Panna Cotta De Frutos Vermelhos Recipe
Make Panna Cotta De Frutos Vermelhos Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Panna cotta
Red berry sauce (Coulis de frutos vermelhos)
To serve
Method
Panna cotta
- 1
Bloom the gelatin
Sprinkle 2 tsp powdered gelatin over 3 tbs cold water in a small bowl. Let sit 5–10 minutes until the gelatin absorbs the water and becomes spongy.
- 2
Heat cream mixture
In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1 tbs sugar, 1 tsp vanilla (seeds scraped from a vanilla bean or extract), and a pinch (1/4 tsp) salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steam rises but does not boil (do not let it come to a full boil).
- 3
Dissolve gelatin
Remove the cream mixture from heat. Add the bloomed gelatin and stir until completely dissolved, about 1–2 minutes. If the gelatin doesn't dissolve fully, return briefly to very low heat while stirring (do not boil).
- 4
Cool and strain
Let the mixture cool 5 minutes. Strain through a fine-mesh sieve into a pouring jug to remove any undissolved vanilla pod bits or foam for a silky texture.
- 5
Set in molds
Pour the panna cotta mixture into 6 (about 6-oz / 180 ml) ramekins or molds, filling them evenly. Let cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours, preferably overnight, until fully set.
Red berry sauce (Coulis de frutos vermelhos)
- 6
- 7
Optional thicken
If you prefer a thicker coulis, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the bubbling berry mixture and cook 1–2 minutes more until slightly thickened. Remove from heat.
- 8
Blend and strain
For a smooth sauce, let the berry mixture cool slightly, then purée with an immersion blender or in a countertop blender until smooth. Strain through a fine-mesh sieve to remove seeds and create a silky coulis. Taste and adjust sweetness or lemon as needed. Cool to room temperature, then refrigerate until ready to serve.
To serve
- 9
Unmold and plate
To unmold, run a thin knife around the edge of each panna cotta. Dip the base of each ramekin in warm water for 5–10 seconds (do not submerge), then invert onto serving plates and gently lift the ramekin off. If you leave them in the ramekins, simply spoon sauce over the top.
- 10
Finish
Spoon 2–3 tablespoons of red berry coulis over each panna cotta. Garnish with a few fresh berries and a mint leaf. Serve chilled.