Panna Cotta w/Vanilla Bean & Limoncello Berry Compote (2019) RockinRaffi Collaboration/Ep. 47 SE1

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.

Start with 2 tablespoons of cold water and sprinkle 1 package of gelatin on top. Let it sit for about 3 minutes.

Over low heat, stir the gelatin and water together until dissolved, then remove from heat and let it sit.

Slice the vanilla bean in half lengthwise and scrape out the seeds.

In a pot, add 2 cups of heavy cream, 1 cup of half-and-half, 1/3 cup of sugar, the seeds from the vanilla bean, and the remaining vanilla pod. Stir until it comes to a complete boil.

Once boiling, add the dissolved gelatin and stir until completely dissolved.

Pour the mixture into different types of ramekins, including a pyramid-shaped one and a 6-ounce basic ramekin. You can also use special moldings for unique shapes.

Refrigerate the panna cotta for at least 6 hours.

To make the limoncello berry compote, combine 1/2 cup of limoncello, 1/2 cup of water, 1/2 cup of sugar, and 1 teaspoon of vanilla extract in a pot and bring to a boil.

Once boiling, add 2 cups of your favorite frozen mixed berries and continue to boil for at least 10 minutes.

For a thicker consistency, mix in 2 tablespoons of cornstarch and bring to a boil one more time before removing from heat.

After the panna cotta has set, fill a deep dish tray with hot water and place the panna cotta ramekins inside for 10 seconds.

Using a thin knife or butter knife, scrape the edges of the panna cotta to loosen it, then flip it onto a dish.

Garnish with fresh mint, additional fresh berries, raspberry puree, or lemon zest as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens