Panna Cotta with Berries
or “cooked cream,” is a specialty of Piedmont, Italy, where large herds of dairy cows yield an abundance of fresh milk. It has the pure flavor of fresh cream, with a slightly thickened, custardlike consistency, thanks to a touch of gelatin. Using a vanilla bean imbues the cream with a particularly delicate floral aroma, but 1 tsp. vanilla extract can be substituted; add it after removing the pan from the heat.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 tsp. (1 package) unflavored gelatin
- 1/4 cup milk
- 2 cups heavy cream
- 1/4 cup sugar
- 1 vanilla bean
- 4 cups berries such as blackberries, sliced strawberries, blueberries and/or raspberries, in any combination