Serves 6 to 8
Author note: To make this dessert extra special, I like to make homemade berry jam. If you are short on time, substitute with store-bought berry jam
Ingredients
4 cups heavy cream
1 tbsp gelatin
3/4 cup sugar
1/2 tsp vanilla extract
Instructions
Berry Jam, for topping (recipe below)
Pour the cream into a large saucepan. Evenly sprinkle the gelatin on top of the cream. Do not stir. Let the gelatin sit on top of the cream for 10 minutes.
Place the pan on the stove-top and turn the heat to medium. Begin to stir the mixture.
Once the cream is warm, about 5 minutes, add the sugar and the vanilla extract. Continually stir the cream until the gelatin dissolves completely, about five to eight more minutes.
The mixture will look clumpy at first, but continue to stir until the cream is smooth and all gelatin dissolved. Do not let the mixture boil.
Pour the cooked cream into individual serving bowls or a large serving bowl. Cover the bowls and refrigerate at least six hours before serving.
Once the panna cotta is set top with berry jam and serve cold.
For the Berry Jam
Ingredients
12 ounces raspberries,
16 ounces strawberries, halved
1/2 cup sugar
pinch of salt
Instructions
In a saucepan, combine the raspberries, strawberries, sugar and salt. Cover and warm over medium-low heat for 20 minutes.
Remove the lid, stir the mixture and increase heat to medium-high. Cook for 25-35 minutes. The berries should be maintained at a steady boil. Stir frequently to prevent burning.
When the mixture is reduced, thickened and coats the back of a spoon it is finished. Remove from the heat and cool for 15 minutes. Cover and store in the fridge to chill.
