Yield: 6 Servings

Ingredients:

1 cup Milk

1 cup Cream

2 3/4 oz. Sugar, granulated

1/2 each Vanilla bean scraped or pure vanilla extract

2 each Gelatin sheets

1/4 cup Fresh raspberries

1/4 cup Fresh blueberries

1/4 cup Fresh blackberries

1/3 cup Fresh strawberries, sliced

as needed Chef Larry’s Berry Coulis (recipe follows)

6 each Fresh mint sprigs

6 each Fresh strawberries with stem, halved

Method:
Prepare Chef Larry’s Berry Coulis per recipe, reserve. Soak gelatin sheets in cold water. Bring milk, cream, sugar and vanilla to a simmer over medium heat. Remove from heat and let stand for 15 minutes. Add bloomed (soaked) gelatin to cream mixture and stir. Portion mixture into ramekins or small cups. Place in refrigerator and chill overnight. For service, un-mold Panna Cotta and place on serving plates. Toss berries in Chef Larry’s Berry Coulis to glaze and portion around each Panna Cotta. Garnish with strawberry halves and mint sprigs.

Chef Larry Berry Coulis

Yield: 1 cup

Ingredients:

1/4 cup Raspberries

1/4 cup Strawberries, hulled and sliced

1/4 cup Blackberries

1/4 cup Blueberries

1/2 cup Orange juice

1 tblspn. Sugar

squeeze Fresh lemon juice

Method:
Place berries, orange juice, sugar and lemon in a blender. Puree until smooth. Strain and reserve until use.