Description
A creamy and delicate Easy Panna Cotta recipe that yields six individual dessert cups. This classic Italian dessert features a smooth, vanilla-infused custard set with gelatin and topped with a fresh berry compote for a refreshing and elegant treat.
Ingredients
Scale
For the Panna Cotta
- 1 cup whole milk
- 2 1/2 tsp unflavored gelatin (1 packet Knox gelatin)
- 2 cups heavy whipping cream
- 1/2 cup + 1 Tbsp granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 cup sour cream
For the Berry Compote
- 2 cups berries (1 cup raspberries and 1 cup quartered strawberries)
- 1/4 cup granulated sugar
- 1/2 Tbsp lemon juice
Instructions
- Bloom the gelatin: In a small bowl, sprinkle the 2 1/2 tsp unflavored gelatin over 1 cup of whole milk and let it sit for about 5 minutes to soften and bloom.
- Heat the cream mixture: In a saucepan, combine 2 cups heavy whipping cream, 1/2 cup + 1 Tbsp sugar, and a pinch of salt. Heat gently over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- Incorporate gelatin: Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved. Add 1 tsp vanilla extract and mix well.
- Add sour cream: Whisk in 1 cup of sour cream until the mixture is smooth and homogeneous.
- Pour into molds: Divide the mixture evenly into six dessert cups or ramekins. Allow them to cool slightly before refrigerating.
- Chill: Refrigerate the panna cotta for at least 4 hours or preferably overnight until set.
- Prepare berry compote: In a small saucepan, combine 2 cups of berries (1 cup raspberries, 1 cup quartered strawberries) with 1/4 cup sugar and 1/2 Tbsp lemon juice. Cook over medium heat until the berries soften and release their juices, the mixture thickens slightly (about 10 minutes). Let cool.
- Serve: Spoon the berry compote over the set panna cotta in each cup and serve chilled.
Notes
- Ensure you do not boil the cream mixture, as overheating can affect the gelatin setting.
- For a smoother texture, strain the berry compote after cooking to remove seeds if desired.
- The panna cotta can be made a day ahead to save time and improve flavor melding.
- You may substitute sour cream with Greek yogurt for a tangier taste.
- Use fresh, ripe berries for the best flavor in the compote.
