Delicate berry panna cotta with currants and raspberries

Prepare gelatin according to package instructions.

I use instant gelatin.

Pour gelatin with cold water, mix and leave for 10 minutes to swell.

Combine berries with sugar in a saucepan.

Place the saucepan over medium heat and bring to a boil, simmer for 1-2 minutes. Remove from the fire

Strain the berries through a sieve and cool to room temperature.

Pour heavy cream and milk into another saucepan.

Place over medium heat, stirring occasionally, bring to a boil, but do not boil.

Once bubbles start to appear on the surface, remove from heat.

Add the swollen gelatin to the hot milk mixture.

Mix well until the gelatin is completely dissolved.

Then add berry puree. Mix until smooth.

It is not necessary to stir too intensively, otherwise bubbles will appear and the structure of the dessert will no longer be homogeneous.

Pour the resulting mixture into molds or glasses, then put in the refrigerator for 2 hours so that the mass freezes.

Whip chilled heavy cream with powdered sugar until stiff peaks form.

Transfer the whipped cream to a piping bag fitted with an open star tip.

Before serving, top the frozen panna cotta with whipped cream, fresh berries and mint leaves.

The strawberry panna cotta is ready.

I recommend to cook and try. Enjoy your meal!

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