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Berry Panna Cotta Recipe

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★★★★★

4.7 from 141 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://flavorsbymaya.com/berry-panna-cotta-recipe/