Panna Cotta with Boozy Berries | DonalSkehan.com, A real treat and easier to make than you might think.
  • desserts-baking

Panna Cotta with Boozy Berries

April 26

Panna cotta is easily one of my favourite Italian desserts. It’s simple to prepare and leaves you with a gloriously wobbly dome of vanilla studded cream.


  • serves Serves 6
  • time 30 mins + setting time


  1. 1. Place the cream, sugar, vanilla pods and seeds in a saucepan over a medium–high heat and bring to a gentle simmer. Stir until the sugar has dissolved, then remove from the heat.
  2. 2. Meanwhile, place the gelatin sheets in a Pyrex or glass dish and cover with a little water. Leave to stand for 5 minutes until the gelatin has softened. Remove the softened gelatin from the liquid and squeeze out any excess.
  3. 3. Remove the vanilla pods from the warmed cream, then add the softened gelatin and stir through until dissolved. Divide the mixture amongst 6-8 dariole moulds (or glass serving cups), cover with cling film and place in the fridge to set for a few hours.
  4. 4. To prepare berry sauce, place all the ingredients (holding back about 4 tbsp of the frozen fruit) in a small sauce pan and place over a medium high heat and bring to a boil.
  5. 5. Reduce and simmer until slightly thickened. Blitz until smooth with a hand blender and then pass through a sieve to remove the seeds. Stir through the remaining fruit.
  6. 6. To remove the panna cotta from the moulds, fill a bowl with warm water and dip them in. The heat will loosen the puddings slightly and allow them to be inverted onto serving plates.
  7. 7. Serve each panna cotta with a few tablespoons of the berry sauce and a sprig of mint.

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For the panna cotta:

1 litre single cream

60g caster sugar

2 vanilla pods, split and seeds scraped (or 1 tsp vanilla extract)

10g gelatin leaves (individual leaves vary in weight so check packet for info)

Sprigs of mint, to garnish

For the berry sauce:

400g frozen berries

60g caster sugar

Splash of crème de cassis (optional)

You'll Need


Pyrex or glass dish

6-8 dariole moulds (or glass serving cups)

Hand blender