Mary Berry’s Panna Cotta with Pineapple and Ginger is a tropical twist on the Italian classic, featuring a creamy vanilla base topped with a zesty, spiced fruit compote. Ideally the fresh pineapple should be stewed gently with the stem ginger syrup until tender to create a glossy, aromatic topping that cuts through the richness of the cream.
Mary Berry Panna Cotta with Pineapple and Ginger Recipe Ingredients
For the Panna Cotta:
- 300ml (1/2 pint) double cream (heavy cream)
- 300ml (1/2 pint) full-fat milk
- 50g (2 oz) caster sugar
- 3 sheets of leaf gelatin (or 1 sachet / 2 tsp powdered gelatin)
- 1 vanilla pod, split lengthways (or 1 tsp vanilla bean paste)
For the Pineapple and Ginger Topping:
- 1 small fresh pineapple, peeled, cored, and diced into 1 cm cubes
- 2 balls of stem ginger in syrup, finely chopped
- 3 tbsp syrup from the stem ginger jar
- 1 tbsp caster sugar (optional, depending on pineapple sweetness)
- 1 tsp lime juice
How To Make Mary Berry Panna Cotta with Pineapple and Ginger Recipe
- Bloom the Gelatin: Place the gelatin leaves in a bowl of cold water and soak for 5 minutes until soft. (If using powder, sprinkle it over 2 tablespoons of water and let it sponge).
- Heat the Dairy: Pour the double cream, milk, and sugar into a saucepan. Add the split vanilla pod (scrape the seeds in first) or paste. Heat gently over medium heat until the sugar has dissolved and the liquid is hot but not boiling.
- Dissolve: Remove the pan from the heat. Squeeze the excess water from the gelatin leaves and add them to the hot cream mixture. Stir gently until completely dissolved. Remove the vanilla pod casing.
- Cool and Pour: Allow the mixture to cool at room temperature for 15 minutes, stirring occasionally to suspend the vanilla seeds. Pour into four to six ramekins or dariole molds.
- Set: Refrigerate for at least 4 hours, or overnight, until the panna cotta has set with a firm wobble.
- Make the Compote: While the panna cotta sets, place the diced pineapple, chopped stem ginger, ginger syrup, and sugar in a saucepan. Cook over medium heat for 8 to 10 minutes until the pineapple is softened and the liquid has reduced to a sticky glaze. Stir in the lime juice and let it cool completely.
- Serve: Unmold the panna cottas onto plates (dip the base in warm water for a few seconds to loosen). Spoon the cold pineapple and ginger compote generously over the top or around the side.
Recipe Tips
- The Pineapple Enzyme: Fresh pineapple contains an enzyme called bromelain that destroys gelatin and prevents it from setting. This is why the pineapple must be cooked (as a compote) or served on top, rather than mixed raw into the cream base.
- Stem Ginger: Use “stem ginger in syrup” found in jars, not fresh root ginger or crystallized ginger. The syrup provides a mellow, sweet heat that is essential for the sauce.
- Cooling the Base: Letting the cream mixture cool slightly before pouring prevents the vanilla seeds from sinking straight to the bottom, ensuring speckles throughout the dessert.
- Unmolding: If you are nervous about unmolding, you can simply serve the panna cotta in clear glass tumblers and spoon the pineapple layer on top for a “verrine” style dessert.
What To Serve With Mary Berry Panna Cotta with Pineapple and Ginger
Panna cotta accompaniments are refreshing additions frequently served to cleanse the palate after a rich meal. Ideally the ginger biscuits served alongside should be thin and crisp to provide a textural snap against the soft, yielding custard.
- Thin ginger snap biscuits or brandy snaps
- A garnish of fresh mint leaves or lime zest
- A chilled glass of Moscato or a late-harvest Riesling
- Mary Berry Almond Cookies for a nutty contrast
How To Store Mary Berry Panna Cotta with Pineapple and Ginger
- Refrigerate: The set panna cottas can be kept in the fridge for up to 2 days. Store the pineapple compote in a separate airtight container.
- Assembly: Top the panna cotta with the fruit just before serving to keep the presentation clean.
- Freeze: Do not freeze this dessert. Gelatin-based puddings lose their smooth structure and become rubbery or watery after freezing.
Mary Berry Panna Cotta with Pineapple and Ginger Nutrition Facts
- Calories: 360 kcal (per serving)
- Carbohydrates: 28g
- Protein: 4g
- Fat: 26g
- Fiber: 1g
- Sugar: 24g
Nutrition information is estimated per serving based on 6 servings.
FAQs
Yes, canned pineapple works well and is actually safe to use inside gelatin desserts because the canning process deactivates the enzymes. However, fresh pineapple makes a much zestier compote.
You can simmer fresh grated ginger with sugar and water to make a quick syrup, but the jarred stem ginger offers a unique, preserved texture that is hard to replicate.
It usually takes about 4 hours in a cold fridge. If you are in a rush, pour the mixture into shallower dishes to speed up the setting process.
Try More Recipes:
- Mary Berry Pineapple Upside Down Cake Recipe
- Mary Berry Carrot Cake with Pineapple Recipe
- Mary Berry Lemon and Blueberry Muffins Recipe
Mary Berry Panna Cotta with Pineapple and Ginger Recipe
Description
A silky vanilla cream dessert topped with a warm and spicy pineapple-ginger compote.
Ingredients
Instructions
- Soak gelatin leaves in cold water.
- Heat cream, milk, sugar, and vanilla until hot.
- Dissolve gelatin in the liquid; cool slightly.
- Pour into molds and chill for 4 hours.
- Simmer pineapple, ginger, and syrup until sticky; cool.
- Unmold panna cotta and top with compote.
Notes
- Never boil the gelatin mixture or it may lose its setting power.
- Add a splash of rum to the pineapple compote for an adult kick.
- If using powdered gelatin, ensure it is fully dissolved to avoid a grainy texture.
