Description
Velvety Italian dreams come true! This silky Panna Cotta with vibrant berry sauce looks fancy but secretly takes just minutes to prep. Perfect make-ahead dessert that never fails to impress.
Ingredients
Scale
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1 vanilla bean, split lengthwise (or 2 teaspoons pure vanilla extract)
- 2 1/4 teaspoons (7g or 1 envelope) unflavored gelatin
- 3 tablespoons (45ml) cold water
- 2 cups (300g) mixed berries (strawberries, raspberries, blackberries, blueberries)
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Sprinkle gelatin over cold water in a small bowl. Let sit for 5-10 minutes until it becomes spongy and absorbs all the water.
- In a medium saucepan, combine heavy cream, milk, and sugar. If using vanilla bean, add seeds and pod. Heat over medium-low until sugar dissolves and mixture is hot but not boiling.
- Remove cream mixture from heat. Remove vanilla bean pod if used. Add bloomed gelatin and whisk until completely dissolved. Stir in vanilla extract if using instead of bean.
- Divide mixture evenly among six 6-ounce ramekins or molds. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- For berry sauce, combine berries, sugar, lemon juice, and zest in a saucepan over medium heat. Cook 5-8 minutes, gently crushing some berries. Optional: puree and strain for smoother sauce. Cool completely.
- To serve, either pour sauce over panna cotta in containers or unmold onto plates first. To unmold, dip each container in hot water for 3-5 seconds, run a knife around edge, and invert onto plate. Spoon berry sauce over or around panna cotta.