This dessert is wonderful to make during the warmer months as it is very light and refreshing!
Very Berry Panna Cotta
Cook time: 6:00
4 Servings
Ingredients
2 Teaspoons Unflavored Gelatin
3 Tablespoons Cold Water
1 1/2 Pounds Frozen Mixed Berries, Thawed & Divided
1 Cup Sugar
1/2 Cup Whole Milk
1 Cup Heavy Cream
Topping:
Berries From Above
1 Cup Heavy Cream
1 Teaspoon Unflavored Gelatin
2 Tablespoons Cold Water
Garnish:
Fresh Berries
Small Mint Leaves
Directions
1. Combine the berries and sugar in a a saucepan and bring to a boil over medium heat.
2. Cook, mashing the berries with a spoon until syrupy, about 10 minutes.
3. While the berries are cooking, place the cold water in a small bowl, then sprinkle the gelatin on top and let stand for five minutes.
4. Strain the berry mixture through a fine strainer, removing 1 cup of berry juice to use for the topping.
5. Return the berry mixture to the pot along with the milk and heat until small bubbles form along the edges.
6. Add the gelatin mixture and whisk until completely dissolved.
7. Remove from the heat and stir in the heavy cream, stirring until blended.
8. Pour the mixture into individual ramekins or glasses, and refrigerate for three hours.
9. Once the panna cotta has begun to set, make the topping.
10. Place the water in a bowl and sprinkle the gelatin on top.
11. Whip the cream until soft peaks form.
12. Add 1/2 cup of the berry juice along with the softened gelatin and beat until blended.
13. Spoon the topping on the panna cotta with a spoon or pastry bag and decorative tip.
14. Refrigerate the panna cotta until the topping has set, another three hours or up to eight hours.
15. To serve, spoon a little of the remaining berry syrup on top of each ramekin, then garnish with fresh berries and mint leaves as shown.
2. Cook, mashing the berries with a spoon until syrupy, about 10 minutes.
3. While the berries are cooking, place the cold water in a small bowl, then sprinkle the gelatin on top and let stand for five minutes.
4. Strain the berry mixture through a fine strainer, removing 1 cup of berry juice to use for the topping.
5. Return the berry mixture to the pot along with the milk and heat until small bubbles form along the edges.
6. Add the gelatin mixture and whisk until completely dissolved.
7. Remove from the heat and stir in the heavy cream, stirring until blended.
8. Pour the mixture into individual ramekins or glasses, and refrigerate for three hours.
9. Once the panna cotta has begun to set, make the topping.
10. Place the water in a bowl and sprinkle the gelatin on top.
11. Whip the cream until soft peaks form.
12. Add 1/2 cup of the berry juice along with the softened gelatin and beat until blended.
13. Spoon the topping on the panna cotta with a spoon or pastry bag and decorative tip.
14. Refrigerate the panna cotta until the topping has set, another three hours or up to eight hours.
15. To serve, spoon a little of the remaining berry syrup on top of each ramekin, then garnish with fresh berries and mint leaves as shown.
