Ingredients
3 tbsp cold water
2 tsp gelatin powder
1/2 cup Kalona SuperNatural Whole Milk
2 cups Kalona SuperNatural Whipping Cream
1/2 cup sugar
Zest of 2 lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
For compote:
2 cups mixed berries
2 tbsp sugar
1 tbsp lemon juice
Topping: 1 cup Kalona SuperNatural Whipping Cream
Instructions
- Pour cold water (for blooming gelatin) into a small bowl. Sprinkle gelatin evenly over the surface, but don’t stir. Let it sit undisturbed for 5 minutes. The gelatin will absorb the water and turn spongy. This step is key: under-bloomed gelatin won’t dissolve smoothly and can leave a gritty texture.
- Combine whole milk, whipping cream, sugar, and lemon zest in a small saucepan over medium-low heat. Stir gently and heat about 5–7 minutes. Do not let it boil. Shake the Cream-Top milk first if the cream has separated to the top.
- Remove the pan from heat. Add the gelatin to the hot cream and whisk immediately for about 1 minute until it’s fully dissolved. Then whisk in lemon juice and pure vanilla extract.
- Divide mixture evenly among 4 ramekins. Let them cool on the counter for 10 minutes, then transfer to the refrigerator for 4 hours, or overnight.
- Combine berries, sugar, and 1 tbsp lemon juice in a small saucepan over medium heat. Stir to coat the berries with sugar, then bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the berries break down and the liquid thickens slightly into a sauce. Remove from heat and let cool completely. compote will thicken more as it cools.
- For topping: Whip the cream in a cold bowl with a hand mixer or whisk until soft, billowy peaks form.
- Spoon the cooled berry compote generously over each panna cotta and whipped cream.