Mary Berry's 10-Minute Fruity Panna Cotta Is Here for the Summer
Not a fan of turning on your oven when the sun's blazing? Me neither. That's why Mary Berry's take on a fruity panna cotta—ready in just 10 minutes—feels like a small miracle for anyone craving an easy summer dessert. Berry, known for her quick and fail-proof sweets, is shaking up the usual slow-and-steady panna cotta routine with a recipe that’s all about simplicity and speed, but never at the cost of flavor.
Her classic panna cotta starts with the usual suspects: heavy cream, sugar, and gelatin. Unlike more fussy versions that ask you to fuss over precision or cooling times, this rapid method cuts out the waiting game. The fridge still does some heavy lifting, but you’re only hands-on for ten short minutes. If you love lush desserts but hate spending all afternoon making them, this one ticks every box.
A Creamy Base and a Burst of Fruit
The genius of a quick panna cotta is that you get all the creamy, silky pleasure—without any hassle. Mary’s twist often involves adding vanilla or even pineapple for a fresh, summer-ready base. Pour your warm cream mixture over some softened gelatin, whisk everything until just right, and pour into glasses or ramekins. That’s it.
Now, don’t forget the fruity part. Here’s where things get really summery. You can top your set panna cottas with anything ripe and sweet: think sliced peaches, strawberries, or a handful of blueberries from the farmer’s market. Just before serving, add the fruit. If you like a little extra zing, drizzle some tart passion fruit or a quick berry compote over the top. Berry’s style is to keep it adaptable—whatever’s good right now can find its way onto this dreamy dessert.
Because you’re only using basic ingredients—cream, sugar, gelatin, a touch of vanilla—customizing is second nature. Swap out vanilla for lemon zest or experiment with coconut cream for a dairy-free twist. Summer desserts rarely get easier.
Mary Berry’s reputation for crowd-pleasing, make-ahead treats is well earned. You can make these panna cottas a few hours before your barbecue or picnic, and you won’t have to worry about them going soggy or losing their sheen. When guests ask how you cooked up something so elegant on a Tuesday night, you don’t have to tell them it took just ten minutes. A secret worth keeping, don’t you think?
Apr, 20 2025