Classic Italian Panna Cotta
Silky vanilla panna cotta set with gelatin and finished with bright berry coulis and fresh fruit.
Equipment
- Small bowl
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Six ramekins or glasses
Ingredients
Panna Cotta
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 large vanilla bean split, or 2 tsp vanilla extract
- 2 1/4 tsp unflavored powdered gelatin
- 3 tbsp cold water for blooming gelatin
Berry Coulis
- 2 cups mixed berries fresh or frozen
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
Bloom the Gelatin:
- Sprinkle the gelatin over the cold water in a small bowl. Let it stand for 5 minutes until softened.
Cook the Cream:
- Combine the cream, milk, sugar, and vanilla bean in a saucepan. Warm over medium heat until steaming and the sugar dissolves; do not boil.
- Remove from the heat, discard the vanilla bean, and whisk in the bloomed gelatin until completely dissolved. Strain into a jug.
Chill and Serve:
- Pour into ramekins or glasses. Chill for at least 4 hours, until softly set.
- Simmer the berries, sugar, and lemon juice for 5 minutes. Cool and spoon over the panna cotta before serving.
Notes
- Bloom gelatin in cold water before heating.
- Never boil the cream mixture.
- Chill at least 4 hours for a clean set.
Nutrition
Calories: 390kcalCarbohydrates: 31gProtein: 6gFat: 27gSaturated Fat: 17gCholesterol: 100mgSodium: 70mgFiber: 2gSugar: 28g