Vanilla panna cotta with red berries

Vanilla panna cotta with red berries

Vanilla Panna Cotta with Red Berries. Silky, smooth, and elegant Italian dessert. Easy and no-bake. Discover the secret!

Type: Christmas dishes,Desserts

Cuisine: International

Keywords: Christmas dishes,Desserts

Recipe Yield: 4

Calories: 320 kcal

Preparation Time: 15 min

Cooking Time: 0 min

Total Time: 15 min

Recipe Ingredients:

• 500 ml whipping cream
• 50 ml of milk
• 60 g sugar
• 1 vanilla bean (or 1 tsp extract)
• 7 g gelatin (unflavored gelatin) powder
• 2 tablespoons cold water
• Red fruit jam or coulis for serving

Recipe Instructions:

Hydrate gelatin :

Gelatin: Sprinkle the gelatin over the cold water in a small bowl and let it rest for 5 minutes to hydrate (it will become firm).

Heat cream :

Infusion: In a pot, add the cream, milk, and sugar. Open the vanilla pod and add the seeds and the pod. Heat over medium heat until it almost boils. Remove from heat and take out the pod.

Mix and mold :

Dissolve: Add the hydrated gelatin to the hot cream and stir vigorously until completely dissolved (the residual heat will melt it).

Setting and serving:

Chill: Pour the mixture into individual molds or small glasses. Let cool at room temperature and then refrigerate for at least 4 hours until firm. Serve with red berry sauce on top.

Editor's Rating:
4.8

Vanilla panna cotta recipe with red fruits

Hello! Today we are going to discover how to prepare a vanilla panna cotta with red berries, an Italian dessert distinguished by its creamy texture and a delicate flavor that perfectly combines with the freshness and slight acidity of fruits. It is ideal for those looking for a simple yet elegant sweet treat that can be enjoyed at any time.

Preparation time

The time you dedicate to preparing the panna cotta will vary depending on the quantity and type of mold you use, but here is a practical guide:

• Preparation: 15 minutes
• Cooking: 10 minutes
• Resting and setting: At least 4-5 hours
• Total: Approximately 5 hours and 25 minutes
• Servings: For 4-6 people
• Difficulty: Easy

Ingredients

For the panna cotta

• 500 ml whipping cream
• 200 ml whole milk
• 100 g sugar
• 1 vanilla bean (or equivalent in vanilla extract)
• 6 gelatin sheets

For the red berry sauce

• 200 g of red berries (strawberry, raspberry, blueberry)
• 50 g sugar
• Juice of half a lemon

In case you don't have vanilla bean, you can use natural vanilla extract or vanillin powder; if you opt for frozen fruits for the sauce, simply thaw them before cooking to achieve a suitable texture.

Utensils we will use

• Medium saucepan
• Bowl for hydrating gelatin
• Wooden spoon or spatula
• Fine sieve
• Panna cotta molds or small glasses (ramekins)
• Knife and cutting board to open the vanilla bean

Preparation

1. Hydrate the gelatin

• Soak the gelatin sheets in a bowl with cold water for at least 10 minutes so they soften and act efficiently when used.

2. Prepare the cream and vanilla mixture

• Heat the cream, milk, and sugar in a saucepan over medium heat, stirring gently so that the sugar dissolves completely without letting the mixture boil.
• Open the vanilla pod lengthwise and with the back of the knife extract the seeds; add them to the mixture to infuse the flavor.

3. Incorporate the gelatin into the mixture

• Drain the hydrated gelatin without squeezing it too much to avoid excess water.
• Turn off the heat and add the gelatin sheets to the hot mixture, stirring well until they dissolve completely.

4. Pour and chill

• Pour the mixture into individual molds or a large one as you prefer.
• Let cool at room temperature for a few minutes before placing in the fridge to set; refrigerate for at least 4 hours to set properly.

5. Prepare the red berry sauce

• In a saucepan, place the red berries, sugar, and lemon juice.
• Cook over medium heat for 15 minutes, stirring occasionally to allow the fruits to release their juice.
• Strain the sauce through a sieve to remove seeds and achieve a smooth texture.
• Let cool to room temperature before using.

6. To finish and serve

Once the panna cotta is firm, unmold it by dipping the bottom of the molds in warm water for a few seconds, making sure no water gets into the dessert. Place a plate on top and carefully flip. Serve each panna cotta with a generous portion of red fruit sauce and decorate with some fresh fruits and a few mint leaves if desired. This dessert is best enjoyed cold and freshly served.

Nutritional Information

• Calories: 320 kcal
• Protein: 4 g
• Fats: 22 g
• Carbohydrates: 28 g
• Fiber: 3 g

These values correspond to a standard serving and are approximate.

5 keys for your vanilla panna cotta with red berries to be perfect

Achieving the ideal texture for this panna cotta not only depends on the ingredients but also on certain details in its preparation. Here are five fundamental points:

1. Properly hydrated gelatin: It should be soft but not overly soaked to avoid excess water affecting the dessert's texture.
2. Do not let the cream and milk mixture boil: Only heat it until the sugar dissolves to preserve the flavor and creamy texture.
3. Mix the gelatin into the hot cream but off the heat: This way it dissolves without boiling and losing its properties.
4. Sufficient refrigeration: Panna cotta needs at least 4 hours to set properly and achieve that characteristic creaminess.
5. Unmolding with warm water: Submerging the mold for a few seconds helps the panna cotta release without breaking, maintaining a smooth and attractive surface.

With these tips, you'll do much better and see how you get a dessert worthy of any special menu.

When is it ideal to enjoy vanilla panna cotta with red berries?

This dessert is a versatile option that you can offer on many occasions. It's perfect for family dinners or gatherings with friends because it's elegant yet simple to prepare. Its freshness and sweetness make it ideal for spring or summer celebrations when fresh fruits are abundant, although it also works very well in winter if you use frozen fruits. Furthermore, it pairs excellently as a dessert for Christmas parties or anniversaries, adding a refined touch without complications.

Recipes similar to vanilla panna cotta with red berries

Vanilla panna cotta with red berries

The panna cotta is a classic Italian dessert known for its creaminess and subtle vanilla flavor, which here is amplified with a refreshing red fruit sauce like strawberry, raspberry, and blueberry. This preparation respects tradition, using cream and gelatin to achieve a firm but delicate texture. For dessert lovers, this treat is a delight in every bite, ideal for those who want to offer something special without complications.

The key to a successful result lies in the careful handling of the gelatin and in not letting the mixture boil to preserve the smoothness of the cream and the aroma of the vanilla. These points make a panna cotta perfect and prevent it from becoming a hard or brittle dessert.

How to choose red berries for the sauce

Ideally, use fresh fruits so that the sauce maintains its vibrant flavor, but you can also use frozen fruits without a problem. Mixing strawberries, raspberries, and blueberries gives it complexity and variety in its flavor that balances the creaminess of the main dessert.

If you want a more original alternative, there are versions like the panna cotta with maple syrup and roasted figs, which, although it changes the topping, maintains the creamy and smooth spirit of the dessert.

Ingredients explained and possible substitutions

The whipping cream is milk cream with a fat content of around 35%, essential for the creamy texture of panna cotta. If you don't have access to it, a cream with a lower percentage will not give the same result, but it is possible to use it with a little less milk to compensate.

The gelatin in sheets is responsible for giving firmness to the dessert without affecting its smoothness. Failing that, powdered gelatin can be used, but its gelling power varies, so the recommended quantities must be adjusted. There are also vegan alternatives, such as agar-agar, which has a different mechanism and requires specific times and methods to achieve texture.

Regarding the vanilla, the most classic is the pod, as it provides a natural and delicate aroma. If you don't have pods, vanilla extract is more accessible and practical, though somewhat less intense.

Red fruits —strawberry, raspberry, blueberry— are easy to find but you can also play with other tart or sweet fruits depending on the season.

More about the texture and the right consistency of panna cotta

The biggest secret to achieving that smooth texture that holds its shape lies in cooking and resting. Delicately, the mixture should be heated without boiling so as not to destroy the cream or the gelatin, which could lose its effectiveness if exposed to very high temperatures.

The cold rest must be thorough; without it, the panna cotta will not set correctly, as explained in specialized preparations such as those for creme brûlée, where a firm and smooth texture is also paramount, albeit with different techniques.

A common mistake is trying to unmold the panna cotta too soon: without enough chilling time, the dessert breaks or melts. Additionally, wetting the bottom of the mold with warm water a few seconds before unmolding facilitates the process and helps maintain an impeccable presentation.

Popular variations for this panna cotta

Beyond vanilla and red fruits, this recipe is a base that invites culinary experiments tailored to taste. For example, you can try a chocolate and Baileys mousse for a dessert with more body and liquor flavor, or substitute vanilla with almond for a different touch.

Tropical fruits like mango or pineapple are also valid alternatives if you're looking for something fresh and exotic, as suggested by the recipe for panna cotta with mango. As for the method, the gelatin base remains, but the liquid from the fruits and their acidity must be considered to adjust the texture.

For those who prefer options with less sugar or less dairy, there are versions with natural sweeteners or plant-based milk, although this can affect flavor intensity and consistency, and requires testing to find the balance.