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Ingredients
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Panna Cotta Base
Mixed Berry Sauce
Lemon Curd
Method
Panna Cotta Base Preparation
- 1
Bloom the Gelatin
In a small bowl, sprinkle the gelatin powder over 3 tablespoons of cold water. Let it sit for about 5-10 minutes until it becomes gelatinous.
- 2
Heat the Cream Mixture
In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and lemon zest. Stir until the sugar is dissolved and the mixture is hot but not boiling.
- 3
Combine with Gelatin
Remove the saucepan from heat. Add the bloomed gelatin and vanilla extract to the cream mixture, stirring until the gelatin is completely dissolved.
- 4
Chill the Mixture
Pour the mixture into individual serving glasses or molds. Refrigerate for at least 4 hours, or until set.
Mixed Berry Sauce Preparation
- 5
Prepare the Sauce
In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 10 minutes.
- 6
Cool the Sauce
Remove the sauce from heat and let it cool to room temperature. You can also blend it for a smoother texture if desired.
Lemon Curd Preparation
- 7
Whisk Egg Yolks and Sugar
In a medium bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened.
- 8
- 9
Strain and Cool
Strain the lemon curd through a fine mesh sieve into a clean bowl. Let it cool to room temperature before refrigerating until ready to use.
Assembly
- 10
Serve the Panna Cotta
Once the panna cotta is set, remove it from the refrigerator. Top each serving with a spoonful of lemon curd followed by the mixed berry sauce. Enjoy!