Recipes · Desserts
Panna Cotta with Berry Sauce
AI-written · not yet kitchen-tested
Panna cotta is a no-bake dessert of cream, milk and gelatin. A sauce of berries (fresh or frozen) adds a fresh contrast to the mild cream.
Panna Cotta with Berry Sauce
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 5 sheet gelatin about 9 g
- 500 ml (2 cup) heavy cream
- 100 ml (3.4 fl oz) milk
- 60 g (2.1 oz) sugar
- 1 vanilla bean or 2 tsp vanilla extract
- 250 g (8.8 oz) mixed berries frozen or fresh, mixed
- 40 g (1.4 oz) sugar
- 1 tbsp lemon juice
Method
- Soak the gelatin sheets in a bowl with plenty of cold water for 10 minutes.
- Heat the cream, milk, sugar and the scraped vanilla seeds together with the pod in a pot until small bubbles rise at the edge. Do not let it boil.
- Take the pot off the heat. Squeeze out the gelatin and stir it into the hot cream until completely dissolved. Remove the vanilla pod.
- Pour the mixture into six glasses or ramekins, let it cool and chill for at least 4 hours in the refrigerator until set.
- For the sauce, simmer the berries, sugar and lemon juice over medium heat for 5 to 8 minutes, until the berries fall apart. Let it cool and spoon it cold over the panna cotta.
Tip: To unmold, dip the ramekins briefly in hot water. With 5 sheets for 600 ml the panna cotta is firm enough to turn out; if you want it tender and spoonable in glasses, 4 sheets are enough.
Tip: Fresh pineapple and kiwi contain enzymes that break down gelatin. Bring the fruit to a boil briefly beforehand, or use berries.