Prep time: 15 min
Chill time: 8 hours- overnight
Cook time: 30 min
Ready in: 8+ hours, 45 min
Serves: 6
Ingredients:
PANNA COTTA:
3/4 c. confectioners' sugar
2 c. heavy whipping cream
1 c. whole milk
Optional: 1/2 tsp. vanilla -OR- 1 vanilla bean- split
1 (1/4 oz.) pgk. + 1 tsp. unflavored gelatin
Water (for removing panna cotta from molds)
SAUCE:
1 c. desired berries
2/3 c. sugar
Directions:
- Put sugar, cream, and milk (and vanilla, if using) into a saucepan over medium-high heat and stir steadily
- Remove pan from heat just as the mixture begins to bubble but before it boils
- While stirring, sprinkle in all the gelatin
- Continue to stir for 5 min, then empty the pan into a bowl
- Stir occasionally while the mixture cools
- When it's cool, (remove vanilla bean, if used) pour mixture into 6 ramekins
- Refrigerate for at least 8 hours or, even better, overnight
- For sauce, cook berries and sugar over medium-low heat, stirring occasionally, until berries release their liquid and begin to break down, about 20 min
- Blend with an immersion blender (or puree in a blender), strain, and chill for 1 hour
- When ready to serve, bring about 1" water to a simmer in a small skillet
- Loosen each custard from sides of its ramekin using a knife blade
- Dip ramekin bottoms, one at a time, in the simmering water for 1- 2 seconds, then turn each over onto an individual serving plate and shake to unmold the custard
- Drizzle with berry puree, and serve
*Jen found recipe here
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