Panna Cotta Recipe
CREAM & VANILLA INFUSION, TOPPED WITH COMPOTE, FRESH FRUITS AND PASTICCIO
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Ingredients
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Panna Cotta Base
Fruit Compote
Fresh Fruit & Pasticcio Garnish
Method
Panna Cotta Base
- 1
Bloom gelatin
Sprinkle 2 tsp powdered gelatin over 3 tbs cold water in a small bowl. Let stand 5–10 minutes until softened and spongy.
- 2
Infuse cream
In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1 tbs granulated sugar, the scraped seeds and pod of 1 split vanilla bean, and a pinch of salt. Warm over medium heat until just below simmer (steam rising, small bubbles at edge), stirring occasionally. Do not boil.
- 3
Dissolve gelatin
Remove the cream mixture from heat. Remove and discard the vanilla pod. Stir the bloomed gelatin into the hot cream until completely dissolved, about 1 minute. Stir in 1/2 tsp vanilla extract for extra aroma.
- 4
Strain and portion
Strain the mixture through a fine-mesh sieve into a measuring cup to remove any undissolved bits. Pour the strained panna cotta mixture evenly into 6 (4-oz) ramekins or serving glasses.
- 5
Chill
Cool to room temperature, then cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight, until set (should jiggle gently but hold shape).
Fruit Compote
- 6
Cook compote
Combine 2 cups mixed berries, 1/4 cup granulated sugar, 2 tbs water, 1 tbs lemon juice, and 1 tsp lemon zest in a small saucepan. Heat over medium heat, stirring occasionally, until the berries soften and the sugar dissolves, about 6–8 minutes. For a thicker compote, simmer an additional 2–3 minutes to reduce liquid.
- 7
Adjust texture
If you prefer a smoother compote, gently mash some berries with the back of a spoon while cooking. Taste and adjust acidity or sweetness with a little more lemon juice or sugar as needed. Remove from heat and let cool to room temperature. The compote will thicken as it cools.
Fresh Fruit & Pasticcio Garnish
- 8
Assemble and serve
When panna cotta is set, spoon 2–3 tbs of the cooled compote onto the center of each panna cotta. Arrange a few fresh raspberries and blueberries on top and around the compote. Slide 1–2 pasticcio shards or almond tuiles into each serving for height and crunch. Garnish with 1–2 mint leaves and dust lightly with confectioners' sugar if desired.
- 9
Alternative unmolding (optional)
To unmold, dip the bottom of each ramekin in hot water for 5–8 seconds, run a thin knife around the edge, then invert onto a plate. Top with compote, fresh fruit, pasticcio, and mint as above.