Pannacotta Ai Frutti Di Bosco (gf) Recipe

Bloom gelatin

Sprinkle powdered gelatin over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until gelatin is spongy and swollen.

Heat milk and cream

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1 tablespoon granulated sugar, the scraped seeds and pod of 1 vanilla bean (or 1 teaspoon vanilla extract if using), and a pinch of fine sea salt. Heat over medium-low, stirring occasionally, until the mixture is steaming and small bubbles form at the edges but do not let it boil (about 5–7 minutes).

Dissolve gelatin

Remove the saucepan from heat. Remove the vanilla bean pod if used. Stir the bloomed gelatin into the warm cream mixture until completely dissolved (about 1–2 minutes). If using vanilla extract, stir it in now.

Strain and cool

Optional: strain the mixture through a fine-mesh sieve into a clean jug to remove any undissolved bits or vanilla pod fragments. Allow the mixture to cool for 10–15 minutes at room temperature.

Pour into molds

Divide the mixture evenly among 6 (4–6 oz) ramekins or molds. Let cool until no longer warm, then cover each with plastic wrap or a lid and refrigerate until fully set, at least 4 hours or preferably overnight.

Cook berries

In a small saucepan, combine 2 cups mixed berries, 3 teaspoons granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 6–8 minutes. For a smoother compote, gently crush some berries with the back of a spoon or use a potato masher.

Cool

Remove from heat and let cool to room temperature. The compote will thicken further as it cools. Refrigerate if not using immediately.

Make chocolate sauce

Place 3 oz chopped bittersweet chocolate in a heatproof bowl. Heat 1 tablespoon heavy cream until steaming but not boiling (microwave 20–30 seconds or stovetop). Pour hot cream over the chocolate and let sit 1 minute, then stir until smooth. Stir in 1 teaspoon unsalted butter if desired for shine. Keep warm or let cool to a pourable consistency.

Unmold (optional): to unmold, run a thin knife around the edge of each ramekin, dip the bottoms for 5–10 seconds into hot water, dry the outside quickly, then invert onto serving plates. If serving in ramekins, skip unmolding.

Spoon about 2–3 tablespoons of wild berry compote over each pannacotta (adjust to taste). If serving with chocolate sauce instead, drizzle 1–2 tablespoons chocolate sauce per panna cotta. You can also offer both: a spoonful of compote and a light drizzle of chocolate.

Garnish each panna cotta with a few extra fresh berries and a mint leaf. Serve chilled.