Creamy Panna Cotta With Fresh Fruit




Yield 8-10 servings

Creamy panna cotta topped with refreshing fruit is the perfect chilled dessert for hot summer weather. I make this every time I need a quick, easy, and impressive dessert!


For the Panna Cotta:

For the Fruit Topping:


1. BLOOM THE GELATIN. Place water and sprinkle gelatin over the surface in a single layer. It is important not to let the gelatin pile as that will prevent the crystals from dissolving properly. Let it stand for at 5-8 minutes to soften.

2. MAKE THE PANNA COTTA. Meanwhile, in a medium saucepan, combine the heavy cream, light brown sugar, and vanilla bean paste. Stir briefly then bring to a boil, mixing from time to time until sugar is dissolved. Remove from heat, add the gelatin and immediately mix using a rubber spatula (Don't use whisk as we don't want to incorporate air.) until mixture is smooth and the gelatin has fully dissolved. If you find that the gelatine has not fully dissolved, return the saucepan to low heat and mix constantly for another 1 or 2 minutes. At this stage, do not let the mixture boil.

3. STRAIN AND CHILL. Strain the mixture into another bowl that is placed over an ice bath (Note 1). Cool down the mixture by mixing it with a spatula until slightly cool and creamier. Pour the mixture into small containers, ramekins, or wine glasses (Note 2). Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

4. PREPARE THE FRUIT TOPPING. Combine all the chopped fruits and spoon them over each panna cotta just before serving. (Note 3)


(Note 1) Don't skip the straining step as it removes any bits of undissolved gelatin and ensures a nice smooth dessert.

(Note 2) The number of servings for this recipe may vary, depending on the size of the container you will use. I used a small yogurt (about 120 g) glass jar and filled them halfway.

(Note 3) You can also use fruit purees, berry sauce, caramel sauce, and jams as toppings.

Courses dessert

Recipe by Kaleidoscope Living at