Panna Cotta
By Groceree
Also known as Panna Cotta with Raspberry Coulis
Cream barely set with gelatine so it trembles when turned out, perfumed with vanilla and served with a sharp raspberry coulis. The trick is using less gelatine, not more.
Last updated
- Servings
- 6 servings
- Prep
- 15 min
- Cook
- 10 min
- Total
- 4 h 50 min
Ingredients
Panna cotta
- double cream500 ml
milk100 ml
caster sugar70 g- vanilla pod1
gelatine leaves2½
sunflower oil1 tsp
Coulis
raspberries250 g
icing sugar2 tbsp
lemons½
Instructions
Panna cotta
- 01
Soak the in cold water for 5 minutes until soft.
- 02
Split the lengthways and scrape out the seeds. Heat the , , , vanilla seeds and until steaming, but do not boil.
- 03
Take it off the heat, squeeze the water out of the and stir it in until fully dissolved.
- 04
Strain into a jug to remove the , then cool, stirring now and then, until it starts to thicken slightly; standing the jug in iced water speeds this up. Pouring it warm lets the vanilla seeds sink to the bottom.
- 05
Brush the moulds very lightly with the , pour in the mixture and chill for at least 4 hours, or overnight.
Coulis and serving
- 06
Blend the with the and the juice of the half , then push through a sieve to remove the seeds.
- 07
Dip each mould in hot water for 5 seconds and turn out onto a plate.
- 08
Spoon the around it.
Notes
- Use as little gelatine as you can. A good panna cotta should just hold its shape and wobble; a firm one is rubbery.
- Cool it until slightly thickened before pouring, or the vanilla seeds all end up at the base.
- Never boil the cream after the gelatine goes in. Boiling weakens gelatine and it may not set.
- This assumes platinum-grade leaves, about 4 g in all. With another grade, use the amount the pack gives for setting 600 ml softly, or set and serve the panna cotta in glasses.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 3 g
- Carbs
- 20 g
- Fat
- 41 g
Estimated from the ingredients.
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