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Panna Cotta with Berry Sauce

A delicious Italian dessert with a Caribbean touch.

En español

Panna Cotta


  • 1 cup heavy cream
  • 1 cup coconut milk
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 envelope unflavored powdered gelatin
  • Fresh mint sprigs for garnish


1. In a medium sized pan, heat the cream and the sugar at low temperature, stirring frequently until the sugar is completely dissolved. Remove from heat and pour into a saucepan.

2. Dissolve the gelatin in the coconut milk at very low heat in a hot water bath (bain-marie).

3. Add the gelatin mixture to the cream. Add the vanilla and mix well.

4. Pour into individual molds or in one large mold, and refrigerate until it sets (6-8 hours).

Berry Sauce


  • 4 oz strawberries
  • 4 oz raspberries
  • 4 oz blackberries
  • ½ cup sugar
  • ½ cup water
  • Juice of half a lemon
  • Lemon rind
  • 1 tablespoon orange liqueur


1. Rinse the berries well.

2. Combine the water, sugar, lemon juice and lemon rind in a saucepan over low heat until the sugar is completely dissolved (4-5 minutes).  

3. Add the berries to this syrup and cook at low heat for 15 additional minutes.  Add orange liqueur.

To Serve

Unmold the panna cotta. Garnish with mint leaves and sauce.
Note:  The berry sauce may be served warm or cold.

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