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Ingredients

Adjust Servings:
200-250 g berries
½ lemon fresh juice (if berries are not sour enough)
70 g sugar
300 ml double cream (33-36%)
100 ml whole milk
10 g gelatin (better leaves)
Optionally:
150 ml cold cream (33-36%)
1 tsp powdered sugar
baby peppermint leaves for garnish
berries for garnish
Berry Panna Cotta

Berry Panna Cotta

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 480
  • Serves 6
  • Medium

Ingredients

  • 200-250 g berries

  • ½ lemon fresh juice (if berries are not sour enough)

  • 70 g sugar

  • 300 ml double cream (33-36%)

  • 100 ml whole milk

  • 10 g gelatin (better leaves)

  • Optionally:

  • 150 ml cold cream (33-36%)

  • 1 tsp powdered sugar

  • baby peppermint leaves for garnish

  • berries for garnish

Directions

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Panna cotta literally translates from Italian as “cooked cream”. This traditional Italian dessert is served with various sauces in each and every Italian restaurant. Classic recipe of panna cotta you can find here.

Now I suggest you my favorite summer variant of the dessert – berry panna cotta. It can be made of different berries (also frozen, if you want to make it in winter). Berry panna cotta is incredibly delicious if made of black currants or black and red currants mix, blackberries and blueberries. The color of the desserts depends on the berries you use. If you use not very sour berries like blueberries, you may add some lemon juice to the berries. Don’t forget to leave a few berries for garnish. Whipped cream is also a wonderful topping for berry panna cotta.

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Steps

1
Done

In a bowl, add berries, sugar and lemon juice. Bring to a boil. Remove from heat and let stay for a while. The berries will release a lot of juices. Using a hand mixer, blend berries until smooth. Press berries through a fine mesh sieve to discard seeds and skins.

2
Done

In a bowl with cold water, add gelatin leaves and let stand to soften (follow the instructions on the box, usually 5-10 min). If you use gelatin powder, pour enough water over gelatin to ensure it's completely covered and let it stand for 10 min to soften.

3
Done

In another saucepan, add cream and milk. Place the saucepan over medium heat. Stirring occasionally, bring to a boil. Remove from heat as soon as you see bubbles appearing on the surface. Let it cool.

4
Done

Squeeze excess water from each gelatin leaf. Add a leaf to cream and stir until completely dissolved. Repeat with another leaf until you dissolve all leaves. If you use gelatin powder, add a spoonful of gelatin and mix until completely dissolved, and repeat until all gelatin dissolved.

5
Done

Add berries to cream and mix. Try the mixture: the flavor should be more intense than you want it to be, but don’t worry, after cooling is will become less intense.

6
Done

Cover and cool to room temperature. Stir occasionally, otherwise there will be a film on top. When the mixture has cooled to room temperature, poor it into molds.

7
Done

Some information about molds for panna cotta and some storage secrets you will find here.

8
Done

Put the panna cotta in the fridge for at least 4 hours, or better overnight.

How to serve:

Make whipped cream for topping: whip the cream until creamy consistency and add powdered sugar at the end.

Garnish with baby peppermint leaves, berries and whipped cream, if you like.

How to keep:

Keep frozen up to 1 month or refrigerated up to 10 days.

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Ossobuco alla Milanese

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