Amy Lipson Panna Cotta has always been one of my favorite desserts when eating out. It’s wonderfully subtle and refreshing with a light, delicate flavor. (Especially during the warm summer months!) I decided to give this Italian classic a try -now that I’m home full time. I couldn’t believe how easy it was to make! A few tries and a few tweaks later, here it is. Hope you enjoy it as much as we do!
Panna Cotta
Prep Time: 30 Minutes
Serves 6-8
Ingredients
- 1 tablespoon unflavored gelatin (or 1 envelope)
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 cup half and half
- 1 cup sugar
- 1 1/2 tablespoons vanilla extract
- 4 oz diced strawberries
- 4 oz blueberries
- 4 oz blackberries
- 4 oz raspberries
- Fresh mint leaves
- 1 cup sweet white wine like Riesling or moscato
Instructions
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half and half, and 1/2 cup sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins for 6 servings. (You can also use a silicone muffin pan or even wine glasses-which look great!) Cool to room temperature. Cover with saran wrap and chill at least 4 hours. (or overnight)
- In a medium bowl, combine berries and remaining 1/2 cup sugar. Crush berries slightly with back of spoon. Mix in wine. Let mix stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
- Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. (This is for presentation. If it’s too much trouble, you can just proceed to next step.)
- Spoon berry mixture over puddings and garnish with mint leaves.
