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

Quick answer

Total time: 30 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Omija panna cotta tops a classic Italian gelatin-set cream dessert with a sauce made from Korean schisandra berry syrup.

The cream and milk mixture is heated just until small bubbles form at the edges before the bloomed gelatin is stirred in, ensuring a smooth, even set. Three hours of refrigeration produces a custard that wobbles gently when lifted with a spoon. A sauce of omija syrup mixed with lemon juice adds a tart, berry-forward acidity that cuts through the richness of the cream and forms a vivid red layer on the surface. Mixed berries served alongside burst with juice, contrasting the silky body of the panna cotta beneath. Omija berries carry five distinct tastes, sour, sweet, bitter, salty, and pungent, making them a natural counterweight to the cream's sweetness rather than a simple topping.

Ingredients (4 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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

Control

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

Heat

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

Prep

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

Prep

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

Finish

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

Spoon about 2 tablespoons over each set panna cotta, then divide 40g mixed berries on top and serve cold.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Omija panna cotta balances creamy Italian gelatin with a tart sauce of Korean schisandra berry syrup.
Finish cue: Mix 80ml omija syrup with 5ml lemon juice and keep it cold.
Avoid this: Do not boil gelatin for long, or setting power will weaken.
Storage and reheating: Three hours of refrigeration produces a custard that wobbles gently when lifted with a spoon.