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A single unmolded panna cotta dome on a chilled white plate. Smooth sides, perfect shape, with a ring of berry sauce around the base and a few fresh berries.

Mini Panna Cotta Cups (Italian Cooked Cream)

These mini panna cotta cups are silky, mild, and lightly sweet, with a soft wobble and clean vanilla flavor. They take only about twenty minutes of hands-on prep and then chill into smooth, creamy portions topped with bright berry sauce.
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 12 people
Course: Dessert
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the panna cotta:
  • 1 cup whole milk divided
  • 2 cups heavy cream or whipping cream for lighter texture
  • 2 ½ teaspoons unflavored gelatin
  • ½ cup sugar
  • 1 –2 teaspoons vanilla extract
  • Pinch of salt
  • Optional 2–3 tablespoons sour cream for slight tang
For the berry sauce / compote:
  • 2 cups mixed berries fresh or frozen
  • 2 –4 tablespoons sugar to taste
  • 1 –2 teaspoons lemon juice
  • Optional 1 teaspoon cornstarch mixed with 1 tablespoon cold water for thicker compote

Method
 

Bloom the gelatin
  1. Pour about ¼ cup cold milk into a small bowl.
  2. Sprinkle the gelatin evenly over the surface.
  3. Let it sit 3–5 minutes until fully hydrated and soft.
Warm the cream mixture
  1. In a saucepan, add the remaining milk, heavy cream, sugar, and a pinch of salt.
  2. Heat over medium-low until the mixture is steaming and tiny bubbles appear around the edges.
  3. Do not let it boil.
Add the gelatin
  1. Remove the pan from heat.
  2. Stir in the bloomed gelatin until it fully dissolves.
  3. Add vanilla.
  4. Taste for sweetness and adjust if needed.
Strain and portion
  1. Pour the mixture through a fine-mesh sieve to remove bubbles or bits.
  2. Stir gently once more so the milk and fat stay blended.
  3. Pour into small glasses, ramekins, or shot cups, leaving about ¼ inch at the top.
Chill
  1. Place the cups on a level shelf in the fridge.
  2. Chill for at least 4–6 hours; overnight gives the best texture.
  3. Leave uncovered for the first 20 minutes, then cover to protect the surface.
Make the berry topping
  1. In a small pan, heat berries and sugar over low heat until they release juices.
  2. Taste and add more sugar if needed.
  3. Add a squeeze of lemon juice at the end.
  4. For a thicker compote, stir in the cornstarch slurry and cook 1–2 minutes.
  5. Let the sauce cool fully before using.
Serve
  1. Spoon the cooled berry sauce on top of each panna cotta.
  2. Add mint, zest, nuts, or cookie crumbs if you like.
  3. Keep chilled until serving.

Notes

  • Never boil the cream — boiling weakens gelatin and makes the texture rubbery.
  • Whole milk gives the best, most even set. Low-fat milk can separate.
  • Make the panna cotta a day ahead for the smoothest set.
  • Always cool berry sauce before adding it on top. Warm sauce will melt the surface.
  • Avoid using raw pineapple, kiwi, or papaya — their enzymes break down gelatin.
  • If you want to unmold, dip the ramekins in hot water for a few seconds and loosen edges with a thin knife.
  • Heavy cream gives the richest flavor, but whipping cream works if you want something lighter.