Italian Panna Cotta

Ingredients

• 500ml double cream
• 100ml milk
• 80g sugar
• 1 vanilla pod (or 1 tsp vanilla)
• 3 sheets gelatin (or 1 tsp powdered)
• For sauce: 200g mixed berries, 50g sugar, 1 tbsp lemon juice

Instructions

1. Soak gelatin in cold water 5 minutes.
2. Warm cream, milk, sugar and split vanilla pod until steaming (don't boil).
3. Squeeze out the gelatin and stir in until dissolved.
4. Strain into ramekins; chill 4 hours minimum.
5. Cook berries with sugar and lemon until syrupy.
6. Dip ramekins briefly in warm water and invert onto plates.
7. Spoon over the berry sauce.

Serving suggestions

• Best with seasonal berries.

Storage & reheating

Keeps 3 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions