Panna Cotta

Name: Panna Cotta
Total time: 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500ml (2 cups) high-quality heavy cream; 50g (1/4 cup) granulated sugar; 1 vanilla bean, split lengthwise and seeds scraped (or 1 tsp pure vanilla bean paste); 2.5 tsp (1 packet) unflavored powdered gelatin; 3 tbsp cold water; Berry Coulis: 2 cups mixed berries, 2 tbsp sugar, 1 tbsp lemon juice

A delicate, molded dessert made of sweetened cream thickened with gelatin.

20 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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Instructions

6 steps

1
Bloom the Gelatin: Pour the 3 tablespoons of cold water into a small, shallow bowl. Sprinkle the gelatin powder evenly over the surface. Let it sit (bloom) for 5-10 minutes until the gelatin absorbs the water and becomes solid.

2
Infuse the Cream: In a medium saucepan, combine the heavy cream, sugar, scraped vanilla seeds, and the empty vanilla pod. Place over medium-low heat and stir gently until the sugar is completely dissolved and the cream is hot and steaming. Do not let it boil.
3
Dissolve the Gelatin: Remove the saucepan from the heat and discard the vanilla pod. Immediately add the bloomed gelatin to the hot cream mixture. Stir continuously until the gelatin is completely melted and seamlessly incorporated into the cream.
4
Mold: Pour the cream mixture evenly into 4-6 small ramekins or molds. Allow them to cool at room temperature for 15 minutes, then cover tightly with plastic wrap to prevent a skin from forming.
5
Chill: Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is fully set but still exhibits a delicate wobble when gently shaken.
6
Make Coulis and Serve: Simmer the berries, sugar, and lemon juice in a saucepan for 10 minutes until broken down. Blend and strain to make a smooth coulis. To serve, dip the bottom of the ramekins briefly in warm water, run a thin knife around the edge, and invert onto a plate. Spoon the berry coulis over the top.

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