Panna Cotta is an italian cream that it is served cold and in general it goes with fruits: as a sauce or toppings. The good thing about Panna Cotta is that it could be prepared up to 20 days in advanced and the combination are plenty.
Makes: 24 shot glasses of 2oz Prep Time: Cook Time:
- 5 gr Gelatin, nonflavored
- 25 ml Water
- 455 gr Heavy Cream
- 170 gr Sugar
- 425 gr Buttermilk
- 247 gr Raspberry pulp
- 63 gr de Sugar
- 10 gr Lemon Juice
- 3 gr Gelatin, nonflavored
- 15 gr Water
- Panna Cotta: Bloom the gelatin in cold water. Pour the gelatin into the water as you mix it with a fork.
- Combine the heavy cream with the sugar in a medium pot. Cook in middle-high heat until the sugar dissolves, make sure that the cream does not boil. Remove from the heat.
- Add the gelatin to the cream and mix continuously until the gelatin has disolve. Add the buttermilk and mix well.
- Using a pitcher, pour the panna cotta into the glasses. Cover and refrigerate at least for 4 hours before puring the Raspberry coulis on top.
- Raspberry Coulis: Process the raspberries in a blender or food processor. Once you have the pulp place it in a strainer to remove the seeds.
- Bloom the gelatin in cold water. Pour the gelatin into the water as you mix it with a fork.
- Place the raspberry pulp, sugar, and lemon on a small pot and cook over medium-low heat until the sugar dissolves. Remove from the heat, add the gelatin as you mix it. Let the mixture cool down to room temperature. Using a pitcher pour it over the panna cotta. Cover and place it in the refrigerator.
Notes: The raspberries could be replace by strawberries, blueberries or blackberries. The buttermilk could be replace by milk, heavy cream, or coconut cream/ milk. You could add 1 teaspoon of lemon juice to the first step of the panna cotta and obtain a lemon panna cotta.