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Panna Cotta with Blackberry Brandy Sauce
Prep Time
15 mins
Chilling Time
6 hrs
Total Time
6 hrs 25 mins
A panna cotta is a basic pudding that is thickened with gelatin. It's a very simple dessert to make and yet gives off such an elegant air that you can make it for any dinner party and look like a genius.
Course: Desserts/Sweets
Cuisine: French, American
Keyword: Gluten Free, Individual Servings, Make Ahead
Servings: 4
Calories: 603 kcal
  • 2 tablespoons water
  • 2 teaspoons unflavored gelatin
  • cups heavy cream
  • 1 cup milk
  • ¼ cup sugar
  • 1 vanilla bean
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon dark rum optional
Blackberry Brandy Sauce
  • cup sugar
  • ½ cup blackberry brandy
  • juice from ½ lemon
  • cups blackberries divided
  • 4 (6- or 8-ouncramekins or molds
  • fresh mint leaves for garnish
  1. Bloom the gelatin: Pour the water into a small bowl and sprinkle the gelatin evenly on top. Set aside.
  2. Whisk the heavy cream, milk, sugar, vanilla extract and rum together in a saucepan. Slice the vanilla bean in half and scrape the seeds out into the pot with a sharp knife or your thumbnail. Toss the scraped pod into the heavy cream mixture too.
  3. Bring the mixture to a boil over medium-high heat and then remove the pan from the heat and immediately add the bloomed gelatin. Whisk until the gelatin dissolves into the mixture.
  4. Pour the mixture into ramekins or molds, dividing it evenly, and refrigerate. Chill for at least 6 hours.
  5. To make the Blackberry Sauce: Place the sugar, brandy, lemon juice and 3 cups of the blackberries in a medium saucepan. Bring it all to a boil, then lower the heat and simmer for 5 minutes.
  6. Transfer the blackberries to a food processor and process until smooth. Pour the sauce through a fine mesh strainer to remove the seeds and pulp. Push the sauce through the strainer with the back of a small spoon to extract as much as possible. Add the remaining half a cup of blackberries to the strained sauce. (If the blackberries are large, chop them into 2 or 3 pieces.) Refrigerate the sauce until you are ready to serve.
  7. To serve fill a bowl bigger than the ramekins with boiling water. Dip the bottom and sides of the ramekins into the water for just 5 seconds. (Do not submerge the ramekins in the water.) Invert each panna cotta onto a small serving plate and gently lift the ramekins to unmold the desserts.
  8. Spoon some of the sauce onto the plate and on top of the panna cotta, garnish with mint leaves and serve immediately.

Recipe Video

Nutrition Facts
Panna Cotta with Blackberry Brandy Sauce
Amount Per Serving
Calories 603 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g110%
Cholesterol 128mg43%
Sodium 66mg3%
Potassium 352mg10%
Carbohydrates 47g16%
Fiber 7g28%
Sugar 39g43%
Protein 7g14%
Vitamin A 1680IU34%
Vitamin C 27mg33%
Calcium 164mg16%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.