Velvety Italian Panna Cotta with Berry Coulis
A creamy, smooth dessert topped with vibrant berry coulis.
Unveil the delight of a classic Italian dessert topped with tangy berry compote.
- 4 h 30 min
- 6
- Intermediate
Ingredients
For the Panna Cotta
For the Berry Coulis
For the Garnishes
Preparation
Preparing the Panna Cotta Base
Combine and heat dairy mixture
In a saucepan, combine the cream, milk, and sugar. Heat over medium, stirring constantly until sugar dissolves and mixture is warm.
Infuse with vanilla
Add the vanilla bean seeds and pod, let simmer for a minute.
Bloom the gelatin
In a small bowl, sprinkle gelatin over cold water; let it sit for 5 minutes to bloom.
Combining and Setting
Dissolve the gelatin
Remove the vanilla pod from the cream mixture and stir in the bloomed gelatin until completely dissolved.
Ensure gelatin is fully dissolved to avoid lumps.
Mold the panna cotta
Pour the panna cotta mixture into ramekins or molds.
Chill until set
Refrigerate for at least 4 hours, or until set.
Run the ramekins under hot water briefly to easily release the panna cotta before serving.
Cooking Process
Make the Berry Coulis
In a saucepan, combine berries, sugar, and lemon juice. Cook over medium heat until berries are soft, about 10 minutes. Puree and strain to remove seeds.
Plating & Serving
Velvety Italian Panna Cotta with Berry Coulis
Velvety Italian Panna Cotta with Berry Coulis
Plating & Serving
Remove panna cotta from molds onto dessert plates. Drizzle with berry coulis and decorate with fresh mint and whole berries.