Mary Berry’s Panna Cotta is made with leaf gelatine, single cream, double cream, caster sugar, and vanilla extract. This delicious panna cotta recipe creates a creamy, elegant dessert that takes about 6 hours and 15 minutes to prepare and can serve up to 6 people.
Ingredients Needed
For the panna cotta:
- Sunflower oil, for greasing
- 6 sheets of leaf gelatine
- 600ml (1 pint) single cream
- 300ml (10fl oz) double cream
- 75g (3oz) caster sugar
- 1 tbsp vanilla extract
For the sweet salsa:
- The flesh of 1 small ripe pineapple (about 200g/7oz), cut into 5mm (¼in) dice
- 4 stem ginger bulbs (about 75g/3oz), cut into 5mm (¼in) dice
- 6 tbsp ginger syrup (from the jar)
How To Make Panna Cotta
- Prepare the Moulds: Lightly oil the inside of six 150–175ml (5–6fl oz) metal pudding basins (timbale moulds) with sunflower oil. Leave the moulds upside down on kitchen paper to drain any excess oil.
- Soak the Gelatine: Soak the gelatine sheets in a small bowl of cold water for about 5 minutes or until soft.
- Make the Panna Cotta Mixture: In a saucepan, combine the single cream, double cream, and caster sugar. Gently heat until just about to boil, stirring to dissolve the sugar. Remove from the heat.
- Add Gelatine to Cream: Squeeze excess water from the gelatine sheets and add them to the warm cream mixture. Stir until the gelatine is fully dissolved. Stir in the vanilla extract.
- Pour and Chill: Pour the mixture into a jug. Divide it evenly among the oiled moulds, filling almost to the top. Let cool slightly, then cover with cling film and chill in the fridge for at least 6 hours or ideally overnight, until set and firm.
- Prepare the Salsa: Combine the pineapple, stem ginger, and ginger syrup in a bowl.
- Serve: Carefully turn out each panna cotta onto a small plate. Spoon the salsa on top and around the edges before serving.
Recipe Tips
- Oil the Moulds Well: Make sure to oil the inside of the moulds thoroughly to prevent the panna cotta from sticking. Let them drain upside down to remove excess oil.
- Soak Gelatine Properly: Soak the gelatine sheets in cold water until they are soft but not too long to avoid them becoming too mushy.
- Heat Cream Carefully: Heat the cream mixture just until it’s about to boil; don’t let it reach a full boil as it can affect the texture of the panna cotta.
- Dissolve Gelatine Completely: Stir the gelatine into the warm cream mixture until it is completely dissolved. Any undissolved gelatine can lead to a lumpy texture.
- Cool Before Chilling: Allow the panna cotta mixture to cool slightly before covering and chilling. This helps to avoid condensation on the cling film which can affect the texture.
How To Store Leftovers?
- Refrigerate: Let the leftover panna cotta cool to room temperature. Cover it tightly with cling film or place it in an airtight container. Refrigerate for up to 3 days.
- Freeze: Freezing panna cotta is not recommended as it can alter its texture and make it watery when thawed. If you need to store it for longer, refrigerate it instead.
Nutrition Facts
Serving Size: 1 panna cotta (6 servings total)
- Calories: 413
- Total Fat: 32g
- Saturated Fat: 20g
- Cholesterol: 112mg
- Sodium: 33mg
- Potassium: 153mg
- Total Carbohydrate: 24g
- Dietary Fiber: 0g
- Sugars: 24g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Mac And Cheese
- Mary Berry Lemo Pots
- Mary Berry Red Velvet Cupcakes
- Mary Berry Apple And Walnut Cake
Mary Berry Panna Cotta Recipe
Description
Mary Berry’s Panna Cotta is made with leaf gelatine, single cream, double cream, caster sugar, and vanilla extract. This delicious panna cotta recipe creates a creamy, elegant dessert that takes about 6 hours and 15 minutes to prepare and can serve up to 6 people.
Ingredients
For the panna cotta:
For the sweet salsa:
Instructions
- Prepare the Moulds: Lightly oil the inside of six 150–175ml (5–6fl oz) metal pudding basins (timbale moulds) with sunflower oil. Leave the moulds upside down on kitchen paper to drain any excess oil.
- Soak the Gelatine: Soak the gelatine sheets in a small bowl of cold water for about 5 minutes or until soft.
- Make the Panna Cotta Mixture: In a saucepan, combine the single cream, double cream, and caster sugar. Gently heat until just about to boil, stirring to dissolve the sugar. Remove from the heat.
- Add Gelatine to Cream: Squeeze excess water from the gelatine sheets and add them to the warm cream mixture. Stir until the gelatine is fully dissolved. Stir in the vanilla extract.
- Pour and Chill: Pour the mixture into a jug. Divide it evenly among the oiled moulds, filling almost to the top. Let cool slightly, then cover with cling film and chill in the fridge for at least 6 hours or ideally overnight, until set and firm.
- Prepare the Salsa: Combine the pineapple, stem ginger, and ginger syrup in a bowl.
- Serve: Carefully turn out each panna cotta onto a small plate. Spoon the salsa on top and around the edges before serving.
Notes
- Oil the Moulds Well: Make sure to oil the inside of the moulds thoroughly to prevent the panna cotta from sticking. Let them drain upside down to remove excess oil.
- Soak Gelatine Properly: Soak the gelatine sheets in cold water until they are soft but not too long to avoid them becoming too mushy.
- Heat Cream Carefully: Heat the cream mixture just until it’s about to boil; don’t let it reach a full boil as it can affect the texture of the panna cotta.
- Dissolve Gelatine Completely: Stir the gelatine into the warm cream mixture until it is completely dissolved. Any undissolved gelatine can lead to a lumpy texture.
- Cool Before Chilling: Allow the panna cotta mixture to cool slightly before covering and chilling. This helps to avoid condensation on the cling film which can affect the texture.
Mary Berry Panna Cotta Recipe