If you only knew since when I wanted to share this panna cotta recipe with you! In the summer of 2014 I once again prepared panna cotta. And I decided to serve it with cherry sauce. But when I wanted to put the recipe online, the season for cherries was already over. Then I said: not so tragic, you will publish the reptile next year. But since then three years passed. This year, I decided to publish the recipe. When I looked at the old photos, I was quite dissatisfied with them. So I decided to prepare panna cotta again. And then I had the idea of trying 2 new variants - they had been on my To-Do list for some time. Therefore today there is not one panna cotta recipe but 3.
You need:
For
panna cotta with cherry sauce:
3
gelatine leaves
250
ml milk
250
ml cream
200
g sugar
175
ml water
250
g cherries
For
basil panna cotta:
3
gelatine leaves
4
stalks basil
250
ml milk
250
ml cream
25
g sugar
For
panna cotta with blueberry compote:
3
gelatine leaves
250
ml milk
250
ml cream
25
g + 1 tbsp of sugar
250
g of blueberries
5
tbsp + 50 ml blueberry juice
Juice
of ½ lime
From the given ingredients you will get 4-6 portions each
This is how we proceed:
Panna cotta with cherry sauce:
- Soak the gelatine leaves in cold water for 5 minutes.
- Place the milk, cream and 25g of sugar into a pan and bring to a simmer over medium heat. Take the pot off the heat. Squeeze the water out of the gelatine leaves, then add to the pan and stir until the gelatine has dissolved. Divide the mixture among four ramekins/ glasses so that place remains for the sauce. Leave to cool. Place into the fridge for at least 3 hours
- For the sauce, place the remaining sugar and water into a pan and bring to a boil until the sugar has dissolved. Add cherries and simmer for 5 minutes. Take the pan off the heat and using a hand blender, blend the sauce until smooth. If you want, you can cut some cherries into small pieces and add in the sauce.
- Let the sauce cool down. For the serving spoon over the sauce and garnish with a sprig of mint.
Basilikum Panna Cotta/ Basil panna cotta:
- For the basil panna cotta soak the gelatine leaves in cold water for 5 minutes.
- Wash basil leaves and blanch in boiling water for 5 seconds, strain and squeeze excess water. Puree together with the milk. Pour through a fine sieve into a saucepan. Add the cream and sugar and bring to a simmer over medium heat. Remove the pot from the heat, squeeze the water out of the gelatine leaves, then add to the pan and stir until the gelatine has dissolved. Divide the mixture among four ramekins/ glasses and place into the fridge for at least 3 hours.
Panna cotta with blueberry compote:
- For the panna cotta with blueberry compote we begin by soaking the gelatine leaves in cold water for 5 minutes.
- Next place the milk, cream, 5 tbsp blueberry juice and 25g of sugar into a pan and bring to a simmer over medium heat. Take the pot off the heat. Squeeze the water out of the gelatine leaves, then add to the pan and stir until the gelatine has dissolved. Divide the mixture among four ramekins/ glasses so that place remains for the sauce. Leave to cool. Place into the fridge for at least 3 hours
- For the compote, puree half of the blueberries with 50 ml of blueberry juice, 1 tbsp of sugar and lemon juice. Add the remaining blueberries and stir. Put in a saucepan and bring to a boil. Remove from heat and allow cooling. Before serving, spread over the panna cotta.
I find panna cotta is the perfect dessert in summer: you do not have to work long in the kitchen and it is really refreshing. Do you agree?
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