Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (434)
Panna Cotta
NUTRITION · PER SERVING260M COOK
CAL 25%·PRO 10%
CARBS 36G29% OF CAL
2G FIBER33G SUGAR1G OTHER
FAT 38G69% OF CAL
23G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An elegant Italian custard dessert made with cream, gelatin, and vanilla, topped with fresh berry sauce. It's creamy and silky with a perfect balance of sweet and tangy flavors.
dessertitalian🥄 saucepangluten freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup whole milk
- 2 1/2 tsp unflavored gelatin ((1 packet Knox gelatin))
- 2 cups heavy whipping cream
- 1/2 cup + 1 Tbsp granulated sugar
- pinch salt
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups berries (divided (1 cup raspberries and 1 cup quartered strawberries))
- 1/4 cup granulated sugar
- 1/2 Tbsp lemon juice
At a glance
PER SERVING · TIME 260M
CAL 25%·PRO 10%
CARBS 36G29% OF CAL
2G FIBER33G SUGAR1G OTHER
FAT 38G69% OF CAL
23G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h 5m
- Cook
- 15m
- Sodium
- 119mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 216mg
- Calcium
- 132mg
- Iron
- 0.28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 245M
- SODIUM
- 119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.