How to make Classic Panna Cotta (Creamy and Delicate) served with Berry Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Sprinkle 12 grams of gelatine powder into 90 grams of hot water in a bowl, whisk gently, and set aside.

In a small pot, combine 300 grams of full fat milk and 84 grams of sugar.

Heat the milk on medium to high until it reaches about 50 degrees Celsius, ensuring it does not boil.

Remove the pot from the heat and mix in the bloomed gelatine until well combined.

Transfer the mixture into a large bowl and add 300 grams of cold double cream to cool it down.

To cool the mixture quickly, place the bowl over ice packs and water, stirring continuously until it cools to below 20 degrees Celsius.

Pour the mixture into a jug for easy distribution.

Distribute the mixture evenly into glass containers, using a scale for accuracy.

Place the containers in the fridge to set overnight, covering them after one hour to prevent drying out.

Prepare the berry sauce by using essence of berries made from blackberry, raspberry, blueberry, and strawberry (link to previous video provided).

Take about two spoonfuls of the berry essence and pour it over the chilled panna cotta before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens