Equipment
Ingredients
Panna Cotta Base
- 30 ml cold water
- 7 g unflavored gelatin powder
- 400 ml heavy cream, minimum 35 percent fat
- 100 ml whole milk
- 50 g granulated sugar
- 1 vanilla bean, split and seeds scraped
Berry Coulis
- 200 g mixed berries, fresh or frozen
- 30 g granulated sugar
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Place the cold water into a small mixing bowl. Sprinkle the gelatin powder evenly over the surface of the water. Set aside for 5 to 10 minutes to bloom until it becomes a solid, rubbery mass.
In a medium saucepan, combine the heavy cream, whole milk, sugar, and the scraped vanilla bean seeds along with the pod. Heat gently over medium-low heat, stirring occasionally, until the mixture is steaming and reaches approximately 60 degrees Celsius (140 degrees Fahrenheit). Do not let it boil.
Remove the saucepan from the heat. Discard the vanilla bean pod. Add the bloomed gelatin mass to the hot cream mixture and whisk continuously until the gelatin is completely dissolved with no lumps remaining.
Pour the mixture through a fine mesh strainer into a pouring jug to remove any undissolved gelatin or vanilla bean fibers. Divide the mixture evenly among 4 ramekins or molds.
Allow the molds to cool at room temperature for 15 minutes, then cover each with plastic wrap. Transfer to the refrigerator and chill for at least 4 hours, or until completely set.
While the panna cotta chills, prepare the berry coulis. In a clean saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes until the berries break down and release their juices, slightly thickening.
Press the cooked berries through a fine mesh strainer into a bowl using the back of a spoon or a spatula to extract all the smooth puree. Discard the seeds. Chill the coulis in the refrigerator until ready to serve.
To serve, dip the outside of each ramekin into a bowl of warm water for 5 to 10 seconds. Run a thin knife around the very top edge, then invert onto a serving plate and gently shake to release. Spoon the chilled berry coulis over the top.
Chef's Notes
- The perfect panna cotta should have a tender, delicate wobble, akin to a woman's breast as described in classic Italian culinary lore. It should never be rubbery or stiff. Accurately measuring the gelatin is crucial.
- For the smoothest texture, strain the cream mixture into a pouring jug rather than directly into the molds. This ensures absolutely no clumped gelatin or stray vanilla fibers make it into the final dessert.
- If using gelatin leaves (sheet gelatin) instead of powder, you will need approximately 2.5 gold-strength leaves to replace 7 grams of powder. Soak them in plenty of cold water until soft, then squeeze out excess water before whisking into the hot cream.
- To achieve a beautiful angled presentation, set your ramekins or jars in a muffin tin or egg carton at a 45-degree tilt in the refrigerator while the panna cotta sets.
Storage
Refrigerator: 3 days — Keep covered with plastic wrap directly touching the surface or in sealed containers to prevent a skin from forming.
