The Kitchen McCabe

Eat Beautifully.

  • Home
  • About
    • Contact
  • RECIPES
  • PRESETS
  • Work with Me
    • Press

Mixed Berry Panna Cotta

June 25, 2014 by Kayley 11 Comments

Mixed Berry Panna Cotta | thekitchenmccabe.com

Summer is definitely the season for panna cotta. This light, classic Italian dessert is cool and creamy and can be made with so many combinations. Right now, berries are the word. All varieties are stocked in our stores in abundance and the prices are low.

.

In my house, if I want to make something with berries I have to hide them until I get around to using them. If you read much of this blog you’ll know that tiny berry thieves live with me so the hiding it totally warranted.  I usually go for the vegetable drawer, covering the fruit with lettuce and cabbage. This generally keeps it safe as my children don’t feel the same about spinach leaves. At least plain.

.

Mixed Berry Panna Cotta | thekitchenmccabe.comMixed Berry Panna Cotta | thekitchenmccabe.com

MIXED BERRY PANNA COTTA

This panna cotta is easy to make, the bulk of the time it takes mostly involves waiting for the panna cotta to set.

.

You can use any mixture of berries for this dessert. I used blueberries and strawberries for the pictured panna cotta, but raspberries and blackberries would be excellent, as well. To make the puree needed for these sweethearts, simply add a handful of each type of berry(for about 1 1/2-2 C. total) to a blender and puree. Then run the puree through a fine mesh sieve to remove all of the seeds. Use a big sieve. There is nothing more frustrating than trying to push a large amount of puree through a little sieve. It will take 6 times as long as a large one would. Not that I’ve ever done this. Never ever ever.

Mixed Berry Panna Cotta | thekitchenmccabe.com

If you like the look of lining the inside of the glasses with sliced strawberries, go for it!

.

It really pretties up the dessert.

.

Just make sure that you slice the berries very thinly, and then pat each slice dry with a paper towel before pressing into the inner glass as the berries will let off more juice after the panna cotta is added. If you don’t, you’ll have liquid seeping out and breaking up your gelatin. If the berries fall out or loose there suction after pouring in the panna cotta, use a wooden skewer to press the berries back in place.

Mixed Berry Panna Cotta | thekitchenmccabe.com

Mixed Berry Panna Cotta
 
Print
*if desired, thinly sliced strawberries can be placed along the inside wall of the glasses before filling with panna cotta. If you do this, make sure to dry the cut strawberries well on a paper towel to blot out excess moisture and the strawberries will let off a bit of liquid after the cream is added.
Serves: Serves 4.
Ingredients
  • 8 oz. Heavy Cream
  • 3 T. Sugar
  • ½ t. Vanilla
  • 1 T. Water
  • 1 heaping t. Powdered Gelatin
  • ¾ C. Mixed Berry Puree(puree any combo of blueberries, strawberries, blackberries, or raspberries and run through a fine mesh sieve. Discard seeds.)
  • 2 T. Sugar
  • 1½ t. Cornstarch
  • 1 T. Water
  • ¼ C. Blueberries
  • ¾ C. Blueberries
  • ½ t. Lemon Juice
  • Mint leaves, for garnish
Instructions
  1. Pour the 1 T. water into a small bowl. Sprinkle the gelatin over the water and allow to bloom for 5 minutes.
  2. Place the heavy cream and sugar in a small saucepan and bring just to a simmer. Remove from the heat and add the bloomed gelatin to the pan, along with the vanilla.
  3. Whisk the cream/gelatin mixture until the gelatin has completely dissolved.
  4. Mix the berry puree into the cream mixture.
  5. Divide the panna cotta mixture evenly between 4½ c. dishes or ramekins.
  6. Refrigerate the panna cotta for at least 4 hours, or until firmly set.
  7. For the Blueberry Topping:
  8. In a small saucepan, mix together the sugar and cornstarch.
  9. Add the water and mix in. Add the ¼ C. blueberries and smash them a little bit down into the sugar mixture with a whisk.
  10. Place the saucepan on medium/high heat, whisking and smashing the blueberries until the mixture starts to boil. Boil for about 30 seconds, or until mixture has thickened and is a dark purple.
  11. Remove from heat and toss the remaining ¾ C. blueberries and lemon juice into the mixture, until it is well combined and all the blueberries are coated with the glaze.
  12. Let cool completely and top each chilled panna cotta with a spoonful of berries. Do not top with the berries until the panna cotta is firmly set.
  13. Garnish with mint leaves.
3.2.2925

For more variations on this light, classic Italian dessert, check out these:

coconut panna cotta with grapefruit gelee 3

Coconut Panna Cotta with Grapefruit Gelee

blood orange panna cotta 5

Honey Yogurt Panna Cotta with Blood Orange Sauce

honey yogurt panna cotta with blood orange sauce 1

Honey Yogurt Panna Cotta with Blood Orange – revisited

You Might Also Like:

  • Lemon Meltaways
  • Coconut Meringue Rice Pudding + Cardamom Poached Grapefruit
  • Spiced Cider Glazed Cruller Sticks

Filed Under: Desserts, Puddings Custards and Mousse

« Cantaloupe Melon Sorbet
Blueberry Lavender Hand Pies »

Comments

  1. Tina @ Just Putzing Around the Kitchen says

    June 25, 2014 at 4:09 PM

    Yum! I’ve never had panna cotta before – will definitely have to give this a try 🙂

    Reply
    • Kayley says

      June 25, 2014 at 6:35 PM

      You have to try it, Tina! It’s one of my favorite desserts ever!

      Reply
  2. Matt Robinson says

    June 25, 2014 at 5:08 PM

    Bookmarked and happening for sure this summer, love this Kayley!!

    Reply
    • Kayley says

      June 25, 2014 at 6:35 PM

      Thank you, Matt! It does make the perfect summer treat!

      Reply
  3. Bill says

    June 25, 2014 at 5:52 PM

    I love that you’re taking full advantage of berries this summer! I’m really enjoying everything you’re posting, especially this panna cotta! And as always your photos are stunning!

    Reply
    • Kayley says

      June 25, 2014 at 6:37 PM

      Thank you so much, Bill! By the way, thanks for that cherry pitting tip in your cherry crumble post. Totally saved me the other day =)

      Reply
  4. dina says

    June 26, 2014 at 12:35 AM

    it looks delightful. i love berry desserts!

    Reply
    • Kayley says

      June 27, 2014 at 2:21 AM

      Thank you Dina! Me too =)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

Popular Recipes

  • Caramelized Banana Upside Down Cake
  • Double Carrot Bundt Cake + Pistachio Chevre Glaze
  • Blueberry Oat Mug Muffin
  • Chicken, Mushroom, & Rosemary Pot Pies
  • Strawberries & Cream Layer Cake
  • Chocolate Espresso Bundt Cake

SEARCH THE KITCHEN MCCABE

Recent Pins

Recent Instagrams

Instagram has returned invalid data.

Follow on Instagram

Privacy Policy

Copyright © 2023 · Designed by Snixy Kitchen · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress