Panna Cotta Recipe
Creamy dessert topped with berry sauce.
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Ingredients
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Panna Cotta Base
Berry Sauce
Method
Panna Cotta Base
- 1
Prepare the Gelatin
In a small bowl, sprinkle the unflavored gelatin over 3 tablespoons of water. Let it sit for about 5-10 minutes to bloom.
- 2
Heat the Cream Mixture
In a medium saucepan, combine the heavy cream, whole milk, and 3 tablespoons of granulated sugar. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.
- 3
Add the Gelatin
Once the cream mixture is warm, remove it from heat. Stir in the bloomed gelatin until completely dissolved. Add 1 teaspoon of vanilla extract and mix well.
- 4
Pour into Molds
Pour the mixture into individual serving molds or ramekins. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours or until set.
Berry Sauce
- 5
Prepare the Berry Sauce
In a medium saucepan, combine the mixed berries, 2 tablespoons of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, gently stirring, until the berries have softened and released their juices, about 5-7 minutes.
- 6
Blend the Sauce
For a smoother sauce, use an immersion blender to puree the berry mixture or transfer it to a blender and blend until smooth. If desired, strain through a fine mesh sieve to remove the seeds.
- 7
Chill the Sauce
Let the berry sauce cool to room temperature, then refrigerate until ready to serve.