A recipe from Gemo
Panna Cotta with Berry Sauce
A simple Italian chilled cream dessert with a soft vanilla set and a bright berry sauce. This version keeps the classic panna cotta identity of cream, sugar, vanilla, and gelatin, then finishes it with fruit for a lighter contrast to richer Italian desserts like tiramisu.
Method
- 01
Lightly oil 4 small molds or ramekins if you plan to unmold the panna cotta; otherwise use serving glasses. Sprinkle 7 g gelatin powder over 45 ml cold water in a small bowl and let it bloom until thick and fully hydrated.
⏱ 10 min
- 02
Combine 500 ml cream, 80 g sugar, and 1 teaspoon vanilla in a saucepan. Warm over low to medium-low heat, stirring, until the sugar dissolves and the cream is steaming at the edges. Do not let the cream boil hard.
⏱ 6 min
- 03
Take the pan off the heat, add the bloomed 7 g gelatin, and whisk until completely dissolved with no visible grains or lumps. Strain the mixture through a fine sieve for the smoothest texture, then divide it among the molds or glasses.
- 04
Cover and refrigerate until the panna cotta is softly but fully set. It should hold its shape while still wobbling gently.
⏱ 300 min
- 05
While the panna cotta chills, make the sauce. Put 250 g mixed berries, 40 g sauce sugar, and 1 tablespoon lemon juice in a small saucepan and simmer until the fruit softens and releases its juices. Blend or mash the sauce, then pass it through a sieve if you want it smooth. Cool completely.
⏱ 10 min
- 06
To serve in glasses, spoon the cold berry sauce over the set panna cotta. To unmold, dip each mold briefly in hot water, invert onto a plate, and lift the mold away. Finish with berry sauce, fresh berries, and mint if using.
Nutrition
