Panna Cotta with Berry Sauce
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!