Get ready to fall for my show-stopping Heart-Shaped Panna Cotta! This heavenly Italian dessert has its roots in the creamy treats of the northern region of Italy, where it’s been a staple for centuries.
My version is a brilliant example of being adventurous with textures and flavors, with a silky panna cotta, a zesty lemon curd, and a sweet-tart blueberry coulis all coming together in perfect harmony. Topped with a fluffy cloud of Chantilly cream and a delicate tuile garnish.
I used a mold to shape the Panna Cotta into adorable heart shapes, adding a touch of whimsy to this elegant dessert. I was excited to see how my skills had evolved since the first time I made it.
This dessert is the definition of love at first sweet bite.
Fruit Coulis Recipe
Servings: 4-6
Ingredients:
– 6 ounces fresh or frozen fruit (such as raspberries, blueberries, or strawberries)
– 1/4 cup water
– 1/3 cup granulated sugar
– 1 tablespoon lemon juice
Instructions:
1. In a medium saucepan, combine the fruit, water, sugar, and lemon juice.
2. Cook over medium heat for 3-5 minutes, or until the fruit is tender and the sugar is dissolved.
3. Mash the fruit with a spoon or potato masher to release the juices.
4. Strain the mixture through a fine-mesh sieve to remove the seeds and pulp.
5. Adjust the consistency of the coulis by adding more water or reducing the mixture further.
6. Store the coulis in an airtight container in the refrigerator for up to one week.
Tips:
– Use a variety of fruits to create a unique flavor profile.
– Adjust the amount of sugar to your taste.
– Experiment with different spices or flavorings, such as vanilla or cinnamon, to add depth to the coulis.
Lemon Curd Recipe
Servings: 1 cup
Ingredients:
– 1 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup whole eggs
– 1/4 cup egg yolks
– 1/2 cup unsalted butter, softened
Instructions:
1. In a medium saucepan, whisk together the sugar, lemon juice, eggs, and egg yolks until well combined.
2. Add the butter to the saucepan and whisk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
4. Remove the saucepan from the heat and strain the curd into a clean container.
5. Let the curd cool to room temperature, then cover and refrigerate until chilled.
Tips:
– Use fresh, high-quality ingredients for the best flavor.
– Don’t overcook the curd, as it can become too thick and scrambled.
– Strain the curd to remove any egg solids and achieve a smooth texture.
– Store the curd in an airtight container in the refrigerator for up to 2 weeks.
Panna Cotta
Yield: 528g
Ingredients:
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 cup water
– 1 tablespoon powdered gelatin
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. In a small bowl, sprinkle the powdered gelatin over the water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it is fully dissolved.
4. Stir in the vanilla extract.
5. Pour the mixture into a clean container (try using a silicone mold, any shape) and refrigerate until chilled and set.
Panna Cotta
Yield: 528g
Ingredients:
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 cup water
– 1 tablespoon powdered gelatin
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. In a small bowl, sprinkle the powdered gelatin over the water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it is fully dissolved.
4. Stir in the vanilla extract.
5. Pour the mixture into a clean container (try using a silicone mold, any shape) and refrigerate until chilled and set.
Here is a beautiful example of this dish!
Valivo's One Sweet Bite 
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