Panna Cotta with Berries
Baking and Sweets Recipes
Panna Cotta with Berry Gelee
Method
1. Bloom gelatin: In a small saucepan off the heat or microwave safe dish, combine 1.5 tsp of the gelatin with the milk, and let stand for 5 minutes.
2. Melt gelatin: Set the pan over medium low heat, and stir frequently for 5 minutes, until the gelatin dissolves, making sure you don’t boil the milk. Alternatively, you may microwave the milk in 30 second increments stirring between each.
3. Add the heavy cream, sugar, vanilla, and salt, and stir for another 5 minutes until the sugar dissolves. Remove the mixture from the heat. Again, you may continue to microwave in increments stirring in between, until sugar is dissolved. You will know the sugar is dissolved if you dip your thumb and forefinger into the mixture and rub them together and it does not feel grainy.
4. Evenly pour the mixture into 4 glasses or ramekins of your choice and let cool at room temperature for 15 minutes. Then chill in the fridge for 6 hours to set.
5. To make the raspberry gelee, in a small saucepan, bloom gelatin in water.
6. Add the raspberries, sugar, and lemon juice, place over medium flame, simmer for 5 minutes until the sugar is dissolved. Strain through a fine sieve. You may do this procedure in microwave as above.
7. Let the gelee cool to room temperature before pouring evenly over the chilled panna cotta (if the liquid is hot, you’ll melt the panna cotta very easily).
