Nordic Forest Berry Panna Cotta with Blueberry Sauce

Allergens

Dairy

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons unflavored gelatin powder
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt
• 3 cups mixed Nordic forest berries (blueberries, raspberries, blackberries)
• 1/2 cup granulated sugar
• Fresh mint leaves and edible flowers for garnish

Instructions

1. In a small bowl, sprinkle gelatin over 1/4 cup of cold water let it bloom for 5 minutes.
2. In a medium saucepan, combine cream, 1/2 cup sugar, vanilla extract, and sea salt bring to a simmer over medium heat.
3. Once simmering, remove from heat and whisk in the bloomed gelatin until fully dissolved. Pour this mixture into a large bowl and cool slightly.
4. Divide the cooled cream mixture evenly among 6 individual dessert glasses or ramekins, about 2/3 full. Chill in the refrigerator for at least 4 hours or overnight.
5. In another saucepan, combine the forest berries and 1/2 cup sugar. Cook over medium heat, stirring occasionally, until the berries have softened and released their juices, about 7 8 minutes. Strain through a fine mesh sieve into a bowl to collect the juice discard solids.
6. Return the strained juice to the saucepan, bring to a simmer over medium heat, and cook until slightly reduced and thickened, about 5 7 minutes. Remove from heat and allow to cool slightly.
7. Carefully pour the cooled berry sauce over the set panna cotta, filling each glass to the top. Garnish with fresh mint leaves and edible flowers.

Chef’s Insight

The use of fresh forest berries adds a touch of Scandinavian essence to this creamy panna cotta, making it a perfect summer treat.

Notes

For a sweeter sauce, add more sugar to the berry mixture while cooking.