CategoryChefs Choice, Desserts
Panna Cotta is an Italian dessert known for its silky, creamy texture. Made with sweetened cream and flavored with vanilla, it’s simple yet elegant. Topped with a vibrant berry compote, it’s the perfect balance of rich and refreshing flavors.
For the Panna Cotta
2 cups heavy cream
½ cup whole milk
⅓ cup granulated sugar
1 tsp pure vanilla extract (or the seeds from 1 vanilla bean)
2 tsp powdered gelatin
3 tbsp cold water
For the Berry Compote (Optional)
1 cup mixed berries (strawberries, raspberries, blueberries)
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp water
For Garnish
Fresh mint leaves
Extra berries
Bloom the Gelatin
1
Prepare the Gelatin:
- In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
Heat the Cream Mixture
2
- Combine Ingredients:
- In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved. Do not let the mixture boil.
- Add Vanilla:
- Stir in the vanilla extract or seeds.
Incorporate the Gelatin
3
- Melt the Gelatin:
- Remove the cream mixture from the heat. Add the bloomed gelatin and whisk until fully dissolved.
- Cool Slightly:
- Allow the mixture to cool for a few minutes, but do not let it set.
Pour and Chill
4
- Pour into Molds:
- Divide the mixture evenly among ramekins, small glasses, or molds.
- Chill:
- Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Prepare the Berry Compote (Optional)
5
- Cook the Berries:
- In a small saucepan, combine the berries, sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes, stirring gently, until the berries release their juices and form a syrupy consistency.
- Cool:
- Let the compote cool completely before using.
Serve
6
- Unmold (Optional):
- If using ramekins or molds, dip the bottoms in warm water for a few seconds to loosen the panna cotta, then invert onto a plate.
- Garnish:
- Top with berry compote, fresh berries, and a sprig of mint. Serve directly from glasses if preferred.
Pro Tips
7
- Adjust Sweetness: Taste the cream mixture before adding gelatin and adjust the sugar as needed.
- Make Ahead: Panna cotta can be made up to 2 days in advance and stored in the refrigerator.
- Flavor Variations: Infuse the cream with coffee, citrus zest, or a splash of liqueur for different flavors.
Ingredients
For the Panna Cotta
2 cups heavy cream
½ cup whole milk
⅓ cup granulated sugar
1 tsp pure vanilla extract (or the seeds from 1 vanilla bean)
2 tsp powdered gelatin
3 tbsp cold water
For the Berry Compote (Optional)
1 cup mixed berries (strawberries, raspberries, blueberries)
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp water
For Garnish
Fresh mint leaves
Extra berries
Directions
Bloom the Gelatin
1
Prepare the Gelatin:
- In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
Heat the Cream Mixture
2
- Combine Ingredients:
- In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved. Do not let the mixture boil.
- Add Vanilla:
- Stir in the vanilla extract or seeds.
Incorporate the Gelatin
3
- Melt the Gelatin:
- Remove the cream mixture from the heat. Add the bloomed gelatin and whisk until fully dissolved.
- Cool Slightly:
- Allow the mixture to cool for a few minutes, but do not let it set.
Pour and Chill
4
- Pour into Molds:
- Divide the mixture evenly among ramekins, small glasses, or molds.
- Chill:
- Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Prepare the Berry Compote (Optional)
5
- Cook the Berries:
- In a small saucepan, combine the berries, sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes, stirring gently, until the berries release their juices and form a syrupy consistency.
- Cool:
- Let the compote cool completely before using.
Serve
6
- Unmold (Optional):
- If using ramekins or molds, dip the bottoms in warm water for a few seconds to loosen the panna cotta, then invert onto a plate.
- Garnish:
- Top with berry compote, fresh berries, and a sprig of mint. Serve directly from glasses if preferred.
Pro Tips
7
- Adjust Sweetness: Taste the cream mixture before adding gelatin and adjust the sugar as needed.
- Make Ahead: Panna cotta can be made up to 2 days in advance and stored in the refrigerator.
- Flavor Variations: Infuse the cream with coffee, citrus zest, or a splash of liqueur for different flavors.
Notes
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