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

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Instructions

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