Berry Panna Cotta
Serves 8
10 mins prep
10 mins cook
360 mins Resting time
380 mins total
Panna Cotta is one of my favorite desserts! So creamy and delicious. I’m aware it isn’t a traditional recipe but after years of playing around with it, this is the recipe I developed and love. Desserts are my saving grace when I'm hosting, because they are super easy to make ahead. Trust me, this is a hit whenever I host!
Panna Cotta
Macerated Berries
In a bowl, pour the half and half (or milk) and sprinkle the gelatin evenly over the top. Let it bloom for 10 minutes.
Meanwhile, add the heavy cream, vanilla bean paste, condensed milk, salt, sugar and orange zest to a pot. Warm gently over medium heat, stirring occasionally - do not let it boil.
Once the mixture is hot, carefully whisk in the bloomed gelatin until fully dissolved. Try to not scrape the bottom of the pot while whisking, this can cause gelatin clumps which will give you a grainy texture. Set aside to cool slightly.
In a large bowl, whisk together the mascarpone and sour cream until incorporated. Strain in the warm cream you had cooling, a little at a time, so you don’t get lumps.
Divide the mixture evenly into 8 single serve cups (disposable cups work great for easy unmolding).
Cover well and refrigerate for at least 6 hours, or overnight, to set.
Macerated Berries
In a large bowl, add your strawberries, raspberries, blueberries, grand marnier, sugar, olive oil, orange juice, mix and let macerate covered in the refrigerator for 2-6 hours.
Un-mold the Panna Cotta and top with the berries.
