Description
Blackberry panna cotta has all the goodness of the original dessert with the addition of fresh blackberry flavor. A simple batch of blackberry coulis adds flavor and a lovely shade of purple to make an already great dessert absolute perfection.
Ingredients
- 2 1/4 cups (18 fl. oz.) whipping cream
- 1/4 cup (2 fl. oz.) blackberry coulis (see recipe below)
- 1/3 cup (66 grams) sugar
- 1/4 cup water
- 2 1/2 teaspoon unflavored gelatin
- 1 teaspoon vanilla bean paste or extract
Instructions
In a saucepan, combine the blackberries (fresh or frozen), sugar, lemon juice, and water. Cook it over medium heat, stirring occasionally, for 8-10 minutes.
The berries should all be cooked down and have released their juices, and the amount in the pan will have lowered a bit.
Place a fine mesh sieve over a bowl and pour the blackberry coulis through it. Gently press to strain out the seeds and pulp, then allow the coulis to cool.
In a small bowl or cup, sprinkle the gelatin over the 1/4 cup of water. Let it sit for about 5 minutes, or until all of the gelatin has dissolved and thickened.
In a small saucepan, combine the sugar and 1 cup of cream. Warm up the cream and sugar until it’s warm and steaming and the sugar has dissolved.
Add the rest of the cream and the blackberry coulis to bring down the temperature–if it’s too hot it can ruin the structure of the gelatin and cause it not to set.
Melt the gelatin in the microwave or over a burner just until it’s liquefied. Slowly drizzle it into the blackberry cream while whisking to prevent lumps of gelatin in the finished product.
Using a ladle, divide the panna cotta into the ramekins. You can make either four 6 oz. or six 4 oz. ramekins. Set them in the refrigerator for at least 6 hours, or until the gelatin is completely set.
When you are ready to plate the blackberry panna cottas, run the tip of a sharp knife around the very edge. Run warm water over the sides of the ramekins, angling the top so that the water won’t get onto the panna cotta. Run the water for just a minute or two to give the very edges of the panna cotta time to soften and come away.
Set a dessert plate on top of the ramekin and shake it gently to help the panna cotta come out. If it doesn’t, run it under warm water for a bit longer, then try again.
- Prep Time: 30 minutes
- Chilling Time: 6 hours
- Method: Refrigeration
- Cuisine: Italian
