Easy Panna Cotta
This Panna Cotta is a quiet show-off – it’s unbelievably simple to whip up, yet it sings on the plate with elegance. The creamy base is pure silk on the tongue, while the homemade berry sauce delivers a zing that zips around your taste buds with every spoonful. It’s my little trick for an easy, yet totally posh dessert that has my guests oohing and aahing. Trust me, it’s a foolproof finale to any meal that’ll have everyone asking for seconds.
Unflavored gelatin: This is the key to getting that perfect panna cotta jiggle. If you don’t have it, agar-agar is a great plant-based option. Cold water: It’s just to soften the gelatin. Simple as that! Heavy cream: It creates that rich and creamy texture we love. Coconut cream could work if you’re looking for a dairy-free twist. Whole milk: This thins out the cream just a touch. Almond milk can do the trick too. Granulated sugar: For that sweet touch. Honey or maple syrup are my go-tos if I want something a bit different. Vanilla extract: It adds a warm, cozy flavor. No vanilla? Try almond extract for a change. A pinch of salt: It’s all about balance, bringing out the flavors without standing out.
Mixed berries: Frozen work just as well when fresh aren’t in season. More granulated sugar: To sweeten the berries just right. Lemon juice: It gives a bright pop to the sauce.
Oh, Panna Cotta – it’s like the little black dress of desserts: simple, elegant, and always a good idea. Here’s how I bring it all together: First up, sprinkle the gelatin over cold water. Give it a good 5 minutes to soften. Next, get the heavy cream, milk, and sugar into a saucepan. Warm them up on a medium flame, just until the sugar dissolves. Once the cream mixture is warm, take it off the heat and whisk in the vanilla, salt, and that now-softened gelatin until everything’s melted together. Time to pour the mix into ramekins. Let them cool on the counter to room temperature then place the ramekins in the fridge to chill for at least 4 hours to overnight. As the panna cotta sets, combine the berries, sugar, and lemon juice in a saucepan. Simmer the mixture until the berries soften and the sauce thickens. Then, remove from heat and let it cool. After the panna cotta has set, carefully turn each one over onto a plate. Then, spoon the cooled berry sauce generously over each serving. This creates a beautiful balance of the creamy panna cotta with the tangy berry sauce – a delightful treat in every bite.
Storage
You can keep the panna cotta in the refrigerator for up to 5 days, making sure it’s covered to prevent it from absorbing any fridge odors. Just grab it when you’re ready to serve. As for freezing, it’s possible, but I wouldn’t recommend it. Freezing can change the delicate texture of the panna cotta, making it less silky.
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