Ingredients: |
Ingredients: Ingredients for Panna Cotta:
1 c. whole milk
1 packet (2 1/2 t.) unflavored gelatin
2 c. heavy whipping cream
1/2 c. + 1 T. sugar
pinch of salt
1 t. vanilla extract
1 c. sour cream
Ingredients for Berry Sauce:
2 c. berries, divided (raspberries, strawberries)
3 T. sugar
1/2 T. lemon juice
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Directions: |
Directions:To make Panna Cotta:
1. Off the heat, place 1 c. milk in a medium sauce pan and sprinkle the top with 1 packet gelatin. Let stand 3-5 minutes or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 minutes (do not boil).
2. Add 2 c. heavy whipping cream, 1/2 c. + 1 T. sugar, 1 t. vanilla and a pinch of salt. Continue stirring about 5 minutes until sugar is fully dissolved and the mixture is steaming (do not boil). Remove from heat and let cool 5 minutes.
3. Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream. Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set; 4 to 6 hours.
To make Berry Sauce:
Option 1 for chunkier sauce:
1. In a small saucepan, combine 1 c. berries, 1/2 T. lemon juice and 3 T. sugar. Bring to a low boil and cook 4-5 minutes or until syrupy.
2. Stir in remaining 1 c. of fresh berries and remove from heat. When syrup is at room temp or just barely warm, spoon it over the top of the chilled panna cottas. Or refrigerate to chill and then spoon on top before serving.
Option 2 for smooth sauce:
1. In a small saucepan, combine all. berries, 1/2 T. lemon juice and 3 T. sugar. Bring to a low boil and cook 4-5 minutes or until syrupy.
2. When syrup is at room temp or just barely warm, spoon it over the top of the chilled panna cottas. Or refrigerate to chill and then spoon on top before serving.
Note - other sauce toppings.
Other sauces are also good on this Panna Cotta - other fruit sauces, chocolate sauce, butterscotch, caramel, etc. |
This recipe for Panna Cotta with Berry Sauce is from