Title a Bit Twee
Oct. 8th, 2023 09:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Very Berry Panna Cotta.
"A very creamy, intense, berry-flavored pudding."
2 tsp gelatin
3 T cold water
1 1/2 lbs frozen mixed berries, thawed
1 cup sugar
1/2 cup whole milk
1 cup cream
topping:
1 cup cream
1 tsp gelatin
2 T cold water
mint and berries for garnish
Combine berries and sugar in a saucepan and bring to a boil over medium heat. Cook, mashing the berries with a spoon, until syrupy - about 10 minutes. While they are cooking, place the cold water in a small bowl then sprinkle the gelatin on top. Let it stand for five minutes.
Strain the berry mixture through a fine strainer, removing 1 cup of berry juice to use for topping. Return the (strained) berry mixture to the pot along with the milk and heat until small bubbles form along the edges. Add the soaked gelatin and whisk until completely dissolved. Remove from the heat and stir in the cream, stirring until blended. Pour into four individual ramekins or glasses, and refrigerate for three hours.
Place the topping water in a bowl and sprinkle the gelatin on top. Whip the cream until soft peaks form. Add 1/2 cup of the reserved berry juice along with the softened gelatin and beat until blended. Spoon the topping on the panna cotta with a spoon or pastry bag. Refrigerate for another three hours.
To serve, spoon a little of the remaining berry syrup on top of each ramekin, then garnish with fresh berries and mint leaves as desired.
What worked: It was a pretty pinkish-purple and did indeed have a lot of berry flavor.
What didn't: Not as light as previous panna cotta recipes due to the berry mass. (Also likely due to me combining the cream and milk into half-and-half and adding all into the cooking berry mixture in one step, but I didn't think of that until the next day.)
Too much topping and berry syrup, although we will find uses for the leftovers. The topping would have looked better piped of course, but I rarely use our pastry bag as I can't be arsed.
Will I make it again? Everybody liked the flavor and appearance. However, in my opinion it is not worth the effort and many dirty dishes.
"A very creamy, intense, berry-flavored pudding."
2 tsp gelatin
3 T cold water
1 1/2 lbs frozen mixed berries, thawed
1 cup sugar
1/2 cup whole milk
1 cup cream
topping:
1 cup cream
1 tsp gelatin
2 T cold water
mint and berries for garnish
Combine berries and sugar in a saucepan and bring to a boil over medium heat. Cook, mashing the berries with a spoon, until syrupy - about 10 minutes. While they are cooking, place the cold water in a small bowl then sprinkle the gelatin on top. Let it stand for five minutes.
Strain the berry mixture through a fine strainer, removing 1 cup of berry juice to use for topping. Return the (strained) berry mixture to the pot along with the milk and heat until small bubbles form along the edges. Add the soaked gelatin and whisk until completely dissolved. Remove from the heat and stir in the cream, stirring until blended. Pour into four individual ramekins or glasses, and refrigerate for three hours.
Place the topping water in a bowl and sprinkle the gelatin on top. Whip the cream until soft peaks form. Add 1/2 cup of the reserved berry juice along with the softened gelatin and beat until blended. Spoon the topping on the panna cotta with a spoon or pastry bag. Refrigerate for another three hours.
To serve, spoon a little of the remaining berry syrup on top of each ramekin, then garnish with fresh berries and mint leaves as desired.
What worked: It was a pretty pinkish-purple and did indeed have a lot of berry flavor.
What didn't: Not as light as previous panna cotta recipes due to the berry mass. (Also likely due to me combining the cream and milk into half-and-half and adding all into the cooking berry mixture in one step, but I didn't think of that until the next day.)
Too much topping and berry syrup, although we will find uses for the leftovers. The topping would have looked better piped of course, but I rarely use our pastry bag as I can't be arsed.
Will I make it again? Everybody liked the flavor and appearance. However, in my opinion it is not worth the effort and many dirty dishes.
