Wild Berry and Vanilla Panna Cotta

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


This classic French dessert is surprisingly simple to whip up. You may also use 4- or 6-oz. ramekins for individual servings.

  • Servings: Serves 6 - 8
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Intermediate
  • Course: Dessert


For the fruit:
1 1/2 c. cold water

1/2 c. sugar

1 c. mixed berries

1 envelope (1 Tbsp.) powdered gelatin

For the panna cotta:
2 envelopes (2 Tbsp.) of powdered gelatin

1/3 c. cold water

1 c. confectioners’ sugar

3 3/4 c. heavy cream, divided

1 vanilla bean, split and scraped

pinch salt


To prepare the fruit layer, place the water and sugar into a sauce pan over medium heat and bring to a boil.  Stir until dissolved. 

Add the berries and simmer for 1 minute.  Remove the berries and reserve.

Place a 1/4 c. of the poaching liquid in a small bowl leaving the remaining in the sauce pan.  Sprinkle the gelatin over the liquid in the bowl, set aside for 5 minutes. 

Add the gelatin mixture into the sauce pan of poaching liquid and warm gently while stirring until all the gelatin has dissolved.

Place the reserved berries into a well-greased 10x4x4-in. loaf pan and slowly pour in the gelatin mixture. 

Refrigerate for 2 hours or until set.

To prepare the panna cotta layer, sprinkle gelatin over the water and let soften, about 5 minutes.

In a large sauce pan, whisk together confectioners’ sugar, 3 cups whipping cream, vanilla bean scrapings and salt.  Bring just to a boil over moderate-low heat, stirring occasionally. 

Remove from heat and stir in the gelatin mixture until dissolved. 

Pour the mixture into a large metal bowl and cool by stirring until mixture is room temperature, about 30 minutes.

To finish the panna cotta, place the remaining 3/4 cup whipping cream into a chilled bowl and whip to a stiff peak.  Gently fold into the cooled gelatin vanilla cream mixture.

Pour mixture over the chilled berry layer and place into refrigerator for 6 hours or over night.

Unmold by dipping loaf pan into a hot water bath and invert onto a platter.

Slice and serve.