Berry Panna Cotta with Citrus-Infused Berries Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
