Panna Cotta Recipe
Rich heavy cream dessert filled with bourbon and vanilla flavors with a gelatin consistency and berry sauce.
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Ingredients
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Panna Cotta Base
Berry Sauce
Method
Panna Cotta Base
- 1
Bloom the Gelatin
In a small bowl, combine the unflavored gelatin powder with 3 tablespoons of water. Stir and let it sit for about 5 minutes to allow the gelatin to bloom.
- 2
Heat the Cream and Milk
In a medium 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 Vanilla and Bourbon
Once the cream mixture is heated, remove it from the heat. Stir in the vanilla extract and bourbon.
- 4
Incorporate Gelatin
Add the bloomed gelatin to the hot cream mixture. Stir continuously until the gelatin is completely dissolved.
- 5
Chill
Pour the mixture into individual serving cups or molds. Refrigerate for at least 4 hours or until set.
Berry Sauce
- 6
Prepare the Berries
In a medium saucepan, combine the mixed berries and granulated sugar. Cook over medium heat until the berries start to break down and release their juices, about 5-7 minutes.
- 7
Add Lemon Juice
Stir in the lemon juice and cook for an additional 2 minutes.
- 8
Cool the Sauce
Remove from heat and let the berry sauce cool to room temperature before serving.
- 9
Serve
Once the panna cotta has set, carefully unmold it if using molds. Serve with a generous drizzle of the berry sauce on top.