Coulis di frutta: salsa di frutti di bosco, fragole e lamponi - dolci al cucchiaio

Sprinkle gelatin over cold water in a small bowl and let it bloom for 5-10 minutes.

Heat heavy cream, sugar, and salt in a saucepan over medium heat until sugar dissolves and mixture is hot but not boiling.

Remove from heat and stir in bloomed gelatin until fully dissolved.

Add vanilla extract and milk to the cream mixture, stirring to combine.

Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours, or until set.

Prepare the fruit topping by combining fresh strawberries, blueberries, lemon juice, and sugar in a bowl.

Let the fruit mixture sit for 15-20 minutes to macerate and release juices.

Once panna cotta is set, carefully unmold it onto serving plates if using molds.

Top each panna cotta with the macerated fruit mixture just before serving.

Spice Level:

Allergens