Desserts That Look Hard · Italian
Panna Cotta con Frutti di Bosco
A silky, classic Italian cream pudding served with a bright, tart berry coulis.
Why This Works
Blooming the gelatin is essential to prevent clumps, resulting in the signature wobble and velvet-like texture of a professional panna cotta.
The Upgrade
Infuse the cream with a single split vanilla bean pod while heating for a deeper flavor than extract alone.
Chef's Secret
Michelin TechniqueRun a thin knife around the edge of the ramekin before serving to help the panna cotta release perfectly onto a plate.
Ingredients
Total time including resting: 40 min
Directions
Bloom the gelatin in 2 tablespoons of cold water for 5 minutes.
Heat the cream and sugar in a saucepan until the sugar dissolves.
Remove from heat, whisk in the gelatin and vanilla until completely smooth.
Pour into ramekins and refrigerate until set, about 30 minutes.
Blend berries into a sauce and spoon over the top of the set panna cotta.
Wine Pairing
Brachetto d'Acqui
Sparkling
The BottleBraida Brachetto d'Acqui
This lightly sparkling, aromatic red wine is a natural companion for red fruits due to its own strawberry and raspberry notes. Its gentle sweetness and low alcohol content beautifully soften the tartness of the berry coulis.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Almond Biscotti
Crunchy twice-baked cookies perfect for dipping.
Ingredients
Directions
Preheat oven to 350°F and line a baking sheet with parchment paper.
Whisk flour, sugar, and baking powder in a bowl; fold in almonds.
Whisk eggs with almond extract, then incorporate into dry ingredients to form a stiff dough.
Shape dough into a 12-inch log on the sheet and bake for 15 minutes until set.
Remove from oven, slice into 0.5-inch thick pieces, and return to the sheet cut-side up.
Bake for an additional 8 minutes until golden and crisp; cool completely on a wire rack.
Side Dish
Mint Sprigs
Fresh mint leaves used to garnish the plate for color.
Ingredients
Directions
Select the smallest, most vibrant mint sprigs and detach from the main stems.
Submerge sprigs in ice water for 3 minutes to maximize turgidity.
Whisk sugar into cold water until fully dissolved to create a light glaze.
Gently pat sprigs dry with a lint-free cloth.
Lightly brush the underside of each leaf with the sugar glaze to impart a subtle sheen.
Arrange one sprig precisely atop each Panna Cotta immediately before service.
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