A post by Fridge Cake Notes

Ingredients

• Panna cotta: 500 g heavy cream (at least 30% fat), 60 g whole milk, 55 g granulated sugar, 6 g powdered gelatin, 30 g cold water, 4 g vanilla extract, 1 g fine salt
• Berry sauce: 180 g raspberries, 25 g granulated sugar, 10 g lemon juice, 15 g water
• Decoration: 120 g strawberries, 40 g blueberries, 50 g blackberries, 50 g red currants, 40 g heavy cream, 3 g powdered sugar, 1 g unsweetened cocoa powder, 2 g edible mint leaves

Let’s make it

1. Lightly grease four 150 ml round molds with a neutral oil, then wipe away any excess. Sprinkle the gelatin over 30 g cold water and leave it to bloom for 5–10 minutes.
2. Combine the cream, milk, sugar, vanilla, and salt in a saucepan. Warm over medium-low heat, stirring, until steaming and the sugar dissolves; do not boil. Remove from the heat and whisk in the bloomed gelatin until fully dissolved.
3. Divide the mixture among the molds. Cool briefly, cover, and refrigerate for at least 6 hours, until softly set.
4. For the sauce, simmer the raspberries, sugar, lemon juice, and water in a small pan for 5 minutes, stirring and crushing the fruit. Strain through a fine sieve and chill until cool.
5. Rinse and dry the fresh fruit. Hull and slice the strawberries. Whip the 40 g cream to soft peaks and chill it until ready to garnish.
6. To unmold, dip each mold in warm water for about 5 seconds, dry the outside, and invert onto a plate. Spoon berry sauce around each panna cotta; arrange strawberries, blueberries, blackberries, and red currants around it.
7. Add a small spoonful of whipped cream on top, dust lightly with cocoa and powdered sugar, and finish with edible mint leaves. Serve chilled.

Kitchen notes

This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Keep covered and refrigerated at or below 4°C, and enjoy within 2 days. Contains dairy and gelatin.

Recipe in development · not kitchen-tested.