Blackberry Panna Cotta

Blackberry panna cotta has all the goodness of the original dessert with the addition of fresh blackberry flavor. A simple batch of blackberry coulis adds flavor and a lovely shade of purple to make an already great dessert absolutely perfect.

Italian is a favorite cuisine at my house–pizza, pasta, meatballs, and tomato sauce are all beloved foods around here. And it turns out that dessert is no exception.

Blackberry panna cotta is an excellent case in point. Based on the creamy, vanilla-flavored Italian classic, it boasts a lovely purple-pink color and a tart, slightly sweet blackberry coulis to complement and enhance the flavor.

And the best part? It’s incredibly simple to make. You do have to plan ahead for the setting time, but there are only a few simple ingredients that make blackberry panna cotta into the wonder that it is.

Blackberry Panna Cotta Ingredients

• Cream
• Blackberry
• Plain Gelatin — If gelatin scares you, don’t let it! I’ve written a whole post on how to work with gelatin, and it’ll show you how simple it really is.
• Sugar
• Vanilla

Equipment

• 6 4oz. ramekins
• Small saucepan
• Whisk & Ladle
• Measuring cups

How to Make Blackberry Panna Cotta

Making the Blackberry Coulis

In a saucepan, combine the blackberries (fresh or frozen), sugar, lemon juice, and water. Cook it over medium heat, stirring occasionally, for 8-10 minutes.

The berries should all be cooked down and have released their juices, and the amount in the pan will have lowered a bit.

Place a fine mesh sieve over a bowl and pour the blackberry coulis through it. Gently press to strain out the seeds and pulp, then allow the coulis to cool.

Setting the Gelatin

In a small bowl or cup, sprinkle the gelatin over the 1/4 cup of water. Let it sit for about 5 minutes, or until all of the gelatin has dissolved and thickened.

Heating the Cream

In a small saucepan, combine the sugar and 1 cup of cream. Warm up the cream and sugar until it’s warm and steaming and the sugar has dissolved.

Add the rest of the cream and the blackberry coulis to bring down the temperature–if it’s too hot it can ruin the gelatin and cause it not to set.

Melt the gelatin in the microwave or over a burner just until it’s liquefied. Slowly drizzle it into the blackberry cream while whisking to prevent lumps of gelatin in the finished product.

Using a ladle, divide the panna cotta into the ramekins. You can make either four 6 oz. or six 4 oz. ramekins. Set them in the refrigerator for at least 6 hours, or until the gelatin is completely set.

Unmolding and Serving the Panna Cotta

When you are ready to plate the blackberry panna cottas, run the tip of a sharp knife around the very edge. Run warm water over the sides of the ramekins, angling the top so that the water won’t get onto the panna cotta. Run the water for just a minute or two to give the very edges of the panna cotta time to soften and come away.

Set a dessert plate on top of the ramekin and shake it gently to help the panna cotta come out. If it doesn’t, run it under warm water for a bit longer, then try again.

Once the panna cottas are on the plates, pour some of the remaining coulis over the top of each. Garnish as you’d like with fresh blackberries and/or fresh mint leaves.

Recipe Notes & Tips

• Panna cotta can keep in the refrigerator for up to 1 week. However, if you plan to leave it in the refrigerator longer than the 6 hours required for setting, make sure to cover the ramekins with plastic wrap or lids. If not, the top will dry out and create an unpleasant skin.
• If you don’t want to turn out the panna cottas, you can serve them in their ramekins.

Print