Panna Cotta with Summer Berries
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Category
Dessert
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Cusine
Italian
What do you need?
How to make?
Ingredients
Vegetable oil, or vegetable oil spray
1/2 cup cold milk
3 teaspoons unflavored gelatin powder
3 cups heavy cream
1/3 cup sugar
Pinch of salt
1/2 cup sour cream
1 teaspoon vanilla extract
1 12-ounce package frozen raspberries, defrosted
3 tablespoons sugar
3 tablespoons orange juice
2 cups fresh blueberries, raspberries, blackberries, sliced strawberries, or a mix
Directions
Lightly brush or spray six 6-ounce ramekins with oil.
Place the ramekins on a baking sheet for easy transfer of the panna cotta from the counter to the fridge.
Pour the milk into a medium mixing bowl and sprinkle the gelatin over top. Stir with a fork to combine. Set aside for 5 minutes without stirring to allow the gelatin to soften. .
Slowly pour the hot cream over the gelatin, whisking as you go in order to dissolve the gelatin. Rub a little of the cream mixture between your fingers to make sure the gelatin has dissolved; it should feel smooth, not grainy. Whisk in the sour cream and vanilla until smooth.
Divide the panna cotta mixture between the ramekins. Transfer to the ramekins to the fridge and chill for at least 4 hours until set, or overnight.
Close to when you're ready to serve, puree the raspberries, sugar and orange juice in a blender until smooth. Pass through a fine meshed strainer to remove the seeds. Set aside or refrigerate until needed. (This sauce can also be made several days in advance and kept refrigerated.
Slide a paring knife around the edge of each ramekin. Place a dessert plate upside-down over the top of the ramekin. Holding the plate in position, flip it over so the ramekin is now upside down on top of the plate. Slowly lift the ramekin at a slight angle to release the panna cotta.
Spoon some of the sauce around the panna cotta and sprinkle with berries. .