Vanilla Bean Panna Cotta with Berries - This vanilla bean panna cotta sets into a silky, creamy custard-like texture that melts on the tongue with a clean dairy richness. The flavor is softly sweet with fragrant vanilla, balanced by juicy berries that add bright acidity and a fresh finish. Each spoonful feels velvety and elegant without being heavy, and the contrast of cool cream and vibrant fruit is deeply satisfying. It’s a make-ahead dessert that looks impressive while requiring very little active work.

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Vanilla Bean Panna Cotta with Berries - Panna cotta succeeds when gelatin is measured precisely and dissolved fully—too little and it won’t set, too much and it turns rubbery. This recipe works because it blooms gelatin properly, heats the cream mixture just enough to dissolve it, and avoids boiling, which can weaken gelatin structure. After testing, I found that steeping vanilla in warm cream before adding gelatin gives a more fragrant, restaurant-style vanilla flavor without needing extra sugar. Straining the mixture removes any undissolved bits and guarantees a perfectly smooth, velvety texture. The berries are kept simple on purpose: a quick maceration with a touch of sugar draws out juices into a bright sauce that cuts the richness. This shows how basic ingredients create something special: cream, sugar, and gelatin become a plated dessert when you respect temperature and texture cues. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—bloom correctly, dissolve gently, and chill long enough to make certain the set is silky and elegant every time.

Dietary Notes

✓ Make-Ahead Dessert
✓ Silky Custard Texture
✓ Elegant Minimal Effort
✓ Fresh Fruit Topping

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Why You'll Love This

Perfect Silky Set: Correct gelatin blooming creates creamy texture, not rubberiness.
Fragrant Vanilla Flavor: Vanilla steeping builds aroma that tastes restaurant-style.
Make-Ahead Friendly: Chill overnight and serve straight from the fridge.
Bright Berry Contrast: Juicy berries balance rich cream with fresh acidity.

Vanilla Bean Panna Cotta with Berries

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 360

🔥 Cook Time: 10min

🥨 Yield: 6

🍞 Method: No-Bake

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

3 tbsp cold water (for blooming gelatin)
2 tsp powdered gelatin
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
1/3 cup (65 g) granulated sugar
pinch fine salt
1 bean (or 2 tsp paste) vanilla bean (or vanilla bean paste)
2 cups (300 g) mixed berries
1 tsp lemon juice
1 tbsp powdered sugar (for berries)

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✏️

cold water (for blooming gelatin) Cold water hydrates gelatin evenly; proper blooming prevents grainy bits and guarantees a smooth, silky set.
powdered gelatin Measure gelatin precisely for a creamy set; too much turns rubbery, and gentle heating helps it dissolve into a velvety texture.
heavy cream Full-fat cream creates a rich, custard-like mouthfeel; heating only to steaming keeps flavor clean and prevents scalding.
whole milk Milk lightens the cream so panna cotta isn’t heavy; the blend keeps texture creamy while still melting smoothly on the tongue.
granulated sugar Sugar sweetens and helps vanilla read fragrant; dissolve fully so the base tastes smooth and restaurant-style.
fine salt A pinch sharpens flavor and balances sweetness; it keeps the dairy tasting clean instead of flat.
vanilla bean (or vanilla bean paste) Steep vanilla in warm dairy to build aroma; this develops flavor without extra sugar and makes the dessert taste elegant.
mixed berries Use ripe berries for best acidity and color; maceration draws juices that cut richness and create a bright topping.
lemon juice Lemon keeps berry flavor bright and clean; add it to the fruit so the topping tastes fresh and not overly sweet.
powdered sugar (for berries) Powdered sugar dissolves quickly to pull out juices; it makes a fast sauce that keeps the dessert light and balanced.

list_alt Instructions

1

Step 1: Sprinkle gelatin over cold water and rest 5 minutes until fully bloomed - blooming prevents grainy texture and guarantees a smooth set.
2

Step 2: Warm cream, milk, sugar, salt, and vanilla just until steaming and sugar dissolves, do not boil - gentle heat preserves dairy flavor and gelatin strength.
3

Step 3: Remove from heat, add bloomed gelatin, and whisk until fully dissolved - complete dissolution creates a silky, velvety panna cotta.
4

Step 4: Strain mixture into a measuring cup - straining removes any undissolved bits for a perfectly smooth texture.
5

Step 5: Pour into ramekins and chill at least 6 hours until set - long chilling makes certain the custard firms without becoming rubbery.
6

Step 6: Toss berries with powdered sugar and lemon juice and rest 10 minutes - maceration draws juices for a bright, quick sauce.
7

Step 7: Serve chilled panna cotta topped with berries and juices - acidity balances rich cream for a clean finish.

Nutrition Facts

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Calories 390

Protein 5g

Carbs 27g

Fiber 2g

Sugar 24g

Fat 29g

Sodium 90mg

Potassium N/A

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Serving Suggestions

Serve panna cotta very cold with a generous spoon of berries and their juices over the top. For a polished presentation, unmold onto plates and garnish with mint, lemon zest, or a few extra berries for color. Pair with crisp cookies or shortbread to add crunch against the velvety custard. For best texture, keep it chilled until the moment you serve so the set stays silky and clean.

How to Store?

Store panna cotta covered in the refrigerator for up to 4 days; keep it tightly covered so it doesn’t absorb fridge odors. Berries can be macerated up to 24 hours ahead and stored separately, then spooned on top at serving time for the brightest flavor. Freezing is not recommended because gelatin desserts can weep and lose their smooth, velvety texture after thawing. For make-ahead planning, set panna cotta the day before so it chills fully and unmolds cleanly.

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