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How to make Panna Cotta
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Main Cooking Video Page�
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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
recipes.
See below for the recipe which serves
4 - 6 depending on the size of ramekin used. |
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A Recipes4us.co.uk Production
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Vanilla Panna Cotta with Fresh Berry Coulis Recipe ��
CD� DP� Italian� 15 minutes
plus chilling
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Serves 4-6������ Cold� Fruit�� Dessert��
Gluten wheat Free Eggless�� �
Italy Europe
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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
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Instructions
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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.
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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.
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It is wise to check the instructions on the packet of gelatine you are using
as various brands may have slightly different methods.
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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.
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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.
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5.
Pour into ramekins, allow to cool then chill in the refrigerator for at least 2 hours, until
well set.
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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.
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7. Allow the fruit
mixture to cool then pass through a sieve or pur�e with a hand blender until
very smooth. Refrigerate until ready to serve.
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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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