Italian for “cooked cream,” Panna Cotta is a soft, eggless custard made by simmering together cream, milk, sugar and gelatin. Although an Italian classic, this dessert is enjoyed all over the world in a number of ways. We like ours flavored with vanilla bean and marsala, and garnished with berries!
2 Tsps Unflavored Gelatin Powder
3 Tbsps Cold Water
3 1/4 Cups Heavy Cream
1 Cup Milk
1/2 Cup Sugar, Granulated
1 1/3 Tbsp Vanilla Beans Paste
1/2 oz Fine Sweet Marsala
6 oz Berry Sauce, see recipe below
3/4 Cup Strawberries, quartered
1/2 Cup Blueberries, sliced
2 Cups Blueberries, Frozen
2/3 Cup Karo Syrup
1/3 Tbsp Cornstarch
1/3 Tbsp Water
To make the Berry Sauce:
1. Combine the blueberries and syrup in a sauce pot and bring to a boil.
2. In a small mixing bowl, mix the water and cornstarch until smooth.
3. Add the cornstarch mixture to the blueberries. Bring to a boil continuously mixing with a whisk and cook for 4-5 minutes.
4. Remove from heat and blend with a mixer. Once smooth, strain into a small container and allow to cool.
Cooking Instructions: Serves 6
1. Spray 6 small cups or disposable cups with non-stick pan coating.
2. Add gelatin powder to cold water.
3. Combine cream, milk and ¼ cup of sugar in sauce pot. Bring to a boil then remove from heat and add remaining sugar, gently stirring continuously until completely dissolved.
4. Stir in marsala and vanilla bean paste and then add gelatin/water mixture until incorporated.
5. Pour mixture into a metal bowl and place into a larger bowl filled with ice. Stir until mixture is room temperature, about 10 minutes.
6. Ladle mixture evenly between the 6 small cups (approximately 3 quarters of a cup per Panna Cotta).
7. Place cups in refrigerator and let set for a minimum of 6 hours.
8. Once cooled, invert serving plate and place cup against plate. Flip over to pop the Panna Cotta out in the center of the plate.
9. Place approximately 2 tbsps of berry sauce on each plate around the Panna Cotta. Garnish with strawberries and blueberries and serve!