Breakfast & Brunch, Desserts, Recipes
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Panna Cotta with Berries Sauce

What to say about Panna Cotta? One of the most famous Italian desserts that in my opinion doesn’t get the attention it deserves! Absolutely delicious I’m obsessed with it! Smooth and easy on the palate with a bit of a bite from the pinenuts and the tangy berries sauce…do I need to add more? Plus it looks so pretty! Panna Cotta literally means “cooked cream”. You can use a big mold like I did or small individual cups. I really hope you give it a try !


For the Panna Cotta:

  • 1/4 cup cold water
  • 4 gelatin strips or 4 teaspoons unflavored gelatin
  • 4 cups whipping cream
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoon Cherry Brandy
  • 1 1/2 cups pinenuts

For the Berries Sauce:

  • 500 gr strawberries or mixed berries, they can be fresh or frozen (if using frozen make sure to defrost them)
  • 1/3 cup of sugar
  • 2 tablespoons Cherry Brandy
  • 1/2 teaspoon vanilla extract
  • Lemon zest, about half a small lemon


For the Panna Cotta:

  • Place the water in a bowl and add to it the gelatin. Put aside.
  • In a heavy bottom sauce pan place the cream, sugar and vanilla extract. Cook on medium heat till the sugar dissolves and it just starts simmering.
  • Remove from the heat and add the gelatin and cherry brandy. whisk till blended.
  • Put the pinenuts in the desired mold or divide them into the individual cups.
  • Pour cream mixture over the pinenuts.
  • Refrigerate overnight.

For the Berries Sauce:

  • Place berries in a food processor and blend till smooth.
  • Transfer to a sauce pan and add the sugar, cherry brandy, vanilla and lemon zest.
  • Cook sauce over low heat till reduced by about half.
  • Strain sauce through a sieve to get a very smooth sauce.
  • Chill.

When ready to serve place panna cotta in a bowl of warm water for about 20 seconds and invert onto serving dish. Serve with the sauce.

Buon Appetito!

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