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
Ingredients
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1 tablespoons gelatin
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250 ml cream double
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50 g caster sugar
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50 ml milk
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15 ml dark rum , or to tastes
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Raspberry coulis :
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2 1/2 cups raspberries fresh
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1/4 cup sugar .
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1 teaspoon lemon juice fresh , or to taste
Cooking Instructions
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1
“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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2
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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3
Add the bloomed gelatin mix to the cream mixture and stir until fully dissolved.
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4
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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5
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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6
Once the pannacotta if set, top each pannacotta with a spoon of raspberry coulis to serve.
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