Panna Cotta ai Frutti Rossi

Ingredients

• 500 ml heavy cream
• 60 g granulated white sugar
• 1 teaspoon pure vanilla extract
• 2.5 teaspoons unflavored gelatin powder
• 3 tablespoons cold water
• 150 g fresh strawberries, hulled and halved
• 100 g fresh raspberries
• 100 g fresh blueberries
• 50 g granulated white sugar (for the coulis)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Fresh mint leaves for garnish

Instructions

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. 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. 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. 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. 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. 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. 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. To unmold the panna cotta, run a thin knife around the edge of each mold, place a serving plate on top, and invert quickly with a firm flip. Gently shake the mold until the panna cotta releases cleanly onto the plate.
9. Spoon 2 to 3 tablespoons of the chilled red berry coulis over and around each panna cotta. Garnish with a few fresh whole berries and a sprig of fresh mint. Serve immediately.