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Panna cotta with fruit sauce

Valentine's Day Desserts 300 min Medium 21 wyświetleń ~14.69 PLN - (0)
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Description

Panna cotta is a delicate, creamy dessert originating from northern Italy, perfectly combining the silky texture of cream with an intense, tangy fruit sauce. This recipe features a classic vanilla panna cotta served with a warm mixed berry sauce (raspberries, strawberries, blueberries), creating a contrast of temperatures, textures, and flavors—sweet, velvety base and fresh, slightly tart sauce. An ideal choice for Valentine's Day: it looks elegant on the plate, can be prepared in advance, and on the day of serving, you only need to add the hot sauce and fresh mint. Panna cotta pairs wonderfully with sparkling wine or aromatic tea, and its delicate flavor will appeal to both traditionalists and those who appreciate subtle, refined desserts.

Ingredients (12)

Servings:
4
  • 30% heavy cream 400 ml
  • Milk 3.2% 100 ml
  • White sugar 60 g
  • Sheet gelatin 6 g
  • Vanilla bean 1 szt.
  • Water (for soaking gelatin) 50 ml
  • Frozen mixed fruits (raspberries, strawberries, blueberries) 300 g
  • Fresh lemon juice 20 ml
  • Cornstarch (corn flour for thickening) 10 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Butter 10 g
  • Fresh mint (for decoration) 5 g
💰 Szacowany koszt dania: ~14.69 PLN (3.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and utensils: measure out the cream (400 ml) and milk (100 ml), weigh 60 g of sugar, prepare 6 g of gelatin (3 sheets ≈ 6 g), take out the vanilla bean, 50 ml of water to soak the gelatin, and 300 g of frozen fruits along with the other ingredients for the sauce. Decide that you will use about 30 g of the 60 g of sugar for the panna cotta base and 30 g for the fruit sauce.

Ingredients: 30% heavy cream, Milk 3.2%, White sugar, Sheet gelatin, Vanilla bean, Water (for soaking gelatin), Frozen mixed fruits (raspberries, strawberries, blueberries)
Use an accurate kitchen scale and liquid measuring cup. Prepare 4 molds/ramekins (about 180–200 ml each). Have a fine sieve for straining and a food thermometer on hand, if you have one.

Flavoring the cream

2

Split the vanilla bean lengthwise with a sharp knife. Use the knife to scrape the vanilla seeds from the inside. Place the seeds and the split bean in a saucepan with 400 ml of cream and 100 ml of milk, add 30 g of sugar (half) and a pinch of salt.

Ingredients: Vanilla bean, 30% heavy cream, Milk 3.2%, White sugar, Salt
Use a small sharp knife and a teaspoon to scrape out the seeds. Leave the halved pod in the saucepan while heating for a more intense aroma; you will remove it later.

Soaking the gelatin

3

Place the gelatin sheets (total weight 6 g) in a bowl with 50 ml of cold water and let them sit for 5–8 minutes until the sheets soften and become flexible. After softening, gently drain the excess water, squeeze the sheets between your fingers, and set them aside on a plate.

Ingredients: Sheet gelatin, Water (for soaking gelatin)
Use a small, wide bowl. Make sure the water is cold — warm water will dissolve the gelatin unevenly. If the sheets do not soften after 8 minutes, they are likely expired.

Heating the base

4

Place a saucepan over medium heat and warm the mixture of cream, milk, vanilla, and sugar. Stir with a wooden spoon or whisk for 6–8 minutes until the sugar dissolves and the liquid steams, reaching a temperature of about 70°C — it should be hot and fragrant, but do not let it boil (avoid a vigorous boil as it may affect the consistency). After heating, remove the saucepan from the heat and discard the empty vanilla pods.

Ingredients: 30% heavy cream, Milk 3.2%, White sugar, Vanilla bean, Salt
It's best to use a saucepan with a diameter of 18–20 cm with a thick bottom, so the heat distributes evenly. If you don't have a thermometer, watch for steam and small bubbles at the edge - that's the right moment. Do not boil the mixture.

Dissolving gelatin

5

When the cream is hot (about 70°C), add the drained gelatin leaves and vigorously stir with a wooden spoon or whisk for 1–2 minutes until the leaves are completely dissolved and no lumps are visible. Stir evenly to ensure the gelatin fully dissolves in the warm liquid.

Ingredients: Sheet gelatin, 30% heavy cream, Milk 3.2%
Squeeze the gelatin between your fingers over the saucepan before adding it to avoid adding excess cold water. Use a gentle, even stirring motion. This is a key step: if the gelatin does not dissolve, the panna cotta will not set.

Straining and cooling the base

6

Pour the hot mixture through a fine sieve into a clean bowl or jug to remove any undissolved particles and vanilla remnants. Leave to cool to a temperature of about 35–40°C (you should feel warmth, but the liquid should not be scalding).

Use a fine mesh strainer and a metal funnel or a jug with a spout. To speed up cooling, place the bowl with the liquid in a cool kitchen or in a water bath with cold water (not ice).

Pouring and cooling

7

When the base is slightly warm (35–40°C), evenly pour it into 4 ramekins/molds (about 180–200 ml each). Cover each ramekin with plastic wrap (without touching, placing the wrap just above the surface to prevent a skin from forming) and place in the refrigerator for at least 4 hours, preferably for 6–8 hours or overnight, until completely set.

Ingredients: 30% heavy cream, Milk 3.2%, Sheet gelatin
Use a pitcher with a spout for precise pouring. Do not place the ramekins in cold water — they need to cool in the refrigerator. Cooling time is crucial: if the panna cotta is placed in the fridge for too short a time, it will be too soft.

Fruit sauce — thawing and cooking

8

In a medium saucepan, place 300 g of frozen fruit and the remaining 30 g of sugar (the second half). Heat over medium heat for 6–8 minutes, stirring occasionally, until the fruit thaws, releases its juice, and gently breaks down. Cook until the mixture is slightly soft and smooth.

Ingredients: Frozen mixed fruits (raspberries, strawberries, blueberries), White sugar
Use a saucepan with a diameter of 18–20 cm. If the fruits are very watery, cook them over a slightly higher heat, but be careful not to burn them. Stir with a wooden spoon or a silicone spatula.

Thickening the sauce

9

In a small bowl, mix 10 g of cornstarch with 20 ml of lemon juice (you can add 1–2 tablespoons of water if the mixture is too thick), stirring until smooth. Pour in a thin stream into the boiling fruit, stirring constantly, and cook for another 1–2 minutes until the sauce thickens slightly. Taste and adjust sugar or lemon juice if necessary.

Ingredients: Cornstarch (corn flour for thickening), Fresh lemon juice, Frozen mixed fruits (raspberries, strawberries, blueberries)
Always make the starch slurry first in cold liquid to avoid lumps. Gradually add and mix vigorously until the sauce thickens and becomes glossy.

Finishing the sauce

10

Remove the sauce from the heat. If you are using butter (optional), add 10 g of butter and stir vigorously to give the sauce a silky sheen. Taste and if necessary, season with a little lemon juice or sugar. Set the sauce aside to cool slightly — it should be warm when serving.

Ingredients: Butter, Frozen mixed fruits (raspberries, strawberries, blueberries)
Butter added at the end improves the consistency and shine, but skip it in the dairy-free version. If the sauce is very hot, wait a few minutes before pouring it over the cold panna cotta.

Removing the panna cotta from the molds

11

To remove the panna cotta from the ramekins, prepare a bowl of hot (not boiling) water. Immerse the bottom of the ramekins for 5–8 seconds to warm the edges slightly. Quickly run a thin knife or silicone spatula along the edges, invert the ramekin onto a plate, and gently tap the bottom of the ramekin with your hand to release the dessert. The panna cotta should slide out in one piece; if it is too soft, return it to the refrigerator for another 30–60 minutes.

Use a flat plate to serve the dessert. Do not immerse the ramekins for too long — a short exposure is enough to avoid melting the sauce. If the dessert doesn't come out, gently hold the ramekin in hot water for a few more seconds.

Decoration and serving

12

On a plate, place the panna cotta, drizzle with warm fruit sauce (about 60–80 g of sauce per serving) so that the sauce slightly runs down the sides, and add fresh mint leaves as decoration. Serve immediately while the sauce is warm and the panna cotta is cold — this creates a pleasant contrast in temperature.

Ingredients: Frozen mixed fruits (raspberries, strawberries, blueberries), Fresh mint (for decoration), Butter
Use a spoon for drizzling, and if you want to achieve precise spots, use a small ladle. Additionally, you can add fresh mint leaves for freshness and color (optional).

Fun Fact

💡

Panna cotta comes from the Piedmont region of Italy. Literally 'cooked cream,' in its original version it was a simple dessert made with local cream, sugar, and gelatin or milk gel.

Best for

Walentynki Romantyczna kolacja Przyjęcie dla gości

Tips

🍽️ Serving

Serve the panna cotta immediately after drizzling with warm sauce to achieve a contrast in temperature. For Valentine's Day, serve on a white or black plate, add edible rose petals or a few fresh fruits next to the dessert. Small glasses of sparkling prosecco will be a perfect complement.

🥡 Storage

Panna cotta can be stored covered in the refrigerator for up to 48 hours. Before serving, take it out for 10–15 minutes so it's not too cold; prepare the sauce fresh or gently reheat it in a saucepan. Do not freeze — the texture will change.

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