Description
This Purple Cabbage Panna Cotta is a visually stunning and delicately flavored dessert that combines the creamy richness of traditional panna cotta with the natural vibrant purple hue extracted from purple cabbage. It’s a unique twist on the classic Italian treat that’s perfect for impressing guests with an elegant and colorful presentation.
Ingredients
Scale
For the Cabbage Dye
- 1/2 small head purple cabbage, chopped
- 2 cups water
For the Panna Cotta
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 1/2 teaspoons unflavored powdered gelatin (1 packet)
- 1/4 cup cold water (for blooming gelatin)
- 1 teaspoon vanilla extract
- 1/2 cup cooled cabbage dye (from above)
- Optional: 1 to 2 drops purple gel or liquid food coloring
Instructions
- Make the Cabbage Dye: Combine the chopped purple cabbage and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 to 15 minutes, until the liquid becomes a deep purple. Strain the mixture through a fine mesh sieve into a bowl, discarding the cabbage. Let the liquid cool completely, and measure 1/2 cup for the recipe.
- Bloom the Gelatin: In a small bowl, pour the cold water and sprinkle the gelatin evenly over the surface. Let it stand for 5 to 10 minutes until fully bloomed, appearing thick and wrinkled.
- Make the Panna Cotta Base: In a medium saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium-low, stirring gently until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and add the bloomed gelatin, stirring until completely dissolved. Stir in the vanilla extract and 1/2 cup cooled cabbage dye. If desired, add 1 to 2 drops of purple food coloring to enhance or adjust the final color. Mix until evenly combined.
- Chill and Set: Lightly grease six ramekins or silicone molds with neutral oil. Pour the panna cotta mixture evenly into each mold. Transfer to the refrigerator and chill for at least 4 hours, or overnight, until fully set.
- Unmold and Serve: To unmold, briefly dip the bottoms of the ramekins into warm water for a few seconds to loosen. Invert each ramekin onto a serving plate and lift gently. Serve chilled.
Notes
- Use a fine mesh sieve to ensure the cabbage dye is smooth and clear of any solids.
- Be careful not to boil the panna cotta mixture after adding gelatin, or it may affect the final texture.
- If you want a deeper purple color, add a drop or two of food coloring along with the cabbage dye.
- Chilling overnight helps achieve a firmer, creamier set.
- Make sure not to add too much water when blooming gelatin to avoid a watery texture.
