Description
This Purple Cabbage Panna Cotta is a visually stunning and uniquely flavored dessert that combines the creamy richness of traditional panna cotta with a vibrant purple hue derived from natural purple cabbage dye. The recipe features a simple process of making the cabbage dye, incorporating it into a smooth, creamy gelatin base, and chilling it to perfection, resulting in an elegant and delicious treat ideal for impressing guests or enjoying a sophisticated dessert at home.
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 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 to 15 minutes until the liquid turns a deep purple color. Strain the mixture through a fine mesh sieve into a bowl, discarding the cabbage solids. Allow the liquid to cool completely, then measure out 1/2 cup for the recipe.
- Bloom the Gelatin: In a small bowl, pour 1/4 cup of cold water and evenly sprinkle 2 1/2 teaspoons of unflavored powdered gelatin over the surface. Let it sit undisturbed for 5 to 10 minutes until the gelatin absorbs the water, appearing thick and wrinkled.
- Make the Panna Cotta Base: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 1/2 cup granulated sugar. Heat gently over medium-low heat, stirring continuously until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and stir in the bloomed gelatin until fully dissolved. Next, add 1 teaspoon vanilla extract and 1/2 cup of the cooled purple cabbage dye. If desired, add 1 to 2 drops of purple food coloring to enhance the color. Stir until evenly combined.
- Chill and Set: Lightly grease six ramekins or silicone molds with a neutral oil to ensure easy unmolding. Pour the panna cotta mixture evenly into the molds. Place them in the refrigerator and chill for at least 4 hours, preferably overnight, until the panna cotta is fully set and firm to the touch.
- Unmold and Serve: To unmold, briefly dip the bottoms of the ramekins into warm water for a few seconds to loosen the edges. Invert each ramekin onto a serving plate and gently lift to release the panna cotta. Serve immediately chilled for a beautiful and refreshing dessert experience.
Notes
- Ensure the cream mixture is hot but not boiling to prevent the gelatin from losing its setting power.
- You can adjust the color intensity with food coloring if the natural cabbage dye is too subtle.
- Use silicone molds for easier unmolding if preferred.
- Leftover cabbage dye can be stored in the refrigerator for up to 3 days.
- This dessert is best served chilled and can be made a day ahead.
