Panna Cotta with Raspberry Coulis
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Panna Cotta with Raspberry Coulis

Panna cotta; an Italian dessert which means ‘cooked cream,’ that is fast, easy and delicious. No other way to describe this genius dessert │ http://bit.ly/p2pnacota

Meeth Nihan

Ingredients

6-serving
  1. 1 tablespoons gelatin
  2. 250 ml cream double
  3. 50 g caster sugar
  4. 50 ml milk
  5. 15 ml dark rum , or to tastes
  6. Raspberry coulis :
  7. 2 1/2 cups raspberries fresh
  8. 1/4 cup sugar .
  9. 1 teaspoon lemon juice fresh , or to taste

Method

25 mins
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    “Bloom” the gelatin. Here is the process: Sprinkle the powdered gelatin evenly over 2 tbsps of warm water to keep lumps from forming. Set the gelatin aside for a few minutes until it swells or “blooms” as it absorbs the liquid. Melt the gelatin either in a hot water bath or in a microwave (for about 10 seconds on high) until it becomes translucent. Use your fingers to check that all the granules have totally dissolved.

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    Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove pan from heat. Taste it and add a little more rum if you wish.

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    Add the bloomed gelatin mix to the cream mixture and stir until fully dissolved.

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    Pour the mixture into four individual glasses or moulds. If you use glasses, leave enough room for the glaze. Leave to cool, then place the glasses/moulds in the fridge to set for at least two hours, or overnight if preparing ahead.

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    Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

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    Once the pannacotta if set, top each pannacotta with a spoon of raspberry coulis to serve.

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