The Berry Panna Cotta is a classic of Italian pastry: a fresh and velvety spoon dessert, perfect to end a meal or to serve at a buffet in convenient single servings.
This is an easy and quick recipe that will allow you to make a great impression, pleasing the tastes of both adults and children. Thanks to its extremely versatile nature, panna cotta can be customized in a thousand ways, becoming the ideal base to unleash your creativity in the kitchen.
For example, you could replace the berries with homemade salted caramel or a luscious dark chocolate drizzle with hazelnut crumbs. For those who prefer an exotic touch, you can use coconut milk for the base, garnishing it all with a mango and lime coulis for a tropical contrast.
If instead, you are looking for more intense and traditional flavors, the pistachio or coffee versions will certainly win you over. In short, there is no limit to imagination: just let your creativity run wild!
But now, let’s see together how to make the Berry Panna Cotta recipe. Prepare the ingredients and let’s get started!
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Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.67 cups whipping cream (I used Hoplà cream and did not add sugar)
- 1/3 cup milk
- 1/3 cup granulated sugar (if using already sweetened cream, do not add this)
- 2.5 tsp gelatin sheets (about 2 + 1/2)
- 1 tsp vanilla extract
- 2/3 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/3 cup powdered sugar
- 1 tsp lemon juice
- as needed berries (for garnish)
Tools
- 1 Bowl
- 1 Saucepan
- 1 Whisk
- 4 Cups
- 1 Immersion Blender
Steps
First, soak the gelatin sheets in a bowl with plenty of cold water for about 10 minutes, until they are completely soft and elastic. The gelatin is needed to thicken the panna cotta once it has cooled down.
Meanwhile, place the cream and milk together with the sugar (if using already sweetened cream, do not add this) in a saucepan and gently heat. Be careful not to let it boil; it is enough that it is well hot. Turn off the heat as soon as you see the first bubbles at the edges (about 176°F).
Squeeze the softened gelatin well, removing excess water, and add it to the still hot cream and sugar mixture. Stir vigorously to ensure the gelatin dissolves perfectly without leaving lumps.
Pour the panna cotta mixture into the glasses (or molds) of your choice. If using metal molds, I recommend slightly moistening them first.
Let it cool at room temperature for about 30 minutes, then transfer the molds to the refrigerator and let them rest for at least 4-6 hours, or overnight if made the night before, until they are well set.
While the panna cotta is resting, place the berries in a small pan with the powdered sugar and lemon. Cook for about 5-8 minutes, stirring continuously, until the berries begin to break down, then remove from the heat and blend with an immersion blender.
If you prefer a smooth sauce, pass it through a fine mesh strainer. Once ready, let it cool completely before pouring it over the panna cotta.
Place it back in the refrigerator for about 30-40 minutes. This step ensures the sauce clings to the panna cotta and does not slide off. Just before serving, carefully arrange the fresh berries (raspberries, blueberries, blackberries, or currants) on top of the coulis layer.
Final Touch: if you want a pastry shop effect, you can sprinkle the fresh fruits with a pinch of powdered sugar or add a mint leaf for contrast.
Serve the panna cotta at around 50°F (removing it from the fridge 10-15 minutes before): it will be much creamier and the aromas of vanilla and berries will stand out more. Here is the Berry Panna Cotta ready. Enjoy your meal!
Until the next recipe
Storage
You can store the Berry Panna Cotta in the refrigerator for 2-3 days. The advice is to cover each individual mold or glass with plastic wrap to prevent the dessert from absorbing other food odors and forming an unpleasant film on the surface.
In the freezer. It is possible to freeze the panna cotta (without garnish) for about 2-3 weeks. To enjoy it, just transfer it to the refrigerator a few hours before serving to allow it to thaw gradually, maintaining its creamy structure.
Tips and Suggestions
– To “shine” the fruit, spray it with a bit of gelatin spray before serving.
– Add a grating of lime zest to the coulis for an extra burst of freshness.
– If using aluminum molds, immerse the bottom in hot water for a few seconds before flipping it onto the plate.
– If you have prepared a large amount for a buffet, remember not to leave it at room temperature for more than 30-40 minutes, especially during summer months, as being cream and gelatin-based, it tends to lose stability very quickly.
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FAQ (Questions and Answers)
Can I use agar agar instead of animal gelatin?
Absolutely yes. Agar agar is an excellent plant-based alternative. About 2g of powder is needed for 500ml of liquid. Unlike gelatin, agar agar must boil for about 2 minutes with the cream to be activated. The texture will be slightly firmer and less “pudding-like”.
Can I use frozen berries?
Certainly! Frozen berries are a great solution, and often more practical than fresh ones because they are already cleaned and available all year.
Do I need to thaw the berries before using them?
No, it is not necessary. You can put them directly in a saucepan with the sugar. If you thaw them first at room temperature, they will lose a lot of water and become mushy, so it’s better to cook them directly from frozen.
Can I use them “as is” as a decoration on top of the dessert?
It is not recommended. Thawed berries release a dark liquid that would stain the white panna cotta, making it look unappetizing. Also, for food safety reasons, frozen berries should always be boiled for at least 2 minutes.
