- 6
Ingredients
- For Panna Cotta:
- 1 envelope unflavored jello (approximately 2 teaspoons)
- 1/2 cup whole milk
- 2-1/2 cups heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- For Topping:
- 1 cup fresh mixed berries, gently washed, drained and sweetened to taste
- OR 2 pints fresh strawberries, washed, drained and sliced
- 3 tablespoons good-quality balsamic vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon freshly cracked black pepper
- 6 fresh mint leaf sprigs
Preparation
Step 1
In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
In a large saucepan, combine heavy cream and sugar. Add vanilla extract.
Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and ensures a nice smooth dessert. Also, don't let the cream mixture cool before straining.
Refrigerate for at least 3 hours or overnight.
To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).
Top with strawberry-balsamic vinegar sauce (below) or with your choice of berries and fruit.* Garnish with a fresh mint sprig.
To make strawberry-balsamic vinegar sauce, toss strawberries, balsamic vinegar, sugar, and pepper in a large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over and around the panna cotta.
*Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.