Berry Panna Cotta
Panna Cotta has always been one of my all-time favorite desserts – It is so silky, creamy and just delicious.
If I am having a birthday party, holiday party, anything that I want a foolproof dessert that can be made ahead…this is what I make. The texture of this Berry Panna Cotta is dreamy, the flavors are balanced perfectly, and when you top it with a macerated berries - you may just have found yourself the perfect dessert.
I’m aware it isn’t a traditional recipe for Panna Cotta, but after years of playing around with it, this is the recipe I developed and love. I love the berries but you can honestly switch it up and make it your own. Mango, caramel, apples.. you name it and it works.
Have any questions? Join my chat and I’ll help you out! I’m just a text away!
Psst….Some Secrets Before You Start
When whisking in the gelatin to your milk mixture, don’t touch the bottom of your pot, so you don’t scrape. This can cause the gelatin start to set or stick to the bottom before fully dissolving. Scraping it can create little gelatin clumps that never fully melt. This can lead to an unpleasant, bumpy texture in your panna cotta.
You can make these up to 3 days ahead - perfect for company!
The Perfect Pairings
Not sure what to pair with this dish - I got you 😉
Start your night off right with Tinto de Verano, this red wine cocktail has a light and citrusy profile that will pair nicely. A delicious and easy Goat Cheese Appetizer or Scallop Tartare are both great appetizer to follow this cocktail with. For your main Chicken Milanese and Caesar Salad is a great choice. Finish your night off with Berry Panna Cotta.
Berry Panna Cotta 🍮
Prep: 10 minutes - Cook: 10 minutes - Rest: 6 hours - Total: 1 hour
Servings: 8
Equipment
1 Bowl
2 large bowls
8 Single Serve Cups, I use Single Serve Disposable
Ingredients
Panna Cotta
½ cup half and half, or milk
2 envelopes gelatin , (5 tsp)
1 qt heavy cream, (4 cups)
2 tsp vanilla bean paste
1 ¼ cup condensed milk
salt, just a pinch
¼ cup cane sugar
1 orange, zest only
8 oz mascarpone
2 tbsp sour cream
Macerated Berries
1 cup strawberries, chopped
½ cup raspberries
½ cup blueberries
1-2 oz grand marnier, depending on desired booziness
⅓ cup cane sugar
3 tbsp olive oil
1 orange, juiced
Instructions
In a bowl, pour the half and half (or milk) and sprinkle the gelatin evenly over the top. Let it bloom for 10 minutes.
Meanwhile, add the heavy cream, vanilla bean paste, condensed milk, salt, sugar and orange zest to a pot. Warm gently over medium heat, stirring occasionally - do not let it boil.
Once the mixture is hot, carefully whisk in the bloomed gelatin until fully dissolved. Try to not scrape the bottom of the pot while whisking, this can cause gelatin clumps which will give you a grainy texture. Set aside to cool slightly.
In a large bowl, whisk together the mascarpone and sour cream until incorporated. Strain in the warm cream you had cooling, a little at a time, so you don’t get lumps.
Divide the mixture evenly into 8 single serve cups (disposable cups work great for easy unmolding).
Cover well and refrigerate for at least 6 hours, or overnight, to set.
Macerated Berries
In a large bowl, add your strawberries, raspberries, blueberries, grand marnier, sugar, olive oil, orange juice, mix and let macerate covered in the refrigerator for 2-6 hours.
Un-mold the Panna Cotta and top with the berries.
Nadia’s Kitchen Cam
Nutrition
Calories: 864kcal, Carbohydrates: 55g, Protein: 12g, Fat: 67g, Saturated Fat: 40g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 185mg, Sodium: 123mg, Potassium: 420mg, Fiber: 2g, Sugar: 52g, Vitamin A: 2419IU, Vitamin C: 33mg, Calcium: 292mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.