Panna Cotta with Berry Sauce

Edaku — Wed, 01 Apr 2026 09:00:00 +0300

Panna cotta is one of the simplest desserts in Italian cooking — essentially sweetened cream set with gelatin, no baking involved at all. The name translates to “cooked cream,” though in practice the cream is only gently warmed; letting it come to a full boil dulls the texture and makes the dessert less silky.

The whole dish hinges on getting the gelatin ratio right. Too much and the dessert turns rubbery; too little and it won’t hold its shape once unmolded onto a plate. The amount used here sets up soft enough to wobble gently on a spoon but firm enough to stand on its own.

Berry Sauce on Edaku

Panna Cotta with Berry Sauce