Mary Berry’s Raspberry Panna Cotta is a silky, wobble-perfect Italian dessert that pairs rich vanilla cream with the tart brightness of fresh berry coulis. Ideally the gelatin should be dissolved completely in warm liquid before mixing with the cold cream to prevent rubbery lumps from forming in the final set.
Mary Berry Raspberry Panna Cotta Recipe Ingredients
For the Panna Cotta:
- 3 sheets of leaf gelatin (or 2 tsp powdered gelatin)
- 150ml (5 fl oz) whole milk
- 400ml (14 fl oz) double cream (heavy cream)
- 60g (2 oz) caster sugar
- 1 vanilla pod, split lengthways (or 1 tsp vanilla bean paste)
For the Raspberry Coulis:
- 250g (9 oz) fresh raspberries
- 2 tbsp icing sugar (powdered sugar)
- 1 tsp lemon juice
How To Make Mary Berry Raspberry Panna Cotta Recipe
- Bloom the Gelatin: Place the gelatin leaves in a shallow bowl of cold water and leave to soak for 5 minutes until soft and floppy. If using powdered gelatin, sprinkle it over 2 tablespoons of cold water and let it sit to “sponge.”
- Infuse the Milk: Pour the milk, heavy cream, and caster sugar into a saucepan. Scrape the seeds from the vanilla pod into the pan and toss in the empty pod as well. Heat gently over medium heat, stirring until the sugar has dissolved and the liquid is hot but not boiling.
- Dissolve the Gelatin: Remove the pan from the heat and discard the vanilla pod. Squeeze the excess water out of the gelatin leaves (or take the sponged powder) and add them to the hot cream mixture. Stir gently until the gelatin has completely dissolved and disappeared.
- Cool and Pour: Let the mixture cool at room temperature for about 10 to 15 minutes. This prevents the vanilla seeds from sinking to the bottom. Stir well, then pour into four 150ml (5 fl oz) ramekins or dariole molds.
- Set: Place the molds on a tray and refrigerate for at least 4 hours, or ideally overnight, until the panna cotta is set with a firm wobble.
- Make the Coulis: Place the raspberries, icing sugar, and lemon juice in a blender. Whizz until smooth. For a professional finish, pass the sauce through a fine sieve to remove the seeds.
- Serve: To unmold, dip the base of each ramekin into a bowl of hot water for 5 seconds. Invert onto a serving plate and give it a firm shake to release. Spoon the raspberry coulis over the top or around the side.
Recipe Tips
- The “Wobble” Test: The perfect panna cotta should jiggle like jelly when touched, not stand rigid. If it is too firm, too much gelatin was used; if it collapses, not enough was used or it wasn’t chilled long enough.
- Vanilla Distribution: Cooling the liquid slightly before pouring into the molds helps suspend the vanilla seeds throughout the cream rather than letting them settle in a black layer at the bottom.
- Leaf vs. Powder: Mary Berry typically prefers leaf gelatin for a clearer, cleaner texture. However, powdered gelatin works fine if you bloom it correctly.
- Don’t Boil: Never let the cream mixture boil once the gelatin is added. High heat can destroy the gelling properties of gelatin, resulting in a dessert that never sets.
What To Serve With Mary Berry Raspberry Panna Cotta
Panna cotta accompaniments are delicate additions frequently served to add texture to the smooth, creamy dessert. Ideally the shortbread biscuits should be thin and buttery to provide a crisp snap that contrasts with the softness of the cream.
- Thin, buttery shortbread fingers or almond tuiles
- A garnish of fresh whole raspberries and mint sprigs
- A dusting of icing sugar on the plate for decoration
- A glass of sparkling dessert wine or Moscato d’Asti
How To Store Mary Berry Raspberry Panna Cotta
- Refrigerate: Store the set panna cottas in their molds in the refrigerator for up to 2 days. The raspberry coulis can be stored in a separate jar for 3 days.
- Unmolding: Only unmold the dessert right before serving. Once out of the mold, it will slowly begin to lose its shape at room temperature.
- Freeze: Panna cotta does not freeze well. The gelatin structure breaks down upon thawing, leading to a watery and separated texture.
Mary Berry Raspberry Panna Cotta Nutrition Facts
- Calories: 380 kcal (per serving)
- Carbohydrates: 22g
- Protein: 4g
- Fat: 32g
- Fiber: 2g
- Sugar: 18g
Nutrition information is estimated per serving based on 4 servings.
FAQs
Yes, you can substitute the gelatin with Agar Agar (a seaweed-based gelling agent). Follow the package instructions for the ratio of liquid to powder, as Agar sets much firmer than gelatin.
This happens if the mixture was too hot when poured into the molds, causing the fat in the cream to separate and rise to the top while the milk settles at the bottom. Cooling it to lukewarm before pouring prevents this.
Absolutely. Serving panna cotta in a clear glass or tumbler is a modern, elegant, and stress-free option that eliminates the anxiety of unmolding.
Try More Recipes:
- Mary Berry Raspberry Jam Recipe
- Mary Berry White Chocolate and Raspberry Muffins Recipe
- Mary Berry Raspberry Muffins Recipe
Mary Berry Raspberry Panna Cotta Recipe
Description
A silky, vanilla-infused Italian custard dessert served with a sharp raspberry coulis.
Ingredients
Instructions
- Soak gelatin leaves in cold water for 5 minutes.
- Heat cream, milk, sugar, and vanilla until hot.
- Stir in squeezed gelatin until dissolved.
- Cool slightly, then pour into molds.
- Chill for 4 hours until set.
- Blend raspberries and sugar; sieve to make coulis.
- Unmold panna cotta and serve with sauce.
Notes
- Dip the mold in hot water for just a few seconds to help it release; any longer and it will melt.
- Use the highest quality vanilla you can afford, as it is the primary flavor.
- Garnish with edible flowers for a stunning dinner party presentation.
