Panna Cotta with Blackberry Cabernet Sauce
This exquisite panna cotta recipe is topped with a simple, elegant blackberry cabernet sauce that looks as romantic as it tastes. It takes just a few hours to set, making it a perfectly effortless dinner party dessert that your guests will never forget.
Servings: 6 servings
Calories: 307kcal
Equipment
- small mixing bowl
- sauce pan
- medium-size pot
- measuring spoons
- mixing spoon
- 6 glasses
Ingredients
For the Panna Cotta
- 1 tbsp. powdered gelatin
- ¼ cup water cold or warm
- 1 cup heavy cream
- 2 cups whole milk
- 5 tbsp. sugar
- 2 tsp. real vanilla extract
For the Blackberry Cabernet Sauce
- 12 oz. blackberries fresh
- 3 tbsp. cabernet
- 1 tbsp. white granulated sugar
- 1 tsp. lemon juice fresh
Instructions
To Make Panna Cotta
- Add 1 tbsp. powdered gelatin (about 1 packet) to a small bowl with ¼ cup cold or warm (not hot) water. Stir and allow to dissolve and “bloom” for about 1 minute. If it has a few little bits of un-dissolved gelatin when finished, break them up a little but you don’t have break them up entirely.
- In a small-medium sauce pan, add 1 cup heavy cream, 2 cups whole milk, 5 tbsp. sugar and 2 tsp. real vanilla extract. Simmer and stir over MEDIUM heat for 4-5 minutes until you see a little steam rise, stirring occasionally.
- Add gelatin and stir until thoroughly dissolved. Remove from heat.
- Carefully divide panna cotta liquid into 6 glasses. Cover with cellophane and refrigerate for at least 4 hours.
To Make the Blackberry Cabernet Sauce
- Add 12 oz. blackberries (about 2 standard packages) to a sauce pan with 2 tbsp. Cabernet and 1 tbsp. white granulated sugar.
- Simmer over MEDIUM-HIGH heat for 20 minutes, stirring throughout, but making sure not to break up berries.
- You’ll know the sauce is ready when it’s reduced to a nice, thick syrup on the bottom. Refrigerate until cold, about 45 minutes.
- Once cold, add 1 tsp. fresh lemon juice and 1 more tbsp. Cabernet. Stir and spoon on top of panna cotta.
Notes
To make panna cotta in molds and flip onto plates instead of serving in glasses:
This recipe makes a softer panna cotta, that's ideal for serving in glasses, but if you would like to serve them in a mold, you'll wait to add 1 more teaspoon of gelatin to make it more solid.
Grease ramekins with a tiny amount of olive oil, pour in hot panna cotta liquid and refrigerate. When they’ve set for 4 hours, place them in warm-hot water for about 15-20 seconds. Use a pairing knife to loosen them around the edges a bit, then flip over onto a plate.
To use vanilla bean instead of extract:
Use ½ bean, split lengthwise with the seeds removed. Allow the vanilla bean and seeds to sit in the cream and milk over low heat for just 3 minutes. Remove from heat and allow to steep for 15 minutes. Remove the bean and seeds and follow directions from the beginning.
To prevent a "skin" from forming on the panna cotta while it cools:
Cover each glass with cellophane after 1 hour of cooling.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 3ounces | Calories: 307kcal | Carbohydrates: 20g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 40mg | Potassium: 157mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1015IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 1mg