TasteToronto | Panna Cotta with Raspberry Blackberry Sauce

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Panna Cotta with Raspberry Blackberry Sauce

Easy

Panna Cotta with Raspberry Blackberry Sauce

Nadia Boachie

Nadia Boachie

Panna Cotta with Raspberry Blackberry Sauce

Method

Panna Cotta 3 Steps

  • Step 1

    In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

  • Step 2

    In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight. You can also poor in short drinking glasses, cocktail glasses or small mason jars.

  • Step 3

    Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto centre of a small plate and serve with berry sauce. Depending on the container it is set in, you may also serve the panna cotta straight out of the glass and just place the berry topping on top.

Berry Sauce  3 Steps

  • Step 1

    Add the raspberries, blackberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.

  • Step 2

    Reduce the heat to low and let it simmer and bubble for 10 minutes. Sieve to remove seeds or serve with seeds. It will thicken further as it cools. You don't want it too thick though it is best served slightly runny with panna cotta.

  • Step 3

    When panna cotta is set, serve with berry sauce.

Tags:

Panna cotta with Raspberry Blackberry Sauce

Toronto Recipes

Baking At Home

Easy

Panna Cotta with Raspberry Blackberry Sauce

Nadia Boachie

Nadia Boachie

Panna Cotta with Raspberry Blackberry Sauce

Yields:

Serves 8

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

Italian

Sweets

Ingredients

Panna cotta 

  • 1 envelope unflavored gelatin (about 1 tablespoon)

  • 2 tablespoons cold water

  • 2 cups heavy cream

  • 1 cup half and half

  • 1/3 cup sugar

  • 1 1/2 teaspoons vanilla extract

Blackberry-Raspberry Sauce 

  • 1 cup (100 grams) raspberries fresh or frozen and 1 cup (100 grams ) blackberries fresh or frozen plus extra fresh berries for garnish

  • 2 tablespoons sugar

  • 1 tablespoons lemon juice

  • 2 tablespoons water

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Method

Panna Cotta 3 Steps

  • Step 1

    In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

  • Step 2

    In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight. You can also poor in short drinking glasses, cocktail glasses or small mason jars.

  • Step 3

    Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto centre of a small plate and serve with berry sauce. Depending on the container it is set in, you may also serve the panna cotta straight out of the glass and just place the berry topping on top.

Berry Sauce  3 Steps

  • Step 1

    Add the raspberries, blackberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.

  • Step 2

    Reduce the heat to low and let it simmer and bubble for 10 minutes. Sieve to remove seeds or serve with seeds. It will thicken further as it cools. You don't want it too thick though it is best served slightly runny with panna cotta.

  • Step 3

    When panna cotta is set, serve with berry sauce.

Tags:

Panna cotta with Raspberry Blackberry Sauce

Toronto Recipes

Baking At Home