Silky and rich, this panna cotta sets up into a delicate, quivering custard thanks to a slow steep of cream and milk, gently thickened with bloomed gelatin until it holds a perfect wobble. Fresh vanilla rounds out the base, giving it that classic, subtle floral sweetness before it chills into individual ramekins for a make-ahead dessert that feels fancy with almost no effort. The real showstopper is the bright berry coulis — strawberries, raspberries, or blueberries cooked down with sugar and a squeeze of lemon juice, then strained into a glossy, spoonable sauce that cuts through the richness beautifully. Whether you serve it right in the ramekin or unmold it with a confident flip onto a plate, the contrast of cool, creamy custard against tart fruit sauce is what makes this dessert memorable. It's an easy, elegant option to add to a gluten free dessert rotation, since the entire dish is built from cream, milk, sugar, and fruit rather than anything that needs a second look. Simple to prep ahead and always a crowd-pleaser at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Sprinkle the gelatin evenly over the cold water in a small bowl and let it sit for 5 minutes, until the granules are fully absorbed and the mixture looks like wet sand.
Combine the heavy cream, whole milk, and sugar in a small saucepan over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is steaming and just beginning to show small bubbles at the edges — do not let it boil. Remove from heat.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
