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Dessert Recipes

Creamy Panna Cotta With Berry Sauce Recipe Is a No-Bake Dessert Delight

End any meal on a sweet and fruity note by trying this recipe for Panna Cotta With Berry Sauce. To start, you’ll infuse heavy cream with two kinds of vanilla (the extract and the bean) for a more intense flavor. The cream is then combined with sugar and a gelatin mixture before being poured into ramekins and refrigerated.

This panna cotta recipe calls for letting the treat sit in the fridge for at least 4 hours, which is enough time to make the berry sauce. This quick-prep fruity glaze involves cooking berries with sugar and lemon zest and juice in a pan until thick. The mixture is strained, chilled and spooned on top of each firm panna cotta. Although this dessert needs to be prepped in advance, it’s worth it because it’s sweet, creamy and tart — a flavor trio that your guests will love. Plus, it’s easy to serve since each ramekin produces a single portion!

Want even more no-bake treats? Check out our Irish Potatoes Candy recipe and these tempting Cookie Stacks.


8 servings

Total Time

Prep Time


  • 3 cups cream
  • 1 tsp. vanilla extract
  • ½ vanilla bean, scraped
  • 1 (¼ oz.) env. unflavored gelatin (1 Tbs.)
  • ⅔ cup + 2–3 Tbs. sugar
  • Pinch salt
  • ½ cup milk
  • 3 cups mixed raspberries and blueberries or all raspberries
  • 1 Tbs. freshly squeezed lemon juice
  • Zest of 1 lemon



In heavy-bottom pot, mix cream, extract and vanilla bean; over medium heat, cook, stirring occasionally, until milk bubbles at side of pan, 6 min.

In bowl, combine gelatin and 3 Tbs. hot tap water. Stir until gelatin dissolves, about 1 min. Stir 2/3 cup sugar into hot cream mixture. Whisk salt and gelatin mixture into cream mixture until sugar dissolves; whisk in milk. Divide among 8 (4 oz.) ramekins or glasses. Chill until set, at least 4 hrs.

In pot, mix berries, remaining sugar, lemon juice and zest. Over medium heat, bring to boil; cook until berries burst and liquid starts to thicken, about 5 min. Strain mixture through fine-mesh sieve, forcing berries through by pushing and scraping with spatula (the more you force through, the thicker sauce will be). Let cool. Chill until ready to serve.

Spoon sauce over panna cottas. Garnish as desired.

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