Mixed Berry Panna Cotta
Serves: Serves 4.
*if desired, thinly sliced strawberries can be placed along the inside wall of the glasses before filling with panna cotta. If you do this, make sure to dry the cut strawberries well on a paper towel to blot out excess moisture and the strawberries will let off a bit of liquid after the cream is added.
  • 8 oz. Heavy Cream
  • 3 T. Sugar
  • ½ t. Vanilla
  • 1 T. Water
  • 1 heaping t. Powdered Gelatin
  • ¾ C. Mixed Berry Puree(puree any combo of blueberries, strawberries, blackberries, or raspberries and run through a fine mesh sieve. Discard seeds.)
  • 2 T. Sugar
  • 1½ t. Cornstarch
  • 1 T. Water
  • ¼ C. Blueberries
  • ¾ C. Blueberries
  • ½ t. Lemon Juice
  • Mint leaves, for garnish
  1. Pour the 1 T. water into a small bowl. Sprinkle the gelatin over the water and allow to bloom for 5 minutes.
  2. Place the heavy cream and sugar in a small saucepan and bring just to a simmer. Remove from the heat and add the bloomed gelatin to the pan, along with the vanilla.
  3. Whisk the cream/gelatin mixture until the gelatin has completely dissolved.
  4. Mix the berry puree into the cream mixture.
  5. Divide the panna cotta mixture evenly between 4½ c. dishes or ramekins.
  6. Refrigerate the panna cotta for at least 4 hours, or until firmly set.
  7. For the Blueberry Topping:
  8. In a small saucepan, mix together the sugar and cornstarch.
  9. Add the water and mix in. Add the ¼ C. blueberries and smash them a little bit down into the sugar mixture with a whisk.
  10. Place the saucepan on medium/high heat, whisking and smashing the blueberries until the mixture starts to boil. Boil for about 30 seconds, or until mixture has thickened and is a dark purple.
  11. Remove from heat and toss the remaining ¾ C. blueberries and lemon juice into the mixture, until it is well combined and all the blueberries are coated with the glaze.
  12. Let cool completely and top each chilled panna cotta with a spoonful of berries. Do not top with the berries until the panna cotta is firmly set.
  13. Garnish with mint leaves.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/06/25/mixed-berry-panna-cotta/