• --- 2 teaspoons (10g) cornstarch dissolved in 3 tablespoons (30ml) water
METHOD
For the Panna Cotta:
1. Place the water in a bowl and sprinkle the gelatin powder over it. Let it sit for 5 minutes until it blooms and becomes jelly-like.
In a saucepan, combine the heavy cream, milk, sugar, vanilla, and salt.
Heat over low heat, stirring until the sugar dissolves and the mixture begins to steam. Do not let it boil. Remove from heat and add the bloomed gelatin. Stir gently until the gelatin is completely dissolved. Strain the mixture through a fine-mesh sieve to give the panna cotta a velvety texture. Pour it into a mold with a hole in the middle, a large serving bowl, or small individual glasses.
Let it cool, then transfer the panna cotta to the refrigerator for 6-12 hours to set properly.
For the Forest Fruit Sauce:
1. In a small saucepan, combine the forest fruits, sugar, lemon juice, water, and vanilla extract. Once it comes to a boil, reduce the heat to medium and simmer for 8-10 minutes, until the fruits soften and the sauce thickens slightly. Add the dissolved cornstarch, stirring continuously, and simmer for another 1-2 minutes until the sauce achieves a velvety texture. Stir and let it cool completely.
For Serving:
1. Remove the panna cotta from the refrigerator and gently run the tip of a knife around the edges. Carefully unmold the panna cotta onto a serving platter and drizzle with the forest fruit sauce.
