Panna cotta is a timeless Italian classic that needs no oven or complicated techniques. Just let the gelatin work its magic and balance the sweetness with a bright berry coulis.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 250 ml heavy cream (35% fat)
- 250 ml whole milk
- 1 natural vanilla pod
- 80 g white sugar
- 7 g gelatin sheets
- 200 g mixed berries (strawberries, raspberries, blueberries)
- 30 g powdered sugar
- 1 tbsp lemon juice
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Place the gelatin sheets in a bowl of cold water for five minutes to soften. Meanwhile, slice the vanilla pod lengthwise, scrape out the seeds with a knife, and add both the pulp and pod to a saucepan with the cream and milk.
- Step 2 Cook 8 min 80 °C
Warm over medium heat until the edges begin to tremble without boiling. Remove from heat, discard the pod, squeeze the gelatin well, stir it into the warm liquid until fully dissolved.
- Step 3 Rest 240 min
Divide the mixture among four molds, let cool to room temperature, then cover and refrigerate for four hours or overnight until firm.
- Step 4 Blend 2 min
While it sets, wash the berries, blend them with powdered sugar and lemon juice until smooth. Pass the mixture through a fine mesh strainer to remove seeds and achieve a silky sauce.
- Step 5 Serve
To serve, dip a warm damp cloth around the edges, invert onto plates, and spiral the coulis on top. Garnish with fresh berries and serve right away so the texture stays intact.