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Panna Cotta with Berry Sauce
Panna Cotta:
- 4 cups heavy cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 4 teaspoons unflavored gelatin
- grape seed oil for bowls
Berry Sauce:
- ½ pound fresh strawberries, hulled and thinly sliced
- 6 ounces fresh raspberries
- 6 ounces fresh blueberries
- 6 ounces fresh blackberries
- 1 tablespoon fresh lemon juice
- ¾ cup sugar
In a medium-sized saucepan over medium heat, place berries, lemon juice and sugar. Cook for about 5-8 minutes, stirring and mashing fruit until the sugar is dissolved and the fruit is soft. If the sauce it too thick, you can add 1 or 2 tablespoons of water. Transfer to a glass jar with lid and refrigerate until ready to use.
Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
Lightly oil eight glasses or small bowls with a neutral-tasting oil.
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Pour the very warm Panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna cotta mixture into the prepared cups, chill for 2 hours or until firm. Top with sauce right before serving. Enjoy!
