Desserts Recipe

Bloom gelatin

In a small bowl, sprinkle 1 tsp active dry gelatin over 2 tbs cold water. Stir lightly and let sit 5–10 minutes until softened and spongy.

Heat dairy

In a small saucepan over medium heat, combine 1 cup whole milk, 1 cup heavy cream, 1 tbs granulated sugar and a pinch of salt. Stir occasionally and warm until steam rises and sugar dissolves, about 4–5 minutes. Do not boil.

Dissolve gelatin and add vanilla

Remove the pan from heat. Add the bloomed gelatin to the warm cream mixture and whisk until fully dissolved, about 30 seconds. Stir in 1 tsp vanilla extract. Taste and adjust sugar if desired.

Strain and cool

If there are any undissolved bits, strain the mixture through a fine-mesh sieve into a pouring jug. Let cool at room temperature for 10 minutes.

Pour and chill

Divide the mixture evenly among four 4–6 oz serving glasses or ramekins. Cover loosely with plastic wrap and refrigerate until set, at least 4 hours or up to 24 hours.

Make berry compote

While panna cotta chills (or up to 30 minutes before serving), combine 2 cups mixed berries, 2 tbs sugar, 2 tbs water and 1 tbs lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens, about 8–10 minutes. For a smoother compote, mash with the back of a spoon or pulse briefly with an immersion blender (optional). Remove from heat and let cool to room temperature; it will thicken more as it cools.

Assemble

When panna cottas are set, spoon the berry compote over the top of each. Garnish with mint leaves if using.

Serve

Serve chilled. Panna cotta will keep refrigerated, covered, for up to 3 days; compote keeps separately for up to 5 days.