Panna Cotta with Berry Sauce (Print)
Silky Italian custard dessert paired with sweet-tangy berry sauce - an elegant finale requiring minimal effort but maximum impression.
# Ingredients:
→ Panna Cotta Base
01 -
2¼ teaspoons unflavored gelatin
02 -
3 tablespoons cold water
03 -
2 cups heavy cream
04 -
½ cup whole milk
05 -
⅓ cup granulated sugar
06 -
1½ teaspoons vanilla extract
07 -
1 pinch salt
→ Berry Sauce
08 -
2 cups mixed berries (fresh or frozen)
09 -
¼ cup granulated sugar
10 -
1 tablespoon lemon juice
# Directions:
01 -
Sprinkle the gelatin over the cold water in a small bowl. Let it sit for 5-10 minutes to soften.
02 -
In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until hot, but not boiling. Stir occasionally to dissolve the sugar.
03 -
Remove the cream mixture from heat. Add the softened gelatin, vanilla extract and pinch of salt. Stir until the gelatin is completely dissolved.
04 -
Divide the mixture into 8 ramekins or molds. Let them cool to room temperature.
05 -
Refrigerate the panna cotta for at least 4 hours, or overnight, until set. They should be firm to the touch.
06 -
While the panna cotta is chilling, prepare the berry sauce. In a saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat until the berries are soft and the sauce is slightly thickened. Let it cool.
07 -
Drizzle the panna cotta with berry sauce and serve.
# Notes:
01 -
For a smoother berry sauce, strain it to remove seeds and pulp after cooking.
02 -
If using frozen berries, no need to thaw them; just cook a bit longer until the desired consistency is reached.
03 -
To ensure the panna cotta sets properly, refrigerate for at least 4 hours, although overnight is best for ideal firmness.
04 -
Agar-agar can be used as a vegetarian substitute for gelatin; follow package instructions for equivalent amounts.
05 -
Personalize your panna cotta by experimenting with different extracts like almond or citrus in place of vanilla.