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Panna Cotta is one of my favorite desserts – and this Berry Panna Cotta Recipe is perfectly creamy and so delicious. I’m aware it isn’t a traditional recipe but after years of playing around with it, this is the recipe I developed and love. Desserts are my saving grace when I’m hosting, because they are super easy to make ahead. Trust me, this is a hit whenever I host!
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Why You’ll Love Berry Panna Cotta
Panna Cotta itself is delicious and creamy, but the macerated berries in this one are too die for. It makes it so rich, boozy and tangy, and it creates a lovely balance. I just love how versatile it is, because you can top it with anything your heart desires, such as mango, caramel, apples.. you name it!
Prep Like a Pro
📏 Start by measuring and getting all your ingredients ready – this recipe moves quickly once you heat the cream, so having everything prepped and ready will make this flow much smoother. Get your mascarpone out and let it get to room temperature so it mixes easier and doesn’t have lumps.
🥣 Bloom the gelatin in your milk – This is such a simple step but letting your gelatin bloom before starting to heat is key to a silky smooth Berry Panna Cotta. Gelatin needs time to absorb liquid and soften before it can dissolve properly.
🎛️ When heating the cream mixture, keep the flame gentle – You are not looking for a boil here, just some cozy steam. Don’t scrape the bottom of your pan while mixing.
🥄 Strain your cream mixture into the blended mascarpone and sour cream – this extra step of straining may seem silly but trust me, it is the secret to having the silky smooth texture you want in your panna cotta. Cover and let chill in the fridge for at least 6 hours, or overnight, till set.
🍮 To serve – Gently un-mold the panna cotta. Place in the center of the plate and spoon the fresh Macerated Berries right on top and enjoy!
🫶 And that is it, subscribe for more!
Substitutions
- You can sub your heavy cream with plain milk, coconut cream or a mix of full-fat coconut milk and cashew cream. It will give a more tropical taste to it. Just make sure you aren’t subbing it with a watery plant based milk because it won’t set correctly.
- Instead of mascarpone, you can use cream cheese (softened) or full-fat ricotta.
- The berries are really delicious, but you may want to mix it up. This Berry Panna Cotta recipe really is the perfect canvas for just about anything, so have fun with whatever toppings sound good to you. You can even set out a little area with different options and let your guests pick!
🔥Chef Nadia’s Tips🔥
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 berry panna cotta.
The Perfect Pairings
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 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: Questions Answered
I really like using Disposable Single Serve Cups. They are much easier for gently getting the panna cotta out.
You can use Cointreau.
They can last up to 3 days in the fridge.
Berry Panna Cotta
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use sweetened or unsweetened condensed milk?
Hi! I use sweetened condensed milk.