Panna Cotta Recipe
Delicate vanilla bean panna cotta with seasonal fruit.
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Ingredients
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Panna Cotta Base
Seasonal Fruit Topping
Method
Panna Cotta Preparation
- 1
Bloom the Gelatin
In a small bowl, sprinkle the gelatin powder over cold water and let it sit for about 5-10 minutes until it blooms (absorbs the water).
- 2
Heat the Cream Mixture
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the bean pod as well. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 3
Add Gelatin
Remove the saucepan from the heat. Take out the vanilla bean pod and add the bloomed gelatin into the warm cream mixture. Stir until the gelatin is completely dissolved.
- 4
Pour into Molds
Pour the panna cotta mixture into serving molds or cups. Allow them to cool at room temperature for about 30 minutes.
- 5
Chill
Cover the molds with plastic wrap and refrigerate for at least 4 hours, or until set.
Seasonal Fruit Topping Preparation
- 6
Prepare the Fruit
In a mixing bowl, combine the sliced strawberries and blueberries.
- 7
Add Honey and Lemon Juice
Drizzle honey and lemon juice over the mixed berries. Toss gently to combine and allow to sit for about 10 minutes to macerate.
Serving
- 8
Unmold the Panna Cotta
To serve, dip the bottom of the panna cotta molds in warm water for a few seconds to loosen. Invert onto plates.
- 9
Top with Fruits
Spoon the macerated seasonal fruits over the panna cotta. Serve immediately.