Ekani Ella Mary Berry’s Panna Cotta is a smooth and creamy Italian dessert made with a few simple ingredients. This classic recipe combines cream, sugar, and gelatin, resulting in an elegant dessert perfect for entertaining or as a delightful finish to a meal.
What is Mary Berry Panna Cotta?
Panna cotta, which means “cooked cream” in Italian, is a chilled dessert with a silky, custard-like texture. It is flavored with vanilla and sweetened with sugar, then set with gelatin for a perfect balance of richness and lightness.
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- Mary Berry Almond Macaroons
- Mary Berry Lemon Mousse
- Mary Berry Peanut Butter Cookies
- Mary Berry Hazelnut Meringue
Why You Should Try This Recipe
- Easy to make: Requires minimal effort and basic ingredients.
- Elegant presentation: Perfect for dinner parties or special occasions.
- Light and creamy: A refreshing dessert that isn’t overly heavy.
- Versatile: Can be paired with fruits, sauces, or compotes for variety.
- Make-ahead friendly: Can be prepared in advance and chilled until serving.
Ingredients Needed for Mary Berry Panna Cotta
- Double cream: 500ml (2 cups).
- Whole milk: 100ml (½ cup).
- Caster sugar: 75g (6 tablespoons).
- Vanilla extract: 1 teaspoon (or seeds from 1 vanilla pod).
- Gelatin leaves: 4 (or equivalent powdered gelatin).
- Optional toppings: Fresh berries, fruit compote, or caramel sauce.
Kitchen Equipment Needed
- Medium saucepan for heating the cream.
- Whisk for stirring.
- Small bowls or ramekins are used to set the panna cotta.
- Fine sieve for straining.
Instructions to Make Mary Berry Panna Cotta
Step 1: Prepare the gelatin
Soak the gelatin leaves in cold water for 5-10 minutes until soft. If using powdered gelatin, follow the packet instructions to bloom it in water.
Step 2: Heat the cream mixture
In a medium saucepan, combine the double cream, milk, and caster sugar. Heat gently over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
Step 3: Add vanilla and gelatin
Remove the saucepan from the heat. Stir in the vanilla extract. Squeeze out the excess water from the soaked gelatin leaves and add them to the cream mixture, stirring until fully dissolved.
Step 4: Strain and pour
Pass the mixture through a fine sieve into a jug to remove any lumps. Pour the mixture evenly into small bowls or ramekins.
Step 5: Chill to set
Cover the ramekins with cling film and refrigerate for at least 4 hours, or until the panna cotta is set and firm.
Step 6: Serve
To serve, run a knife around the edge of the panna cotta and gently unmold it onto a plate, or serve directly in the ramekin. Top with fresh berries, fruit compote, or your favorite sauce.
What to Serve With Mary Berry Panna Cotta
- Berry compote: A tangy fruit topping that complements the creaminess.
- Caramel sauce: Adds a rich and indulgent flavor.
- Chocolate shavings: For a luxurious touch.
- Crisp biscuits: Like shortbread or biscotti for added texture.
Pro Tips for Making the Best Panna Cotta
- Don’t boil the cream: Boiling can affect the texture and flavor. Heat gently for the best results.
- Use fresh vanilla: Vanilla seeds or high-quality extract elevate the flavor.
- Chill thoroughly: Ensure the panna cotta is fully set before serving.
- Experiment with flavors: Add orange zest, coffee, or liqueur to the cream for variety.
- Serve with contrasting textures: Pair with crunchy or tangy elements for balance.
What are the Variations of Mary Berry Panna Cotta?
- Chocolate panna cotta: Mix in melted dark chocolate before setting.
- Coconut panna cotta: Substitute some cream with coconut milk for a tropical twist.
- Berry-infused panna cotta: Blend fresh berries into the cream mixture.
- Spiced panna cotta: Add cinnamon, nutmeg, or cardamom for warmth.
- Vegan panna cotta: Use coconut cream and agar-agar instead of gelatin.
How Do I Store Mary Berry Panna Cotta?
- In the refrigerator: Store in the ramekins, covered with cling film, for up to 3 days.
- Do not freeze: Freezing can affect the creamy texture.
Nutrition Value (per serving)
- Calories: 250
- Protein: 4g
- Carbs: 15g
- Fat: 20g
FAQs
Can I use powdered gelatin instead of gelatin leaves for panna cotta?
Yes, you can substitute powdered gelatin for gelatin leaves. Use 1 teaspoon of powdered gelatin for every 2 gelatin leaves. Follow the packet instructions to bloom it before adding to the cream mixture.
How do I prevent panna cotta from sticking to the mold?
To prevent sticking, lightly grease the molds with a neutral oil before pouring in the panna cotta mixture. This makes it easier to unmold when serving.
Can panna cotta be made dairy-free?
Yes, you can make panna cotta dairy-free by substituting the cream and milk with coconut cream, almond milk, or soy milk. Use agar-agar instead of gelatin for a vegan version.
Why is my panna cotta not set properly?
Panna cotta may not be set if the gelatin is not properly dissolved or if the cream mixture is too hot when the gelatin is added. Ensure the gelatin is fully dissolved and the cream mixture is warm but not boiling.
Final Words
Mary Berry Panna Cotta is an easy yet impressive dessert that brings a touch of elegance to any table. With its creamy texture and endless topping options, this recipe is sure to delight your family and guests.
Give it a try and enjoy a slice of Italian-inspired indulgence!
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Mary Berry Panna Cotta Recipe
Panna cotta, which means “cooked cream” in Italian, is a chilled dessert with a silky, custard-like texture. It is flavored with vanilla and sweetened with sugar, then set with gelatin for a perfect balance of richness and lightness.
- Prep Time: 10
- 240:
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4
- Category: Dessert
- Method: Simmering and chilling
Ingredients
- Double cream: 500ml (2 cups).
- Whole milk: 100ml (½ cup).
- Caster sugar: 75g (6 tablespoons).
- Vanilla extract: 1 teaspoon (or seeds from 1 vanilla pod).
- Gelatin leaves: 4 (or equivalent powdered gelatin).
- Optional toppings: Fresh berries, fruit compote, or caramel sauce.
Instructions
Step 1: Prepare the gelatin
Soak the gelatin leaves in cold water for 5-10 minutes until soft. If using powdered gelatin, follow the packet instructions to bloom it in water.
Step 2: Heat the cream mixture
In a medium saucepan, combine the double cream, milk, and caster sugar. Heat gently over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
Step 3: Add vanilla and gelatin
Remove the saucepan from the heat. Stir in the vanilla extract. Squeeze out the excess water from the soaked gelatin leaves and add them to the cream mixture, stirring until fully dissolved.
Step 4: Strain and pour
Pass the mixture through a fine sieve into a jug to remove any lumps. Pour the mixture evenly into small bowls or ramekins.
Step 5: Chill to set
Cover the ramekins with cling film and refrigerate for at least 4 hours, or until the panna cotta is set and firm.
Step 6: Serve
To serve, run a knife around the edge of the panna cotta and gently unmold it onto a plate, or serve directly in the ramekin. Top with fresh berries, fruit compote, or your favorite sauce.
