🍮 Vanilla Panna Cotta with Berry Sauce

🧾 INGREDIENTS (Serves 4)

🔹 Panna Cotta

• 400 ml heavy cream
• 100 ml whole milk
• 80 g sugar
• 1 tsp vanilla extract (or 1 vanilla bean)
• 6 g gelatin powder (or 3 gelatin sheets)
• 2 tbsp cold water

🔹 Berry Sauce (Coulis)

• 150 g strawberries
• 100 g blueberries
• 100 g raspberries
• 50 g sugar
• 1 tbsp lemon juice

🔹 Garnish

• Fresh berries
• Mint leaves
• Powdered sugar (optional)

🔥 INSTRUCTIONS

Step 1: Bloom Gelatin

1. Mix gelatin with cold water
2. Let sit for 5–10 minutes until spongy

Step 2: Heat Cream Base

1. In a saucepan:
   • Cream + milk + sugar
2. Heat gently (DO NOT boil)
3. Add vanilla

👉 Just warm enough to dissolve sugar

Step 3: Add Gelatin

1. Remove from heat
2. Stir in bloomed gelatin
3. Mix until fully dissolved

Step 4: Pour & Chill

1. Pour into molds or glasses
2. Refrigerate at least 4 hours (or overnight)

👉 Texture = silky & jiggly

Step 5: Make Berry Sauce

1. Cook berries + sugar + lemon juice
2. Simmer 5–7 minutes
3. Blend until smooth
4. Strain for fine texture (optional)

Step 6: Serve

1. Unmold panna cotta (dip mold in warm water briefly)
2. Pour berry sauce around
3. Add fresh berries + mint

👉 Restaurant-level plating 💯

💡 PRO TIPS

🍮 Perfect Texture

• DO NOT boil cream → tránh bị tách lớp
• Use correct gelatin ratio → không quá cứng

🍓 Berry Sauce Upgrade

• Mix fresh + cooked berries for texture
• Add a splash of orange liqueur (optional)

✨ Clean Unmolding

• Dip mold in warm water 3–5 seconds
• Shake gently → slide out smooth

⚠️ COMMON MISTAKES

• ❌ Too much gelatin → rubbery
• ❌ Not chilling long enough → không đông
• ❌ Overheating → grainy texture

📊 CALORIES (approx)

• ~250–300 kcal per serving