Description
A smooth and creamy Italian dessert infused with vanilla bean and topped with a fresh blackberry sauce.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1 teaspoon vanilla extract
- 1/4 cup cold water
- 1 packet (1/4 ounce) unflavored gelatin
- 1 cup fresh blackberries
- 2 tablespoons lemon juice
- 1 tablespoon powdered sugar
Instructions
- In a saucepan, combine heavy cream, granulated sugar, vanilla bean seeds, and scraped vanilla bean pod. Heat gently over medium heat until sugar dissolves and cream is warm, but not boiling. Remove from heat, cover, and let steep for 30 minutes. Remove vanilla bean pod.
- In a small bowl, sprinkle gelatin over cold water. Let stand for 5 minutes to soften.
- Gently reheat the cream mixture. Stir in the softened gelatin until completely dissolved. Stir in vanilla extract.
- Pour the mixture into 4 individual ramekins or glasses. Chill in the refrigerator for at least 4 hours, or until firm.
- While the panna cotta chills, prepare the blackberry sauce. In a small saucepan, combine blackberries, lemon juice, and powdered sugar. Cook over medium heat, stirring occasionally, until blackberries break down and sauce thickens slightly, about 5-7 minutes. Let cool.
- To serve, invert the panna cotta onto serving plates or serve directly in the ramekins. Spoon the blackberry sauce over the top.
Notes
- For a smoother sauce, you can strain the blackberry mixture through a fine-mesh sieve to remove seeds.
- Garnish with fresh mint leaves or a few whole blackberries if desired.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 20mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: blackberry, vanilla bean, panna cotta, Italian dessert, creamy, fruit sauce, no-bake dessert