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Forest fruit panna cotta served
Creamy panna cotta with fresh forest fruits

Forest fruit panna cotta

Author: Flavelo
Recipes Cakes and Desserts
The wild, complex flavours of forest fruits (raspberry, blackberry, blueberry) meet the tamed softness of cream. While plain panna cotta is sweet and creamy, the berry acidity and tannins provide exciting contrast, refreshing taste buds with every bite. This dessert is about balance.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Saucepan: For cream and fruit.
  • Sieve: For cream.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak gelatine in cold water.

Tip: Without hydration gelatine won't work.
2 ✓

Cook cream, milk, sugar, and vanilla until steaming hot (boiling point).

Tip: Heating homogenises fat and liquid.
3 ✓

Stir in gelatine, strain, and portion into glasses. Chill 4 hours.

Tip: Straining is important for smooth texture.
4 ✓

Simmer fruits with honey in a small pan until juices release and it thickens slightly.

Tip: This is a quick 'compote'. Heat reveals fruit flavours and releases juice.
5 ✓

Spoon lukewarm or cold onto set cream.

Tip: Fruit texture (seeds, skin) gives good contrast to smooth cream.

Recipe FAQ

Why did panna cotta turn purple?
If you mixed fruit into the cream, acids might have reacted with milk, and pigments discoloured it. Better to put on top.

Ingredients

  • 400 ml Double cream
  • 100 ml Milk
  • 80 g Caster sugar
  • 1 pc Vanilla pod
  • 3 sheets Gelatine leaves
  • 150 g Mixed forest fruits (fresh or frozen)
  • 20 g Honey