Vanilla Bean Panna Cotta with Berry Coulis

Silky-smooth vanilla bean panna cotta served with a vibrant mixed berry coulis, fresh berries, and buttery cookie crumbles. A refined, no-bake dessert that’s perfect for summer dinners or elegant entertaining.

Why You’ll Love This Recipe

This panna cotta offers the perfect balance of creamy, subtly sweet custard and tart berry sauce. It’s elegant yet simple to prepare, making it ideal for both casual gatherings and formal occasions. The no-bake nature of the recipe ensures a stress-free dessert with impressive results. With its luxurious texture and fresh toppings, it’s a showstopper in both taste and presentation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Panna Cotta:

  • 2 cups heavy cream

  • ½ cup whole milk

  • ½ cup granulated sugar

  • 1 vanilla bean (or 2 tsp vanilla extract)

  • 2 ½ tsp powdered gelatin

  • 3 tbsp cold water

For the Berry Coulis:

  • 1 cup mixed berries (raspberries, blueberries, strawberries)

  • 2 tbsp sugar

  • 1 tsp lemon juice

Toppings:

  • Fresh raspberries, blueberries, and strawberries

  • Crushed shortbread cookies or graham crackers

  • Fresh mint leaves

directions

Make the panna cotta:

  1. In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.

  2. In a saucepan, combine the cream, milk, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the saucepan (or add vanilla extract).

  3. Heat the mixture over medium heat, stirring gently until the sugar dissolves and the mixture is hot but not boiling.

  4. Remove from heat and stir in the bloomed gelatin until fully dissolved.

  5. Strain the mixture through a fine mesh sieve to ensure smooth texture.

  6. Pour into lightly greased ramekins or silicone molds.

  7. Refrigerate for at least 4 hours or until set.

Prepare the berry coulis:

  1. In a small saucepan, combine the mixed berries, sugar, and lemon juice.

  2. Cook over medium heat until the berries break down and the sauce thickens slightly, about 5–7 minutes.

  3. Strain through a fine sieve for a smooth coulis. Cool completely before use.

Assemble:

  1. Unmold the chilled panna cotta onto dessert plates.

  2. Spoon the berry coulis over the top.

  3. Garnish with fresh berries, cookie crumbles, and mint leaves. Serve chilled.

Servings and timing

This recipe makes 4 to 6 servings. Preparation takes about 20 minutes, plus at least 4 hours of chilling time. It is a great make-ahead dessert, ideal for serving the next day.

Variations

  • Coconut panna cotta: Replace the milk with full-fat coconut milk for a tropical, dairy-free twist.

  • Chocolate swirl: Drizzle melted dark chocolate into the panna cotta before chilling for a rich accent.

  • Citrus zest: Add orange or lemon zest to the cream mixture for a citrus-scented version.

  • Layered panna cotta: Alternate layers of panna cotta and fruit puree for a beautiful layered effect.

  • Nut topping: Add toasted almonds or pistachios for added crunch and flavor.

storage/reheating

Store panna cotta covered in the refrigerator for up to 3 days. It is best served chilled and does not require reheating. Do not freeze, as freezing may alter the smooth texture and consistency.

FAQs

Can I make panna cotta without gelatin?

Yes, you can use agar-agar as a vegetarian alternative, but it requires different preparation and sets more firmly.

What type of cream is best for panna cotta?

Heavy cream with at least 36% fat content is ideal for the richest texture.

Can I use frozen berries for the coulis?

Yes, frozen berries work well. Just thaw them before cooking.

How do I unmold panna cotta cleanly?

Dip the mold briefly in warm water and run a knife around the edge to release it smoothly.

Can I use a different sweetener?

Yes, honey or maple syrup can be used instead of granulated sugar, though they may slightly alter the flavor.

What does “blooming gelatin” mean?

Blooming means hydrating the gelatin in cold water before dissolving it into the hot liquid, ensuring it activates properly.

How can I make it dairy-free?

Use plant-based cream and milk alternatives, like coconut or almond, and check the setting agent used.

Is panna cotta the same as custard?

No, panna cotta is thickened with gelatin, while custards are thickened with eggs and often baked.

Can I make mini versions?

Yes, pour the mixture into small ramekins or glasses for individual servings.

What’s the best way to serve this dessert?

Chilled, on a plate with the coulis spooned over, and garnished with fresh fruit and mint for presentation.

Conclusion

Vanilla Bean Panna Cotta with Berry Coulis is a stunning, no-bake dessert that combines creamy elegance with fresh fruit brightness. Its make-ahead convenience and sophisticated presentation make it a favorite for entertaining or treating yourself to a refined dessert experience. With its rich texture and customizable toppings, it’s a timeless classic worth mastering.

Print
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Vanilla Bean Panna Cotta with Berry Coulis

Vanilla Bean Panna Cotta with Berry Coulis

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  • Author: Emma Delaney
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes (includes chilling)
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Silky-smooth vanilla bean panna cotta served with a vibrant mixed berry coulis, fresh berries, and buttery cookie crumbles. A refined, no-bake dessert that’s perfect for summer dinners or elegant entertaining.


Ingredients

Units Scale
  • For the Panna Cotta:
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 1 vanilla bean (or 2 tsp vanilla extract)
  • 2 1/2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Berry Coulis:
  • 1 cup mixed berries (raspberries, blueberries, strawberries)
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • Toppings:
  • Fresh raspberries, blueberries, and strawberries
  • Crushed shortbread cookies or graham crackers
  • Fresh mint leaves

Instructions

  1. Make the panna cotta: In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
  2. In a saucepan, combine cream, milk, and sugar. Scrape in seeds from vanilla bean, then add the pod (or use extract).
  3. Heat over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat and stir in gelatin until fully dissolved.
  4. Strain the mixture and pour into lightly greased ramekins or molds. Chill for at least 4 hours until set.
  5. Prepare the berry coulis: In a small saucepan, combine berries, sugar, and lemon juice.
  6. Cook over medium heat until berries break down and sauce thickens slightly (about 5–7 minutes).
  7. Strain through a fine sieve for a smooth sauce. Cool completely.
  8. Assemble: Unmold panna cotta onto plates.
  9. Spoon berry coulis over the top, then garnish with fresh berries, cookie crumbles, and mint leaves.

Notes

  • Use silicone molds for easier unmolding.
  • Chill panna cotta overnight for best texture and flavor.
  • Adjust sweetness of the coulis to taste depending on berry ripeness.
  • Panna cotta can be made 2 days in advance and stored covered in the fridge.

Nutrition

  • Serving Size: 1 panna cotta with toppings
  • Calories: 360
  • Sugar: 22g
  • Sodium: 45mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 105mg

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