This Toasted Barley Panna Cotta offers a beautifully unexpected twist on the classic Italian dessert by infusing it with the nutty depth of toasted barley. Created by chef Roberta Hall-McCarron, the panna cotta is topped with a fresh berry “soup,” crunchy toasted buckwheat, and garnished with delicate oxalis and bee pollen. A splash of white balsamic adds a balancing acidity that elevates the dish into a refined, restaurant-worthy summer dessert.

Full Recipe:  

Ingredients

Panna Cotta:

• 8½ oz barley

• 8¾ oz double cream

• 8¾ oz whole milk

• 1¼ oz caster sugar

• ¼ oz bronze gelatine leaves

Berry Soup:

• 1⅛ lb frozen mixed berries

• 5⅓ oz caster sugar

To Serve:

• 1¹⁄₁₆ oz buckwheat

• 3¼ oz raspberries, halved

• 5⅓ oz strawberries, roughly chopped

• 5⅓ oz blueberries, halved

• White balsamic vinegar, to taste

• 20 oxalis leaves

• ⅓ oz bee pollen

Directions

Make the Panna Cotta:

1. Toast the barley in a dry pan over medium heat until deep golden brown, stirring regularly. Set aside to cool.

2. In a saucepan, combine the cream, milk, and sugar with the cooled barley. Heat gently (do not boil), and allow to infuse for 20 minutes.

3. While infusing, bloom the gelatin leaves in cold water.

4. Strain the cream mixture, squeeze out excess water from gelatin, and stir gelatin into the warm liquid until fully dissolved.

5. Pour mixture into moulds (about 90g per mould) and refrigerate for at least 3 hours to set.

Make the Berry Soup:

1. Combine the frozen berries and sugar in a heatproof bowl. Cover.

2. Set the bowl over a pan of simmering water and steam gently for 2 hours, replenishing water as needed.

3. Strain the juice, chill it, and discard the solids.

Toast the Buckwheat:

1. Toast the buckwheat in a dry pan over low heat until fragrant and golden. Set aside.

Assemble the Dessert:

1. Combine fresh raspberries, strawberries, and blueberries with a few spoonfuls of the chilled berry soup and a splash of white balsamic vinegar.

2. Unmould the panna cotta by briefly dipping moulds into warm water and inverting onto serving plates.

3. Spoon the berry mixture beside each panna cotta, sprinkle with toasted buckwheat, and garnish with oxalis and bee pollen.

Nutrients (Approximate per serving)

• Calories: ~250–300 kcal

• Carbohydrates: Moderate (from berries, milk, and sugar)

• Protein: Low to moderate (from milk and cream)

• Fat: Moderate (from cream and milk)

• Fiber: Moderate (from barley and berries)

• Sugar: Moderate

• Calcium & Iron: Present in small amounts

Infusing Familiar Comfort with Rustic Elegance

At the heart of this panna cotta lies the rich, warm flavor of toasted barley—a grain that often finds its place in savory broths or hearty stews. Toasting the barley transforms its humble flavor into something complex and nutty, with aromas that immediately evoke rustic kitchens and slow, intentional cooking. When steeped in a blend of cream and milk, the barley gently lends its character to the base, creating a unique foundation that stands apart from traditional vanilla or citrus-infused versions.

The final result is comforting yet unexpected, rooted in the familiar creaminess of panna cotta but layered with a toasted richness that adds depth. It’s the kind of dessert that feels both nostalgic and new, inviting the palate to experience something beyond the ordinary.

The Contrast of Textures and Temperatures

Part of what makes Toasted Barley Panna Cotta so compelling is the interplay of textures and temperatures it offers. The panna cotta itself is luxuriously smooth—set just enough to hold its shape, yet soft enough to melt in the mouth. This creaminess is offset beautifully by the subtle crunch of toasted buckwheat, which adds a pop of contrast and rusticity to every spoonful.

The cool panna cotta is also complemented by the chilled berry soup. More than just a sauce, this fruit “soup” is made by gently steaming frozen mixed berries, allowing their juices to release slowly and naturally, preserving their bright, true flavor. The liquid is then strained, resulting in a deep, flavorful broth that carries the sweetness and tartness of summer fruits without any heaviness. It’s a vibrant element that enlivens the dish and adds a refreshing contrast to the creamy base.

Fresh Garnishes that Add Layers of Flavor and Beauty

While the panna cotta and berry soup deliver on flavor, the garnishes transform the presentation into something truly special. A scattering of oxalis leaves introduces a delicate, citrusy tang that balances the creaminess with a touch of acidity. These edible leaves also add an artistic, almost whimsical element to the plate, like tiny green brushstrokes against a canvas of berries and cream.

Bee pollen, sprinkled sparingly over the dish, provides another layer of intrigue. Slightly floral and subtly sweet, bee pollen offers not just flavor but also a superfood reputation, known for being rich in antioxidants and nutrients. Together, these garnishes create a dish that is multi-dimensional—visually striking, tastefully layered, and rooted in natural ingredients that elevate it beyond simple sweetness.

Balanced Acidity with a Touch of White Balsamic

One of the most creative and unexpected touches in this recipe is the addition of white balsamic vinegar to the berry mixture. This may seem unconventional at first glance, but its purpose is clear the moment you take a bite. The vinegar’s gentle acidity cuts through the richness of the panna cotta and the sweetness of the berries, bringing brightness and balance to the dish.

White balsamic, known for being more delicate and fruity than its darker counterpart, doesn’t overpower the berries—instead, it enhances their natural tartness and adds complexity to the overall flavor profile. It’s a masterful touch that reflects the thoughtful attention to balance and detail in every component of this dessert.

A Restaurant-Worthy Dish Made with Humble Ingredients

What’s striking about Toasted Barley Panna Cotta is that it takes a few everyday ingredients—barley, cream, milk, berries—and transforms them into a dish with restaurant-quality sophistication. This is a dessert that feels luxurious, but without requiring exotic or inaccessible components. It’s the technique, the combination of textures, and the creativity in flavors that elevate it.

This panna cotta is an excellent example of how simplicity, when treated with care and intention, can produce extraordinary results. It’s a beautiful reminder that elegance doesn’t have to be complicated—it can be achieved with patience, good ingredients, and an eye for balance.

Ideal for Summer and Beyond

Although the vibrant berry soup and fresh garnishes make this panna cotta a natural fit for summer, it’s a dessert that transitions well into other seasons. In spring, you might experiment with rhubarb or early strawberries. In autumn, a poached pear or spiced apple compote could replace the berries, bringing warm seasonal notes that echo the barley’s earthiness.

Even in winter, the nutty cream base provides comfort, and citrus segments or a cranberry compote could introduce the needed brightness. The versatility of the panna cotta base means you can play with toppings and garnishes according to what’s in season or what suits your mood.

A Celebration of Culinary Creativity

Toasted Barley Panna Cotta is more than just a dessert—it’s a celebration of creativity and craftsmanship. It showcases how a classic dish can be reinterpreted through unique ingredients and innovative technique. Each component, from the toasted grains to the berry broth to the delicate garnishes, has a role to play, contributing to a harmonious and unforgettable dish.

This dessert is also a testament to the value of culinary experimentation. It invites you to rethink traditional expectations and approach familiar recipes with a new perspective. Even something as well-known as panna cotta can feel entirely fresh when given a thoughtful twist.

Conclusion

Toasted Barley Panna Cotta is a sophisticated, modern take on a timeless dessert. It blends the creamy comfort of traditional panna cotta with the unexpected nuttiness of toasted barley, the brightness of fresh berries, and the refined touch of toasted buckwheat, oxalis, and bee pollen. It’s a dish that pleases the palate while also engaging the senses through texture, color, and aroma.

Whether you’re looking to impress guests, explore a new culinary technique, or simply savor a dessert that feels both grounded and elegant, this panna cotta is a perfect choice. It proves that with a little creativity and respect for quality ingredients, even a simple dessert can become a work of art.