Panna Cotta — Print Recipe — The Culinary Codex

A silky, quivering Piedmontese cream dessert set with just enough gelatin to hold its shape, served with a jewel-toned berry coulis.

Ingredients

1 Bloom gelatin sheets in cold water for 5 min (or sprinkle powdered gelatin over 2 tbsp cold water).
2 Heat cream, sugar, and vanilla seeds gently until sugar dissolves and steam rises. Do not boil.
3 Remove from heat, squeeze excess water from gelatin and stir into warm cream until dissolved.
4 Strain through a fine sieve into a jug. Pour into 4 lightly oiled ramekins.
5 Refrigerate at least 4 hours or overnight until set with a gentle wobble.
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.