Ok, I admit, I’m on a “everybody gets their own dessert” jag. There is something about getting your own cute little bowl or jar, filled with deliciousness, that you don’t have to share with ANYONE. I am addicted to these cute little dessert jars from Bi Rite Market in the City. You’ll find me in front of their refrigerator case perusing the myriad of choices: Key Lime Cheesecake, Pot de Crème, or Chocolate Salted Caramel. Invariably, I choose the Panna Cotta. Depending on the season, the Panna Cotta will be topped with a different fruit gelee. I love the strawberry-rhubarb and the mango.
Billionaire’s Row
After the umpteenth jar of my obsession, I realized I was paying $8.95 🤷🏻♀️ per jar. Gazooks, you’re talking about milk, heavy cream, sugar, and a bit of pureed fruit. So, to be conscientious (cheap), I decided I could make my own Panna Cotta. It’s pretty simple. Think Jello with a couple of extra steps.
Not in the mood for Panna Cotta but like the idea of a jar dessert? You’ve come to the right place. One of my favorites is a dairy-free chocolate pudding made with oat milk, served with a coconut whipped cream. Melo Melo (recipe soon) or Coconut Jelly, a vegan Asian dessert often topped with fresh mango or crushed cookies. Imagine a dessert that has the texture of silken tofu that is refreshing, light, and delicious. One of my all-time favs is Almond Jello, a classic Chinese dessert. All of these can be made in individual jars or cups.
While the Panna Cotta chills, make the berry sauce or gelee for the topping. Or garnish with fresh berries or diced fruit like mango or peaches.
Enjoy!
Panna Cotta
Ingredients
Panna Cotta:
- ½ cup milk cold
- ½ tablespoon unflavored gelatin
- 1 ½ cups heavy whipping cream
- ¼ cup sugar
- 1 tsp. vanilla extract or ½ vanilla bean pod (cut lengthwise and scrape out seeds) or ½ tablespoon vanilla bean paste
- pinch salt
Berry Sauce see post for link
Berry Gelee
- 3/4 tsp gelatin (remainder of above gelatin envelope)
- 1/4 cup water
- 1.5 cups fresh or frozen raspberries, or mix of berries or use approximately 1 cup of your berry sauce
- 1/4 granulated sugar
Instructions
- In a large bowl add the cold milk then sprinkle on the unflavored gelatin. Do not stir. Let sit for about 10 minutes.
- Combine the heavy whipping cream and sugar in a medium saucepan on medium-low heat. Bring to a simmer, stirring to dissolve the sugar. Once the sugar is dissoved, remove from heat and add vanilla.
- Pour simmered cream mixture over the gelatin/milk mixture and stir until all the gelatin is dissolved.
- Pour cream mixture in 2-4 serving glasses or ramekins (it just depends on the size how many you will need.) Carefully place in fridge and let set for a few hours or overnight.
Raspberry Gelee
- To make the raspberry gelee, in a small saucepan, combine the remaining gelatin with the water, and let stand for 5 minutes.
- Add the raspberries, sugar, and lemon juice, then simmer for 5 minutes until the sugar is dissolved. Use a fine meshed sieve to strain out the raspberry seeds.
- Let the gelee cool to room temperature, about 10-15 minutes, before pouring evenly over the chilled panna cotta (if the liquid is hot, you’ll melt the panna cotta very easily).
- Refrigerate for another hour to set the gelee. If desired, serve with fresh berries on top, and enjoy!