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–+ servings

Berry Panna Cotta

By: Nadia Aidi
|
Servings: 8 servings
Berry Panna Cotta is a classic Italian dessert that is so smooth and creamy that it almost melts in your mouth. It isn't overly sweet and the fresh Grand marnier macerated berries is the perfect topping for this decadent dessert.
Prep 20 minutes
Cook 10 minutes
Chill Time 6 hours
Total 6 hours 30 minutes
Close-up of berry panna cotta topped with raspberries, blueberries, and strawberries as syrup is spooned over.

Equipment

Ingredients

Panna Cotta

  • ½ cup half and half or milk
  • 2 envelopes gelatin
  • 1 qt heavy cream
  • 2 tsp vanilla bean paste
  • 1 ¼ cup condensed milk
  • 1 pinch salt
  • ¼ cup cane sugar
  • 1 orange zest only (save the orange for the berries)
  • 8 oz mascarpone
  • 2 tbsp sour cream
  • neutral oil for greasing the cups

Macerated Berries

  • 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
  • reserved orange juice

Instructions

Panna Cotta

  • Bloom the Gelatin: Pour the half and half into a bowl and sprinkle the gelatin evenly over the top. Let bloom for 10 minutes.
    ½ cup half and half, 2 envelopes gelatin
  • Warm the Cream: In a saucepan, combine the heavy cream, vanilla bean paste, condensed milk, salt, cane sugar, and orange zest in a saucepan. Warm gently over medium heat, stirring occasionally, until steaming but not boiling.
    1 qt heavy cream, 2 tsp vanilla bean paste, 1 ¼ cup condensed milk, 1 pinch salt, ¼ cup cane sugar, 1 orange
  • Dissolve the Gelatin: Whisk the bloomed gelatin into the hot cream until fully dissolved. Set aside to cool slightly.
  • Combine: Whisk the mascarpone and sour cream in a large bowl until smooth. Using a fine mesh strainer, slowly add the gelatin cream to the mascarpone and sour cream bowl, whisking constantly, until smooth.
    8 oz mascarpone, 2 tbsp sour cream
  • Fill the Cups: Lightly grease 8 disposable plastic cups with a neutral oil on a paper towel. Divide the mixture evenly among them.
    neutral oil
  • Chill: Cover and refrigerate at least 6 hours or overnight, until set.

Macerated Berries

  • Macerate: Combine the strawberries, raspberries, blueberries, grand marnier, cane sugar, olive oil, and orange juice in a large bowl. Cover and refrigerate 2 to 6 hours.
    1 cup strawberries, ½ cup raspberries, ½ cup blueberries, 1-2 oz grand marnier, ⅓ cup cane sugar, 3 tbsp olive oil, reserved orange juice
  • Serve: Flip each cup onto a serving plate and tap out the panna cotta. Spoon the berries over the top.

Nutrition

Calories: 856kcal, Carbohydrates: 53g, Protein: 12g, Fat: 67g, Saturated Fat: 40g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 185mg, Sodium: 128mg, Potassium: 391mg, Fiber: 1g, Sugar: 50g, Vitamin A: 2382IU, Vitamin C: 24mg, Calcium: 286mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info