Easy Latte Panna Cotta | Mary Berry's Foolproof Cooking | Mary Berry

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Heat 900 ml of cream in a saucepan until really hot to dissolve 75 g of sugar.

Mix equal parts of instant coffee and water, or use one shot of espresso if preferred.

Soften 13 g of gelatin in water and add it to the latte mixture, ensuring it dissolves completely.

Pour the mixture into molds and refrigerate for at least 3 hours to set.

For the brittle, dissolve sugar in a non-stick pan until it turns to a pale straw color, then turn off the heat.

Add nuts to the caramel mixture and stir gently.

Pour the caramel-nut mixture onto a surface and let it cool completely.

Once cool, break the brittle into pieces.

To serve, dip the panna cotta molds in hot water for easy release and wet the plate to position the panna cotta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens