Berry Panna Cotta is a classic Italian dessert that is so smooth and creamy that it almost melts in your mouth. It isn't overly sweet and the fresh Grand marnier macerated berries is the perfect topping for this decadent dessert.
Panna Cotta
1 Bloom the Gelatin: Pour the half and half into a bowl and sprinkle the gelatin evenly over the top. Let bloom for 10 minutes.
2 Warm the Cream: In a saucepan, combine the heavy cream, vanilla bean paste, condensed milk, salt, cane sugar, and orange zest in a saucepan. Warm gently over medium heat, stirring occasionally, until steaming but not boiling.
3 Dissolve the Gelatin: Whisk the bloomed gelatin into the hot cream until fully dissolved. Set aside to cool slightly.
4 Combine: Whisk the mascarpone and sour cream in a large bowl until smooth. Using a fine mesh strainer, slowly add the gelatin cream to the mascarpone and sour cream bowl, whisking constantly, until smooth.
5 Fill the Cups: Lightly grease 8 disposable plastic cups with a neutral oil on a paper towel. Divide the mixture evenly among them.
6 Chill: Cover and refrigerate at least 6 hours or overnight, until set.
Macerated Berries
8 Macerate: Combine the strawberries, raspberries, blueberries, grand marnier, cane sugar, olive oil, and orange juice in a large bowl. Cover and refrigerate 2 to 6 hours.
9 Serve: Flip each cup onto a serving plate and tap out the panna cotta. Spoon the berries over the top.
