Italian · Piedmont (Piemonte) · dessert

Panna Cotta with Berry Coulis

panna cotta

Panna cotta — 'cooked cream' — is a Piedmontese dessert so simple it almost feels like a trick: cream, sugar, vanilla, and just enough gelatin to make it barely hold its shape. The wobble is the point. A bright berry coulis on top is the classic finish, cutting through all that richness.

• heavy cream

  2 cups

  480ml

• whole milk

  1/2 cup

  120ml

• granulated sugar

  3 tbsp

  38g

• vanilla bean

  1 whole

  1 whole

  Substitution · convenience

  Original: vanilla bean. Substitute 1 tsp pure vanilla extract — add it off the heat after the cream is warmed, not during. Flavor will be slightly less floral but perfectly good.

• unflavored powdered gelatin

  1 1/4 tsp

  4g

• cold water (for blooming gelatin)

  2 tbsp

  30ml

• mixed fresh or frozen berries (strawberries, raspberries, or blackberries)

  2 cups

  280g

• granulated sugar (for coulis)

  2 tbsp

  25g

• fresh lemon juice

  1 tsp

  5ml

1. 01

   5 min

   Sprinkle the gelatin over the cold water in a small bowl. Let it sit undisturbed for 5 minutes — it will swell and look a bit lumpy. That's called blooming, and it ensures the gelatin dissolves smoothly later.

2. 02

   5 min

   Split the vanilla bean lengthwise with a paring knife and scrape out the seeds. Put both the seeds and the pod into a medium saucepan with the cream, milk, and sugar. Warm over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture just begins to steam — small bubbles around the edges, not a full boil. This takes about 5 minutes. Don't rush it; scorched cream is hard to fix.

3. 03

   2 min

   Remove the pan from the heat and fish out the vanilla pod. Add the bloomed gelatin and whisk gently until it dissolves completely — about 1 minute of stirring. If you're using vanilla extract instead of a bean, stir it in now.

4. 04

   5 min

   Let the cream mixture cool for about 5 minutes, then pour it through a fine-mesh strainer into a pitcher or large measuring cup (this catches any undissolved gelatin bits and makes pouring into molds much easier). Divide evenly among four 6-oz ramekins, small glasses, or custard cups. You want about 3/4 cup (180ml) per serving.

5. 05

   240 min

   Let the filled ramekins cool to room temperature, then cover each loosely with plastic wrap and refrigerate for at least 4 hours, or overnight. The panna cotta is ready when it's set but still jiggles noticeably in the center when you nudge the ramekin — like a very soft Jell-O. If it's stiff and doesn't move, it's been over-gelled (still tastes fine, but the texture is less elegant).

6. 06

   10 min

   While the panna cotta chills, make the coulis. Combine the berries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 8 minutes. Press through a fine-mesh strainer if you want a smooth sauce, or leave it rustic with chunks. Taste and adjust sugar. Cool to room temperature, then refrigerate until needed.

7. 07

   3 min

   To serve, you have two options. Easiest: spoon the coulis directly over the panna cotta in the ramekin and bring it to the table. To unmold (more dramatic): run a thin knife around the edge, place a small plate on top of the ramekin, and flip quickly. Give it a gentle shake — it should release with a satisfying wobble. Spoon the coulis around and over the top.

• · Could not parse amount_metric: "1 whole"
• · vanilla bean: no grams conversion

Reheating · Puddings, muhallabieh, panna cotta. Cover surface to prevent skin forming.

Source: foodkeeper