Panna Cotta is one of the most easy to make desserts, eggless, no bake, the perfect summer dessert! This is the original italian recipe: so smooth, favlored with vanilla Bourbon bean and with hot berries sauce on top, as we are usually eat it in Italy. The match between cold panna cotta and hot berries is simply irresistible!
In this video I also show some tips to easily remove panna cotta from the single serving molds.
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Ingredients
Makes 5 servings:
2 cups (500 ml) Whipping Cream (35% fat)
½ cup (100 ml) Whole Milk
1/3 cup (80 g) White Sugar
10 g Gelatin Leaves
1 Vanilla Bean
Hot Berry Compote:
9 oz (250 g) Mixed Fresh Berries
2 tablespoons (20 g) Sugar
Directions:
Grease 5 aluminium ramekins with ½ teaspoon of flavorless vegetable oil (I’ve used sunflower seed oil); absorb any oil excess with some paper towel.
Soak the gelatin leaves in cold water for about 5-10 minutes.
Meanwhile, in a medium size saucepan, place whipping cream, milk, sugar, the scraped vanilla bean and its seeds. Bring to a simmer over medium heat (do not boil) and stir to dissolve the sugar. Remove from heat and remove the vanilla bean.
Squeeze gently the gelatin leaves and place them in the hot whipping cream mix: stir until the gelatin has completely dissolved.
Pour it in the prepared molds and refrigerate to set for about 4 hrs or better overnight.
Just before serving, prepare the hot berry compote: place berries and sugar in a non-stick pan and cook over medium heat for about 5 minutes; stirring, the fruit will release its juice; turn the heat off.
To perfectly and easily remove panna cotta from the molds, you can use two method:
– Invert the molds onto the serving plate. Using a little sharp knife, make a little cut on the top of the mold, lift the cut edges with the knife: the panna cotta will get off.
– Using your fingers, rou can gently remove the edges of the panna cotta from the mold: since the mold was greased, it will be easy to make. Then invert the molds onto the serving plate.
Pour the hot berry compote on top of the dessert and serve immediately.
You can store the Panna Cotta in refrigerator for about 3 days.