Description
This Black Mulberry Panna Cotta is a silky-smooth Italian dessert, infused with vanilla and topped with a sweet and tangy mulberry sauce. Made with rich heavy cream and milk, this elegant treat is easy to prepare and perfect for any occasion. Serve chilled for a refreshing, melt-in-your-mouth experience.
Ingredients
Units
Scale
For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons unflavored gelatin
- 3 tablespoons cold water
For the Black Mulberry Sauce:
- 1 cup fresh or frozen black mulberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
- Heat the Cream Mixture: In a saucepan, heat heavy cream, milk, and sugar over medium heat until steaming but not boiling.
- Dissolve the Gelatin: Remove from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract.
- Chill the Panna Cotta: Pour the mixture into greased ramekins or silicone molds. Refrigerate for at least 4 hours or until set.
- Make the Mulberry Sauce: In a saucepan, heat mulberries, sugar, and lemon juice over medium heat.
- Thicken the Sauce: Stir in the cornstarch mixture and simmer until thickened. Let cool.
- Serve: To serve, unmold the panna cotta onto a plate and spoon the mulberry sauce over the top.
Notes
- For a dairy-free version, substitute coconut cream and almond milk.
- Serve with fresh mint or extra berries for a beautiful presentation.
- If you prefer a smoother sauce, strain the mulberry mixture before serving.
- Prep Time: 10 minutes
- chill time: 4 hours
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: Italian
