If you’ve never made panna cotta before, let me tell you — it’s way easier than it looks.
This Mulberry Panna Cotta is silky smooth, super creamy, and topped with a tangy mulberry coulis that gets swirled in like a little work of art.
It’s one of those desserts that feels fancy but secretly takes almost no time to make.
I’ve made this so many times when I want to impress guests without stressing out.
Plus, mulberries are such an underrated gem — tart, juicy, and perfect for desserts.
🍨 Why I Love This Recipe:
There’s something magical about how the soft, vanilla-flavored panna cotta melts in your mouth while the bright mulberry swirl gives it that little punch. Here’s why it’s a favorite in my kitchen:
- Make-ahead friendly – Chill it overnight and it’s ready when you are.
- Not too sweet – Perfect balance of creamy and fruity.
- Looks fancy – But no baking, no eggs, and minimal cleanup.
- Mulberries – A nostalgic fruit for me, reminds me of picking them in my grandma’s backyard.
🍽️ Servings: Makes 6
⏱️ Time: 20 minutes hands-on, 4+ hours chilling
🛒 What You’ll Need
For the panna cotta:
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 tsp pure vanilla extract
- 2½ tsp unflavored gelatin powder
- 3 tbsp cold water
For the mulberry coulis:
- 1 cup fresh or frozen mulberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp water
👩🍳 Pro Tips
- Soften your gelatin first – It needs to bloom in cold water before heating.
- Don’t boil the cream – Just heat it until steaming, not bubbling.
- Strain the coulis – This makes it silky and smooth.
- Pour slowly – So your swirl stays clean and defined.
- Chill long enough – At least 4 hours, but overnight is even better.
🧰 Tools You’ll Need
- Small saucepan
- Whisk
- Measuring cups and spoons
- Fine mesh strainer
- Mixing bowls
- Ramekins or small dessert glasses
- Small spoon
- Blender or food processor
🔁 Substitutions & Variations
- Use raspberries or blackberries instead of mulberries.
- Use almond milk and coconut cream for a dairy-free version.
- Add a pinch of cardamom or lavender to the cream for a twist.
- Swap vanilla extract for vanilla bean paste for more flavor.
🧊 Make Ahead Tips
- You can make both the panna cotta and mulberry coulis a day in advance.
- Store covered in the fridge and swirl the coulis in just before serving for extra wow factor.
🍴 Instructions
Step 1: Bloom the Gelatin
What you do:
Sprinkle 2½ tsp unflavored gelatin over 3 tbsp cold water in a small bowl. Let it sit for 5–10 minutes to soften.
Step 2: Heat the Cream Mixture
What you do:
In a saucepan, heat 2 cups heavy cream, 1 cup whole milk, and ½ cup sugar over medium heat. Stir until sugar dissolves and the mixture is hot but not boiling.
Step 3: Add the Gelatin and Vanilla
What you do:
Remove the pan from heat. Whisk in the bloomed gelatin until fully dissolved. Stir in 2 tsp vanilla extract.
Step 4: Pour into Ramekins
What you do:
Carefully pour the panna cotta mixture into 6 small ramekins or dessert glasses. Let cool at room temp 15 minutes, then chill in the fridge for at least 4 hours.
Step 5: Make the Mulberry Coulis
What you do:
In a saucepan, combine 1 cup mulberries, 2 tbsp sugar, 1 tbsp lemon juice, and 1 tbsp water. Cook until berries are soft (about 5–7 mins). Blend and strain.
Step 6: Swirl and Serve
What you do:
Once panna cotta is set, spoon a little mulberry coulis on top. Use a toothpick or tip of a knife to swirl gently into the top layer. Serve chilled.
🍽️ What to Serve With
- A buttery shortbread cookie
- A glass of prosecco or sparkling water with lemon
- Fresh berries on the side
❄️ Leftovers & Storage
- Store covered in the fridge for up to 3 days.
- Don’t freeze — texture changes!
- You can add extra coulis just before serving if needed.
🔬 Why This Recipe Works (Quick Science)
- Gelatin gives panna cotta its signature jiggle — just enough to hold its shape without being rubbery.
- Blooming the gelatin ensures even distribution so you don’t get clumps.
- Heavy cream and whole milk together give the right amount of richness and smooth mouthfeel.
- Mulberry coulis balances the richness with acidity and brightness.
🚫 Common Mistakes
- Boiling the cream – It can cause separation.
- Skipping the gelatin bloom – This leads to lumpy panna cotta.
- Pouring too hot into ramekins – Can melt plastic or crack glass.
- Not chilling long enough – You’ll end up with a runny dessert.
❓FAQ
Can I use frozen mulberries?
Yes! No need to thaw — just toss them into the pan.
Can I use agar agar instead of gelatin?
Yes, but the texture will be slightly firmer. Use 1 tsp agar powder.
Can I make it dairy-free?
Yes! Use coconut cream + almond milk, but the texture will be looser.
Do I have to strain the coulis?
Not strictly, but it’s much smoother and prettier if you do.
💌 Wrap-Up
Mulberry Panna Cotta is one of those recipes that’s hard to mess up but always gets compliments. It’s creamy, fruity, and surprisingly quick to pull together. Give it a try and let me know how it turned out! Got questions or variations? Drop them in the comments — I’d love to hear from you!
