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Ingredients
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Panna Cotta Base
Fruit Sauce
Method
Panna Cotta Base Preparation
- 1
Bloom the Gelatin
In a small bowl, combine the gelatin powder and water. Let it sit for about 5-10 minutes until it becomes gelatinous.
- 2
Heat the Cream Mixture
In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir occasionally until the mixture is hot but not boiling.
- 3
Add Gelatin and Flavoring
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and a pinch of salt, mixing well.
- 4
Pour into Molds
Pour the mixture into individual serving cups or molds. Allow to cool at room temperature for about 30 minutes.
- 5
Chill
Cover the cups with plastic wrap and refrigerate for at least 4 hours or until set.
Fruit Sauce Preparation
- 6
Prepare the Berries
Rinse the fresh berries under cold water and pat them dry. If using strawberries, hull and slice them.
- 7
Cook the Sauce
In a small saucepan, combine the berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the mixture starts to bubble and the berries soften (about 5-7 minutes).
- 8
Cool the Sauce
Remove the saucepan from heat and let the fruit sauce cool slightly. It will thicken as it cools.
