Founder of @Umami Sans Frontières
🥣 Make Panna Cotta
1/ Prepare the gelatin: Place the gelatin in a bowl of water and let it soak for 10–15 minutes.
2/ Heat the cream: In a saucepan, combine the heavy cream, sugar, and vanilla essence. Heat over medium heat.
3/ Remove from heat:
Once the cream begins to boil gently around the edges, remove the pan from the heat.
4/ Add the gelatin: Squeeze out the excess water from the softened gelatin and add it to the hot cream. Stir until the gelatin is fully dissolved.
5/ Chill until set: Pour the mixture into molds or serving cups. Refrigerate for about 5 hours, or until fully set.
🥣 Make the Raspberry Sauce
6/ Cook the ingredients: Wash the raspberries. In a saucepan, combine the raspberries, sugar, and lemon juice. Heat while stirring gently.
7/ Blend and strain: Once the berries have softened, blend the mixture until smooth using a hand blender. Strain the sauce through a fine mesh sieve and transfer it to a container.
8 Prepare the garnish: Wash the extra raspberries (or blueberries) for garnish and pat them dry.
🥣 To Serve
9/ Unmold the panna cotta: If you’re using a mold with a built-in release mechanism like mine, simply turn it upside down and remove the small lid on the bottom—the panna cotta will slide out easily onto the plate. (No need to dip it in hot water or run a knife around the edge.)
10/ Add sauce and garnish: Spoon the berry sauce over the panna cotta and top with the fresh berries. Enjoy!
🌟Tips for Perfect Panna Cotta🌟
⭐️ Chill and Set Ahead of Time: Panna cotta is a perfect make-ahead dessert. Prepare it the day before, and you’ll have a stress-free, elegant treat ready for your guests or a relaxing finish to dinner the next day.
⭐️ Use a Clever Mold for Easy Release: I used cute pink and blue molds with lids, bought at a local supermarket. After chilling, simply flip the mold upside down and pop open the small bottom lid—the panna cotta slides out cleanly onto the plate!
It works just like Pucchin Purin, a popular Japanese store-bought pudding with a fun feature: break the tab at the bottom, and the pudding drops onto the plate with a satisfying “plop”! A clever little invention that makes serving so much easier.
⭐️ Soak the Gelatin Properly: Soak the gelatin in cold water for 10 to 15 minutes before using. This helps it dissolve completely and prevents any lumps.
⭐️ Don’t Let the Cream Boil: Overheating can cause the cream to separate. As soon as you see small bubbles forming around the edge, remove it from the heat.
⭐️ Let It Cool Slightly Before Pouring: If the cream is too hot when poured into molds, it may separate as it cools. Let it cool down slightly first for a smoother finish.
⭐️ Chill Thoroughly (At Least 5 Hours): Even if it looks set on the surface, the center might still be soft. Give it enough time to fully set in the fridge. 5 hours or more is best
Founder of @Umami Sans Frontières
