Panna cotta with Cinnamon and Berry Puree
Panna cotta with cinnamon and berry puree is a recipe featuring fresh ingredients from the spices category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Vanilla bean
- 500 ml heavy cream
- 1 cinnamon stick
- 50 g sugar
- 5 sheets white gelatin
- 200 g mixed berries (blackberries, raspberries, currants, blueberries)
- 1 tbsp Lemon Juice
- 100 g powdered sugar
- Mint leaves (for garnish)
- 50 g mixed berries (raspberries, blueberries, for garnish)
Instructions
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1.
Slice the vanilla bean lengthwise and simmer with cream, cinnamon, and sugar. Set aside and let steep for about 10 minutes. Soak gelatin sheets in cold water. Strain the vanilla cream through a sieve. Squeeze out excess water from gelatin and add to the cream, stirring until dissolved.
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2.
Rinse four glasses with cold water, tilt them slightly into a mold so they don’t tip over, pour in the cream, cool, and chill for at least 4 hours until set.
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3.
Meanwhile, clean berries, rinse if needed, drain, and mix with lemon juice and sugar. Let rest for about 30 minutes, then warm gently and simmer for 3 minutes. Strain through a sieve. Place the panna cotta upright, pour in the berry puree, and refrigerate again for about 1 hour. Serve garnished with mint and fresh berries.
