Omija Panna Cotta (Italian Cream Set with Schisandra Berry Sauce)

Name: Omija Panna Cotta (Italian Cream Set with Schisandra Berry Sauce)
Prep time: 20 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: heavy cream 300 ml; milk 150 ml; sugar 55 g; gelatin sheets 6 g; omija syrup 80 ml; lemon juice 5 ml; salt 0.5 g; mixed berries 40 g

Quick answer

Active time: 30 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Cream and milk are set softly with sheet gelatin, then topped with a red sauce of omija syrup and lemon juice and a few berries.

The sauce goes on only after the panna cotta has fully set, which keeps it from bleeding into the cream and leaves a clean red layer.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Place 6g gelatin sheets in plenty of cold water and keep them fully submerged for 5 minutes.

If the edges still feel stiff, leave them for 1 more minute before using.
2

Add 300ml heavy cream, 150ml milk, 55g sugar, and 0.5g salt to a small pot.

Warm over low heat, stirring gently, until the sugar dissolves and the mixture looks smooth.
3

When tiny bubbles appear around the edge of the pot, turn off the heat immediately.

Do not let the cream boil, because the fat can separate and the gelatin can lose setting strength.
4

Squeeze the softened gelatin firmly to remove excess water, then add it to the hot cream mixture.

Stir for about 1 minute, checking that no small pieces remain.
5

Pass the mixture through a fine sieve to remove bubbles and any undissolved bits.

Divide it evenly among 4 serving cups, then refrigerate for at least 3 hours until softly set and gently wobbly.
6

Mix 80ml omija syrup with 5ml lemon juice and keep it cold.

Divide the sauce among the 4 set panna cottas, then divide 40g mixed berries on top and serve cold.