Dessert Recipe
Make Dessert Recipe in just 4h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Classic Vanilla Panna Cotta
Simple Berry Sauce
To Finish
Method
Classic Vanilla Panna Cotta
- 1
Bloom gelatin
Place 2 tablespoons cold water in a small bowl. Sprinkle 1 teaspoon powdered gelatin evenly over the water and let it sit 5–8 minutes until softened and spongy (bloomed).
- 2
Heat cream mixture
In a small saucepan, combine 1 cup heavy cream, 1 cup whole milk, and 1 tablespoon granulated sugar. Split a vanilla bean and scrape seeds into the pan (or add 1 teaspoon vanilla extract). Warm over medium heat, stirring occasionally, until the mixture is hot and steam rises but not boiling (about 5–7 minutes).
- 3
Dissolve gelatin
Remove the saucepan from heat. Add the bloomed gelatin to the hot cream mixture and whisk until gelatin is fully dissolved, about 1 minute. If using vanilla bean pod, remove it now.
- 4
Strain and pour
Optional: strain the mixture through a fine-mesh sieve into a pouring jug to remove any undissolved bits or vanilla pod fragments. Pour the mixture evenly into 4 small ramekins or serving glasses.
- 5
Chill
Allow the panna cotta to cool at room temperature 15–20 minutes, then cover with plastic wrap and refrigerate until set, at least 4 hours or up to 24 hours. The panna cotta should be slightly wobbly but hold shape.
Simple Berry Sauce
- 6
Combine and cook
In a small saucepan, combine 1 cup mixed berries, 2 teaspoons granulated sugar, 1 teaspoon lemon juice, and 1 tablespoon water. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 6–8 minutes. If you prefer a smoother sauce, mash with a fork or use an immersion blender for a few seconds.
- 7
Adjust and cool
Taste and adjust sweetness with an additional 1/2 teaspoon sugar if needed. Remove from heat and let the sauce cool to room temperature — it will thicken a bit more as it cools.
To Finish
- 8
- 9
Serve
Spoon 2–3 tablespoons of the cooled berry sauce over each panna cotta. Garnish with a few extra berries and a small sprig of fresh mint. Serve chilled.