Panna Cotta is an Italian cream that 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 advance and the combination are plenty.
Makes: 24 Shot Glasses of 2 oz
Prep Time: 15 Mins
Cook TIme: 15 Mins
- Panna Cotta:
- 5 g Gelatin, nonflavored
- 25 ml Water
- 455 g Heavy Cream
- 170 g Sugar
- 425 g Buttermilk
- Raspberry Coulis:
- 247 g Raspberry pulp
- 63 g of Sugar
- 10 g Lemon Juice
- 3 g Gelatin, nonflavored
- 15 g 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.
**TIP: The raspberries could be replaced by strawberries, blueberries, or blackberries. The buttermilk could be replaced 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.