Blackberry Basil Panna Cotta
This panna cotta base is made with coconut milk and cream for a silky, lightly tropical twist on the classic Italian dessert. It’s the perfect make-ahead treat to dress up with fruit, caramel, or fresh herbs.
Ingredients
Panna Cotta Base
- 1 packet unflavored powdered gelatin (2 ¼ tsp)
- 3 tbsp cold water
- 1 can full fat coconut milk (13.5 oz)
- ½ cup heavy cream
- ¼ cup granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
Blackberry Topping
- 2 cups fresh blackberries
- 3 tbsp granulated sugar
- 1 tbps lemon juice
- whipped cream (for garnish)
- small basil leaves (for garnish)
Instructions
- Bloom Gelatin: Sprinkle gelatin evenly over 3 tbsp cold water in a small bowl. Let sit 5 minutes to bloom (gelatin will absorb the water and swell).
- Heat Base: In a saucepan, combine coconut milk, cream, sugar, and salt. Warm over medium heat, stirring often, until sugar dissolves and mixture is steaming but not boiling.
- Add Gelatin & Vanilla: Remove from heat. Stir in bloomed gelatin until fully dissolved. Stir in vanilla.
- Chill: Pour mixture into 4–6 serving glasses. Let cool to room temperature, then cover and refrigerate at least 4 hours, or until set.
- Make the Blackberry Sauce: In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat 5–7 minutes, until berries break down and release juices. Mash lightly with a spoon. Optional: strain to remove seeds. Chill until ready to use.
- Decorate & Serve: Spoon blackberry sauce over each panna cotta. Add a dollop of whipped cream, fresh blackberries, and a sprig of basil.
Notes
- Sweetness: ¼ cup sugar keeps this lightly sweet. For a dessert-forward version, use ½ cup sugar. This does not affect consistency.
- Texture: Makes 4 generous portions or up to 6 smaller ones.
- Make Ahead: Panna cotta can be made 1–2 days in advance. Add toppings just before serving.