Panna cotta sounds super fancy, but in reality, it’s one of the easiest desserts you can make. The trick? Nailing that perfectly creamy, wobbly texture.

If you’ve ever been served panna cotta that felt like you were biting into rubber, don’t worry - you’re about to avoid that fate forever.

Panna cotta, an Italian classic, literally means "cooked cream." Its silky texture comes from the balance of cream and gelatin, but the secret is not overdoing it with the gelatin (nobody wants panna cotta that could double as a bouncy ball).

Ingredients

- 1 cup of heavy cream,

- 1 cup of whole milk,

- ½ cup of sugar,

- 1 teaspoon of vanilla extract,

- 1 packet of unflavored gelatin,

- 1 cup of fresh strawberries and blueberries (for topping).

Time

Prep Time: 15 minutes.

Cook Time: 10 minutes.

Chill Time: 4 hours.

Total Time: 4 hours 25 minute.

Calories

One serving of panna cotta with fresh fruit topping averages about 200-250 calories, depending on the amount of sugar and cream used​.

Step-By-Step Recipe

1. Bloom the gelatin: Sprinkle the gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes until it looks like jelly.

2. Heat the cream: In a saucepan, combine cream, milk, sugar, and vanilla. Heat gently until the sugar dissolves and the mixture is warm (but not boiling).

3. Mix and chill: Remove from heat and stir in the gelatin until fully dissolved. Pour the mixture into serving glasses and chill in the fridge for at least 4 hours or until set.

4. Berry delicious topping: Just before serving, top each panna cotta with fresh strawberries and blueberries. Drizzle with a berry sauce or keep it simple with just the fruits for a pop of color and sweetness.

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Bincy Chris

Not Just Strawberry & Blueberries!

The beauty of panna cotta lies in its versatility. For a lighter version, substitute half of the cream with whole milk or a non-dairy alternative like coconut or almond milk. You can also swap the strawberries and blueberries for other fruits like peaches, mangoes, or even figs for a seasonal twist. A drizzle of honey or a sprinkle of crushed pistachios can elevate the dish even further.

The key to this dessert is not rushing the chilling process - good things come to those who wait! Serve it at your next dinner party, and watch as your guests “ooh” and “ahh” over your culinary skills​!