Classic Panna Cotta Recipe

Panna Cotta

Bloom the gelatin

1. Pour the water into a small bowl. Sprinkle the powdered gelatin over the water, and mix well. Set aside until the gelatin absorbs the water.
2. If using gelatin sheets, break the gelatin sheets in half. Fill a small bowl (that can fit the gelatin sheets) with cold tap water and submerge the gelatin sheets in the water. Set aside for at least 10 minutes until the gelatin softens. Before using the gelatin sheets, remove them from the water bowl and squeeze excess water out.

Panna cotta

1. Place the half and half in a small saucepan, along with the honey, salt, and vanilla.
2. Heat over medium heat and stir the mixture while it's heating. Make sure the salt and honey dissolve and mix into the base. Do NOT allow the mixture to come to a boil.
3. When the half and half - milk base is steaming, remove it from the heat.
4. Add the bloomed gelatin straight into the hot mixture and gently stir / whisk until the gelatin has completely dissolved.
5. Add the heavy cream and stir it in.
6. Divide the mixture into 6 dishes (with a ¾ cup capacity). Each serving will be about ½ cup capacity.
7. Make sure to stir the panna cotta mixture each time you pour it into a serving dish so that the vanilla seeds are properly dispersed through the mixture.
8. Allow the panna cotta to cool down slightly, then cover them with plastic wrap and store in the fridge overnight.

Berry fluid gel

Bloom the gelatin

1. Mix the ½ tsp of gelatin with ½ tbsp of water, and let it sit for about 10 minutes.
2. If you’re using gelatin sheets, soak the gelatin sheets in a bowl of water for at least 10 minutes until softened. Make sure to squeeze out extra water before adding the sheets to the berry mix.

Berry coulis

1. Place the berries, honey, salt, and lemon juice in a small saucepan.
2. Cook over medium heat until the berries break down. This can take about 10 - 15 minutes.
3. Cook the mixture down until you have about 1 cup of berry coulis.
4. You can use the berry coulis as is, if you prefer. But to make a fluid gel, you will need to add gelatin.
5. Stir in the bloomed gelatin until it completely dissolves in the berry coulis.
6. Place the coulis jello in the fridge until it sets.
7. Once set, break the jello layer and place it in a container that can be used with a stick blender (i.e. a narrow and tall container that fits a stick blender).
8. Blend the berry jello until you have a smooth paste. You will end up with a fluid gel (i.e. a berry sauce that still has some viscosity).

To serve

1. Once the panna cotta has set, you can keep it in the fridge for up to 3 - 4 days.
2. Serve the panna cotta with a dollop of the berry fluid gel and fresh berries on top.
3. If you’re unmolding the panna cotta, place the mold in warm water for a few seconds until the panna cotta is slightly loosened and can be released from the mold.
4. Turn it out onto a serving plate and tap or gently squeeze the mold (if using silicone) to release the panna cotta. Spoon the raspberry coulis on top, and serve immediately.