Creamy Panna Cotta with Fresh Berries to Delight Your Senses
Indulge in this creamy Panna Cotta, a must-try dessert that transports you to Italy with every smooth bite.
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Servings: 4 servings
Calories: 250kcal
Equipment
- medium saucepan
- small bowl
- fine mesh sieve
- ramekins or molds
Ingredients
For the Creamy Base
- 500 ml heavy cream provides the rich, smooth texture
- 100 ml whole milk complements the cream
- 80 g granulated sugar sweetens the dessert
- 1 whole vanilla bean infuses with aromatic warmth
For the Gelatin
- 7 g powdered gelatin ensures your Panna Cotta sets beautifully
- 2 tablespoon cold water helps to bloom the gelatin
For Garnishing
- Fresh berries adds burst of flavor and color
- Mint leaves provides a vibrant touch
Instructions
Step-by-Step Instructions for Panna Cotta
- Sprinkle the powdered gelatin over the cold water in a small bowl and let it bloom for about 5 minutes.
- Split the vanilla bean lengthwise and scrape the seeds into a bowl. Reserve the empty pod.
- In a medium saucepan, combine heavy cream, whole milk, granulated sugar, scraped vanilla seeds, and the empty pod. Heat over medium until just about to simmer.
- Remove from heat, discard the vanilla pod, and whisk in the bloomed gelatin until completely dissolved.
- Strain the mixture through a fine mesh sieve into a jug.
- Lightly oil ramekins and pour in the strained mixture, then let sit at room temperature for 20-30 minutes.
- Cover with plastic wrap and refrigerate for at least 4 hours until set.
- Dip molds briefly in warm water to loosen, invert onto plates, and garnish with fresh berries and mint leaves.
Notes
Ensure to bloom the gelatin properly and strain thoroughly for a silky texture. Allow enough chilling time for the best results.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 50mg | Potassium: 150mg | Sugar: 16g | Vitamin A: 800IU | Calcium: 150mg