Blackberry panna cotta – 55000 Recipes. Passion for food


Blackberry panna cotta

Panna cotta is a cooked cream, a traditional Italian dessert, to which flavors and small innovative notes are now added.

Chef: Paco Ronsero

He is the prototype of the 21st century hospitality professional: a chef and an equal manager. Technically, creative, rigorous, his performance is astounding. Clearly associated with avant-garde cuisine, he does not blush when he declares himself a fan of popular dishes such as fried eggs or chorizo ​​beans.


  • 1/5 Greek yogurt
  • 30 cl liquid cream
  • 200 g of blackberry puree
  • 3 g agar-agar
  • 2 cl blackberry liqueur
  • 70g sugar
  • 150 g egg yolk (approximately 4 yolks)
  • 5 g of fresh rosemary
  • 100g sugar
  • 50 cl liquid cream
  • 100g sugar
  • 4 g dehydrated raspberry
  • 50 g of raspberries
  • 50 g of blackberries
  • 20 cl whole milk


  1. Boil the cream with the milk and blackberry puree.
  2. Add the sugar mixed with agar-agar, stirring constantly so that it does not stick.
  3. Remove from the heat and add the blackberry liqueur.
  4. Pour into a mold 2 cm high so that a layer of gelatin of this thickness is formed.

Rosemary cream

  1. Pour the cream with rosemary and sugar for 30 minutes.
  2. Pass through a wire mesh strainer.
  3. Heat and add the yolks, stirring constantly.
  4. Cool in an ice bath and store in the refrigerator.

Crispy red fruits

  1. Sprinkle the sugar on a plate lined with greaseproof paper. Place it in the oven at 170 ° for 4 minutes.
  2. When the sugar is hot and melted, stretch it between two vegetable papers to form a clear and fine crystal.
  3. Remove the top paper and sprinkle with dehydrated raspberries. Bake at 170 ° C for 2 minutes.


  1. Arrange the panna cotta in the center of the plate.
  2. Accompanied by rosemary, berries and crunchy red fruits. Sauce with whipped yogurt.


Now is your time.
David from 55000 Recipes