Panna Cotta ai Frutti Rossi

Instructions

1. 1

   Sprinkle the gelatin powder over 3 tablespoons of cold water in a small bowl and let it bloom for 5 minutes until fully absorbed and spongy.

2. 2

   Pour the heavy cream and 60 g of sugar into a medium saucepan over medium heat. Stir gently and heat until the sugar dissolves completely and the cream just begins to simmer, about 4 to 5 minutes. Do not allow it to boil.

3. 3

   Remove the cream from the heat and stir in the vanilla extract. Add the bloomed gelatin to the hot cream mixture and whisk continuously until the gelatin is completely dissolved with no lumps remaining.

4. 4

   Lightly grease four 150 ml ramekins or panna cotta molds with a neutral-flavored oil such as sunflower oil. Divide the cream mixture evenly among the four molds.

5. 5

   Allow the filled molds to cool to room temperature for about 15 minutes, then cover each with plastic wrap and refrigerate for a minimum of 4 hours or overnight until fully set and firm.

6. 6

   Prepare the red berry coulis by combining the strawberries, raspberries, blueberries, 50 g of sugar, lemon juice, and lemon zest in a small saucepan over medium heat. Cook, stirring frequently, for 6 to 8 minutes until the berries have broken down and the mixture has thickened slightly.

7. 7

   Remove the coulis from the heat and pass it through a fine mesh sieve, pressing with the back of a spoon to extract as much liquid as possible. Discard the seeds and solids. Allow the coulis to cool to room temperature, then refrigerate until ready to serve.

8. 8