A silky, quivering Piedmontese cream dessert set with just enough gelatin to hold its shape, served with a jewel-toned berry coulis.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: white plate
Garnishes: berry coulis, fresh mint, vanilla bean
Accompaniments: biscotti
Instructions
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1
Bloom gelatin sheets in cold water for 5 min (or sprinkle powdered gelatin over 2 tbsp cold water).
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2
Heat cream, sugar, and vanilla seeds gently until sugar dissolves and steam rises. Do not boil.
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3
Remove from heat, squeeze excess water from gelatin and stir into warm cream until dissolved.
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4
Strain through a fine sieve into a jug. Pour into 4 lightly oiled ramekins.
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5
Refrigerate at least 4 hours or overnight until set with a gentle wobble.
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6
Simmer berries with sugar and lemon juice for 5 min, lightly crush. Unmold panna cotta and spoon coulis around.
Did You Know?
A perfect panna cotta should wobble like a gentle wave when tapped — firm enough to unmold, soft enough to melt on the tongue.
Chef's Notes
Equipment Tips
- saucepan
- ramekins or molds
- fine sieve
Garnishing
berry coulis, fresh mint, vanilla bean
Accompaniments
biscotti
The Story Behind Panna Cotta
Though its origins are debated, panna cotta is claimed by Piedmont's Langhe region. It rose to international fame in the 1990s as Italian restaurants worldwide adopted this effortlessly elegant dessert that showcases the pure flavor of cream and vanilla.
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