Panna Cotta, with Mixed berry reduction

Name: Panna Cotta, with Mixed berry reduction
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 300 ml whipping cream; 90gr white sugar; 1 tsp vanilla extract; 5gr gelatin powder (equivalent to three sheets); 2 tbsp water; 1 pinch salt; 100 gr strawberries (quartered); 50 gr blueberries (whole); 50 gr raspberries (whole); 50 gr sugar; 1 tbsp lemon juice; 1 tbsp water

9 steps

Prep:10minCook:25min

Panna Cotta is a famous Italian dessert that is served across restaurants and hotels in Italy. It has now gained popularity across the globe and is a favorite dessert for many. The word Panna Cotta translates to ‘cooked cream’. As the translation suggests, the dessert comprises of cream that is sweetened and thickened with gelatin. The mixture is then set in a mold and is served cold the next day. Often, the cream is flavored with vanilla, coffee, and other flavors. -Muskan Ahuja

Updated at: Thu, 17 Aug 2023 11:36:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories385.5 kcal (19%)

Total Fat23.5 g (34%)

Carbs42.8 g (16%)

Sugars38.2 g (42%)

Protein3.1 g (6%)

Sodium87.2 mg (4%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Panna Cotta

300mlwhipping cream

90 grwhite sugar

1 tspvanilla extract

5 grgelatin powder

equivalent to three sheets

2 Tbspwater

1 pinchsalt

Mixed berry reduction

100 grstrawberries

50 grsugar

1 Tbsplemon juice

1 Tbspwater

Instructions

Making the Panna cotta

Step 1

In a bowl, dissolve the gelatin powder in room-temp water for 5-7 minutes. Stir it briefly to avoid clumping. For gelatin sheets, soften them in room-temp water for the same length of time.

Step 2

In a saucepan, start warming the cream on medium-low heat, stir occasionally.

Step 3

After about 2 minutes, add the salt, sugar and vanilla extract and stir until dissolved.

Step 4

Once the cream is starting to bubble, remove it from the heat and add the bloomed gelatin. Stir until dissolved. For gelatin sheets, squeeze out the excess water before adding to the cream.

Step 5

Divide the cream into four serving dishes, cover and let cool in the fridge for a minimum of 4 hours, ideally overnight. When using molds, rub a thin layer of oil or cooking spray on the inside of the mold. This will make it easier to remove, after a couple of seconds in hot water.

Making the fruit reduction

Step 6

In a saucepan, combine the prepped fruit and add sugar, lemon juice and water on medium-high and bring to a simmer.

Pot

Step 7

Once simmering, reduce heat to low and allow to reduce for 10-15 minutes or desired consistency. Be careful not to burn it. Remove from heat.

Step 8

Run the mixture through a fine-mesh sieve for a smoother consistency, until you're left with a pulp of seeds and skin. A rubber spatula is great to push the liquid out of the fruit. Alternatively, you can blend it until smooth. Let cool and refrigerate until serving.