Panna Cotta with Berry Sauce
A delightful Italian dessert featuring smooth, creamy Panna Cotta paired with a vibrant berry sauce.
Ingredients
For the Panna Cotta
- 2¼ teaspoons unflavored gelatin powder Acts as the thickening agent.
- 3 tablespoons cold water Used to bloom the gelatin.
- 480 milliliters heavy cream Adds a luxurious mouthfeel.
- 120 milliliters whole milk Balances the richness.
- 65 grams granulated sugar Sweetens the dessert.
- 1½ teaspoons vanilla extract Infuses an aromatic essence.
- 1 pinch salt Elevates the flavors.
For the Berry Sauce
- 300 grams mixed berries (fresh or frozen) Adds refreshing tartness.
- 50 grams granulated sugar Sweetens the sauce.
- 1 tablespoon lemon juice Brightens the sauce.
Instructions
Preparation
- Bloom the gelatin by sprinkling it over cold water in a small bowl and allowing it to sit for 5-10 minutes.
- Heat a saucepan and combine heavy cream, whole milk, and sugar over medium heat until warm but not boiling.
- Remove from heat and stir in the bloomed gelatin, vanilla extract, and pinch of salt until fully dissolved.
- Pour the mixture into ramekins or small cups of your choice, filling them evenly. Allow the mixture to cool to room temperature for about 20-30 minutes.
- Refrigerate for at least 4 hours until the Panna Cotta is set. For best results, consider chilling it overnight.
- For the berry sauce, cook mixed berries, sugar, and lemon juice in a saucepan over medium heat. Stir until the mixture thickens, about 10-15 minutes.
- Remove from heat and cool completely.
- Unmould the Panna Cotta by gently running a knife around the edges and inverting onto plates. Top each with the berry sauce before serving.
Notes
Lightly grease ramekins with cooking spray or oil for easy unmoulding. Garnish with fresh mint leaves or whole berries for an elegant touch. Substitute the mixed berries with mango or passion fruit for variations.