Mary Berry’s Panna Cotta is a classic Italian dessert that’s smooth, creamy, and subtly sweet. Made with cream, sugar, and a touch of vanilla, this dessert is simple to prepare yet elegant enough to impress at any gathering. Serve it with fresh fruit, coulis, or a drizzle of honey for a perfect finish.
What is Mary Berry Panna Cotta?
Mary Berry’s Panna Cotta is a traditional Italian dessert made from sweetened cream thickened with gelatin. Its silky texture and delicate flavor make it a versatile dessert that can be paired with a variety of toppings like berries, sauces, or chocolate.
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Why You Should Try This Recipe
- Elegant and simple: A sophisticated dessert with minimal effort.
- Versatile: Pairs well with various toppings and sauces.
- Make-ahead friendly: Ideal for dinner parties or special occasions.
- Light and creamy: Perfect for a refreshing treat.
- Classic flavor: Loved by everyone for its simplicity and elegance.
Ingredients Needed to Make Mary Berry Panna Cotta
- Double cream – 500ml, for a rich and creamy base.
- Caster sugar – 50g, adds a subtle sweetness.
- Vanilla pod or extract – 1 pod (split and seeds scraped) or 1 teaspoon, for flavor.
- Gelatin leaves – 3, to set the panna cotta (or 1 teaspoon powdered gelatin).
- Cold water – For soaking the gelatin.
- Toppings – Fresh berries, fruit coulis, or chocolate shavings (optional).
Equipment Needed
- Saucepan
- Mixing bowl
- Small heatproof bowls or ramekins
- Fine sieve
Instructions to Make Mary Berry Panna Cotta
Step 1: Prepare the Gelatin
- Soak the gelatin leaves in a bowl of cold water for 5–10 minutes until soft.
- If using powdered gelatin, dissolve it in 2 tablespoons of cold water and let it bloom for 5 minutes.
Step 2: Heat the Cream
- In a saucepan, combine the double cream, caster sugar, and vanilla pod (or extract).
- Gently heat over medium-low heat, stirring until the sugar is dissolved. Do not let it boil.
Step 3: Add the Gelatin
- Remove the vanilla pod from the cream mixture.
- Squeeze out excess water from the softened gelatin leaves and stir them into the warm cream until fully dissolved. If using powdered gelatin, add it directly and stir until dissolved.
Step 4: Strain and Pour
- Strain the mixture through a fine sieve to remove any lumps or undissolved bits.
- Divide the mixture evenly among ramekins or small bowls.
Step 5: Chill the Panna Cotta
- Cover the ramekins with cling film and refrigerate for at least 4 hours or until set.
Step 6: Serve
- To serve, gently loosen the panna cotta from the ramekin edges with a knife, if needed, and invert it onto a plate.
- Garnish with your choice of toppings like fresh berries, fruit coulis, or chocolate shavings.
What Goes Well With Mary Berry Panna Cotta
- Fresh berries: Strawberries, raspberries, or blueberries add color and flavor.
- Fruit coulis: A tangy sauce made from pureed fruits complements the creaminess.
- Honey or caramel drizzle: Adds a touch of sweetness.
- Chocolate shavings: A decadent topping for chocolate lovers.
- Edible flowers: Add an elegant touch for special occasions.
- Crunchy biscuits: Serve alongside for texture contrast.
Expert Tips for Making the Best Mary Berry Panna Cotta
- Don’t boil the cream: Keep it warm but not boiling to maintain a smooth texture.
- Dissolve gelatin completely: Ensures a perfect set without lumps.
- Use fresh cream: The quality of the cream affects the overall flavor.
- Experiment with flavors: Add a splash of liqueur or citrus zest for a twist.
- Chill thoroughly: Allow at least 4 hours for the panna cotta to set properly.
Easy Variations of Mary Berry Panna Cotta
- Chocolate panna cotta: Add melted dark chocolate to the cream mixture.
- Citrus panna cotta: Infuse the cream with orange or lemon zest.
- Coffee panna cotta: Add a shot of espresso for a rich flavor.
- Coconut panna cotta: Replace half the cream with coconut milk.
- Layered panna cotta: Alternate layers of panna cotta with fruit jelly in clear glasses.
Best Practices to Store Mary Berry Panna Cotta
- Refrigerate: Store in the fridge, covered, for up to 3 days.
- Avoid freezing: The texture may become grainy after freezing.
- Keep toppings separate: Add garnishes just before serving to keep them fresh.
How Can I Make Mary Berry Panna Cotta Healthier?
- Use low-fat cream or a combination of cream and milk.
- Sweeten with natural sweeteners like honey or maple syrup.
- Replace some of the cream with yogurt for a lighter option.
Nutrition Value (per serving)
- Calories: 250
- Protein: 4g
- Fat: 22g
- Carbohydrates: 12g
FAQs
Why didn’t my panna cotta set properly?
Panna cotta may not set if the gelatin wasn’t fully dissolved or if the cream mixture wasn’t warm enough to activate the gelatin. Ensure the gelatin is completely dissolved before adding it to the cream.
Can I make panna cotta without gelatin?
Yes, you can substitute gelatin with agar-agar for a vegetarian version. Follow the package instructions for the correct ratio and preparation method.
How long can panna cotta be stored in the fridge?
Panna cotta can be stored in the refrigerator for up to 3 days, covered tightly with cling film to prevent it from absorbing other flavors.
Can I use milk instead of cream in panna cotta?
Yes, you can replace some or all of the cream with milk for a lighter version. However, the texture may be less rich and creamy.
Final Words
Mary Berry’s Panna Cotta is a timeless dessert that’s as elegant as it is delicious. Its silky texture and subtle flavor make it a versatile choice for any occasion.
Try this recipe to enjoy a classic dessert with endless possibilities for customization!
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- Mary Berry White Chocolate Mousse
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Mary Berry Panna Cotta
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4
- Category: Dessert
- Method: No-bake
- Cuisine: British
Description
Mary Berry’s Panna Cotta is a traditional Italian dessert made from sweetened cream thickened with gelatin. Its silky texture and delicate flavor make it a versatile dessert that can be paired with a variety of toppings like berries, sauces, or chocolate.
Ingredients
- Double cream – 500ml, for a rich and creamy base.
- Caster sugar – 50g, adds a subtle sweetness.
- Vanilla pod or extract – 1 pod (split and seeds scraped) or 1 teaspoon, for flavor.
- Gelatin leaves – 3, to set the panna cotta (or 1 teaspoon powdered gelatin).
- Cold water – For soaking the gelatin.
- Toppings – Fresh berries, fruit coulis, or chocolate shavings (optional).
Instructions
Step 1: Prepare the Gelatin
- Soak the gelatin leaves in a bowl of cold water for 5–10 minutes until soft.
- If using powdered gelatin, dissolve it in 2 tablespoons of cold water and let it bloom for 5 minutes.
Step 2: Heat the Cream
- In a saucepan, combine the double cream, caster sugar, and vanilla pod (or extract).
- Gently heat over medium-low heat, stirring until the sugar is dissolved. Do not let it boil.
Step 3: Add the Gelatin
- Remove the vanilla pod from the cream mixture.
- Squeeze out excess water from the softened gelatin leaves and stir them into the warm cream until fully dissolved. If using powdered gelatin, add it directly and stir until dissolved.
Step 4: Strain and Pour
- Strain the mixture through a fine sieve to remove any lumps or undissolved bits.
- Divide the mixture evenly among ramekins or small bowls.
Step 5: Chill the Panna Cotta
- Cover the ramekins with cling film and refrigerate for at least 4 hours or until set.
Step 6: Serve
- To serve, gently loosen the panna cotta from the ramekin edges with a knife, if needed, and invert onto a plate.
- Garnish with your choice of toppings like fresh berries, fruit coulis, or chocolate shavings.
