Best Berry Panna Cotta Recipes

PANNA COTTA WITH BERRY SAUCE

Steps:

• In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
• Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
• To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
• Unmold panna cottas and serve with berry sauce.

VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE

Steps:

• Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
• Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
• Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
• Spoon compote over puddings.

PANNA COTTA WITH BERRY SAUCE

Steps:

• For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
• Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
• Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
• Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
• For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
• Spoon the sauce over the panna cotta and serve.

BERRY PANNA COTTA

Steps:

• Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
• Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
• Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
• To serve, arrange strawberry slices and raspberries on top of each custard.

HAZELNUT PANNA COTTA WITH BERRY COMPOTE

Steps:

• Place 1/2 cup cream in small saucepan; sprinkle gelatin over.Let stand until gelatin softens, about 20 minutes.
• Meanwhile, stir 1 1/2 cups cream, crème fraîche, hazelnuts, and 1/2 cup sugar in medium saucepan over medium heat until sugar dissolves and mixture comes to gentle boil. Remove from heat. Cover; steep 5 minutes. Strain into 4-cup measuring cup, pressing on hazelnuts to release all cream (about 3 cups).
• Stir gelatin mixture over medium-low heat until gelatin dissolves. Whisk gelatin mixture into strained cream. Whisk in Frangelico and vanilla. Divide mixture among six 3/4-cup custard cups. Refrigerate panna cottas until cold and set, at least 6 hours and up to 1 day.
• Mix berries and 2 tablespoons sugar in medium bowl; toss to blend. Spoon sugared berries over each panna cotta.

MARBLED BERRY PANNA COTTA

Steps:

• Berry puree - Put berries & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
• Simmer 10 minutes or until thick and syrupy. Set aside to cool totally.
• When cool, sieve to remove pips & set aside.
• Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
• Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
• Stir into cream mixture and simmer for 1 minute longer.
• Remove vanilla bean & allow mixture to cool.
• Put a spoonful of the berry puree in the bottom 4 clear glass moulds/ramekins/glasses, swirling it up the side of each one.
• Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.