Mary Berry Panna Cotta Recipe

Name: Mary Berry's Panna Cotta with Pineapple and Ginger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Not specified
Cuisine: British
Ingredients: 600ml single cream; 300ml double cream; 75g caster sugar; 1 tbsp vanilla extract; 6 sheets leaf gelatine; Sunflower oil (for greasing); 200g ripe pineapple, diced; 75g stem ginger bulbs, diced; 6 tbsp ginger syrup

Dive into the delicate and creamy world of Mary Berry's Panna Cotta, a dessert that promises elegance and simplicity in every bite. This classic dish, reimagined by Britain's beloved culinary icon, Mary Berry, showcases the perfect balance of smooth texture and rich flavors, making it an ideal finale to any dining experience.

Brief Description of the Recipe

Mary Berry's Panna Cotta with Pineapple and Ginger introduces a refreshing twist to the traditional Italian dessert. By infusing the velvety cream base with the zesty brightness of pineapple and the warm, spicy notes of ginger, this version elevates the classic panna cotta into a dessert that sings with complexity and depth. It's a testament to Mary Berry's skill in blending flavors to create dishes that are both accessible and sophisticated.

Cultural or Historical Context

Panna cotta, which means "cooked cream" in Italian, is a dessert that has charmed diners across the globe with its simplicity and versatility. Mary Berry, with her knack for making gourmet dishes approachable, has added her unique touch to this dessert, making it a delightful treat that reflects her British culinary heritage while paying homage to its Italian origins.

Ingredients List

For the panna cotta:

Single cream (600ml)
Double cream (300ml)
Caster sugar (75g)
Vanilla extract (1 tbsp)
Leaf gelatine (6 sheets)
Sunflower oil (for greasing)

For the sweet salsa:

Ripe pineapple, diced (200g)
Stem ginger bulbs, diced (75g)
Ginger syrup (6 tbsp)

Preparation Instructions

Begin by greasing your molds with sunflower oil to ensure a smooth release.
Soak the gelatine leaves in cold water until soft.
Heat the creams and sugar, then dissolve the softened gelatine into the mixture along with vanilla extract.
Pour into molds and chill until set.
Combine pineapple, ginger bulbs, and syrup for the salsa to serve atop your panna cotta.

Storage and Reheating

Panna cotta is best enjoyed fresh but can be refrigerated for up to 2 days. As it's served cold, reheating isn't necessary—simply take it out of the fridge a few minutes before serving to ensure it's not too chilled.

Nutritional Information

Though specific nutritional details can vary, panna cotta is a rich dessert. The creams contribute to its high-fat content, making it a treat to enjoy in moderation.

Frequently Asked Questions

Can I make panna cotta without gelatine? Yes, agar-agar is a popular vegetarian alternative.
How do I ensure my panna cotta comes out of the mold smoothly? Briefly dip the mold in warm water to loosen the dessert.

Final Thoughts

Mary Berry's Panna Cotta with Pineapple and Ginger is more than just a dessert; it's a celebration of flavors that promises to leave a lasting impression on your palate. Whether you're hosting a dinner party or simply treating yourself, this panna cotta recipe is sure to delight.

Original recipe by Mary Berry from Classic by Mary Berry, a treasure trove of family favorites and stunning bakes.