Panna cotta

Ingredients

• Fresh heavy cream (min. 35% fat)500 ml
• Granulated sugar80 g
• Gelatine sheets (usually pork or beef origin)8 g
• Bourbon vanilla bean1 piece
• Fresh berries (raspberries, blueberries, blackberries mix)150 g
• Cold water (for gelatin blooming)40 ml

Allergens

Milk
May contain traces of: Fish.

Method

1. Soak the gelatin sheets in 40 ml of very cold water for about 10 minutes until fully softened.
2. Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
3. In a saucepan, combine the heavy cream, sugar, vanilla seeds, and the empty vanilla pod.
4. Heat the mixture over low heat, stirring constantly, reaching approximately 80°C (just below boiling point) for 5 minutes.
5. Remove the vanilla pod, turn off the heat, and add the well-squeezed gelatin, whisking vigorously until completely dissolved.
6. Strain the mixture through a fine-mesh sieve to remove any pod residue or gelatin lumps.
7. Pour the liquid into 4 single-portion molds and let cool at room temperature for 20 minutes.
8. Transfer to the refrigerator at +4°C for at least 4-6 hours to allow the gelatin structure to set properly.
9. Wash the berries and dry them gently; optionally, cook a portion with a tablespoon of sugar to create a coulis.
10. Unmold the panna cotta (dipping the mold briefly in hot water if necessary) and garnish with fresh berries before serving.