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Panna Cotta with Velluto & Fresh Berries


  • 1 tsp. unflavored gelatin (1/2 packet)
  • 1 ½ tbsp. cold water
  • 1 ½ cups heavy cream, divided
  • 1 cup plain whole milk yogurt
  • 1 ½ tsp. pure vanilla extract
  • 1/3 cup sugar
  • 3 cups mixed fresh berries , washed & hulled  (use strawberries, raspberries & blackberries)
  • O&CO. Velluto Balsamic Vinegar


  1. In a small bowl, sprinkle the gelatin with 1 ½ tbsp. cold water, stir and set aside for about 10 minutes to allow the gelatin to dissolve. 
  2. In a medium bowl, whisk together ¾ cup cream, yogurt and vanilla.
  3. In a small saucepan, over medium heat, warm the remaining ¾ cup of cream and 1/3 cup sugar and bring to a simmer. 
  4. Remove from heat and add the dissolved gelatin to the mixture, stir well. 
  5. Combine the cold cream/yogurt mixture with the hot cream/gelatin mixture and stir to combine.
  6. Pour into 8, four oz. ramequins or custard cups, refrigerate uncovered until cooled. 
  7. When the panna cotta is thoroughly cooled, cover with plastic wrap and refrigerate overnight.
  8. One hour before serving, combine the berries with 1-2 tbsp. Velluto. 
  9. To serve, run a small knife around each ramequin and dip the bottom of the ramequin quickly in a bowl of warm water. 
  10. Invert onto a plate and surround the panna cotta with the mixed berries, serve cold.