Berry Panna Cotta Recipe
Introduction
Berry Panna Cotta is a creamy, silky dessert that pairs perfectly with fresh macerated berries for a burst of vibrant flavor. This elegant yet simple Italian treat is sure to impress at any dinner party or special occasion.
Ingredients
- 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
- Pinch of salt
- ¼ cup cane sugar
- Zest of 1 orange
- 8 oz mascarpone
- 2 tbsp sour cream
- 1 cup strawberries (chopped)
- ½ cup raspberries
- ½ cup blueberries
- 1-2 oz Grand Marnier (adjust to taste)
- ⅓ cup cane sugar
- 3 tbsp olive oil
- Juice of 1 orange
Instructions
- Step 1: In a bowl, pour the half and half or milk and sprinkle the gelatin evenly over the top. Let it bloom for 10 minutes.
- Step 2: In a pot, combine the heavy cream, vanilla bean paste, condensed milk, a pinch of salt, ¼ cup cane sugar, and orange zest. Warm the mixture over medium heat, stirring occasionally, but do not let it boil.
- Step 3: Once hot, whisk in the bloomed gelatin carefully until fully dissolved, avoiding scraping the bottom to prevent clumps. Set aside to cool slightly.
- Step 4: In a large bowl, whisk together mascarpone and sour cream until smooth. Gradually strain the warm cream mixture into the mascarpone mixture, whisking continually to avoid lumps.
- Step 5: Divide the mixture evenly into 8 single-serve cups. Cover and refrigerate for at least 6 hours or overnight to set.
- Step 6: For the macerated berries, combine strawberries, raspberries, blueberries, Grand Marnier, ⅓ cup cane sugar, olive oil, and orange juice in a bowl. Mix gently and refrigerate covered for 2 to 6 hours.
- Step 7: To serve, unmold the panna cotta if desired and top with the macerated berries.
Tips & Variations
- Use disposable cups to make unmolding easier and less messy.
- Substitute Grand Marnier with orange liqueur or leave it out for a non-alcoholic version.
- For a more intense vanilla flavor, scrape seeds from a vanilla bean pod instead of using paste.
- Try mixing in other berries like blackberries or cherries for variety.
Storage
Store the panna cotta covered in the refrigerator for up to 3 days. Keep the macerated berries separate until ready to serve for the freshest flavor. Reheat is not recommended as panna cotta is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cream or milk?
You can substitute half and half with milk for blooming gelatin and use heavy cream as called for in the recipe. Avoid low-fat milk as it may affect the creaminess and setting of the panna cotta.
How do I know when the panna cotta has set properly?
The panna cotta should be firm to the touch but still slightly wobbly in the center after chilling for at least 6 hours or overnight. If it’s too soft, refrigerate longer before serving.
PrintBerry Panna Cotta Recipe
This Berry Panna Cotta is a creamy, luscious Italian dessert featuring a delicate blend of mascarpone, cream, and gelatin, infused with orange zest and vanilla bean paste. It is sweetened lightly with condensed milk and cane sugar, then chilled to a silky set. The panna cotta is topped with a refreshing macerated berry mixture, enhanced with Grand Marnier and a hint of citrus for a perfect balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 7 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Panna Cotta Base
- ½ cup half and half (or milk)
- 2 envelopes gelatin (5 tsp total)
- 1 quart heavy cream (4 cups)
- 2 tsp vanilla bean paste
- 1 ¼ cup condensed milk
- Pinch of salt
- ¼ cup cane sugar
- Zest of 1 orange
- 8 oz mascarpone cheese
- 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
- Juice of 1 orange
Instructions
- Bloom Gelatin: Sprinkle the gelatin evenly over the half and half (or milk) in a bowl, and let it sit for 10 minutes to bloom.
- Heat Cream Mixture: In a pot, combine the heavy cream, vanilla bean paste, condensed milk, pinch of salt, cane sugar, and orange zest. Warm gently over medium heat, stirring occasionally, but do not allow the mixture to boil.
- Add Gelatin: Once the cream mixture is hot, whisk in the bloomed gelatin carefully until fully dissolved, avoiding scraping the pot’s bottom to prevent grainy gelatin clumps. Remove from heat and let cool slightly.
- Incorporate Mascarpone: In a large bowl, whisk mascarpone and sour cream together until smooth. Gradually strain the warm cream mixture into the mascarpone mixture to avoid lumps, stirring well.
- Pour and Chill: Divide the panna cotta mixture evenly into 8 single-serve cups. Cover and refrigerate for at least 6 hours or overnight to allow it to set firmly.
- Prepare Macerated Berries: In a large bowl, combine strawberries, raspberries, blueberries, Grand Marnier, cane sugar, olive oil, and orange juice. Mix thoroughly and refrigerate covered for 2 to 6 hours to macerate.
- Assemble and Serve: Unmold the panna cotta from the cups and top with the chilled macerated berries before serving.
Notes
- To bloom gelatin properly, ensure it is evenly sprinkled and given enough time to absorb the liquid.
- Do not boil the cream mixture; overheating can affect the texture and flavor.
- Straining in the warm cream into the mascarpone mixture gradually helps to avoid lumps in the final dessert.
- Single-serve disposable cups simplify unmolding but use silicone molds or ramekins if preferred.
- The Grand Marnier amount can be adjusted according to your alcohol preference.
- Leftover macerated berries make a delicious topping for pancakes or yogurt.
- For a non-alcoholic version, omit Grand Marnier and add extra orange juice or vanilla extract.
Keywords: Panna Cotta, Berry dessert, Italian dessert, Mascarpone, Macerated berries, Vanilla panna cotta, Orange zest panna cotta
