Panna Cotta

Panna cotta, meaning "cooked cream" in Italian, is a Piedmontese dessert of just a few ingredients — cream, sugar, vanilla, and gelatin — set into a silky custard that quivers gently on the plate. Its simplicity is the whole point, making it an ideal canvas for a bright berry coulis or caramel sauce.

By YumYum Editorial · Italian

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves 6

Ingredients

• 2 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split and scraped (or 1 1/2 teaspoons vanilla extract)
• 2 1/4 teaspoons (1 packet) powdered gelatin
• 3 tablespoons cold water
• 1 cup fresh berries, for the coulis
• 2 tablespoons sugar, for the coulis
• 1 teaspoon lemon juice

Instructions

1. Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5-10 minutes.
2. In a saucepan, combine the cream, milk, sugar, and vanilla bean (seeds and pod), and heat over medium heat until steaming but not boiling, stirring to dissolve the sugar.
3. Remove from heat, discard the vanilla pod, and whisk in the bloomed gelatin until fully dissolved.
4. Strain the mixture through a fine sieve into a pitcher for a perfectly smooth texture.
5. Divide among 6 ramekins or small glasses and refrigerate uncovered until fully set, at least 4 hours or overnight.
6. For the coulis, simmer the berries, sugar, and lemon juice in a small saucepan for 5-7 minutes until softened, then blend and strain if a smooth sauce is desired.
7. To unmold, dip each ramekin briefly in warm water, then invert onto a plate; alternatively, serve directly in the glass.
8. Spoon the berry coulis over or alongside the panna cotta just before serving.