Panna Cotta
Before diving into the creamy goodness of panna cotta, let’s talk about what brings this delightful dessert to life. A perfect panna cotta pairs beautifully with fresh berries, a dollop of fruit compote, or a drizzle of rich chocolate sauce.
Equipment
- saucepan
Ingredients
- 360 mL heavy cream or whipping cream
- 360 mL half-and-half or 3% milk
- 15 mL pure vanilla bean paste or vanilla extract, or scraped seeds from 1 vanilla pod
- 80 g raw honey or ⅓ cup / 66 g granulated sugar
- Generous pinch of fine sea salt
- 1 teaspoon orange zest optional, adds subtle brightness
For the Berry Fluid Gel:
- 200 g fresh berries recommended mix of raspberries and strawberries
- 2 g powdered gelatin or 1 gold gelatin sheet
- 8 mL freshly squeezed lemon juice
- Pinch of fine salt
- 40 g wildflower honey
- 1 teaspoon finely chopped fresh mint optional, for a refreshing note
To Bloom the Gelatin:
- 7 g Knox powdered gelatin or 4 gold gelatin sheets 8.4 g
- 45 mL cold water for powdered gelatin
Instructions
Step 1: Blooming the Gelatin
- Start by blooming the gelatin. If you're using powdered gelatin, sprinkle it over 45 mL of cold water. Let it sit for about five minutes until it becomes thick and gelatinous. For sheets, soak them in cold water for approximately 5-10 minutes until they're soft. This step is crucial as it helps the gelatin dissolve properly when heated.
Step 2: Preparing the Cream Mixture
- In a medium saucepan, combine 360 mL of heavy cream and 360 mL of half-and-half. Place this mixture over medium heat and stir in 80 g of honey. Remember to add a generous pinch of fine sea salt for balance. Heat the mixture until it's warm, but do not let it boil. As it heats, the honey will dissolve and the cream will begin to release its beautiful scent.
Step 3: Adding the Flavor
- Once the cream is warm, remove the saucepan from the heat. Stir in 15 mL of pure vanilla bean paste (or your chosen vanilla alternative). This is where the magic begins. Mix in the orange zest, if using, for an added touch of brightness. Allow the mixture to cool slightly before adding your bloomed gelatin.
Step 4: Mixing in the Gelatin
- If you used powdered gelatin, add the mixture directly to the warm cream while stirring constantly to ensure even distribution. If you used gelatin sheets, first squeeze out the excess water and then add the sheets to your warm cream mixture, stirring until fully dissolved.
Step 5: Pouring into Molds
- Once fully combined, it’s time to pour your creamy mixture into molds. Silicone molds work wonderfully because they allow for easy removal later. I often opt for small ramekins or clear glasses to show off the smooth texture. Cover the molds with plastic wrap and put them in the refrigerator. Allow them to chill for at least four hours, preferably overnight.
Step 6: Making the Berry Fluid Gel
- For a fresh twist on your panna cotta, it's time to prepare the berry fluid gel. Start by blending 200 g of fresh berries in a food processor until smooth. In a small saucepan, heat the blended berries and 8 mL of freshly squeezed lemon juice. Stir in a pinch of fine salt and 40 g of honey.
- Meanwhile, bloom your gelatin again, as in the first step, and then stir it into the warm berry mixture, ensuring it's fully dissolved. Let this mixture cool to room temperature.
Step 7: Assembling the Dessert
- Once the panna cotta has set, it's time to assemble your delightful dessert. Carefully invert the molds onto dessert plates to release the panna cotta. Drizzle the berry fluid gel over the top, and if you feel adventurous, sprinkle some chopped mint for a pop of brightness.
Notes
Choose Quality Ingredients: Use high-quality cream and fresh vanilla. This impacts the flavor significantly.
Temperature Matters: Heat the cream gently. If it boils, it might alter the texture.
Let It Chill: Patience is key! Allow sufficient chilling time for a properly set dessert.
Experiment with Flavors: Don’t be afraid to try flavors like espresso, lavender, or coconut for a twist.
Don’t Skip the Salt: A pinch of salt enhances sweetness and balances the flavors brilliantly.
Temperature Matters: Heat the cream gently. If it boils, it might alter the texture.
Let It Chill: Patience is key! Allow sufficient chilling time for a properly set dessert.
Experiment with Flavors: Don’t be afraid to try flavors like espresso, lavender, or coconut for a twist.
Don’t Skip the Salt: A pinch of salt enhances sweetness and balances the flavors brilliantly.
Nutrition
Calories: 120kcalCarbohydrates: 20gProtein: 2gFat: 13gSugar: 13g
Tried this recipe?Let us know how it was!