Pannacotta Recipe
vanilla scented, blackberry coulis, seasonal berries, ovis mollis cookies
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Ingredients
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Panna Cotta
Blackberry Coulis
Garnish & Serving
Method
Panna Cotta
- 1
Bloom gelatin
Sprinkle the powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let stand 5 to 10 minutes until the gelatin blooms and becomes spongy.
- 2
Prep vanilla
If using a vanilla bean, split lengthwise and scrape out the seeds with the back of a knife. Reserve seeds and pod. If using vanilla paste, measure it and have it ready.
- 3
Heat dairy and sugar
In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1 tablespoon granulated sugar, the vanilla seeds and pod (or vanilla paste), and a pinch of sea salt. Warm over medium heat, stirring occasionally, until steam appears and the sugar has dissolved — do not bring to a full boil (do not exceed a gentle simmer).
- 4
Add gelatin
Remove the saucepan from heat. Fish out and discard the vanilla pod. Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved, about 30–60 seconds. If needed, return to very low heat for 10–15 seconds — do not boil.
- 5
Strain and pour
Strain the panna cotta mixture through a fine-mesh sieve into a pouring jug to remove any undissolved bits. Divide the mixture evenly among six small ramekins or serving glasses (about 1/2 cup per serving).
- 6
Chill
Let the filled ramekins cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours, or preferably overnight, until set (the surface should jiggle slightly but be set).
Blackberry Coulis
- 7
Cook berries
Place 2 cups blackberries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture is syrupy, about 6–8 minutes. If using frozen berries, cook a minute or two longer.
- 8
Adjust consistency
If the coulis looks too thick, stir in 1 tablespoon cold water and cook 1 minute to combine. Taste and adjust sweetness or acidity with more sugar or lemon juice as desired.
- 9
Blend and strain
Remove from heat and let cool slightly. Use an immersion blender or transfer to a blender and puree until smooth. Press the puree through a fine-mesh sieve into a bowl to remove seeds and obtain a glossy coulis. Cool to room temperature, then chill until ready to serve.
Garnish & Assembly
- 10
Unmold (optional)
If you prefer the panna cotta plated, run a thin knife around the inside edge of each ramekin. Briefly dip each ramekin in hot (not boiling) water for 5–7 seconds, wipe the outside dry, then invert onto a serving plate to release. Alternatively, serve directly in the ramekins or glasses.
- 11
Spoon coulis
Spoon about 1 to 2 tablespoons of chilled blackberry coulis over the top of each panna cotta. For a layered look, add a thin layer of coulis before the panna cotta has fully set (optional; requires planning).
- 12
Add berries and cookies
Arrange seasonal berries around or on top of each panna cotta. Break Ovis Mollis cookies as desired — whole or halved — and place 1 cookie per serving upright or alongside for crunch.
- 13
Finish and serve
Garnish with a small mint leaf on each portion and dust lightly with confectioners' sugar if desired. Serve chilled.