Summer panna cotta desserts with fresh berries provide a light and invigorating treat. Classic options include Vanilla Bean Panna Cotta with Mixed Berries, Berry Bliss Panna Cotta with Raspberry Sauce, and Lemon Basil Panna Cotta topped with Strawberries. Tropical variations feature Coconut Panna Cotta with Tropical Berry Medley and Honey Almond with Grilled Peaches. For a unique twist, consider Lavender-Infused Panna Cotta or Chocolate Panna Cotta with Raspberries. There are many ways to enjoy this delightful dessert. Explore more options for a summer celebration.
Classic Vanilla Bean Panna Cotta With Mixed Berries
Classic Vanilla Bean Panna Cotta with Mixed Berries is a sumptuous and elegant dessert that delights with its creamy richness and aromatic vanilla flavor.
This Italian classic is perfect for summer gatherings, romantic dinners, or any occasion that calls for a touch of sophistication.
With a preparation time of about 20 minutes and a chilling time of at least 4 hours, it’s a simple yet impressive treat that can be made in advance, allowing you to enjoy precious moments with your guests.
Ingredients:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon unflavored gelatin powder
- 1 tablespoon cold water
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- Pinch of salt
- Fresh mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
- Mint leaves (for garnish, optional)
Cooking Steps:
- In a small bowl, sprinkle the gelatin powder over cold water and let it bloom for about 5-10 minutes.
- Meanwhile, in a saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt.
- Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture.
- Stir the mixture gently until the sugar has completely dissolved and the cream is hot but not boiling.
- Remove the saucepan from the heat. Discard the vanilla pod, and stir in the bloomed gelatin until fully dissolved.
- Pour the mixture into ramekins or serving glasses and allow it to cool to room temperature.
- Refrigerate for at least 4 hours, or until set.
- To serve, top each panna cotta with a generous helping of fresh mixed berries and a mint leaf for garnish if desired.
Variations and Tips:
- For an added twist, consider infusing the cream with citrus zest (like lemon or orange) or herbs (like basil or rosemary) before mixing in the gelatin.
- If lacking vanilla beans, high-quality vanilla extract works perfectly; just add it after removing the mixture from the heat to preserve its flavor.
- You can substitute the mixed berries with other fruits like diced mango, peaches, or a berry coulis for a different topping.
- Panna cotta can be prepared up to 2 days in advance, making it an ideal dessert for entertaining.
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Berry Bliss Panna Cotta With Raspberry Sauce
Berry Bliss Panna Cotta With Raspberry Sauce is a delightful and creamy dessert that’s perfect for summer gatherings or a romantic dinner. Its smooth texture and rich flavor are complemented by a vibrant raspberry sauce that adds brightness and sweetness.
This elegant dish is easy to prepare and makes for a stunning presentation. Whether you’re entertaining guests or indulging yourself, this panna cotta is sure to impress. The total preparation time is approximately 30 minutes, plus chilling time.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons cold water
- Fresh berries (strawberries, blueberries, or raspberries) for garnish
For the Raspberry Sauce:
- 2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions:
- Prepare the gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water and let it sit for about 5-10 minutes until it softens.
- Heat the cream mixture: In a saucepan over medium heat, combine heavy cream, whole milk, and sugar. Stir occasionally until the mixture is hot and the sugar is fully dissolved, but do not let it boil.
- Add gelatin: Once the cream mixture is hot, remove it from the heat and whisk in the vanilla extract and the softened gelatin until fully dissolved.
- Pour into molds: Carefully pour the panna cotta mixture into individual serving cups or molds. Allow to cool at room temperature for a little while before placing them in the refrigerator. Chill for at least 4 hours, or until set.
- Make the raspberry sauce: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let cool.
- Serve: Once the panna cotta is set, carefully unmold and place them on dessert plates. Drizzle with the raspberry sauce and top with fresh berries for garnish.
Variations and Tips:
- For a different flavor, try infusing the cream with herbs like mint or basil while heating it.
- Substitute other fruits for the sauce, such as strawberries or mango, to create different fruit flavors.
- If you’re short on time, you can skip the unmolding step by serving the panna cotta directly in the cups you set them in.
- You can make the panna cotta and sauce one day ahead; just keep them covered in the refrigerator.
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Lemon Basil Panna Cotta Topped With Strawberries
Lemon Basil Panna Cotta is a rejuvenating and elegant dessert that combines the creamy texture of traditional panna cotta with the bright, zesty flavors of lemon and the aromatic hint of fresh basil.
This delightful treat is perfect for summer gatherings, dinner parties, or simply as a special indulgence on a warm day. With a preparation time of approximately 20 minutes, plus chilling time, this dessert is as easy to make as it is impressive to serve.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 tablespoon powdered gelatin
- 3 tablespoons cold water
- 1/4 cup fresh basil leaves, finely chopped
- Fresh strawberries, hulled and sliced, for topping
- Mint leaves (optional, for garnish)
Instructions
- In a small bowl, combine the cold water and powdered gelatin. Let it sit for about 5 minutes to bloom.
- In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and lemon zest. Stir gently until the mixture is heated through, but do not let it boil.
- Remove the pan from heat. Stir in the lemon juice and the bloomed gelatin until completely dissolved.
- Add the finely chopped basil to the mixture and stir to combine.
- Pour the mixture into individual serving cups or molds. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Once set, top each panna cotta with fresh sliced strawberries and garnish with mint leaves if desired.
Variations and Tips
- For a more pronounced basil flavor, you can infuse the heavy cream mixture with a few whole basil leaves before straining. Simply steep the leaves for 10 minutes in the cream and milk mixture before adding gelatin.
- Experiment with other fruits such as raspberries, blueberries, or peaches for topping to create your own signature panna cotta.
- To create a colorful layer, you can make a fruit compote by cooking down the strawberries with a bit of sugar and lemon juice, then layer it on top after the panna cotta has set.
- Verify the gelatin is completely dissolved by continuing to stir, which will prevent any lumps in the final dessert.
- Serve with a dollop of whipped cream for extra decadence!
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Coconut Panna Cotta With Tropical Berry Medley
Coconut Panna Cotta With Tropical Berry Medley****
Coconut Panna Cotta is a luscious and creamy Italian dessert that’s perfect for summer, delivering a revitalizing taste that transports you to a tropical paradise. With its rich coconut flavor and the vibrant notes of a medley of fresh berries, this dish is ideal for entertaining guests or enjoying a sweet treat on a warm day. The preparation time is approximately 20 minutes, plus 4 hours of chilling time.
Ingredients:
- 1 cup coconut milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 2 1/2 teaspoons unflavored gelatin powder
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup mixed tropical berries (e.g., strawberries, blueberries, raspberries, kiwi)
Cooking Steps:
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
- In a medium saucepan, combine the coconut milk, heavy cream, sugar, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally until the sugar completely dissolves and the mixture is hot (but not boiling).
- Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add in the vanilla extract and mix well.
- Pour the mixture into individual serving glasses or molds, filling them about three-quarters full. Let them cool to room temperature, then refrigerate for at least 4 hours, or until set.
- While the panna cotta is chilling, prepare the tropical berry medley by washing and slicing the berries as necessary. Combine them in a bowl and toss gently to mix. You can add a tablespoon of honey or a splash of lime juice for added flavor, if desired.
- Once the panna cotta is set, top it with the tropical berry medley just before serving.
Variations & Tips:
- For added flavor, incorporate a tablespoon of shredded coconut into the panna cotta mixture before pouring it into molds.
- You can substitute the heavy cream with almond milk or another non-dairy milk for a lighter version.
- For a citrus touch, add the zest of a lime or an orange to the panna cotta mixture.
- To serve, you can drizzle a homemade berry sauce (made by simmering berries with sugar and a bit of water) over the panna cotta for extra sweetness and appeal.
- If you prefer a firmer texture, increase the gelatin to 3 teaspoons.
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Lavender-Infused Panna Cotta With Blueberry Compote
Lavender-Infused Panna Cotta with Blueberry Compote is an elegant and invigorating dessert that combines creamy panna cotta with a delightful floral note from lavender and tart sweetness from the blueberry compote.
This dish is perfect for summer gatherings, romantic dinners, or a special occasion where you want to impress your guests with something unique yet simple to make.
With a preparation time of approximately 30 minutes and a chilling time of at least 4 hours, this dessert can be made ahead, allowing you to enjoy your time with family and friends.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 3 tablespoons granulated sugar
- 2 teaspoons dried culinary lavender
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons cold water
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions:
1. In a small saucepan, combine heavy cream, whole milk, granulated sugar, dried lavender, and a pinch of salt.
Heat the mixture over medium heat until it is warm but not boiling. Stir occasionally to help dissolve the sugar and infuse the lavender flavor.
2. In a separate small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes until it is absorbed and thickened.
3. Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix well.
4. Strain the mixture through a fine mesh sieve into a bowl or measuring jug to remove the lavender buds, then pour the panna cotta into individual serving dishes or ramekins.
Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
5. To make the blueberry compote, combine blueberries, sugar, lemon juice, and water in a small saucepan over medium heat.
Cook for about 5-10 minutes, stirring occasionally, until the blueberries are soft and the mixture has thickened slightly.
Remove from heat and let cool.
6. Once the panna cotta is set, gently run a knife around the edges to loosen it from the ramekins, if necessary.
Invert the panna cotta onto a serving plate or serve directly in the ramekins, topped with a generous spoonful of blueberry compote.
Variations and Tips:
- For a stronger lavender flavor, you can steep the dried lavender in the cream mixture for an additional 10 minutes before straining.
- Try substituting the blueberries for other berries such as raspberries or strawberries to create different flavor profiles.
- To enhance the presentation, consider garnishing with fresh mint leaves or additional lavender sprigs.
- If you prefer a vegan option, use coconut milk and gelatin alternatives like agar-agar.
- This panna cotta recipe can also be made in larger batches and stored in the fridge for up to 3 days before serving.
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White Chocolate Panna Cotta With Blackberry Drizzle
White Chocolate Panna Cotta is an elegant and creamy dessert perfect for any summer gathering or special occasion. Its luscious texture meets the sweet and tart flavors of blackberry drizzle, making it a favorite among both chocolate lovers and fruit enthusiasts.
With a prep time of only 20 minutes and a chilling time of at least 4 hours, this delightful dish can be prepared in advance, allowing you to spend more time enjoying your company.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 6 ounces white chocolate, finely chopped
- 2 tablespoons sugar
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
- 2 tablespoons honey or sugar (for blackberry drizzle)
- Fresh mint leaves (for garnish, optional)
Instructions:
- In a small bowl, sprinkle the gelatin over cold water and let it sit for about 5 minutes to bloom.
- In a medium saucepan, combine the heavy cream, milk, sugar, and white chocolate. Heat over medium heat, stirring until the chocolate is completely melted and the mixture is smooth.
- Remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and stir to combine.
- Pour the mixture into serving glasses or ramekins and let cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or until set.
- For the blackberry drizzle, in a small saucepan, combine the fresh blackberries and honey or sugar over medium heat. Cook for about 5 minutes, mashing the blackberries with a fork as they soften. Simmer until slightly thickened, then strain the mixture if you prefer a smoother sauce.
- To serve, invert the panna cotta onto plates (if using ramekins) or serve in glasses. Drizzle generously with the blackberry sauce and garnish with fresh mint leaves if desired.
Variations & Tips:
- Variations: For a fruity twist, consider substituting the blackberries with raspberries or strawberries. You can also experiment with flavored extracts like almond or lemon for the panna cotta base.
- Serving Tip: To make serving easier, dip the ramekins in warm water for a few seconds before inverting to release the panna cotta smoothly.
- Make Ahead: This dessert can be made up to two days in advance, making it an excellent choice for dinner parties or gatherings.
- Texture Adjustment: If you prefer a firmer panna cotta, increase the gelatin to 2 1/2 teaspoons.
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Chilled Matcha Panna Cotta With Strawberry Coulis
Chilled Matcha Panna Cotta with Strawberry Coulis is a delightful summer dessert that beautifully blends the creamy texture of traditional panna cotta with the earthy, slightly bitter notes of matcha green tea.
This elegant dish is perfect for tea lovers and impresses guests with its vibrant colors and unique flavor profile. With a preparation time of approximately 30 minutes and a chilling time of at least 4 hours, it’s an ideal dessert to prepare in advance for warm-weather gatherings or special occasions.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 teaspoons matcha green tea powder
- 2 1/4 teaspoons (1 packet) unflavored gelatin
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups fresh strawberries, hulled and chopped
- 2 tablespoons honey or sugar (for the coulis)
- Juice of 1/2 a lemon
Cooking Steps:
- In a small bowl, add the cold water and sprinkle the gelatin over it. Let it sit for about 5 minutes to bloom.
- In a saucepan over medium heat, combine the heavy cream, whole milk, sugar, matcha powder, and a pinch of salt. Whisk until well incorporated and the mixture is heated through but not boiling.
- Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
- Add the vanilla extract and mix well.
- Pour the mixture into individual serving glasses or ramekins. Allow them to cool slightly before transferring to the refrigerator. Chill for at least 4 hours or until set.
For the Strawberry Coulis:
- In a blender or food processor, combine the chopped strawberries, honey (or sugar), and lemon juice. Blend until smooth.
- Strain the coulis through a fine-mesh sieve to remove seeds, if desired. Set aside.
Serving:
- Once the panna cotta has set, gently run a knife around the edges to loosen it, if necessary, and invert onto a plate or simply leave in glasses.
- Drizzle the strawberry coulis over the panna cotta and garnish with fresh mint or additional strawberry slices for an artistic touch.
Variations and Tips:
- For a more decadent dessert, consider incorporating a layer of chocolate ganache on top of the panna cotta after it has set.
- You can replace the matcha with other flavors, such as vanilla bean or espresso, to suit your taste preferences.
- Experiment with different fruits for the coulis, such as raspberries or blueberries, to create diverse flavor combinations.
- If you want a thicker panna cotta, increase the gelatin to 2 1/2 teaspoons, keeping in mind that this may alter the texture slightly.
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Honey Almond Panna Cotta With Grilled Peaches and Berries
Honey Almond Panna Cotta with Grilled Peaches and Berries is a delightful summer dessert that beautifully combines the creamy sweetness of panna cotta with the fresh, caramelized flavors of summer fruits.
This dish is perfect for a warm evening gathering, a light ending to a special dinner, or simply as a treat for yourself on a sunny day. The preparation time for this dessert is approximately 30 minutes, followed by a chilling time of at least 4 hours to allow the panna cotta to set properly.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1/3 cup honey
- 1 teaspoon almond extract
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 2 tablespoons cold water
- 2 ripe peaches, halved and pitted
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon olive oil
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- In a saucepan over medium heat, combine the heavy cream, whole milk, honey, and almond extract. Stir until the mixture is warm but not boiling.
- Remove the saucepan from heat and add the bloomed gelatin. Whisk until the gelatin is completely dissolved.
- Pour the mixture into serving cups or ramekins and refrigerate for at least 4 hours, or until set.
- Meanwhile, preheat the grill or a grill pan over medium-high heat. Brush the cut sides of the peach halves with olive oil.
- Grill the peaches, cut side down, for about 4-5 minutes until they are nicely caramelized and have grill marks. Flip and grill for an additional 1-2 minutes if desired.
- Allow the grilled peaches to cool slightly, then slice them into wedges.
- To serve, carefully unmold the panna cotta onto plates if desired, or serve directly in the cups. Top with grilled peach slices and mixed berries. Garnish with fresh mint leaves if using.
Variations & Tips:
- For a dairy-free alternative, substitute the heavy cream and whole milk with coconut cream and almond milk.
- You can infuse the cream with a few sprigs of thyme or a vanilla bean during heating for added flavor.
- If you don’t have a grill, you can roast the peaches in the oven at 400°F for about 15-20 minutes.
- Feel free to mix up the toppings with other seasonal fruits like cherries or apricots.
- This panna cotta can be made a day in advance, allowing for a less hectic preparation on the day you plan to serve it.
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Chocolate Panna Cotta With Raspberries and Mint
Chocolate panna cotta is a sumptuous Italian dessert that beautifully combines the richness of chocolate with the light, creamy texture of panna cotta. This delightful treat is perfect for chocolate lovers and makes an excellent choice for entertaining guests or enjoying a special night in.
With a preparation time of just 20 minutes (plus at least 4 hours of chilling), you can whip up this indulgent dessert relatively easily.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 teaspoons unflavored gelatin powder
- 1/4 cup cold water
- 4 ounces dark chocolate, chopped (70% cocoa recommended)
- Fresh raspberries, for garnish
- Fresh mint leaves, for garnish
Cooking Steps:
- In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes.
- In a saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally until the sugar has dissolved and the mixture is just about to simmer.
- Remove the saucepan from heat. Add the chopped chocolate and stir until completely melted and smooth.
- Stir in the bloomed gelatin mixture into the warm chocolate mixture, ensuring all is combined well.
- Pour the panna cotta mixture into individual serving cups or molds.
- Cool the panna cotta at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Once set, carefully unmold each panna cotta (if using molds) or serve directly in the cups. Garnish with fresh raspberries and mint leaves before serving.
Variations and Tips:
- For a twist, try adding a splash of espresso or coffee liqueur to enhance the chocolate flavor.
- You can substitute dark chocolate with milk or white chocolate for a different taste.
- Garnish with assorted berries or a drizzle of fruit sauce for added color and flavor.
- If vegan, consider using coconut cream and a plant-based gelatin substitute. Adjust the sugar to taste, depending on the chocolate used.
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Espresso Panna Cotta With Cherry Reduction
Espresso Panna Cotta with Cherry Reduction is an elegant and creamy Italian dessert that marries rich coffee flavors with a sweet and tangy cherry topping. This delightful dish is perfect for coffee lovers and is a fantastic way to impress guests at dinner parties or special occasions.
With a preparation time of approximately 30 minutes (plus chilling time), it’s both simple to make and visually stunning, making it an excellent choice for warm summer evenings.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon instant espresso powder
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen cherries, pitted and halved
- 1/4 cup cherry juice or sweet red wine
- 2 tablespoons additional granulated sugar (for cherry reduction)
Cooking Steps:
- In a medium saucepan, combine heavy cream, whole milk, granulated sugar, and instant espresso powder. Whisk together over medium heat until the mixture is hot but not boiling, ensuring that the sugar and espresso dissolve completely.
- In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it sit for about 5 minutes until softened. Once the cream mixture is hot, remove it from the heat and whisk in the softened gelatin until completely dissolved.
- Stir in the vanilla extract and allow the mixture to cool slightly before pouring it into individual serving cups or ramekins. Refrigerate for at least 4 hours or until fully set.
- While the panna cotta sets, prepare the cherry reduction. In a small saucepan, combine the cherries, cherry juice (or wine), and sugar. Cook over medium heat until the cherries soften and the sauce thickens slightly, about 5-7 minutes. Allow the mixture to cool.
- Once the panna cotta is set, gently run a knife around the edges before inverting them onto plates or serve them straight in the cups. Drizzle the cherry reduction over the top and enjoy!
Variations, Tips:
- For a more pronounced coffee flavor, add an extra teaspoon of espresso powder.
- Experiment with different fruits for the topping, such as raspberries or strawberries, depending on seasonal availability.
- To customize the sweetness, adjust the amount of sugar in the cherry reduction based on the tartness of your cherries.
- For a touch of elegance, garnish with a sprig of mint or a sprinkle of cocoa powder before serving.
- Panna cotta can be made in advance, making it an ideal dessert for busy days; just keep the cherry reduction separate until serving to maintain freshness.
Pistachio Panna Cotta With Fresh Fig and Berry Topping
Pistachio Panna Cotta with Fresh Fig and Berry Topping is a delightful, creamy Italian dessert that balances the rich flavors of pistachio with the freshness of seasonal fruits.
This elegant dish is perfect for summer gatherings or as a sophisticated finish to a dinner party. With a preparation time of about 20 minutes and a chilling time of at least 4 hours, you can create a stunning dessert that’s sure to impress your guests.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 2 teaspoons gelatin powder
- 2 tablespoons cold water
- 1/4 cup finely ground pistachios
- 1 teaspoon vanilla extract
- Fresh figs, halved
- Mixed berries (strawberries, blueberries, raspberries)
- Extra pistachios for garnish
Cooking Steps:
- In a small bowl, sprinkle the gelatin over cold water and let it bloom for about 5 minutes.
- In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is just steaming (do not boil).
- Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Then, mix in the ground pistachios and vanilla extract until well combined.
- Pour the mixture into individual serving cups or ramekins, filling them about three-quarters full. Chill in the refrigerator for at least 4 hours or until set.
- Once the panna cotta is set, remove from the refrigerator. Top with fresh fig halves and various mixed berries. Garnish with additional pistachios for a crunchy texture.
Variations and Tips:
- For a more pronounced pistachio flavor, use pistachio paste instead of ground pistachios.
- You can customize the fruit topping based on seasonal availability. Peaches, cherries, or even a drizzle of honey could work wonderfully alongside the panna cotta.
- To make the panna cotta dairy-free, substitute coconut milk for the cream and milk, using coconut cream for a richer texture.
- To easily unmold the panna cotta, run a sharp knife around the edge of the cups and dip the bottoms in warm water for a few seconds before flipping them out onto plates.
