Vanilla Panna Cotta with Mixed Berries

Vanilla Panna Cotta with Mixed Berries


11 people made this

A delicious creamy dessert which is prepared ahead. Make the berry sauce about one hour before serving the panna cotta.

Military Cook

Serves: 6 

  • For the panna cottas
  • 2 teaspoons plain gelatine
  • 1/4 cup (65ml) cold water
  • 3 cups (750ml) cream
  • 1/2 cup (90g) icing sugar, sifted
  • 1 (4cm long) vanilla bean, split lengthwise
  • For the berry sauce
  • 300g frozen mixed berries, thawed
  • 2 tablespoons caster sugar
  • 2 tablespoons brandy

Preparation:15min  ›  Cook:5min  ›  Extra time:8hours chilling  ›  Ready in:8hours20min 

  1. In a small bowl, soften gelatine in cold water; set aside. Place cream, icing sugar and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
  2. Add gelatine and water to the hot cream mixture. Stir until gelatine dissolves. Pour into 6 lightly oiled 1/2-cup dariole moulds (or other small cylindrical moulds) and refrigerate overnight or at least 8 hours.
  3. To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
  4. Unmould panna cottas and serve with berry sauce.

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Reviews (1)


It was quite good. I changed it to fresh berries. - 13 Aug 2016

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