Panna Cotta with Berry Sauce


Servings: 6 dessert cups Ingredients for Panna Cotta: 1 cup whole milk 2 1/2 tsp unflavored gelatin, (1 packet Knox gelatin) 2 cups heavy whipping cream 1/2 cup + 1 Tbsp granulated sugar pinch salt 1 tsp vanilla extract 1 cup sour cream Ingredients for Berry Sauce: 2 cups berries, divided (I used 1 cup raspberries and 1 cup quartered or halved strawberries) 3 Tbsp granulated sugar 1/2 Tbsp lemon juice

Off the heat, place 1 cup milk in a medium sauce pan and sprinkle the top with 1 packet gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).


Add 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, 1 tsp vanilla and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved and mixture is steaming (do not boil). Remove from heat and let cool 5 minutes.

Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.

How to Make Berry Sauce: In a small sauce pan, combine 1 cup berries, 1/2 Tbsp lemon juice and 3 Tbsp sugar. Bring to a low boil and cook 4-5 min or until syrupy.

Stir in remaining 1 cup of fresh berries and remove from heat. When syrup is at room temp or just barely warm, spoon it over the top of chilled panna cottas.

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