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How to Prepare Tasty Vanilla Panna Cotta & Berry Coulis

Vanilla Panna Cotta & Berry Coulis. Panna cotta is an Italian dessert meaning "cooked cream". It's a sweetened cream dessert thickened with gelatin. I think of it as cream jello, and it tastes like vanilla ice cream according to my kids.

Vanilla Panna Cotta & Berry Coulis 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. Strain panna cotta mixture into desired serving tempered glasses. You can have Vanilla Panna Cotta & Berry Coulis using 16 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Vanilla Panna Cotta & Berry Coulis

  1. It's of ~For the Panna Cotta~.
  2. You need 2 Cups of double thick/ heavy cream.
  3. It's 1/2 Cup of full cream milk.
  4. You need 1/2 Cup of double thick yoghurt.
  5. You need 1/2 Cup of white sugar.
  6. You need 1.5 Teaspoons of powered gelatin.
  7. You need 1 Teaspoon of vanilla essence.
  8. Prepare of ~For the Coulis~.
  9. It's 1/2 Cup of blackberries.
  10. Prepare 1/2 Cup of raspberries.
  11. Prepare 1/4 Cup of water.
  12. It's 1 Tablespoon of sugar.
  13. You need of ~For decor~.
  14. You need of Fresh berries (I usually buy a punnet of mixed berries).
  15. You need of Some Strawberries.
  16. You need of Edible flours (optional but makes the dish look lovely).

Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Panna cotta is an eggless custard, typically served unmolded. Michael Reidt's vanilla bean panna cotta is as creamy as a crème brûlée—so creamy Preparation.

Vanilla Panna Cotta & Berry Coulis instructions

  1. Place the cream into a pot with the vanilla essence. Bring to a simmer on a low heat..
  2. Once simmering, add the sugar until dissolved. Do not over stir..
  3. While the cream is simmering, place the milk into a bowl and add the gelatine to soften it. Let it soften for at least 5 minutes..
  4. Once the gelatine is softened add the milk-gelatine mix to the cream. Simmer and stir occasionally until the gelatine is dissolved..
  5. Once the mixture is smooth add and mix in the yoghurt. Take the mixture off the heat..
  6. Fill 6 ramekins or if you don't have ramekins, which I don't, you can use round teacups or even whiskey glasses. Once filled, place plastic wrap over the top of the glasses/teacups/ramekins and place in the fridge. They take about 6 hours to set..
  7. While the Panna Cottas are setting, you can get started on the berry coulis..
  8. Place all ingredients for the coulis in a pot on a low heat. Let the berries simmer until they are starting to resemble a softened jam like consistency. Then take them off the heat..
  9. Blend the berry mixture until smooth. Add a bit of water if necessary to get to the right consistency. Once done place the coulis in the fridge to cool..
  10. Once the Panna Cottas are set (you can see this by gently tipping the glass, if it moves around its not ready) remove them from the fridge..
  11. Fill a bowl with hot water and dip the ramekins/glasses into it. Gently slide a smooth knife around the edge of the glass..
  12. Place your coulis on a plate/bowl (depending on your preference). Then invert the glass containing your Panna Cotta. It should slide out with ease but if not place the glass back into the hot water for a few more seconds..
  13. Decorate with your choice of berries and edible flowers..
  14. Finally enjoy!.

A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

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