Panna Cotta

Panna Cotta ai Frutti di Bosco

Panna Cotta with Berries

Recipe courtesy of Franco Faggi, Fiorino Restaurant, East Falls, PA 19129


Prep Time: 10 min

Inactive Prep Time: 6 hrs.

Cook Time: 10 min

Serves: 6 servings


  • 1 cup half & half
  • 1 cups heavy cream
  • 7 gr. tablespoon unflavored powdered gelatin
  • 1/4 cup of sugar
  • 1 lemon (peel only)
  • ½ vanilla bean pod
  • 1 cups assorted fresh berries
  • Raspberry sauce


Place the half & half in a small bowl. Sprinkle the gelatin over. Let stand for 5 minutes to soften the gelatin. Pour the half and half into a heavy saucepan and stir over medium heat just until the gelatin dissolves but  does not boil. Add the cream, sugar, the seeds from the vanilla bean pod and lemon peel. Stir until the sugar dissolves. Remove from the heat. Pour into 4 oz. cups or molds. Cool slightly. Refrigerate until set, at least 6 hours.

To serve, invert the molds into a plate, spoon the berries around the panna cotta, drizzle the raspberry sauce atop and around the plate. Decorate (with a mint spring) and sprinkle with confectioner sugar.


Raspberry Sauce


  • 2 pints raspberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice


Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain to eliminate seeds.

PS. The vanilla bean can be substitute for 1 teaspoon of real vanilla extract, try not to use imitation.

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