Ingredients
Equipment
Method
- Make the Panna Cotta
- Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes, until it looks like soft jelly.
- In a medium saucepan, combine the cream, milk, sugar, and salt. Heat over medium heat, stirring, until steaming and the sugar has dissolved, about 5 minutes. Do not let it boil. Remove from the heat, add the bloomed gelatin, and whisk for 1 to 2 minutes until fully dissolved. Stir in the vanilla.
- Let the mixture cool for 10 minutes, then pour it through a fine-mesh strainer into a jug. Divide among 6 jars, about 1/2 cup (120 ml) each, leaving room for the coulis. Refrigerate uncovered for 4 hours, until set but still wobbly.
- Make the Blackberry Coulis
- In a small saucepan, combine the blackberries, sugar, lemon juice, and water. Simmer over medium heat for 8 to 10 minutes, mashing the berries, until soft and syrupy. Press the mixture through a fine-mesh strainer to remove the seeds. Cool completely, then refrigerate until needed. You should have about 3/4 cup (180 ml).
- Add the Spiderweb
- When the panna cotta is set, spoon 2 tablespoons (30 ml) of cold coulis over each jar and tilt gently to spread it into an even layer.
- Melt the white chocolate chips with the cream in the microwave in 15-second bursts, stirring, until smooth. Let cool for 2 minutes, then transfer to a small piping bag and snip a tiny tip. Pipe 3 to 4 concentric circles on the coulis of each jar. Drag a toothpick from the center to the edge at 6 to 8 evenly spaced points to pull the circles into a spiderweb. Refrigerate for 15 minutes before serving.
Notes
Wobbly set: Panna cotta should be softly set with a gentle wobble. Too much gelatin makes it rubbery, so measure carefully.
Gelatin: Make sure the gelatin fully dissolves in the warm cream, or the panna cotta will have lumps. Do not boil the mixture after adding it, which weakens the set.
Coulis consistency: If the coulis is too thick to spread, stir in 1 teaspoon of water. If too thin, simmer it for 2 more minutes. Cool it completely, or it will melt the top of the panna cotta.
Spiderweb: Pipe quickly while the chocolate is still fluid. If it thickens, rewarm it for 5 seconds. For a no-chocolate version, use lightly whipped cream or thick coconut cream.
Turned-out version: Chill the panna cotta in lightly oiled ramekins and dip the bottoms in warm water for 10 seconds to unmold it onto plates.
Make ahead: Make the panna cotta up to 2 days ahead, covering the jars once they are cold. Add the coulis and spiderweb on the day of serving.
Allergies: This recipe contains dairy. Gelatin is made from animal collagen, so it is not vegetarian.
Storage: Keep covered in the refrigerator for up to 3 days. Nutrition (per jar) Calories 470 kcal Carbohydrates 30 g Protein 5 g Fat 37 g Saturated fat 23 g Cholesterol 125 mg Sodium 70 mg Potassium 190 mg Fiber 2 g Sugar 28 g
Gelatin: Make sure the gelatin fully dissolves in the warm cream, or the panna cotta will have lumps. Do not boil the mixture after adding it, which weakens the set.
Coulis consistency: If the coulis is too thick to spread, stir in 1 teaspoon of water. If too thin, simmer it for 2 more minutes. Cool it completely, or it will melt the top of the panna cotta.
Spiderweb: Pipe quickly while the chocolate is still fluid. If it thickens, rewarm it for 5 seconds. For a no-chocolate version, use lightly whipped cream or thick coconut cream.
Turned-out version: Chill the panna cotta in lightly oiled ramekins and dip the bottoms in warm water for 10 seconds to unmold it onto plates.
Make ahead: Make the panna cotta up to 2 days ahead, covering the jars once they are cold. Add the coulis and spiderweb on the day of serving.
Allergies: This recipe contains dairy. Gelatin is made from animal collagen, so it is not vegetarian.
Storage: Keep covered in the refrigerator for up to 3 days. Nutrition (per jar) Calories 470 kcal Carbohydrates 30 g Protein 5 g Fat 37 g Saturated fat 23 g Cholesterol 125 mg Sodium 70 mg Potassium 190 mg Fiber 2 g Sugar 28 g