Panna Cotta Recipe
Italian milk custard drizzled with seasonal fruit sauce.
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Ingredients
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Panna Cotta Base
Seasonal Fruit Sauce
Method
Prepare the Panna Cotta
- 1
Bloom the Gelatin
In a small bowl, combine the gelatin powder with cold water. Stir and let it sit for about 5-10 minutes until it has bloomed and thickened.
- 2
Heat Cream and Sugar
In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir occasionally until the sugar is fully dissolved, and the mixture is hot but not boiling.
- 3
Add Gelatin and Vanilla
Remove the saucepan from heat. Add the bloomed gelatin and vanilla extract to the hot cream mixture. Stir until the gelatin is completely dissolved.
- 4
Pour into Molds
Pour the mixture evenly into serving molds or cups. Allow to cool at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Prepare the Seasonal Fruit Sauce
- 5
Cook the Berries
In a small saucepan, combine the fresh berries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring gently until the berries break down and the sauce thickens slightly.
- 6
Cool the Sauce
Remove the saucepan from heat and let the sauce cool to room temperature. If desired, strain the sauce through a fine mesh sieve for a smoother texture.
Serve
- 7
Unmold the Panna Cotta
To serve, gently run a knife around the edges of the panna cotta molds. Invert onto dessert plates.
- 8
Drizzle with Sauce
Drizzle the cooled seasonal fruit sauce on top of the panna cotta and serve immediately.