Panna Cotta Recipe

Bloom gelatin

Sprinkle the 2 tsp powdered gelatin evenly over 3 tbs cold water in a small bowl. Let sit 5 to 10 minutes until the gelatin softens and becomes spongy.

Prepare vanilla

If using a vanilla bean, split it lengthwise and scrape seeds with the back of a knife. If using extract, measure it and hold for later addition.

Heat dairy and sugar

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1 tbs granulated sugar, the vanilla seeds and pod (or vanilla extract added later), and a pinch of salt. Warm over medium heat, stirring occasionally, until the mixture is hot and just below simmering (small bubbles forming at the edge) — about 6 to 8 minutes. Do not boil.

Dissolve gelatin

Remove the pan from heat. If you used a vanilla pod, remove and discard the pod now. Add the bloomed gelatin to the hot cream mixture and stir until fully dissolved, about 1 minute. If using vanilla extract, stir it in now.

Strain and cool

Pass the mixture through a fine-mesh sieve into a clean measuring cup or bowl to remove any undissolved bits. Let cool for 10 to 15 minutes until slightly thickened but still pourable.

Pour into molds

Divide the panna cotta mixture among 4 (6-ounce) ramekins or molds. Cover each with plastic wrap and refrigerate until fully set, at least 4 hours and up to 24 hours.

Combine berries and sugar

In a medium saucepan, combine 1 cup strawberries, 1 cup raspberries, 1 cup blueberries, 3 tbs granulated sugar, 1 tbs lemon juice, and 2 tbs water.

Cook down

Heat over medium heat, stirring occasionally, until the mixture comes to a simmer. Cook for 6 to 8 minutes until the fruit softens and starts to break down and the sauce is slightly reduced.

Adjust texture

If you prefer a chunkier sauce, remove from heat now and mash a few berries with the back of a spoon. For a smoother sauce, continue cooking 1 to 2 more minutes and then blend with an immersion blender or transfer a portion to a blender and pulse until desired texture is reached.

Optional thickening

If the sauce is too thin, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Return the sauce to low heat and stir in the slurry; simmer 1 minute until thickened. Remove from heat and let cool to room temperature; the sauce will thicken further as it cools.

Finish

Taste and adjust sweetness or acidity with extra sugar or lemon juice as desired. Chill the sauce in the refrigerator until ready to serve.

When panna cotta are fully set, run a thin knife around the edge of each ramekin to loosen. To unmold, dip the bottom of each ramekin in hot (not boiling) water for 5 to 7 seconds, then invert onto a serving plate. Alternatively, serve directly in ramekins.

Spoon 2 to 4 tbs of chilled mixed berry sauce over each panna cotta. Garnish with extra whole berries and mint leaves if using. Serve immediately.