Panna Cotta is a delicate creamy dessert of Italian cuisine that has become famous around the world. The literal translation of the name of the dessert means "boiled cream." Panna Cotta is served in small portions, served with sweet sauces, fresh berries and mint leaves. Ready dessert can be left in a bowl or flipped on a plate.
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Panna Cotta with Berry Jelly
For the basics:
- 500 ml cream with a fat content of at least 33%;
- 100 g of sugar;
- 10 g of instant gelatin in powder;
- 1 vanilla pod or 2 tsp vanilla sugar.
For jelly:
- 300 g of frozen berries (blackberries, raspberries, strawberries);
- 50 g of sugar;
- 10 g of instant gelatin in powder.
Cooking:
1. Prepare the base for the dessert. Stir 10 g of gelatin in a cup with 100 ml of drinking water and leave for a while to swell. If you are using a vanilla pod, remove the seeds from it.
2. In a saucepan, combine the cream, granulated sugar, seeds extracted from the vanilla pod, or vanilla sugar (essence), mix. Put on moderate heat and bring to a boil, but do not boil, and immediately introduce the gelatin swollen during this time. Stir to separate it properly and remove the stewpan from the heat.
3. Leave the creamy vanilla mass at room temperature to allow the mixture to cool. Pour into a transparent bowl and put in the refrigerator for 3-5 hours until the cream mass completely hardens.
4. Prepare berry jelly, for this, dilute gelatin with 100 ml of drinking water and let stand for a while until the gelatin swells. Put the berries in a saucepan, add 1 cup (250 ml) of filtered water and sugar. Put on fire, after boiling the liquid, cook for 5 minutes.
5. Strain the berry mass through a sieve or cheesecloth. While it is hot, inject gelatin and mix until it is completely dissolved. Allow to cool slightly at room temperature. Gently pour the berry jelly on the frozen cream base, leave it in the refrigerator for another 3-4 hours.