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Panna Cotta
Silky Italian panna cotta with a cream and vanilla base, served with a fresh berry coulis. Warming the cream gently without ever letting it boil keeps the finished panna cotta silky instead of grainy.
Ingredients
Instructions
Bloom gelatin in cold water 5 minutes.
Warm cream, milk, sugar, and vanilla; do not boil. Remove from heat; stir in gelatin.
Strain into 6 ramekins; refrigerate 4 hours until set.
Simmer berries with sugar and lemon until jammy; blend and strain for coulis.
Unmould panna cotta; serve with coulis.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
