Follow This Detailed Delish Dessert Recipe Guide To Make The Perfect Panna Cotta Every Time

The Italian dessert panna cotta is a smooth, creamy custard that’s surprisingly easy to make. It’s one of those dishes that practically anyone can make. But if you want to elevate the quality of your dish and take it to the next level, then read on and follow this detailed delish dessert recipe guide:.

Ingredients

Blooming gelatin

• 7 gm powdered gelatin
• 45 ml water, if using powdered gelatin

Panna cotta

• 360 ml half and half
• 80 gm honey
• Generous pinch of sea salt
• 15 ml vanilla extract
• 360 ml heavy cream / whipping cream

Berry fluid gel

• 200 gm berries
• 40 gm honey
• 8 ml lemon juice
• Pinch of salt
• 2 gm powdered gelatin

Directions

• The first thing you want to do is bloom the gelatin. Start by pouring the water into a small bowl. Then sprinkle the powdered gelatin into the water and mix well. Let it sit until all the water has been absorbed. If instead of powder you're using gelatin sheets then you need to break them in half and submerge them in a small bowl filled with chilled water. Let it sit for 10-15 minutes until the gelatin softens. Then remove the sheets from the water bowl and squeeze out the excess water. The sheets are then ready to use.
• To make the panna cotta, first you have to put the half and half in a small pan. Then add the honey, salt and vanilla to the pan too. Heat on medium heat and continuously stir the mixture while it's heating. The salt and honey should have dissolved completely. But make sure the mixture does not come to a boil. Once the milk starts steaming, turn off the heat.
• Once off the heat, add the gelatin to the mixture while it's still hot and stir or whisk until the gelatin has completely dissolved.
• Next, add in the heavy cream and stir well.
• Now, divide the mixture into six dishes or molds. Don't fill completely. Each mold should be filled only about halfway through. As you pour the mixture into the molds, mix it well so that all the ingredients are properly integrated. Let the tray or molds sit so that they can cool to room temperature, about 15 minutes. Once cooled down, cover them with a plastic wrap and store them in the fridge overnight.
• In the meantime, prepare the berry coulis. To make it, place the berries, honey, salt and lemon juice in a small pan. Let this cook over medium heat until the berries have broken down to a liquid, about 10-15 minutes. Keep cooking until you’re left with about one cup of the berry coulis. Then add the gelatin until it has completely dissolved in the berry coulis.
• Now place the coulis in the fridge and let it set. Once it has set, break the jello layer and place it in a container. Then, blend the berry jello until it transforms into a smooth paste. This will lead to a fluid gel that you can finally use atop your panna cottas.
• Once the panna cottas are ready, top them with the coulis and some complementary fresh berries, either whole or roughly chopped. Or you can sprinkle some cocoa powder on the top. Serve immediately, while still chill.
• If not using all of it immediately, the panna cotta can be stored in the fridge for up to four days. This essentially means if you're preparing for a special dinner party or gathering, you can prepare it earlier and then store it until ready to use.

Notes:

• Instead of sugar, you can also use honey to sweeten the dish. This will give the panna cottas a deeper taste. Make sure to use good quality honey since it really speaks through and elevates the dish’s flavors. You can also use maple syrup. If you prefer to use sugar, you can also use brown sugar if you want to stay away from white sugar.
• When unmolding the panna cotta from the tray, place the tray in warm water for a few seconds. This will loosen the panna cotta and it can then be released with ease. Then you can turn them onto a serving plate and gently tap or squeeze the mold.