Ingredients
Method
- Pour the water into a small bowl. Sprinkle the powdered gelatin over the water and stir well. Set aside to allow the gelatin to bloom.
- If using gelatin sheets, break them into halves. Submerge in cold water and let them soak for at least 10 minutes until softened. Squeeze out excess water before using.
- Pour the half and half into a small saucepan. Add honey, salt, and vanilla, and heat over medium. Stir occasionally to dissolve honey and salt, ensuring the mixture doesn’t boil.
- Once the half and half is steaming, remove it from heat. Stir in the bloomed gelatin until completely dissolved. Then, add the heavy cream and mix well.
- Pour the mixture evenly into 6 serving dishes (each holding about ¾ cup). Stir gently while pouring to evenly distribute the vanilla seeds. Allow the panna cotta to cool slightly before covering with plastic wrap. Store in the fridge overnight to set.
- For the berry fluid gel, mix the gelatin with water and let it sit for 10 minutes to bloom.
- Place the mixed berries, honey, lemon juice, and salt into a saucepan. Heat over medium until the berries break down, cooking for about 10–15 minutes.
- Once the berries have softened and reduced to about 1 cup of coulis, stir in the bloomed gelatin until dissolved. Let the mixture cool before refrigerating to set into a jelly.
- Once the berry jelly has set, break it up and blend it with a stick blender to create a smooth fluid gel.
- Once the panna cotta has set in the fridge (after at least 6 hours), serve with the berry fluid gel and fresh berries on top. If unmolding, briefly dip the molds in warm water to release.
Nutrition
Notes
This dessert is a rich and silky treat perfect for any occasion. Top with berry fluid gel for a touch of freshness and extra flair!