Panna Cotta with Berry Sauce
Panna Cotta with Berry Sauce is a Mediterranean recipe that serves 6. One portion of this dish contains roughly 4g of protein, 44g of fat, and a total of 507 calories. For $2.14 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 8 hours and 20 minutes. A couple people really liked this dessert. This recipe from Allrecipes has 77 fans. Head to the store and pick up cream, vanilla bean, confectioners' sugar, and a few other things to make it today. It is a good option if you're following a gluten free diet. Overall, this recipe earns a rather bad spoonacular score of 21%. Similar recipes are Panna Cotta with Berry Sauce, Jasmine-Buttermilk-Panna Cotta with Berry Sauce, and Ginger-Lemon Panna Cotta with Brandied Berry Sauce.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
1 (10 ounce) bag frozen mixed berries, thawed
2 tablespoons brandy
1/2 cup confectioners' sugar, sifted
3 cups cream
2 teaspoons plain gelatin
2 tablespoons superfine sugar
1 (1 1/2-inch-long) vanilla bean, split lengthwise
1/4 cup cold water
Equipment:
bowl
sauce pan
Cooking instruction summary:
In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean. Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours. To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency. Unmold panna cottas and serve with berry sauce. Kitchen-Friendly View
Step by step:
1. In a small bowl, soften gelatin in cold water; set aside.
2. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes.
3. Remove from heat and discard the vanilla bean.
4. Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves.
5. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
6. To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy.
7. Let stand for an hour until it has a syrupy consistency.
8. Unmold panna cottas and serve with berry sauce.
Nutrition Information:
covered percent of daily need
