Berry Panna Cotta with Citrus-Infused Berries Recipe

Introduction

Berry Panna Cotta is a silky, creamy dessert that pairs perfectly with fresh, macerated berries. This delicate Italian classic is flavored with vanilla and a hint of orange zest, making it an irresistible treat for any occasion.

Ingredients

• ½ cup half and half (or milk)
• 2 envelopes gelatin (5 tsp)
• 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
• 2 tbsp sour cream
• 1 cup strawberries, chopped
• ½ cup raspberries
• ½ cup blueberries
• 1-2 oz Grand Marnier (to taste)
• ⅓ cup cane sugar (for berries)
• 3 tbsp olive oil
• Juice of 1 orange

Instructions

1. Step 1: In a bowl, pour the half and half or milk and sprinkle the gelatin evenly over the surface. Let it bloom for 10 minutes.
2. Step 2: Meanwhile, combine heavy cream, vanilla bean paste, condensed milk, salt, ¼ cup cane sugar, and orange zest in a pot. Warm gently over medium heat, stirring occasionally without boiling.
3. Step 3: Once hot, carefully whisk the bloomed gelatin into the cream mixture until fully dissolved. Avoid scraping the pot’s bottom to prevent gelatin clumps. Set aside to cool slightly.
4. Step 4: In a large bowl, whisk together mascarpone and sour cream until smooth. Slowly strain the warm cream mixture into the cheeses a little at a time to prevent lumps.
5. Step 5: Divide the panna cotta mixture evenly into 8 single-serve cups. Cover and refrigerate for at least 6 hours or overnight to set.
6. Step 6: To prepare the berries, combine strawberries, raspberries, blueberries, Grand Marnier, ⅓ cup cane sugar, olive oil, and orange juice in a large bowl. Mix well and refrigerate, covered, for 2 to 6 hours to macerate.
7. Step 7: When ready to serve, unmold the panna cotta and top each portion with the macerated berries.

Tips & Variations

• Use disposable cups for easy unmolding and serving.
• Substitute Grand Marnier with orange liqueur or skip alcohol for a family-friendly version.
• For a richer flavor, replace half and half with whole milk or use all heavy cream.
• Try different berries or seasonal fruits for variety.
• If you prefer a smoother texture, strain the cream mixture twice before adding to mascarpone.

Storage

Store prepared panna cotta covered in the refrigerator for up to 3 days. Keep macerated berries in a separate airtight container for up to 2 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin is fine. The recipe calls for 5 teaspoons, which is equivalent to about 2 envelopes of powdered gelatin. Make sure to bloom it in cold liquid before adding to the warm mixture.

How can I unmold the panna cotta easily?

For easy unmolding, lightly oil the cups before pouring the mixture or briefly dip the bottoms in warm water to loosen the panna cotta before turning them out onto a plate.

Berry Panna Cotta with Citrus-Infused Berries Recipe

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Berry Panna Cotta is a creamy Italian dessert featuring a smooth, silky base made with heavy cream, mascarpone, and a touch of condensed milk, infused with vanilla and orange zest. It is set with gelatin and served chilled, topped with a vibrant mix of macerated fresh strawberries, raspberries, and blueberries soaked in grand marnier and orange juice for a refreshing, boozy burst of flavor.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Panna Cotta Base

• ½ cup half and half (or milk)
• 2 envelopes gelatin (5 tsp)
• 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 Berry Topping

• 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

1. Bloom Gelatin: In a medium bowl, pour the half and half (or milk) and evenly sprinkle the gelatin over the top. Let it sit for 10 minutes to fully hydrate and bloom the gelatin.
2. Heat Cream Mixture: In a pot over medium heat, combine the heavy cream, vanilla bean paste, condensed milk, pinch of salt, ¼ cup cane sugar, and orange zest. Warm the mixture gently, stirring occasionally, but do not allow it to boil.
3. Add Gelatin: Once the cream mixture is hot, carefully whisk in the bloomed gelatin until fully dissolved. Avoid scraping the bottom of the pot to prevent gelatin clumps, which can cause grainy texture. Set aside to cool slightly.
4. Incorporate Mascarpone and Sour Cream: In a large bowl, whisk together mascarpone cheese and sour cream until smooth. Gradually strain the warm cream mixture into the mascarpone mixture a little at a time while whisking to avoid lumps.
5. Pour into Molds: Divide the combined mixture evenly into 8 single-serve cups or molds. Cover each cup and refrigerate for at least 6 hours or overnight to allow the panna cotta to set firmly.
6. Prepare Macerated Berry Topping: In a large bowl, combine chopped strawberries, raspberries, blueberries, grand marnier, ⅓ cup cane sugar, olive oil, and orange juice. Mix gently, cover, and refrigerate for 2 to 6 hours to allow the berries to macerate and flavors to meld.
7. Assemble and Serve: When ready to serve, unmold the panna cotta from their cups if desired, or serve directly in them. Top each panna cotta with a generous spoonful of the macerated berries and their juices.

Notes

• Ensure the cream mixture does not boil when heating, as this can affect the texture.
• Gradually incorporating the warm cream mixture into the mascarpone is key to preventing lumps.
• Chilling time is essential; do not rush the setting process to achieve the classic silky texture.
• Adjust the amount of grand marnier in the berry mixture based on preferred alcohol intensity.
• Disposable cups work well for easy unmolding or for simple serving.

Keywords: Berry Panna Cotta, Italian dessert, mascarpone panna cotta, macerated berries, creamy dessert, gelatin dessert