Hello, Sunday baker friends!
With temperatures on the rise, the thought of heating the kitchen to bake was just not happening. My thoughts on a sticky summer night went to a no bake, refreshing dessert and it struck me: how about an easy, smooth, soft, sweet, panna cotta?
Panna cotta, an absolutely delicious, very dangerous, elegant, Italian classic dessert. My recipe for panna cotta is like eating a light, clean, delicately sweetened cream that’s held together with just a little bit of gelatin. This panna cotta leaves your mouth feeling incredible!
I spent the week researching recipes with yogurt, sour cream, cream, and half & half. My kitchen was littered with crumpled packets of gelatin, empty containers of dairy products, a dirty sink filled with dirty ramekin, and my neighbors saying “No more panna cotta for me!” Finally, I ended my experimentation with my old tried and true recipe and vowed to never run astray.
This recipe adds a flavor of warm vanilla, topped with a sweet, tangy, refreshing coulis, with an especially crispy, light, lemony wafer. The pairings possibilities are endless. This is as good as dessert gets.
Now let’s do it!
1 1/2 teaspoons unflavored gelatin
1 1/2 cups heavy cream
6 tablespoons granulated sugar
1/2 cup buttermilk or milk
1/8 teaspoon salt
1 teaspoon of vanilla paste or vanilla extract
To Make the Panna Cotta:
Place 6 ramekins in the refrigerator until cold.
Put 3 tablespoons of cool water into a medium bowl. Sprinkle with gelatin, let sit until gelatin has softened, about 5 minutes.
In a medium saucepan, stir together cream, sugar, and salt, until bubbles form around the edges, about 2 minutes. Add the hot cream mixture to the softened gelatin, stir to dissolve. Stir in buttermilk, and vanilla paste until mixture is combined. Pour cream mixture into ramekins. Refrigerate until set, about 2-3 hours.
To unmold your panna cotta, run a sharp knife around the edge of each ramekin and unmold each onto a serving dish.
To serve, simply spoon coulis over the panna cotta, add fresh berries and a lemon crisp alongside.
To Make the Fresh Berry Coulis:
2 cups fresh strawberries, cut in chunks
1 cup blueberries
4-5 tablespoons sugar
1/4 cup water
1/8 teaspoon salt
2 teaspoons lemon juice
1 teaspoon lemon zest
In a medium saucepan, bring berries, sugar, water, lemon juice, zest, and salt together. Simmer over medium heat. Stirring occasionally, cook until sugar is dissolved and berries have broken down.
Transfer to a blender or food processor or, if using an emulsion blender, puree until smooth. Cover with plastic wrap and refrigerate until cold.
To Make the Lemon Crisps:
1 egg + 1 egg white
2/3 cup sugar
1 teaspoon vanilla extract
6 tablespoons butter, softened
1/8 baking soda
1/4 tea salt
2/3 cups flour
Preheat oven 400 degrees.
In a stand-up mixer bowl, beat egg, egg white, sugar, and vanilla until mixture forms a ribbon when the mixer beater is lifted. Add butter, flour, baking soda, salt, lemon juice, and zest and beat until combined.
Drop batter by teaspoons, or use a plastic sandwich bag, snipping off a corner to squeeze out, spacing 2 1/2-inches apart on a parchment lined baking sheet. Flatten tops into 2-inch rounds with a spoon dipped in water.
Bake 5-7 minutes or until edges are browned. Allow cooling on cookie sheet for 1 minute.
Inspired by Martha Stewart.
Enjoy every bite!