How to make Panna Cotta

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Vanilla Panna Cotta with Fresh Berry Coulis Recipe   

CD  DP  Italian  15 minutes plus chilling

Serves 4-6       Cold  Fruit   Dessert   Gluten wheat Free Eggless     Italy Europe
 

Ingredients

240ml/8fl.oz Milk

3 teasp Powdered Gelatine or 4 sheets of Gelatine

240ml/8fl.oz. Double Cream

The Zest of 1 Lemon

1 Vanilla Pod, split lengthways

100g/4oz Sugar

For the Berry Coulis

225g/8oz Fresh Berries such as strawberries, raspberries, blueberries, redcurrants, blackberries

50g-75g/2oz-3oz Sugar

1-2tbsp Honey

Instructions

1. 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.

3. 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 time.

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.

5. Pour into ramekins, allow to cool then chill in the refrigerator for at least 2 hours, until well set.

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 desired.

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