Summer brings an abundance of wonderful berries. So, why not make a classic berry dessert with this blackberry panna cotta. A simple and easy recipe with only 5 ingredients, and takes just 10 minutes to prepare. Perfect make-ahead dessert, especially when you want to entertain guests.
Table of Content
This week, I got a beautiful batch of blackberries that were just begging to be used in a dessert. Since we love panna cotta so much, I decided to make this panna cotta.
My favorite thing about berries in dessert is the colors they render. Rich vibrant and often quite dramatic. In particular, I love the color of this blackberry panna cotta, light and creamy. In fact, I usually will add the fruit puree a little at a time until I get the color I want.
Why make this recipe?
- This is a wonderful twist on the classic. It takes only 10 minutes to make this dessert and uses only 5 ingredients.
- There are three components to this dessert.
- The cream mixture – A basic panna cotta is made with cream, milk, gelatin, and sugar.
- The fruit variation – Today, we add the blackberry puree to give make this a blackberry flavor.
- The jello top - You can omit this if you like, but it does add a lovely fruit layer to the panna cotta. So, I highly recommend it.
- The process is also fairly simple:
- Pulse the fruit - 2 mins
- Cook the panna cotta mixture - 5 mins
- Pour into cups - 2 mins
- Chill - 3 hours or overnight
- Prepare jello - 5 min
- Chill - 1 hour at least
Ingredients & substitutes
- Whipping Cream - I have used 38% fat content for my whipping cream. You want to use a minimum of 32% if not more. Low-fat creams will set into a very soft Panna Cotta, which won't cut into beautiful slices.
- Whole milk - You also need to use whole milk, not low-fat. You can substitute with almond milk if you prefer.
- Sugar - It is best to use castor or fine-grain white sugar. Since you want the sugar to dissolve easily without affecting the color of the mixture.
- Gelatin - It's best to use unflavored gelatin so that the strawberry flavor shines beautifully.
- Blackberries - I have used fresh blackberries because they are in season. And yet, you can also use frozen strawberries for the puree. Just pulse and sieve them just the same way.
Blackberry panna cotta
- Blackberry Puree - Pulse the blackberries in a food processor or blender until smooth. Sieve thru a fine mesh to remove seeds. Use one cup for the panna cotta mixture and save the rest for the topping.
Pro tip - straining the puree will remove the seeds which will give a velvety texture to the panna cotta
Panna cotta
- Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom.
Pro tip - soaking the gelatin will ensure it dissolved into a smooth, not grainy mixture. - In a heavy-bottom saucepan over medium heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
- Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.
Pro tip - we do not want to boil the gelatin as it can make the gelatin chewy. - Take the mixture off the heat and add the blackberry puree. Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blackberry seeds.
- Gently pour the mixture into individual serving glasses. Let chill in the refrigerator for at least 4 hours
Jello
- In a saucepan, combine the remaining blackberry puree with water. Add sugar and gelatin. Let soak for 3 to 5 minutes.
- Heat over medium until all the gelatin dissolves and comes to a boil. Strain thru a sieve to remove any seeds. Cool until barely warm
Pro tip - we want to bring it to the boil and take it off the heat immediately. Cook the gelatin too much will make it chewy. - Gently pour over the set blackberry panna cotta. Chill in the freezer for an hour, then remove from the freezer and chill in the fridge until ready to serve.
Pro tip - Chilling in the freezer for an hour will set the jello instantly and prevent it from soaking into the tart. - Pour over the set blackberry panna cotta (over the back of a spoon helps). Chill in the fridge for at least 2 hours.
- Garnish with whipped cream and fresh blackberries
Tips for success
- You can use fresh or frozen blackberries. If you add the frozen blackberry puree to the panna cotta, it will thicken the gelatin. If necessary heat it for a few seconds.
- You can add a bit less or more blackberry puree until you get the color you are looking for.
- You can make this panna cotta tart without the jello topping.
Frequently Asked Questions
A panna cotta will keep in the fridge for up to 3 days.
The cream mixture must be poured into the individual cups while it is still in liquid form. If you wait too long, the gelatin will start to set in the saucepan. If that happens gently reheat the mixture until it's warm and liquidy again.
Yes, you can if you use agar-agar instead of gelatin. Agar-agar is a vegetarian substitute made from seaweed and more potent than gelatin.
You will need 2 teaspoon agar flakes for every cup of liquid so in this cake 3 teaspoon of agar flakes can be used.
Also, unlike gelatin, agar must be boiled until thickened. So add it to the cream and milk mixture and bring to a boil over medium-low heat until thickened (about 5 minutes).
Yes, you can. Just as we have done in these tarts- strawberry panna cotta tart, Blueberry Panna Cotta Tart, Blackberry Panna Cotta Tart or even mixed berries panna cotta tart.
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Printable Recipe
Blackberry Panna Cotta
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 cups (288 g) Blackberries
Panna cotta
- ½ cup (120 ml) Blackberry puree ((up to 1 cup))
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Whole milk
- 2 teaspoon Gelatin
- ¼ cup (50 g) Sugar
- ½ teaspoon Vanilla extract
Jello
- ½ cup (120 ml) Blackberry puree
- 1 cup (250 ml) Water
- 1 ½ teaspoon Gelatine
- 2 tablespoon Sugar (optional)
Garnish
- 8 Blackberries
- 1¼ cup (4 tablespoon) Whipped cream
Instructions
Prepare blackberry puree
- Blackberry Puree - Pulse the blackberries in a food processor or blender until smooth. Sieve thru a fine mesh to remove seeds. Use one cup for the panna cotta mixture and save the rest for the topping.Pro tip - straining the puree will remove the seeds which will give a velvety texture to the panna cotta
Panna cotta
- Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom. Pro itp - soaking the gelatin will ensure it dissolved into a smooth not grainy mixture.
- In a heavy-bottom saucepan over medium-heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
- Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated thru. Pro tip - we do not want to boil the gelatin as it can make the gelatin chewy.
- Take the mixture off the heat and add the blackberry puree. Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blackberry seeds.
- Gently pour the mixture into individual serving glasses. Let chill in the refrigerator for at least 4 hours
Jello
- Combine remaining blackberry puree with water. Add sugar and gelatin. Let soak for 3 to 5 minutes.
- Heat over medium until all the gelatin dissolves and comes to a boil. Strain thru a sieve to remove any seeds. Cool until barely warmPro tip - we want to bring it to the boil and take it off the heat immediately. Cook the gelatin too much will make it chewy. .
- Gently pour over the set blackberry panna cotta. Chill in the freezer for an hour, then remove from the freezer and chill in the fridge until ready to serve. Pro tip - Chilling in the freezer for an hour will set the jello instantly and prevent it from soaking into the tart.
- Pour over the set blackberry panna cotta (over the back of a spoon helps). Chill in the fridge for at least 2 hours.
- Garnish with whipped cream and fresh blackberries.
Recipe Notes & Tips
- You can use fresh or frozen blackberries. If you add the frozen blackberry puree to the panna cotta, it will thicken the gelatin. If necessary heat it for a few seconds.
- You can add a bit less or more blackberry puree until you get the color you are looking for.
- You can make this panna cotta tart without the jello topping.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
MikeyInOregon
Flavor wise, it is good but 1 1/2 tablespoons of gelatin in the panna cotta is way too much, my end product was solid and not wobbly like it should be. I think 1 1/2 teaspoons is more like it.
Alonna Smith
Hi, this dessert looks so good. How much blackberries do I need for the puree and jello? Thanks!
Veena Azmanov
Alonna. You will need approximately 300 grams or 2 cups (little less than a pound) of whole blueberries
Alonna Smith
Thanks Veena! So sorry if you mentioned that somewhere else but I couldn't find it.