean Panna Cotta topped with fresh raspberries, blueberries, and blackberries.

Classic Vanilla Bean Panna Cotta with Berries

This recipe creates a creamy, velvety panna cotta inspired by a summer picnic in Italy. It is a gluten-free dessert that brings elegance to any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6 people
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Panna Cotta
  • 1 quart Heavy cream
  • 1/2 cup Sugar
  • 1 Vanilla bean split lengthwise, seeds scraped
  • 2.25 teaspoons Unflavored powdered gelatin
  • 3 tablespoons Water for blooming gelatin
For Serving
  • Mixed berries for serving

Equipment

  • Saucepan
  • Whisk
  • Ramekins or small serving glasses

Method
 

  1. Sprinkle the gelatin over the 3 tablespoons of water in a small bowl. Let it sit for 5 to 10 minutes to bloom.
  2. In a saucepan, combine the heavy cream, sugar, and the scraped vanilla seeds along with the scraped vanilla pod.
  3. Heat the cream mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming, but do not let it boil. Remove the saucepan from the heat.
  4. Remove the vanilla pod from the cream mixture. Add the bloomed gelatin to the warm cream and whisk until the gelatin is completely dissolved.
  5. Pour the mixture evenly into 6 small ramekins or serving glasses.
  6. Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or until fully set. Overnight chilling works best.
  7. To serve, top each panna cotta with fresh mixed berries.

Notes

If you do not have a vanilla bean, you can substitute it with 1 teaspoon of pure vanilla extract. Add the extract after removing the cream from the heat, just before adding the gelatin.
For different berry pairings, consider strawberries, raspberries, or a combination of both. You can also serve this with a drizzle of honey or a light fruit sauce.

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