Almond Panna Cotta with Blueberry Sauce Recipe - Authentic Italian Dessert

Almond Panna Cotta with Blueberry Sauce

Almond Panna Cotta with Blueberry Sauce Recipe - Authentic Italian Dessert
Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 2


Almond Panna Cotta with Blueberry Sauce
Almond Panna Cotta with Blueberry Sauce

Almond Panna Cotta with Blueberry Sauce is a delightful dessert that combines the creamy, smooth texture of panna cotta with the sweet and tangy flavor of blueberry sauce. This recipe is perfect for those who appreciate the subtle flavors of almond and the natural sweetness of blueberries. It's an elegant dessert that's surprisingly easy to make and is sure to impress your guests.


Panna cotta, which means "cooked cream" in Italian, has its roots in the northern regions of Italy, where it is traditionally made with cream, sugar, and gelatin. The addition of almond extract and blueberry sauce gives this classic dessert a modern twist, while still honoring its rich history. The combination of almonds and blueberries is not traditional in Italian cuisine but represents a fusion of flavors that have become popular in contemporary dessert making.


How to prepare

Panna Cotta

  1. In a small saucepan, sprinkle gelatin over the cold water.
  2. Let it stand for 3 minutes to soften.
  3. Cook and stir over medium heat until the gelatin is dissolved.
  4. Stir in milk and 4.5 tsp of sugar.
  5. Cook and stir just until the milk is heated through and the sugar is dissolved.
  6. Stir in almond extract.
  7. Pour into two 6 oz (170 g) custard cups or disposable plastic cups.
  8. Cover and chill for at least 8 hours or until firm.


  1. In another small saucepan, combine blueberries, 1 tbsp of sugar, orange juice, and cornstarch.
  2. Cook and stir over medium heat until slightly thickened and bubbly.
  3. Cook and stir for 2 minutes more.
  4. Stir in vanilla.
  5. Transfer to a bowl.
  6. Cover and chill until ready to serve.

To serve

  1. Spoon the sauce into dessert dishes.
  2. Run a small knife around the edge of each panna cotta; unmold onto the sauce.


  • For a dairy-free version, substitute almond milk or coconut milk for the whole milk. You can also experiment with different berry sauces, such as raspberry or strawberry, for a different flavor profile.

Cooking Tips & Tricks

To ensure your panna cotta sets perfectly, make sure the gelatin is completely dissolved in the mixture before chilling. For a smoother texture, strain the mixture through a fine sieve before pouring it into the cups. When making the blueberry sauce, cook the blueberries just until they burst to release their natural juices, which will thicken the sauce and intensify its flavor.

Serving Suggestions

Serve this dessert chilled, directly from the refrigerator. It's perfect as a light dessert after a heavy meal or as a sophisticated treat at a brunch or tea party.

Cooking Techniques

The key technique in this recipe is the proper handling of gelatin to ensure the panna cotta sets correctly. Additionally, gently cooking the blueberry sauce to the right consistency is crucial for achieving the perfect balance of flavors.

Ingredient Substitutions

If you don't have almond extract, vanilla extract can be used as a substitute. For a sugar-free version, use a sugar substitute that can withstand cooking temperatures without losing sweetness.

Make Ahead Tips

This dessert is perfect for making ahead of time, as it needs to chill for at least 8 hours. The blueberry sauce can also be made in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

For an elegant presentation, serve the panna cotta in clear glasses layered with the blueberry sauce. Garnish with fresh blueberries and a sprig of mint for a pop of color.

Pairing Recommendations

Pair this dessert with a sweet dessert wine, such as Moscato, or a sparkling white wine to complement the flavors of the almond and blueberries.

Storage and Reheating Instructions

Panna cotta should be stored in the refrigerator and is best consumed within 2-3 days. The blueberry sauce can also be refrigerated and should be used within a week. This dessert does not require reheating.

Nutrition Information

Calories per serving

Each serving of this dessert contains approximately 150 calories. The calories are primarily derived from the sugar and milk.


This dessert contains approximately 22 grams of carbohydrates per serving. The majority of the carbohydrates come from the sugar used in the panna cotta and the natural sugars found in the blueberries.


Each serving of Almond Panna Cotta with Blueberry Sauce contains about 5 grams of fat, primarily from the whole milk. Using lower-fat milk can reduce the fat content, but may also affect the creaminess of the dessert.


This dessert provides about 4 grams of protein per serving, which comes from the milk and the gelatin. Gelatin is a source of protein derived from collagen, which can contribute to the overall protein content.

Vitamins and minerals

Blueberries are a good source of Vitamin C and K, as well as manganese. Milk contributes calcium and Vitamin D to the dessert. Together, these ingredients make the dessert not only delicious but also nutritionally beneficial.


This recipe contains milk, which is a common allergen. It is also important to note that some people may be allergic to gelatin or blueberries. As always, it's important to be aware of any food sensitivities or allergies among your diners.


Almond Panna Cotta with Blueberry Sauce is a relatively low-calorie dessert option that provides a good balance of carbohydrates, proteins, and fats. It also offers some vitamins and minerals, making it a delightful way to end a meal without overindulgence.


Almond Panna Cotta with Blueberry Sauce is a simple yet sophisticated dessert that combines the creamy texture of panna cotta with the fresh, tangy flavor of blueberry sauce. It's a versatile dessert that can be adapted to suit dietary needs and preferences, making it a perfect addition to any meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. The delicate almond flavor paired with the sweetness of the blueberries sounded simply divine. I knew I had to learn how to make it.

I first came across the recipe for Almond Panna Cotta with Blueberry Sauce in an old Italian cookbook that belonged to my dear friend Maria. Maria was a fantastic cook and she always had a way of making even the simplest dishes taste out of this world. When she showed me the recipe, I knew it was going to be a winner.

Maria had learned the recipe from her own grandmother, who had passed it down from generation to generation. It was a traditional Italian dessert that was often served at special occasions and family gatherings. I was honored that Maria was willing to share such a treasured recipe with me.

The first time I attempted to make the Almond Panna Cotta with Blueberry Sauce, I was a bit nervous. I had never made panna cotta before, and the thought of it not setting properly was a bit daunting. But I followed the recipe closely, taking my time to measure out each ingredient and follow each step carefully.

As the panna cotta set in the refrigerator, I turned my attention to making the blueberry sauce. I gently cooked the blueberries with a bit of sugar and lemon juice until they softened and released their juices. The aroma that filled my kitchen was absolutely intoxicating.

When the panna cotta had set and the blueberry sauce had cooled, I carefully spooned the sauce over the top of each serving. The deep purple color of the blueberries against the creamy white panna cotta was a sight to behold.

I couldn't wait to taste my creation. The first bite was pure bliss. The almond flavor was subtle yet distinct, and the blueberry sauce added a sweet and tangy kick that perfectly complemented the creamy panna cotta. It was a dessert fit for a queen.

I made the Almond Panna Cotta with Blueberry Sauce many times after that first attempt. I served it at dinner parties, family gatherings, and even just for a special treat on a quiet evening at home. It became a staple in my dessert repertoire, and I was always met with rave reviews whenever I served it.

Over the years, I continued to experiment with the recipe, adding my own little twists here and there. Sometimes I would add a splash of amaretto to the panna cotta for an extra kick of almond flavor. Other times I would mix in a bit of lemon zest to the blueberry sauce for a citrusy twist.

Each time I made the Almond Panna Cotta with Blueberry Sauce, I felt a connection to all the women who had come before me. I could picture Maria's grandmother carefully measuring out the ingredients, just as I was doing in my own kitchen. I could feel the love and tradition that had been passed down through the generations.

And now, as I sit here writing this story, I can't help but think about all the memories that are tied to this beloved recipe. The laughter shared around the table, the smiles of satisfaction after the first bite, the joy of knowing that I had created something truly special.

So here's to the Almond Panna Cotta with Blueberry Sauce, a recipe that has brought me so much happiness and has connected me to my past in a way that I never could have imagined. I will continue to make it for years to come, sharing it with friends and family and passing it down to future generations, just as it was passed down to me.


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