What happens when your garden is teeming with berries? Apparently you make Panna Cotta! At least that’s what my son suggested as the proper use for these berries.
Panna Cotta means cooked cream. It is a dessert I only tasted once, many years ago when we were visiting my son in Rome. I decided that, since it was his birthday weekend, I would make it.
A quick search on Google gave me a recipe. It seemed pretty simple and straightforward . I am going to give you the recipe but please note: This is not my recipe. I would gladly give credit to the actual chef but there were too many sources with the same recipe so I have no way of knowing who the rightful owner is.
2 cups of heavy cream (or light cream or half and half but let’s be honest – the more calories, the better the taste)
1/4 cup of sugar (we don’t want the sweetness of the panna cotta to drown out the berries)1 tsp of vanilla
3 tbsp cold water
1 envelope gelatin
Pour the water into a bowl large enough to hold all the ingredients. Sprinkle the gelatin over the water and let it soften for about 10 minutes.
Meantime, heat the cream and sugar. You don’t want it to boil. You just want it to get hot enough to completely dissolve the sugar. Once it’s dissolved, turn off the heat and add the vanilla.
Add the cream mixture to the gelatin. I used a whisk to make sure everything was completely blended but you don’t want to go too crazy whisking or you’ll get air bubbles in your panna cotta.
Pour into 4 ramekins that have been sprayed with Pam or some other flavorless, non stick spray.
Refrigerate for at least 4 hours.
For the berry topping, I used 1 cup of mixed berries, 1 tablespoon of sugar, and 1 tablespoon of water. Toss all that into a pot, and heat until the berries release their juices and the mixture thickens just a bit. Chill that for 4 hours, as well.
After 4 hours, here’s the part I was certain would send the whole project south: Slide a knife around the edges of the ramekins and invert it onto a plate. Happily, they came out perfectly! Top with berries and serve.
Eating this was like eating cream and fruit. It was delicious. And that’s not just my opinion as the chef here. Everyone devoured it. It was fabulous. That’s why I had to share the recipe because you really need to make this.