Vanilla Bean Panna Cotta with Roasted Berries
A smooth custard-like dessert flavored with vanilla bean, and topped with fresh roasted summer berries.
Ingredients
For the panna cotta:
- 1 ½ cup whole milk (355 ml)
- 4 teaspoons unflavored gelatin (5.5 grams, 1 ¼ envelope)
- ½ cup granulated sugar (100 grams)
- 1 vanilla bean , split open lengthwise
- 1 ½ cup heavy cream (355 ml)
- 1 teaspoon vanilla extract
For the roasted berries:
- 3 cups mix of blueberries, blackberries and raspberries (375 grams)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons olive oil
- Pinch of salt
- 2 teaspoons vanilla extract
Instructions
To make the panna cotta:
- In a saucepan, sprinkle the gelatin over ½ cup of milk. Let sit for about 3 minutes until softened.
- Place the saucepan over medium heat and add the rest of the milk, sugar, and vanilla bean. Heat while stirring frequently until gelatin melts and sugar dissolves. Do not let boil.
- Remove from heat and stir in the heavy cream and vanilla extract. Remove the vanilla bean pod. Pour the mixture into 4 half-pint jars or ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.
To make the roasted berries:
- Preheat oven to 350°F.
- Toss the berries with the sugar, olive oil, salt, and vanilla and place in a baking dish. Place in the oven and bake until berries are tender and juices have started to thicken, about 20 minutes.
- Let cool to room temperature, then spoon over the panna cottas and chill completely before serving. Sauce will be thin, but should thicken slightly in the fridge.
Notes
Panna Cotta recipe adapted from Williams-Sonoma Collection: Dessert.
Nutrition
Calories: 617kcal | Carbohydrates: 49g | Protein: 9g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 131mg | Sodium: 83mg | Potassium: 324mg | Fiber: 6g | Sugar: 40g | Vitamin A: 1490IU | Vitamin C: 24mg | Calcium: 184mg | Iron: 1mg