Enchanted Garden Panna Cotta

Allergens

Eggs, Dairy

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 1 1/2 cups mixed fresh berries (raspberries, blueberries, and strawberries)
• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 6 tablespoons granulated sugar

Instructions

1. In a medium saucepan, combine the heavy cream, 1/2 cup sugar, and vanilla extract. Cook over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
2. In a small bowl, mix gelatin with cold water. Let it sit for a minute or two to bloom.
3. Stir the gelatin into the warm cream mixture until completely dissolved. Remove from heat and let it cool slightly.
4. In a separate medium bowl, gently toss the mixed berries with 2 tablespoons of sugar. Set aside.
5. In another clean and dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks are formed.
6. Divide half of the whipped egg whites into the slightly cooled cream mixture, folding gently until fully incorporated. Fold in the remaining egg whites.
7. Pour the mixture into four individual serving dishes or ramekins, filling them halfway. Top each with a spoonful of berry mixture, and then pour more panna cotta over to cover the fruit entirely. Chill for at least 4 hours or overnight.

Chef’s Insight

The balance of tart berries and sweet cream is what makes this dessert truly enchanting.

Notes

This dessert can be prepared in advance, making it perfect for dinner parties or special occasions.