https://cyrusramsey.com/classic-panna-cotta-with-citrus-fruit-coulis/
Ingredients
For the panna cotta
- 2 teaspoons unflavored powdered gelatin
- 3 tablespoons cold water
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine salt
For the citrus fruit coulis
- 1 cup fresh or frozen orange segments, chopped if large
- 1/2 cup mandarin orange or pineapple juice
- 2 tablespoons sugar, plus more to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon finely grated orange zest
- Pinch of salt
For serving
- Fresh mint leaves
- Optional: berries, thin citrus slices, candied orange peel, or crisp butter cookies
Method
Recipe by Heather Schiefelbein.
- Bloom the gelatin. In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes, until the granules absorb the water and look spongy.
- Heat the dairy base. In a medium saucepan over medium heat, combine the cream, milk, sugar, honey, and salt. Warm the mixture, stirring often, until the sugar dissolves and the liquid is steaming gently. Do not let it boil. The ideal temperature is hot but not bubbling around the edges.
- Dissolve the gelatin. Remove the pan from the heat and whisk in the bloomed gelatin until completely dissolved. Stir in the vanilla. The mixture should look smooth and glossy with no visible gelatin streaks.
- Strain and portion. For the silkiest texture, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. Divide among 6 ramekins, small dessert glasses, or lightly oiled molds.
- Chill until set. Cover carefully and refrigerate for at least 4 hours, or until the panna cotta is set around the edges with a slight jiggle in the center. It should wobble softly when nudged, not slosh like liquid.
- Make the coulis. While the panna cotta chills or just before serving, combine the orange segments, juice, sugar, lemon juice, zest, and salt in a small saucepan. Bring to a gentle simmer over medium heat and cook for 4 to 5 minutes, until the fruit softens and the liquid is fragrant.
- Thicken lightly. Stir the cornstarch with the cold water in a small cup to make a slurry. Whisk it into the simmering fruit mixture and cook for 30 to 60 seconds, just until the sauce turns lightly glossy and slightly thickened. The coulis should still be pourable.
- Blend or keep textured. For a smooth sauce, blend briefly and strain. For a more rustic fruit sauce, leave it as is. Taste and add a little more sugar or lemon juice if needed. Cool to room temperature before serving.
- Unmold or serve in glasses. If serving in ramekins, run a thin knife or offset spatula around the edge, dip the bottom briefly in warm water, and invert onto plates. If serving in glasses, spoon the coulis over the top.
Serving, useful notes and storage
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
A properly set panna cotta should feel delicate and creamy, with enough structure to hold its shape. If it is too firm, it likely chilled too long or used too much gelatin. If it is too soft after the full chill time, the mixture may need a little more gelatin next time. For a more spoonable dessert, serve it in cups; for a plated presentation, unmold only after it is fully chilled.