Easy Vanilla Bean Panna Cotta with a berry jelly
A quick, fuss free recipe to make silky-smooth easy vanilla bean panna cotta with just 5 simple ingredients. The sweet, slightly tart berry jelly really brightens the dessert, making it even more satisfying.
Equipment
- 1 saucepan
- 1 whisk
- 1 strainer
- 2 dessert glasses
Ingredients
Vanilla Bean Panna Cotta
- 250 g cream 25% fat
- 100 g milk
- 60 g desi khaand/raw sugar granulated sugar
- 1.5 tsp cold water soluble gelatin see notes
- ½ tsp vanilla bean paste
Berry Jelly
- 75 g 50g strawberries + 25g raspberries Fresh or frozen, or a combination
- ¼ tsp agar agar powder
- 2.5-3 tbsp desi khaand/raw sugar castor sugar
- 3 tbsp water
Instructions
Vanilla Bean Panna Cotta
- Blend the sugar with the cold water soluble gelatin in the jar of a small dry grinder.
- Add the cream, milk, sugar-gelatin blend and vanilla bean paste to a small saucepan and whisk well to mix.
- Gently simmer over low heat until you see small bubbles coming over the sides. Take off heat immediately and cool to tepid. Whisk again and pour into serving glasses/bowls. Refrigerate for 6-8 hours/overnight to set.
Berry Jelly
- Place all ingredients except lime juice in a saucepan.
- Simmer until completely soft, strain and add the lime juice. Cool to tepid but still clear and pourable.
- Gently pour over the overnight set panna cotta and leave to set in the fridge for 30 minutes.
- Top with macerated strawberries and serve.
Notes
Cold Water Soluble Gelatin
This gelatin variant doesn’t need to be bloomed or softened over warm water like traditional gelatin. Simply run it in the jar of a small dry grinder to blend it with the sugar and then whisk it into the liquid.
If using traditional gelatin, follow the label instructions and strain the liquid while pouring it into your setting glasses/bowls to avoid graininess or lumps.