Description
This classic Italian Panna Cotta recipe delivers a creamy, silky dessert with a smooth texture, beautifully complemented by a fresh and tangy berry sauce. It’s a simple yet elegant treat perfect for any occasion, requiring minimal ingredients and straightforward preparation.
Ingredients
Scale
Panna Cotta
- 2¼ teaspoons unflavored gelatin
- 3 tablespoons cold water
- 2 cups heavy cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- 1½ teaspoons vanilla extract
- 1 pinch salt
Berry Sauce
- 2 cups mixed berries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Soften Gelatin: Sprinkle the gelatin over the cold water in a small bowl. Let it sit for 5-10 minutes to soften the gelatin completely.
- Heat Cream Mixture: In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the mixture is hot but does not boil, stirring occasionally to dissolve the sugar fully.
- Incorporate Gelatin: Remove the cream mixture from heat. Add the softened gelatin, vanilla extract, and a pinch of salt, stirring until the gelatin is fully dissolved and the mixture is smooth.
- Pour Into Molds: Divide the mixture evenly into 8 ramekins or molds. Allow them to cool down to room temperature before refrigeration.
- Refrigerate: Place the ramekins in the refrigerator and chill for at least 4 hours, or preferably overnight, until the panna cotta is set and firm to the touch.
- Prepare Berry Sauce: While the panna cotta is chilling, prepare the berry sauce by combining mixed berries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries soften and the sauce thickens slightly. Remove from heat and let it cool.
- Serve: Drizzle the cooled berry sauce over each panna cotta before serving for a refreshing and colorful dessert presentation.
Notes
- For best results, use fresh high-quality cream and milk to enhance the richness.
- You can substitute mixed berries with any preferred fruit or make a single-berry sauce like strawberry or raspberry.
- Make sure the cream mixture is hot but not boiling to avoid curdling the cream or affecting gelatin texture.
- Chilling time is essential for the panna cotta to set properly; overnight refrigeration is ideal.
- For a lighter version, use half-and-half instead of heavy cream.
- Gelatin can be substituted with agar-agar for a vegetarian alternative, but quantities and preparation method may vary.
Nutrition
- Serving Size: 1 ramekin (approx. 125g)
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
