This recipe guides you through making silky vanilla bean panna cotta paired with a fresh raspberry coulis. The panna cotta is created by boiling milk, cream, sugar, and vanilla paste, then setting it with gelatin and unmolding it after chilling. The raspberry coulis is made by gently macerating fresh raspberries with caster sugar, creating a vibrant sauce to serve alongside the panna cotta. Recipe by advocate, Joel Bennetts.
Ingredients 6
Panna Cotta
250 g milk
250 g cream
2 leaves gelatin
60 g caster sugar
1 tsp vanilla paste
Raspberry Coulis
1 punnet fresh raspberries
1 tbsp caster sugar
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Method 9
Panna Cotta
Weigh the , , , and into a jug, then pour into a saucepan and bring to a boil.
Meanwhile, bloom the in tepid water until they become soft and mushy, then squeeze to remove excess liquid.
Once the milk mixture is boiling, remove from heat and gently whisk in the bloomed . Then, using a fine strainer, strain back into a jug.
Take your panna cotta molds and spray lightly with baking spray; this will stop them from sticking.
Carefully pour the mixture into the molds, leaving about 1/2 cm from the top, and allow to set for a minimum of 3 hours. Overnight is ideal.
To finish, take a mold in your hand and, using a small palette knife, tilt to one side and gently pull the panna cotta away from the side, then place into a bowl.
Spoon the raspberry coulis around the side and enjoy!
Raspberry Coulis
Place into a small bowl and add .
Gently mash with a whisk until the berries start to macerate and a coulis forms. Keep in the fridge until ready to use.
