Velvety Italian Panna Cotta with Berry Coulis
Unveil the delight of a classic Italian dessert topped with tangy berry compote.
Preparation
Get these tasks done before you start cooking.
Preparing the Panna Cotta Base
- 1
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.
- 2
Infuse with vanilla
Add the vanilla bean seeds and pod, let simmer for a minute.
- 3
Bloom the gelatin
In a small bowl, sprinkle gelatin over cold water; let it sit for 5 minutes to bloom.
Combining and Setting
- 1
Dissolve the gelatin
Remove the vanilla pod from the cream mixture and stir in the bloomed gelatin until completely dissolved.
Tip: Ensure gelatin is fully dissolved to avoid lumps.
- 2
Mold the panna cotta
Pour the panna cotta mixture into ramekins or molds.
- 3
Chill until set
Refrigerate for at least 4 hours, or until set.
Tip: Run the ramekins under hot water briefly to easily release the panna cotta before serving.
How to Make Velvety Italian Panna Cotta with Berry Coulis
Total time: 6 h · Yields 6 servings
- 1
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.
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