Description
This Classic Panna Cotta recipe is a creamy and luxurious dessert that is perfect for any occasion. Topped with a vibrant berry fluid gel, this elegant treat will surely impress your guests.
Ingredients
Units
Scale
Panna cotta
- 7 g powdered Knox gelatin (7 g) or 4 gold gelatin sheets (8.4 g)
- 45 ml water if using powdered gelatin
- 360 ml half and half or 3% milk
- 80 g honey or 1/3 cup / 66 g sugar
- Generous pinch of sea salt
- 15 ml vanilla bean paste or vanilla extract or vanilla caviar scraped from 1 vanilla bean pod
- 360 ml heavy cream / whipping cream
Berry fluid gel
- 200 g berries (mix of raspberries and strawberries)
- 40 g honey
- 8 ml lemon juice
- Pinch of salt
- 2 g powdered gelatin (1 gold gelatin sheet)
Instructions
- Bloom the gelatin
Pour the water into a small bowl. Sprinkle the powdered gelatin over the water, and mix well. Set aside until the gelatin absorbs the water.
- Panna Cotta
Place the half and half in a saucepan with honey, salt, and vanilla. Heat, stirring until steaming. Remove from heat. Add bloomed gelatin and heavy cream. Divide into dishes and chill overnight.
- Berry fluid gel
Bloom gelatin. Cook berries, honey, salt, and lemon juice until broken down. Add bloomed gelatin. Set in the fridge. Blend into a fluid gel.
Notes
- Make sure to properly bloom the gelatin for the best texture.
- Adjust sweetness by using more or less honey or sugar in the panna cotta.
- Feel free to experiment with different berries for the fluid gel.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
