Vanilla Panna Cotta with Mixed Berries

    8 hours 20 minutes

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

    19 people made this

    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 in English (13)


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


    I'll admit that I changed things here cuz I needed something with less far fat. I really appreciated the starting point, though and hope to make it as the recipe states at another point. That said, it was a big hit. I actually just used 2% milk instead of cream. I also didn't wait 8 hours--only about 3. The consistency was like Jello. It was a nice light flavor. Also didn't have brandy so just used the berries and sugar. My fussy, fussy eaters were full of compliments and the dieters were delighted to know they weren't doing too much damage to the diet. Thanks. I'm looking forward to trying it again both your way and mine!  -  31 Oct 2009  (Review from Allrecipes USA and Canada)


    great reciepe for bulk. I did a 200 person party and used it. Just make sure to freeze it in rubber molds if you are not serving it in a dish.  -  19 Feb 2010  (Review from Allrecipes USA and Canada)