I hadn’t had panna cotta in probably a decade before making it this week, and I forgot how easy it is to make and how good it really tastes. If the texture doesn’t bother you, it can be a simple, clean, very flavorful dessert in the spring and summer.
Panna Cotta with Mixed Berry Coulis
Ingredients
Panna Cotta
- 3 1/2 c heavy cream
- 1/4 c sugar
- 1/4 t vanilla
- 2 large pinches of kosher salt
- 1 pkg gelatin
- 3 T water
Coulis
- 1 pkg raspberries
- 1 pkg blueberries
- 1 pkg blackberries
- 1/4 sugar
Instructions
Panna Cotta
- In large bowl, add water and sprinkle gelatin over. Let absorb for 5-10 minutes.
- In small saucepan over medium-low heat, add cream, salt, and sugar. Mix to dissolve. Add vanilla and remove from heat.
- Pour cream over gelatin, mix to dissolve gelatin. Transfer to large measuring cup (just makes adding it to the cups easier).
- Place custard cups or other small ceramic cups or bowls on quarter or eighth sheet, pour cream into cups.
- Let cool to room temperature, then cover with plastic wrap, refrigerate for at least 4 or 5 hours.
Coulis
- In small saucepan over low heat, add fruit and sugar. Let fruit soften and macerate. Cook for 5-10 minutes until reduced and liquid is released.
- Add to blender, blend until smooth. Then pour through fine strainer or chinois and refrigerate until ready to serve.
Notes
Not pictured but garnish with a couple mint leaves