Panna Cotta with Mixed Berries, a fresh and velvety spoon dessert, perfect for ending a meal or serving in practical single portions at a buffet. Smooth, elegant, and ready in minutes!
This is a quick and easy recipe that will allow you to make a great impression, satisfying the tastes of both adults and children alike. Thanks to its extremely versatile nature, panna cotta can be customized in a thousand ways, making it the ideal base for unleashing your creativity in the kitchen.
For example, you could replace the mixed berries with a homemade salted caramel or a decadent drizzle of dark chocolate and crushed hazelnuts. For those who prefer an exotic touch, it is possible to use coconut milk for the base, garnishing everything with a mango and lime coulis for a tropical contrast.
If you’re after something a bit richer or more traditional, the pistachio and coffee versions are guaranteed to be a hit. In short, the possibilities are endless; it’s all about having fun in the kitchen and making it your own!
Intrigued to give it a try? Prep your ingredients, it’s go-time!
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Ingredients
For the Berry Coulis:
Tools
Steps
1) Soften the Gelatine
First soak the sheets of gelatine into a bowl filled with very cold water for about 10 minutes, until they are completely soft and pliable. This process activates the gelatine.
2) Heat the Cream
Meanwhile, put the cream, milk, and sugar (if using) in a small saucepan and heat gently. Do not let it boil. It just needs to be very hot. Turn off the heat as soon as you see the first small bubbles appearing at the edges.
3) Add the Gelatine
Squeeze the softened gelatine well to remove excess water and add it to the hot cream and sugar mixture. Whisk vigorously to ensure the gelatine dissolves perfectly and leaves no lumps.
4) Cooling and Resting
Pour the panna cotta mixture into your preferred small glasses or molds. If using metal molds, I recommend moistening them slightly with water first. Let them cool to room temperature for about 30 minutes, then transfer to the refrigerator for at least 4–6 hours (or overnight) until fully set.
5) Prepare the Coulis
While the panna cotta is resting, place the berries in a small pan with the powdered sugar and lemon juice. Cook for about 5–8 minutes, stirring constantly, until the berries start to break down. Remove from heat and blend with an immersion blender.
Optional: If you want a perfectly smooth sauce, pass it through a fine-mesh strainer. Let the coulis cool completely before pouring it over the panna cotta.
6) Finishing Touches
Return the glasses to the fridge for 30–40 minutes to let the sauce “set” on the panna cotta. Just before serving, carefully place fresh berries (strawberries, raspberries, blueberries, blackberries or currants) on top.
Serve at about 10°C (take it out of the fridge 10–15 minutes before serving) for a creamier texture and better flavor. Here it is. Panna Cotta with Mixed Berries is ready. Enjoy!
Buon appetito
Storage
Keep the Panna Cotta with Mixed Berries in the fridge for 2–3 days. Cover each cup with plastic wrap to prevent the dessert from absorbing other fridge odors or forming a skin.
You can freeze the panna cotta (without the topping) for 2–3 weeks. Thaw in the fridge for a few hours before serving.
Tips and Tricks
– Vegetarian alternative: use Agar Agar instead of gelatine. Use about 2g of powder for 500ml of liquid. Note: Agar Agar must be boiled for 2 minutes with the cream to activate.
– You can use frozen berries for the coulis. Cook them directly from frozen with the sugar.
– Frozen berries should always be boiled for at least 2 minutes for food safety and to prevent them from “bleeding” dark juice onto the white cream if used raw.
– To get that professional “mirror” finish on your coulis, make sure the panna cotta is completely cold and set before pouring the room-temperature sauce on top. If the panna cotta is still slightly warm, the sauce will sink into the cream instead of sitting on top.
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Varied doses for servings
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