Panna Cotta Recipe

1. Bloom the Gelatin

In a small bowl, combine gelatin powder and cold water. Let sit for about 5 minutes until it blooms.

2. Heat the Cream Mixture

In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.

3. Add Gelatin

Remove the saucepan from heat and add the bloomed gelatin and vanilla extract. Stir until the gelatin is completely dissolved.

4. Strain and Pour

Pour the mixture through a fine-mesh strainer into serving cups or molds. Let cool to room temperature.

5. Chill

Cover the cups with plastic wrap and refrigerate for at least 4 hours or until set.

6. Cook the Berries

In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens slightly, about 10 minutes.

7. Blend and Strain

Remove from heat and blend until smooth. Strain through a sieve to remove seeds if desired. Let cool.

8. Mix the Sauce

In a small bowl, combine chocolate hazelnut spread and heavy cream. Microwave in short bursts, stirring until smooth and combined.

9. Once the panna cotta is set, serve with berry coulis or chocolate hazelnut sauce on top.