Citrus BiscuitKumora Studio · AI-assisted

Ingredients

• 600 g heavy cream
• 150 g whole milk
• 75 g granulated sugar
• 1 vanilla bean (about 5 g), split and scraped, or 5 g vanilla extract
• 7 g powdered gelatin
• 35 g cold water, for blooming gelatin
• 150 g granulated sugar, for caramel
• 60 g water, for caramel
• 30 g hot water, to loosen caramel
• 150 g strawberries, hulled and sliced
• 60 g blackberries
• 6 g fresh mint leaves

Let’s make it

1. Lightly oil six small cylindrical molds, about 150 ml each, and set them on a tray. Sprinkle gelatin over 35 g cold water and leave to bloom for 5–10 minutes.
2. Combine cream, milk, sugar, and vanilla bean and seeds in a saucepan. Warm over medium-low heat, stirring, until steaming and the sugar dissolves; do not boil. Remove from the heat, whisk in the bloomed gelatin until fully dissolved, then strain. If using vanilla extract, stir it in now.
3. Divide the mixture among the molds. Cool to room temperature, cover, and refrigerate for at least 6 hours, until fully set.
4. For the caramel, add 150 g sugar and 60 g water to a small saucepan. Heat without stirring until the syrup turns a deep amber. Remove from the heat and carefully whisk in 30 g hot water; it will bubble vigorously. Cool until pourable.
5. To unmold, briefly dip each mold in warm water, keeping the water below the rim, then loosen the edge and invert onto a plate. Spoon caramel over each panna cotta and around it. Garnish with sliced strawberries, a blackberry, and mint leaves.
6. Serve chilled. Cover and refrigerate any remaining panna cotta and fruit separately; use within 3 days. Refrigerate leftover caramel in a sealed container and gently warm it until pourable before serving.

Kitchen notes

This is an AI-assisted recipe in development and has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. Contains dairy and gelatin; caramel is very hot while cooking.

Recipe in development · not kitchen-tested.