Prosecco Panna Cotta Dessert Recipe
This Prosecco Panna Cotta is one of the most elegant desserts you will ever serve. Top it with a homemade strawberry sauce to take it over the top. It’s also one of the easiest! It’s perfect for any special occasion.
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It has been a long time since I’ve made panna cotta and when I was asked to be a contributor for the local magazine Edible Tampa Bay I needed an elegant dessert for the feature.
While panna cotta isn’t a very popular dessert, whenever I mention it to family or friends they usually say they love it.
I settled on prosecco panna cotta because first, it’s an easy panna cotta recipe, second, it looks so pretty, and, third, it’s delicious. When testing the recipe, I made it three times it was so good.
If you’re wondering what to do with the rest of the prosecco, you can serve it alongside the prosecco panna cotta.
Why you’ll love this recipe
There are many reasons to love prosecco panna cotta.
- It’s an impressive dessert to serve to dinner guests.
- Panna cotta is easy to make and takes very little time.
- This delicious dessert is perfect for any special occasion, Valentine’s Day, Mother’s Day, a New Year party, or even a bridal shower luncheon.
- It’s a delightful addition to your brunch menu.
- Make prosecco panna cotta up to 24 hours in advance. Other types of panna cotta will keep longer but since this one is made with prosecco, the bubble will go flat.
What is panna cotta?
Panna Cotta is an Italian chilled dessert made of cream, or sometimes milk, that is sweetened with sugar and often, vanilla though I’ve chosen to make this version with prosecco as well.
Prosecco Panna Cotta Ingredients
Don’t be intimidated by the ingredient list, this recipe is easy to make. If you’re a fan of creamy desserts, you’ll love prosecco panna cotta.
- Prosecco
- Unflavored Gelatin
- Heavy Cream
- Sugar
- Salt
- Liquid Red Food Coloring
If you’re not a fan of prosecco wine, you can also use champagne or cava.
What does panna cotta taste like?
Panna Cotta is an Italian pudding-like dessert. It has an incredibly smooth, melt-in-your-mouth texture like nothing else. The name means “cooked cream.” It’s a creamy panna cotta that has a bubbly mouth feel from the prosecco.
When my husband tasted it the first time I made it, he felt the bubbles and tasted the prosecco. Panna cotta has a firmer texture than pudding.
How do I make panna cotta?
It’s easy to make panna cotta. Combine the prosecco wine with the gelatin. I use powdered gelatin packets, not gelatine leaves. Whisk to combine, it should foam.
While the gelatin blooms, in a medium saucepan over medium-high heat, warm the heavy cream (not to be confused with double cream) sugar, and salt. Stir until the mixture is steaming, not boiling, and the sugar dissolves.
Whisk the gelatin into the hot cream until it’s melted and add a drop of red food coloring. Start with one drop and add more if you want a darker color.
Remove from heat and cool to room temperature before transferring to the serving dishes.
While I use short glasses for the creamy panna cotta, any cute or fancy serving glasses will do. Ramekin dishes are another option.
What can I put on top of the panna cotta for serving?
I typically top panna cotta with a fresh berry sauce. My choices are strawberry sauce, blueberry sauce, or raspberry sauce. I like to include fresh berries on top as well and even a bit of whipped cream.
More Panna Cotta Recipes
To be honest, I had forgotten just how easy it is to make panna cotta. I will be making more delightful versions in the future. If you’re interested in trying more recipes these are from some of my blogger friends. Try Meyer lemon panna cotta or coconut panna cotta with berries for a fresh summer treat.
Did you make this recipe? If so, please leave a 5-star review on the recipe card below.
Prosecco Panna Cotta
Ingredients
- ¾ cup Prosecco divided
- ½ ounce envelope of powdered unflavored gelatin
- 1 ½ cups heavy cream
- ½ cup granulated sugar
- ¼ teaspoons salt
- 1 drop liquid red food coloring
Instructions
Make the Panna Cotta:
- Measure ¼ cup prosecco in a measuring cup and gently whisk in the packet of gelatin. The mixture will begin to foam. Let stand for 3 minutes.
- In a medium saucepan over medium-high heat, combine the heavy cream, sugar, and salt. Cook the mixture gently until steaming but not boiling.
- Whisk in the gelatin and stir until it's melted. Add one drop of red food coloring and stir to combine.
- Remove from the heat and pour in the remaining ½ cup of Prosecco,and gently stir.
- Let cool on the stovetop until you can safely touch the side of the saucepan, about 30 to 40 minutes.
- Equally divide the panna cotta mixture among serving glasses or dessert cup dishes. Chill at least 3 hours, until set. This can be made 24 hours in advance.
- To Serve: Remove panna cotta from the refrigerator. Serve with a fresh berry sauce by carefully spooning it onto the top of the panna cotta. Serve with fresh berries on the side.
