Panacota De Temporada Recipe
Blackberry coulis, citrus chantilli, berries, merengue crumbs.
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Ingredients
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Panna Cotta
Method
Directions
Prepare the Panna Cotta
In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat, stirring until the sugar dissolves. Do not let it boil.
Dissolve Gelatin
In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water and let it bloom for about 5 minutes. Once bloomed, add it to the warm cream mixture and stir until fully dissolved.
Add Vanilla
Stir in the vanilla extract and remove from heat.
Pour into Molds
Pour the mixture into individual serving glasses or molds and refrigerate for at least 4 hours, or until set.
Make the Blackberry Coulis
In a saucepan, combine blackberries, water, and lemon juice. Cook over medium heat until the blackberries break down (about 10 minutes). Strain the mixture through a fine sieve to remove seeds and set aside.
Prepare the Citrus Chantilly
In a mixing bowl, whip cream until soft peaks form. Gradually add sugar and a splash of citrus juice (like orange or lemon) and continue whipping until stiff peaks form.
Serve
To serve, unmold the panna cotta onto a plate, drizzle with blackberry coulis, top with citrus chantilly, and garnish with fresh berries and merengue crumbs.