Berry Panna Cotta
I have always loved panna cotta. I love the taste of the smooth creamy cool panna cotta as it slides of the spoon and into your mouth. Creamy, luxurious and delicious. I also love the zing of the berry compote complimenting the smooth milky pudding. The best part of panna cotta is that it’s so easy to make. Every spoonful is a slice of sweet & tangy heaven.
These are the perfect desserts for parties - people can pick them up and eat on-the-go as they walk around and socialize. They are also Covid-friendly, something we have to consider these days! So make these for your next dinner party - they’re sure to be a fun, summer hit!
MAKING YOUR BERRY PANNA COTTA
Makes: 6 dessert cups
Prep Time: 4 hours + 5 minutes
Cook Time: 15 minutes
Total Time: 4 hours 20 minutes
INGREDIENTS
PANNA COTTA:
3 cups of half-and-half milk
2 1/2 tsp unflavored gelatin (1 packet knox gelatin)
1/2 cup + 1 tbsp sugar
pinch of salt
1 tsp vanilla extract
1 cup sour cream
BERRY SAUCE:
2 cups berries divided (1 cup raspberries and 1 cup halved strawberries)
3 tbsp granulated sugar
1/2 tbsp lemon juice
INSTRUCTIONS
MAKING THE PANNA COTTA:
1. Off the heat, place 1 cup of half-and-half in a medium sauce pan and sprinkle the top with 1 packet of gelatin. Let it “bloom” / stand for 3-5 minutes or until gelatin is softened. Then move pan to medium/low heat and stir until the gelatin dissolves and the mixture is steaming, about 4-5 minutes (be sure it doesn’t boil)!
2. Add the 2 remaining cups of half-and-half milk, 1/2 cup + 1 tbsp sugar, 1 tsp vanilla and pinch of salt to the mixture. Continue stirring about 5 minutes until sugar is fully dissolved and mixture is steaming (make sure it doesn’t boil). Remove from heat and let it cool for 5 minutes.
3. Place sour cream in a medium bowl with a pouring lip. Whisking constantly as you go, gradually add the warm milk. Once the mixture is smooth, divide it equally into 6 wine glasses or ramekins.
4. Refrigerate until it’s set (4-6 hours).
MAKING THE BERRY SAUCE:
5. In a small sauce pan, combine 1 cup of berries, 1/2 tbsp lemon juice and 3 tbsp sugar. Bring to a low boil and cook 4-5 minutes, stirring throughout. The mixture should be a syrupy texture by the end of 5 minutes.
6. Add in the remaining 1 cup of fresh berries and remove the mixture from the heat. Bring it to room temperature.
7. When you’re ready to serve your berry panna cotta, take it out of the fridge and spoon the room-temp berry sauce over the top of the chilled panna cotta.
8. Decorate the top with a few extra raspberries and a small basil leaf.
