Name: Panna Cotta
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 c. whole milk -; 1 (0.25-oz.) envelope unflavored gelatin -; 1 c. heavy cream -; 1/2 c. granulated sugar -; 1 vanilla bean pod, split in half and seeds scraped out -; Pinch of kosher salt -; 1 large strip of lemon peel -; Cooking spray -; 4 c. mixed berries, such as strawberries, raspberries, blueberries (cut any large fruit in half) -; 1 1/2 tbsp. granulated sugar -; 2 tsp. freshly squeezed lemon juice -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Panna Cotta

1. 1 c. whole milk -

2. 1 (0.25-oz.) envelope unflavored gelatin -

3. 1 c. heavy cream -

4. 1/2 c. granulated sugar -

5. 1 vanilla bean pod, split in half and seeds scraped out -

6. Pinch of kosher salt -

7. 1 large strip of lemon peel -

8. Cooking spray -

9. 4 c. mixed berries, such as strawberries, raspberries, blueberries (cut any large fruit in half) -

10. 1 1/2 tbsp. granulated sugar -

11. 2 tsp. freshly squeezed lemon juice -

How to cook deliciously - Panna Cotta

1. Stage

In a medium saucepan, add milk and sprinkle gelatin in an even layer over entire surface of milk. Let sit for 5 minutes to let gelatin bloom and soften.

2. Stage

Place saucepan over medium heat and begin to whisk gelatin into milk until there are no lumps. Keep whisking occasionally for 2 to 3 minutes to make sure it is completely dissolved. Add cream, sugar, vanilla bean seeds, and a large pinch of salt. Continue whisking, until sugar is dissolved and mixture is warmed through, about 5 minutes. It shouldn’t come to a boil, so lower the heat if the mixture is starting to get too warm. Remove from heat and add lemon peel. Let mixture cool for about 15 minutes and stir occasionally to help cool the mixture down and keep the mixture from separating.

3. Stage

Spray four 6-ounce ramekins with a small amount of cooking spray and use a paper towel to wipe the spray around the bottom and edges of ramekins and wipe out any excess spray. You want a thin coating without any excess pooling in the ramekins. Remove lemon peel from cream mixture and give it one final good whisk. Pour mixture into a large glass measuring cup or other vessel with a spout. Divide mixture evenly between ramekins. Refrigerate until panna cotta is set, at least 4 hours or up to 2 days.

4. Stage

When ready to serve, unmold panna cotta by filling a small bowl with hot water. Dip ramekins, without getting any water in the panna cotta itself, into the hot water for several seconds. Run an offset spatula under hot water, then wipe off with a towel. Run the hot spatula around the edge of the panna cotta, then invert onto the dish you want to serve on. It helps to wiggle to ramekin around a little bit and tap on the bottom to get the panna cotta to fall onto the plate.

5. Stage

Serve with roasted fruit over top.

6. Stage

Preheat oven to 400°. Place fruit into a 9”-x-13” baking pan. Sprinkle sugar and lemon juice on top and toss to combine.

7. Stage

Roast in oven until fruit is soft and juicy, about 20 minutes. Stir fruit halfway through. Let cool down to room temperature before serving.