Upgrade your traditional panna cotta recipe with a sage and vanilla-infused Italian custard topped with cherry sauce. This creamy dessert is perfect for a special occasion like Valentine’s Day but is also simple to make for a casual weeknight treat.
For more delicious panna cotta recipes, try my Orange Blossom Panna Cotta Brûlée and Passion Fruit Panna Cotta next.
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This recipe for panna cotta will make you wonder why you didn’t try it sooner. I love how versatile this dish is, allowing me to switch up the fruit toppings based on what’s in season and what I’m craving. Today, it’s a sweet cherry sauce that perfectly complements the sage and vanilla panna cotta.
Why This Panna Cotta Recipe Works
- Amazing Taste & Texture – Each spoonful offers a satisfying contrast between the rich, silky custard and the vibrant, fruity topping.
- Easy to Make – Maybe it’s the name or the fancy aesthetic but most people assume it’s super complicated. But with a few tips for cooking with gelatin, you’ll be well on your way to enjoying this easy cherry panna cotta.
- Beautiful Presentation – Served in a ramekin or fancy serving bowl, this is great for an intimate dinner party or romantic date night.
Tools You’ll Need
What is Panna Cotta?
Panna cotta is the Italian phrase for “cooked cream.” It is an Italian dessert made with cream, milk, sugar, and a thickener (like agar-agar or gelatin). The custard is sweet and creamy with a slight jiggle.
Ingredients You Will Need for this Panna Cotta Recipe
Here is a breakdown of what you need to make this panna cotta. For actual measurements, see the recipe card at the end of this post.
Sage and Vanilla Panna Cotta
- Unflavored gelatin – This thickens the mixture, giving the panna cotta its characteristic firm yet jiggly texture. Proper hydration ensures it blends seamlessly into the custard.
- Water – Needed to hydrate the gelatin. Proper hydration is crucial for the gelatin to dissolve completely, ensuring a smooth texture.
- Heavy cream – This is the foundation of any good panna cotta. It creates a rich, creamy base that provides the luxurious mouthfeel characteristic of this dessert.
- Whole milk – Helps balance the richness of the heavy cream. Using whole milk ensures the panna cotta isn’t too thick or heavy, achieving a perfect consistency.
- Sugar – The sugar balances the flavors, sweetening and enhancing the overall taste of the panna cotta.
- Vanilla bean paste – The paste infuses the custard with a rich vanilla flavor. Splurge on high-quality paste for deeper flavor.
- Fresh sage leaves – Torn and infused into the mixture, fresh sage leaves add an earthy, herbaceous note that complements the sweetness of the vanilla and cream.
Cherry Sauce
- Cherries – Pitted and halved. Fresh cherries provide a juicy, tart contrast to the creamy panna cotta, enhancing both the flavor and visual appeal.
- Salted butter – Use this to balance the sweetness of the cherries.
- Sugar – This sweetens the cherry sauce. The sugar helps to release the natural juices from the cherries and thickens the sauce as it cooks.
- Water – Water helps to dissolve the sugar and allows the cherries to cook down and release their juices, creating a cohesive sauce.
- Vanilla extract – The vanilla extract complements the cherries’ natural flavor and ties the sauce back to the vanilla notes in the panna cotta.
How To Make Panna Cotta
Below is a summary of how to make the best panna cotta recipe. For a complete and detailed list of steps, see the recipe card at the end of this post.
Panna Cotta
- Add water to a small bowl and evenly sprinkle gelatin across the top. Set aside for 5 minutes to allow to hydrate.
- Meanwhile, in a medium saucepan, add whole milk, cream, sugar, vanilla bean paste, and torn sage. Warm the milk gently over low heat until mixture begins to lightly steam. Whisk until sugar dissolves. Mixture should be warm to the touch or a temperature reading of 140°F. Taste to make sure the sage flavor has infused with the milk mixture. If needed, cook for another 1 on low heat. Remove from heat then add hydrated gelatin to milk and cream mixture and whisk until fully incorporated.
3. Distribute mixture among 4 ramekins and place in the refrigerator for 4 hours or overnight.
Cherry Sauce
- 1½ hours before serving, start making the sauce.
- Add butter to a saucepan over medium heat. Once melted, add sugar, cherries, and water. Bring to a simmer and cook for 4-5 minutes to allow cherries to release its juices. As the liquid begins to slightly thicken, stir in vanilla and simmer mixture for 1 minute more. Set aside to fully cool until ready to serve
Serve
- When ready to serve, evenly distribute cherry sauce among each ramekin and serve.
Preparing this Panna Cotta Recipe with Gelatin
This misconception that panna cotta is hard to make stems from one ingredient: gelatin. But I have a foolproof hack that ensures you get it right every time.
Bloom the gelatin before making your panna cotta. I always soak it in water so it sets properly. This ensures the gelatin dissolves when added to the other ingredients. That’s how I always end up with a smooth, lump-free dessert.
Tips and Tricks
- Gently heat the milk and cream mixture. Heating the milk and cream slowly prevents scorching and ensures the sage and vanilla flavors infuse evenly without curdling the mixture.
- Cool the cherry sauce before serving. Letting the cherry sauce cool completely before adding it to the panna cotta prevents the custard from melting or becoming runny.
- Do not use pineapples for your topping. While you can switch up this panna cotta recipe and use another fruit topping, such as strawberries or peaches, never use pineapple. The bromelain present in pineapple can prevent the gelatin from properly setting.
- Store leftovers in the fridge for up to 3 days. Cover it tightly with plastic wrap. Be sure to serve it chilled. I don’t recommend freezing it because that impacts the texture.
Frequently Asked Questions
What are the main ingredients in panna cotta?
The main ingredients in panna cotta are heavy cream, sugar, and gelatin, which create its rich, creamy texture and characteristic firmness. Vanilla is typically added for flavor, and sometimes milk is used to balance the creaminess. You can add other elements to flavor the custard, as well as toppings like fruits, sauces, and nuts.
Is panna cotta like pudding?
While panna cotta is similar to pudding, it has a thicker consistency and does not include eggs. Pudding doesn’t hold a shape whereas panna cotta can be molded.
Can I use a different type of milk instead of whole milk?
Yes, you can use nonfat or 2% milk, but it will slightly alter the texture and flavor. I recommend sticking with whole milk for its balanced creaminess and consistency.
How long does the panna cotta need to set in the refrigerator?
The panna cotta needs to be set in the refrigerator for at least 4 hours but overnight is best for achieving the ideal texture.
Looking for More Dessert Recipes?
- Mango Smoothie Recipe
- Honey Butter Toast with Strawberries
- Strawberry Dutch Baby Recipe
- Sticky Toffee Pudding with Banana
- Brown Butter Chocolate Chip Cookies with Toffee
- Cheese Danish
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Cherry Panna Cotta Recipe
Equipment
- strainer
- 4 6-Ounce Ramekin
- Food Theremometer
- Cherry Pitter
Ingredients
Sage and Vanilla Panna Cotta
- 2½ teaspoons unflavored gelatin
- 3 tablespoons water
- 1¾ cup heavy cream
- 1 cup whole milk
- ¼ cup + 2 teaspoons sugar
- 2 teaspoons vanilla bean paste
- 12 medium fresh sage leaves, torn in half
Cherry Sauce
- 8 ounces cherries, pitted, halved
- 1½ tablespoons salted butter
- 1½ – 2 tablespoons sugar
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
Panna Cotta
- Add water to a small bowl and evenly sprinkle gelatin across the top. Set aside for 5 minutes to allow to hydrate.
- Meanwhile, in a medium saucepan, add whole milk, cream, sugar, vanilla bean paste, and torn sage. Warm the milk gently over low heat until mixture begins to lightly steam. Whisk until sugar dissolves. Mixture should be warm to the touch or a temperature reading of 140°F. Taste to make sure the sage flavor has infused with the milk mixture. If needed, cook for another 1 on low heat. Remove from heat then add hydrated gelatin to milk and cream mixture and whisk until fully incorporated.
- Distribute mixture among 4 ramekins and place in the refrigerator for 4 hours or overnight.
Cherry Sauce
- 1½ hours before serving, start making the sauce.
- Add butter to a saucepan over medium heat. Once melted, add sugar, cherries, and water. Bring to a simmer and cook for 4-5 minutes to allow cherries to release its juices. As the liquid begins to slightly thicken, stir in vanilla and simmer mixture for 1 minute more. Set aside to fully cool until ready to serve
Serve
- When ready to serve, evenly distribute cherry sauce among each ramekin and serve.
