Mary Berry Raspberry Panna Cotta Recipe

Mary Berry Raspberry Panna Cotta is an elegant Italian-style dessert made with silky cream, vanilla, and fresh raspberries. It has a smooth, delicate texture that melts in the mouth, balanced by the sweet and slightly tart flavor of raspberries. Despite its impressive appearance, this dessert is surprisingly easy to make and suitable for beginners. The total time is around 4 hours and 20 minutes, including chilling time.

Ingredients

For the Panna Cotta

• 500ml double cream
• 100ml whole milk
• 75g caster sugar
• 1 teaspoon vanilla extract
• 3 gelatine leaves

For the Raspberry Sauce

• 250g fresh raspberries
• 2 tablespoons icing sugar
• 1 tablespoon lemon juice

For Garnishing

• Extra fresh raspberries
• Fresh mint leaves

How to Make Mary Berry Raspberry Panna Cotta Recipe

• Prepare the gelatine: Place the gelatine leaves into a bowl of cold water and leave them to soften for about 5 minutes.
• Heat the cream mixture: Add the double cream, milk, caster sugar, and vanilla extract to a saucepan. Heat gently over medium heat until the sugar dissolves and the mixture is hot but not boiling.
• Add the gelatine: Remove the pan from the heat. Squeeze excess water from the gelatine leaves and stir them into the hot cream mixture until fully dissolved.
• Fill the moulds: Pour the mixture evenly into six ramekins or serving glasses.
• Chill until set: Transfer to the refrigerator and chill for at least 4 hours, or until completely set.
• Make the raspberry sauce: Blend the raspberries, icing sugar, and lemon juice until smooth.
• Strain the sauce: Pass the mixture through a fine sieve to remove the seeds and create a smooth sauce.
• Assemble the dessert: Spoon the raspberry sauce over each chilled panna cotta.
• Garnish and serve: Top with fresh raspberries and mint leaves before serving.

Tips for the Best Raspberry Panna Cotta

How do I prevent panna cotta from becoming rubbery?

Use the correct amount of gelatine and avoid adding extra. Too much gelatine creates a firm, rubbery texture.

Can I use frozen raspberries?

Yes. Thaw them completely and drain any excess liquid before blending.

Why didn’t my panna cotta set properly?

The gelatine may not have fully dissolved, or the dessert may need more chilling time.

How do I get a perfectly smooth raspberry sauce?

Always strain the blended raspberries through a fine sieve to remove seeds.

Can I make this dessert in advance?

Yes. It is ideal for making a day ahead and storing in the refrigerator until serving.

Serving Suggestions

• Serve with buttery shortbread biscuits.
• Add white chocolate shavings on top.
• Pair with fresh strawberries and blueberries.
• Serve alongside a glass of sparkling wine.
• Finish with a light dusting of icing sugar.

Storage

Room Temperature

This dessert should not be left at room temperature for more than 1 hour.

Refrigerator

Store covered in the refrigerator for up to 3 days. Keep the raspberry sauce separate if possible.

Freezing

Freezing is not recommended because the creamy texture may separate once thawed.

Nutrition

• Calories: 295 kcal
• Carbohydrates: 18g
• Protein: 3g
• Fat: 24g
• Saturated Fat: 15g
• Sodium: 45mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Raspberry Panna Cotta Recipe

Recipe by Milli RoseCourse: DessertCuisine: Italian, BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

260

minutes

Calories

295

kcal

30

minutes

A silky smooth raspberry panna cotta with fresh cream, vanilla, and raspberry sauce. An elegant make-ahead dessert perfect for dinner parties and special occasions.

Ingredients

• 500ml double cream

• 100ml whole milk

• 75g caster sugar

• 1 tsp vanilla extract

• 3 gelatine leaves

• 250g fresh raspberries

• 2 tbsp icing sugar

• 1 tbsp lemon juice

• Extra raspberries for garnish

• Fresh mint leaves for garnish

Directions

• Soak the gelatine leaves in cold water for 5 minutes until softened.
• Heat the cream, milk, sugar and vanilla in a saucepan until hot but not boiling.
• Remove from the heat and stir in the softened gelatine until dissolved.
• Pour into six serving glasses or ramekins.
• Chill for at least 4 hours until fully set.
• Blend raspberries, icing sugar and lemon juice until smooth.
• Strain the sauce through a sieve to remove seeds.
• Spoon raspberry sauce over the chilled panna cotta.
• Decorate with fresh raspberries and mint before serving.

Notes

• Do not boil the cream mixture.
• Allow at least 4 hours for proper setting.
• Fresh raspberries provide the best flavour and colour.