Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt will give a slightly tangier and lighter panna cotta, with a bit more protein. It works perfectly as a substitute—just use full-fat yogurt for the best creamy texture.

Why did my panna cotta not set properly?

Usually, it’s an issue with the gelatin. Make sure it fully dissolves and blooms before mixing, and don’t skip the chill time! Too much heat or too little setting time may result in a soft-set or loose texture.

Can I make panna cotta in advance for a party?

Absolutely! In fact, it’s preferred. You can prepare the panna cotta up to 2 days before serving—just keep them covered in the fridge and add toppings right before bringing to the table.

Is it possible to make this dessert sugar-free?

You can experiment with your favorite sugar alternatives (like stevia or erythritol) in both the panna cotta and sauce. Just be sure to taste and adjust, as some substitutes are sweeter than others.

Easy Panna Cotta Recipe

Name: Easy Panna Cotta Recipe
Prep time: 4 h 5 min
Cook time: 15 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 1 cup whole milk; 2 1/2 tsp unflavored gelatin (1 packet Knox gelatin); 2 cups heavy whipping cream; 1/2 cup + 1 Tbsp granulated sugar; Pinch of salt; 1 tsp vanilla extract; 1 cup sour cream; 2 cups berries, divided (1 cup raspberries and 1 cup quartered strawberries); 1/4 cup granulated sugar; 1/2 Tbsp lemon juice

Description

This easy Panna Cotta recipe delivers a luxuriously creamy, smooth Italian dessert with a delicate touch of vanilla, topped with a vibrant berry sauce. Perfect for make-ahead entertaining, it’s straightforward yet elegant, combining a lightly set dairy base with a fresh, tangy raspberry and strawberry topping. All you need is a handful of simple ingredients and minimal hands-on time for this impressive dessert.

Ingredients

Units Scale

Panna Cotta Base

1 cup whole milk
2 1/2 tsp unflavored gelatin (1 packet Knox gelatin)
2 cups heavy whipping cream
1/2 cup + 1 tbsp granulated sugar
Pinch of salt
1 tsp vanilla extract
1 cup sour cream

Berry Sauce

2 cups berries, divided (1 cup raspberries and 1 cup quartered strawberries)
1/4 cup granulated sugar
1/2 Tbsp lemon juice

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Instructions

Bloom the Gelatin: Off the heat, place 1 cup of whole milk in a medium saucepan and evenly sprinkle the surface with the packet of gelatin. Allow it to stand for 3 to 5 minutes so the gelatin softens and blooms before heating.
Warm the Mixture: Place the saucepan over medium-low heat. Stir continually until the gelatin has dissolved completely and the mixture is steaming, about 4-5 minutes. Avoid boiling to preserve the gelatin’s setting properties.
Add Remaining Dairy & Flavorings: Stir in 2 cups heavy cream, sugar, vanilla extract, and a pinch of salt. Continue stirring for about 5 minutes until the sugar has dissolved and the mixture is warmed through but not boiling. Remove the pan from heat and let it cool for 5 minutes.
Combine with Sour Cream: Add the sour cream to a medium mixing bowl, preferably one with a pouring lip. While whisking constantly, gradually pour in the warm cream mixture. Mix until completely smooth and uniform.
Strain and Portion: If you desire an ultra-smooth texture, strain the mixture through a fine mesh sieve. Quickly divide the panna cotta base evenly among 6 dessert cups or 8 ramekins.
Chill the Panna Cotta: Refrigerate the filled cups for 4 to 6 hours, or until the panna cotta is fully set and jiggly.
Prepare Berry Sauce: In a small saucepan, combine 1 cup of the mixed berries, granulated sugar, and lemon juice. Bring to a low boil, then simmer for 4-5 minutes, stirring occasionally, until the mixture thickens into a syrupy sauce.
Add Fresh Berries: Remove the saucepan from the heat and stir in the remaining 1 cup of fresh berries for a mix of cooked and fresh textures.
Top & Serve: Once the berry sauce is room temperature or just slightly warm, spoon it generously over the chilled and set panna cotta cups. Serve immediately or keep refrigerated until ready to enjoy.

Notes

For best texture, do not boil the milk or cream as it can affect the gelatin’s ability to set.
Panna cotta can be prepared 1-2 days ahead; add berry sauce just before serving for freshness.
To unmold panna cotta, briefly dip the ramekin in hot water and invert onto a plate.
You may strain the panna cotta base for an ultra-smooth finish, but this step is optional.
Try different berries or use all raspberries or all strawberries based on preference or seasonal availability.

Nutrition

Serving Size: 1 dessert cup
Calories: 325
Sugar: 21g
Sodium: 55mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg