Panna Cotta With Fresh Berries And Chocolate Sauce Recipe

Name: Panna Cotta With Fresh Berries And Chocolate Sauce
Prep time: 20 min
Cook time: 375 min
Total time: 395 min
Yield: Serves 1 or more
Ingredients: Whole Milk; Unflavored Gelatin; Whipping Cream; 1/4 cup honey; 1/4 cup granulated sugar; Pinch of salt; 1 cup fresh berries (strawberries, raspberries, blueberries, etc.); Heavy Cream; 2 tablespoons unsalted butter; Semisweet Chocolate; Pure Vanilla Extract

Indulge in this elegant and surprisingly simple Panna Cotta recipe! Perfect for impressing guests or treating yourself, this creamy Italian dessert features a silky smooth panna cotta base, complemented by the vibrant freshness of berries and a decadent homemade chocolate sauce. This recipe, inspired by Giada De Laurentiis and Tyler Florence, requires minimal active cooking time and allows for impressive make-ahead preparation. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 375 mins

Calories 813.7 kcal

Protein 20g

Rating 5.0 (2 Reviews)

Panna Cotta With Fresh Berries And Chocolate Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Panna Cotta With Fresh Berries And Chocolate Sauce

Whole Milk
Unflavored Gelatin
Whipping Cream
1/4 cup honey
1/4 cup granulated sugar
Pinch of salt
1 cup fresh berries (strawberries, raspberries, blueberries, etc.)
Heavy Cream
2 tablespoons unsalted butter
Semisweet Chocolate
Pure Vanilla Extract

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How to Make Panna Cotta With Fresh Berries And Chocolate Sauce

In a small bowl, sprinkle 2 teaspoons of gelatin over 1/2 cup of milk. Let stand for 3-5 minutes to bloom.
Pour the milk mixture into a heavy saucepan. Stir over medium heat until the gelatin dissolves completely, ensuring the milk doesn't boil (about 5 minutes).
Add 2 cups heavy cream, 1/4 cup honey, 1/4 cup sugar, and a pinch of salt to the saucepan.
Stir continuously until the sugar dissolves completely (5-7 minutes).
Remove from heat and pour into 6 wine glasses, filling them about halfway.
Cool slightly at room temperature.
Refrigerate for at least 6 hours, or preferably overnight, until set.
**For the Chocolate Sauce:** Combine 1 cup heavy cream and 2 tablespoons butter in a small, heavy-bottomed saucepan over medium heat.
Heat until bubbles appear around the edges, but do not boil.
Remove from heat and whisk in 6 ounces of finely chopped high-quality dark chocolate and 1 teaspoon vanilla extract.
Stir until the chocolate is completely melted and the sauce is smooth and glossy.
Set aside to cool slightly; reheat gently if necessary before serving.
To serve, top each panna cotta with fresh berries. Drizzle generously with chocolate sauce, adding extra berries and a decorative swirl of sauce for an elegant presentation.