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panna cotta with raspberry coulis recipe

Panna Cotta with Raspberry Coulis

Panna Cotta with Raspberry Coulis
Easy to prepare
Serves 4

Panna Cotta is an Italian dessert, it’s name meaning ‘cooked cream’. The secret of a good Panna Cotta lies in the consistency of the pud.  It should have a ‘just set’ consistency – wobbly, but not solid yet able to hold its shape.  This star recipe was the brainchild of chef Simon Rimmer.  Easy, creamy and foolproof. What’s not to like?

Ingredients:
3 gelatine leaves
250ml milk
250ml double cream
1 vanilla pod, split lengthways, seeds scraped out
25g sugar

For the sauce:
175g sugar
175ml water
splash cherry liqueur, optional
350g raspberries, fresh or frozen

Decorate:
fresh berries, tiny rose buds or mint sprigs
icing sugar for dusting

Equipment:
saucepan
four ramekins or cups, sprayed with cooking spray

Instructions:

  • For the panna cotta, soak the gelatine leaves in a little cold water until soft.
  • Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
  • Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
  • Divide the mixture among four ramekins that was sprayed with cooking spray. Leave to cool. Place into the fridge overnight.  
  • For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
  • Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
  • Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
  • To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a tiny rose bud or a sprig of mint. Dust with icing sugar.


Handy Tips:

  • To make this recipe vegetarian, replace the gelatin with vegetarian gelatin.
  • This recipe is gluten free.
  • Reduce the calories of each Panna Cotta by reducing the portion size.  Use smaller size ramekins or tiny shot glasses and serve with fresh fruit or pureed berries instead of a berry coulis.
  • You don’t need to decant the Panna Cotta, it could be served straight from a beautiful cup or glass.


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Renza

Renza

Owner of Delicieux Cakes, qualified dietitian with years of experience in corporate catering. Contributor of easy to follow food recipes to suit a busy lifestyle. My love of food is intertwined in my being. Creating beautiful food is my voice, seeing people enjoying my dishes fills me with joy.

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