How to make Panna Cotta
Main Cooking Video Page
|This video shows you how
to make a delicious vanilla Panna Cotta with a fresh berry coulis in
easy step by step instructions.
It also explains how to use both powdered and sheet gelatine, in
particular the difference of melting the gelatine for use in
See below for the recipe which serves
4 - 6 depending on the size of ramekin used.
A Recipes4us.co.uk Production
Vanilla Panna Cotta with Fresh Berry Coulis Recipe
CD DP Italian 15 minutes
Serves 4-6 Cold Fruit Dessert
Gluten wheat Free Eggless
teasp Powdered Gelatine or 4 sheets of Gelatine
Zest of 1 Lemon
1 Vanilla Pod, split lengthways
For the Berry Coulis
Berries such as strawberries, raspberries, blueberries, redcurrants,
If using powdered gelatine, heat about 60ml/2fl.oz of the milk until hot but not
boiling then transfer to a small bowl and sprinkle the gelatine over the top.
Immediately whisk for 1-2 minutes until the gelatine has dissolved.
2. If using sheet
gelatine, place 60ml/2fl.oz
of the cold milk in a small bowl, break the gelatine up, add to the milk
in the bowl and leave to soak for 10 minutes.
It is wise to check the instructions on the packet of gelatine you are using
as various brands may have slightly different methods.
Place the remaining milk in a saucepan together with the cream, sugar and
vanilla pod and seeds and heat gently to simmering point, stirring from time to
4. Remove from the
heat then sir in the gelatine mixture and
continue to stir constantly for a couple of minutes to dissolve
the gelatin completely.
Pour into ramekins, allow to cool then chill in the refrigerator for at least 2 hours, until
6. Make the sauce
by placing the fruit, sugar and honey in a saucepan over a medium heat. Mash the
fruit with a potato masher then continue to cook gently, stirring with a wooden
spoon, for a few minutes.
7. Allow the fruit
mixture to cool then pass through a sieve or purée with a hand blender until
very smooth. Refrigerate until ready to serve.
8. To serve - place
each ramekin in a small bowl with enough boiling water to come 3/4 of the
way up the ramekin. Leave for a few seconds only then loosen the top
edges with a sharp knife and turn onto a small serving plate or shallow bowl and
pour over a little of the coulis and garnish with extra fresh berries if