Dessertsbonappetit4.9
Vanilla Panna Cotta With Balsamic Berries
A large-format vanilla panna cotta topped with balsamic berries and buttered almonds is easy to make, good for crowds, and begs to be dug into.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Panna Cotta
2
Whisk 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.), 1 cup (200 g) sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium saucepan to combine. Pour in 2½ cups chilled whole milk and stir, scraping down sides of bowl to incorporate any dry bits of gelatin or sugar, until combined. Let sit until gelatin swells and is softened, 15–⏱️ 20 minutes.
envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)2(200 g) sugar1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp½ cups chilled whole milk2
3
Set saucepan over medium heat and cook, stirring often with a heatproof rubber spatula, until mixture is hot but not simmering and sugar and gelatin are completely dissolved, about ⏱️ 5 minutes. Remove from heat and add 4 cups chilled heavy cream and 2 tsp. vanilla bean paste; stir until well combined.
(200 g) sugar1 cupchilled heavy cream4 cups. vanilla bean paste2 tsp
4
Strain panna cotta base through a fine-mesh sieve into a 2-qt. dish. Chill, uncovered, until set, at least ⏱️ 12 hours (cover with plastic wrap after ⏱️ 8 hours). Do Ahead: Panna cotta can be made 1 day ahead. Keep chilled.
5
Berries and Assembly
6
Toss 12 oz. fresh raspberries, ¼ cup (50 g) sugar, 2 Tbsp. balsamic vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. It’s okay if some berries are crushed. Cover with a plate or lid and let sit at least ⏱️ 20 minutes and up to ⏱️ 2 hours.
(200 g) sugar1 cup. fresh raspberries12 oz. balsamic vinegar2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
7
Meanwhile, melt 1 Tbsp. unsalted butter in a small saucepan over medium heat. Cook ½ cup sliced almonds, stirring constantly, until golden brown, 4–⏱️ 8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.
(200 g) sugar1 cup. unsalted butter1 Tbsp
8
To serve, spoon raspberry mixture and juices over panna cotta; top with almonds.
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