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Panna cotta with fruit

Desserts Dishes for Special Occasions 90 min Medium 12 wyświetleń ~28.42 PLN - (0)
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Description

Panna cotta is a delicate Italian dessert made from cream, milk, and gelatin, whose name means 'cooked cream'. It has a silky, creamy texture and a subtle vanilla flavor – perfectly contrasting with a sweet and sour fruit sauce. This recipe is prepared for 6 servings and combines velvety panna cotta with a quick berry compote that adds color and freshness. The dessert is perfect for New Year's Eve 2025 — it looks elegant in small cups or on plates, can be prepared in advance and stored in the fridge, and just before serving, decorated with fresh fruits and a mint leaf. Visually, it attracts with the contrast of the white mass and the intense red-purple sauce, while flavor-wise it balances rich creaminess and fruity acidity.

Składniki (11)

Servings:
6
  • Heavy cream 30-36% 500 ml
  • Milk 3.2% 250 ml
  • White sugar 80 g
  • Gelatin (powder) 9 g
  • Vanilla bean 1.6 szt.
  • Mixed fruits (strawberries, raspberries, blueberries) 400 g
  • Sugar for fruit sauce 40 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt (a pinch) 1 szczypta
  • ✨ Opcjonalne
  • Limoncello liqueur (optional) 30 ml
  • Fresh mint (optional) 10 g
💰 Szacowany koszt dania: ~28.42 PLN (4.74 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

If you are using frozen fruits, thaw them in a bowl at room temperature and drain excess water. If the fruits are fresh: wash them under running cold water, gently dry with a paper towel. Cut larger fruits (strawberries) in half or quarters, leave raspberries and blueberries whole.

Ingredients: Mixed fruits (strawberries, raspberries, blueberries)
Use a wide bowl and a sharp knife to cut the strawberries. Do not dry the fruits with a dryer or rub them hard — excessive drying will damage their structure.
2

Transfer the fruits to a saucepan with a capacity of about 1 liter. Add 40 g of sugar and 15 ml of lemon juice. Over medium heat, warm the mixture, stirring with a wooden spoon, until the fruits release their juice and the sugar dissolves (about 4-6 minutes). Increase the heat to medium-high and cook for another 3-4 minutes to slightly thicken the sauce (it should be shiny but still liquid).

Ingredients: Mixed fruits (strawberries, raspberries, blueberries), Sugar for fruit sauce, Lemon juice, Limoncello liqueur (optional)
Use a wide stainless steel saucepan with a diameter of 18-20 cm. Stir frequently to prevent the fruit from burning. If you want a smooth sauce, strain it through a sieve after cooking.
3

After removing from heat, optionally add 30 ml of limoncello liqueur and mix. Allow the sauce to cool for 10-15 minutes at room temperature; it should be warm or lukewarm before serving on the panna cotta (a cold sauce is also fine). If you want a smooth consistency, strain the sauce through a fine sieve, pressing with a spoon.

Ingredients: Limoncello liqueur (optional)
Use a metal spoon to push through the sieve. If the sauce is too thin, you can cook it for an additional minute; it will thicken as it cools.

Panna cotta

4

Prepare serving dishes: 6 small bowls or ramekins (about 120-150 ml each). Measure 500 ml of cream and 250 ml of milk into one medium saucepan (minimum capacity 1 l). Add 80 g of sugar and a pinch of salt.

Ingredients: Heavy cream 30-36%, Milk 3.2%, White sugar, Salt (a pinch)
Use a heavy-bottomed saucepan to prevent the cream from burning. Measuring the weight of liquids is easier with a kitchen scale or a measuring cup with markings.
5

Cut the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Add both the seeds and the split bean to the cream and milk mixture in the saucepan. Heat over medium heat, stirring with a whisk, until the sugar dissolves and the mixture steams and begins to form small bubbles at the edges (do not let it boil). This should take about 6-8 minutes.

Ingredients: Vanilla bean, Heavy cream 30-36%, Milk 3.2%, White sugar
Use a small silicone or metal whisk. Do not allow it to boil (no large bubbles) — the ideal temperature is just below boiling, with light steam and small bubbles at the edges.
6

In the meantime, pour 9 g of gelatin into a small bowl and add 45 ml of cold water. Set aside for 5-8 minutes to allow the gelatin to swell and absorb the water (this is called 'blooming' the gelatin). After this time, the gelatin should be soft and gel-like to the touch.

Ingredients: Gelatin (powder)
Use a small, wide bowl. This is an important step — if you skip the blooming, the gelatin may clump. Do not use boiling water for blooming.
7

When the cream and milk are hot and the sugar has dissolved (but not boiling), turn off the heat. Remove the vanilla bean (you can wash and dry it to use again for vanilla sugar). Add the bloomed gelatin to the hot mixture and whisk vigorously for 30-45 seconds until the gelatin is completely dissolved and the mixture is smooth (there should be no visible lumps).

Ingredients: Heavy cream 30-36%, Milk 3.2%, Gelatin (powder)
This is a key step: a hot, but not boiling mixture helps to evenly dissolve the gelatin. If you have any doubts, strain the mixture through a fine sieve into a jug to remove any lumps.
8

Slowly pour the panna cotta mixture into the prepared containers (cups, ramekins, or silicone molds) using a spouted jug. Each portion should receive about 125 ml of the mixture. Leave the containers on the countertop to cool for 20-30 minutes, then cover with plastic wrap and place in the refrigerator for at least 4 hours (optimally 6 hours) until completely set.

Ingredients: Heavy cream 30-36%, Milk 3.2%, Gelatin (powder)
Use a jug or a large ladle for even pouring. Covering with plastic wrap will prevent a skin from forming on the surface. The panna cotta is ready when it slightly springs back under your finger and does not flow.

Cooling and serving

9

When the panna cotta has set in the fridge, take it out 20 minutes before serving to reach a temperature just below room temperature. Spoon 2-3 tablespoons of warm or lukewarm fruit sauce over each portion just before serving.

Ingredients: Mixed fruits (strawberries, raspberries, blueberries)
If you are using silicone molds and want to unmold the panna cotta onto a plate, dip the mold in hot water for a few seconds (do not submerge completely) and gently remove it. But the easiest way is to serve it in cups.

Decoration and serving

10

Garnish each serving with fresh fruit from the sauce and a mint leaf (if using). You can also sprinkle a very thin layer of lemon zest for added aroma. Serve on small plates or in clear cups to highlight the contrast of colors.

Ingredients: Fresh mint (optional), Mixed fruits (strawberries, raspberries, blueberries)
Use a fine grater to scrape the lemon zest. For a nice presentation, use 1-2 larger fruits on top and a few smaller berries around.

Emergency preparation

11

If the panna cotta does not set after 6-8 hours (rare, but possible), check if the correct amount of gelatin was used and if the gelatin was properly bloomed and dissolved. In extreme cases, heat 50 ml of cream, dissolve an additional 2 g of gelatin in it (first bloom in 10 ml of water), combine with the cooled mixture, and chill again.

Ingredients: Gelatin (powder), Heavy cream 30-36%
Use a precise scale to weigh the gelatin; adding it to the hot mixture should be done gradually and while stirring to avoid lumps.

Fun Fact

💡

Panna cotta comes from northern Italy (the Piedmont region) and was originally made with local cream and sugar; the name literally means 'cooked cream', although nowadays the cream is only heated, not cooked for a long time.

Best for

Sylwester 2025 Przyjęcie koktajlowe Romantyczna kolacja

Tips

🍽️ Serving

Serve the panna cotta in transparent cups to highlight the contrast with the sauce. Before pouring the sauce, make sure the panna cotta is slightly chilled (not icy) — too cold a mixture can cause the sauce to thicken too quickly on the surface. For a more luxurious version, serve with mango caviar or a drizzle of balsamic reduction for adults.

🥡 Storage

Store the panna cotta in the refrigerator covered with plastic wrap for up to 3 days. Store the fruit sauce separately in an airtight container for up to 4 days. To reheat the sauce, use the microwave on low power or heat it gently on the stove — do not boil vigorously.

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