Panna Cotta with Berry Pomegranate Coulis (Simple Recipe)
The Finished Product
That means hello, readers! - thanks to Google translate, haha. In this blog post, we would like to share with you guys this simple recipe for the well-known Italian dessert called Panna Cotta.
Panna Cotta means "cooked cream", by heating up heavy cream and whole milk with sugar, adding vanilla extract and the thickening agent gelatin. Once they are all dissolved, pour the mixture into serving glasses or molds and chill until set. It depends on the amount of gelatin used that is suitable to use shaping molds, the more the gelatin is used the more stable it is. Panna Cotta is usually served with fruits or different types of sauces.
We made the Berry Pomegranate Coulis in the previous post so we just topped the Panna Cotta with it. It pairs very well, since the Panna Cotta is sweet and creamy and the Coulis is tart. You can find the recipe for the Coulis down below. We also made Pomegranate Panna Cotta, and we will post it on here very soon.
Here it is, try this recipe out and let us know how it turns out!
- Gelatin absorbs 5 times its weight in water. In this recipe, i used 5g of Gelatin and 25g of Cold Water to mix and it is strong enough to use shaping molds
- 10 oz Whole Milk, 300g
- 10 oz Heavy Cream, 300g
- 4 oz White Sugar, 125g
- 1 tsp Vanilla, 5g
- 2 1/2 tsp Gelatin, 6g
- 2 tbp Cold Water, 30g
- Combine milk, heavy cream, and sugar together in a sauce pan.
- Heat the mixture up to dissolve the sugar.
- Sprinkle the gelatin into cold water and let it absorb.
- Once the mixture starts to bubble, put the gelatin into the sauce pan and stir until the gelatin is dissolved.
- Stir in the vanilla.
- Let the cream cool down then pour into serving glasses or molds.
- Chill until set to serve or to unmold.
- The Panna Cotta is ready for the topping or sauce,
Berry Pomegranate Coulis
- Berry Pomegranate Coulis (Simple Recipe)
An impressive dessert topping that take very little time to make.