Tuesday, February 7, 2012

Panna Cotta with Berries sauce

I remember during my honeymoon trip in Italy, my hubby and I had dinner at an Italian restaurant nearby our hotel for two consecutive nights. It was a small and cozy family-run restaurant. The food was authentic, delicious and reasonably priced. On one of those nights, we had the best Panna Cotta by far. It was smooth, silky and yummy. Ever since, I want to learn to make some Panna Cotta.




Panna Cotta is a very common Italian dessert. It is very simple to make. You can make it in advanced and serve them chilled in pretty little glasses at your parties. There is a variety of accompanied sauces, flavourings or toppings which it goes well with. But today I would like to share a simple and easy-to-make recipe which gives you an idea of the creamy Italian puddings. 


Recipe (Four 3" molds)
Ingredients

  • 1 Gelatin Package, approx 1 tbsp
  • 2 1/2 cups Heavy cream
  • 1/2 cup Whole milk
  • 1/3 cup sugar
  • 1 1/2 tsp Vanilla essence (You can opt for 1/2 Vanilla pod or 1 tsp Vanilla paste)
  • 3 tbsp Cold water
  • 1/2 cup Blueberries
  • 1/2 cup Blackberries
  • 1 tbsp Honey
  • 3 tbsp Sugar
  • Mint leaves (Optional)

Steps:

  1. Mix the gelatin powder in the cold water and let it sit for 5 minutes. 
  2. In a saucepan, heat heavy cream, milk and 1/3 cup sugar over medium heat. 
  3. When it starts to boil, remove from heat and add in vanilla essence and gelatin mixture. Mix well.
  4. Divide the mixture equally among your molds. Cover and chill the puddings for at least 4 hours.  
  5. In a separate saucepan, simmer the blueberries, blackberries, honey and 3 tbsp sugar until the sauce turns to a thick consistency. Chill. 
  6. To serve, remove the Panna Cotta from the mold to a plate. Drizzle with berries sauce and top it with a mint leaf.