Vanilla panna cotta with raspberries
 

Vanilla panna cotta with raspberries

Published on 5/23/2022

Nothing beats a panna cotta. A sweet dairy dessert, often accompanied by fresh fruit. It’s such an indulgent and easy-to-make-ahead dessert that’s perfect for any dinner party or family meal.
And, if you combine it with a small biscuit, it becomes a real restaurant dessert!

Easy

Put the cream in a saucepan. Cut open the vanilla pod and scrape out the seeds. Add the seeds and pod to the pan with the sugar.
Put over a medium heat and bring to a simmer while stirring. As soon as the liquid simmers, remove from the heat.

Meanwhile, soak the gelatin sheets in cold water for 5 minutes. Drain and squeeze out any excess liquid.

Remove the vanilla pod from the cream.
Add the soaked gelatin to the cream, and stir until the gelatin has dissolved.

(Don’t throw away the pod! Rinse it with some water and dry overnight on a teatowel. The next day, stick it in a jar of sugar and leave to infuse for a few weeks to make your own vanilla sugar.)

Pour the cream into a jug and add the cold milk and stir.
Pour the cream mix into 4 x 200-ml verrines, leaving a little space at the top for the raspberry coulis. Cover with cling film and refrigerate overnight to set.

The next day, remove the cling film from the pannacottas.
If the coulis is frozen in sachets, you can put them in a bowl of hot water for 2 minutes so that it regains its fluidity.
Distribute the raspberry coulis over the pannacottas, then decorate with fresh raspberries and serve.

Total time 20 min
Serving 4
Preparation 20 min
Cooking 0 min
 

Vanilla panna cotta with raspberries

Published on 5/23/2022

Nothing beats a panna cotta. A sweet dairy dessert, often accompanied by fresh fruit. It’s such an indulgent and easy-to-make-ahead dessert that’s perfect for any dinner party or family meal.
And, if you combine it with a small biscuit, it becomes a real restaurant dessert!

Easy

Put the cream in a saucepan. Cut open the vanilla pod and scrape out the seeds. Add the seeds and pod to the pan with the sugar.
Put over a medium heat and bring to a simmer while stirring. As soon as the liquid simmers, remove from the heat.

Meanwhile, soak the gelatin sheets in cold water for 5 minutes. Drain and squeeze out any excess liquid.

Remove the vanilla pod from the cream.
Add the soaked gelatin to the cream, and stir until the gelatin has dissolved.

(Don’t throw away the pod! Rinse it with some water and dry overnight on a teatowel. The next day, stick it in a jar of sugar and leave to infuse for a few weeks to make your own vanilla sugar.)

Pour the cream into a jug and add the cold milk and stir.
Pour the cream mix into 4 x 200-ml verrines, leaving a little space at the top for the raspberry coulis. Cover with cling film and refrigerate overnight to set.

The next day, remove the cling film from the pannacottas.
If the coulis is frozen in sachets, you can put them in a bowl of hot water for 2 minutes so that it regains its fluidity.
Distribute the raspberry coulis over the pannacottas, then decorate with fresh raspberries and serve.

Total time 20 min
Serving
Preparation 20 min
Cooking 0 min
Ingredients
cream
1 ml
vanilla pod
1
sugar
1 g
sheets of gelatin
1
full-fat milk
1 ml
raspberry coulis
1 g
punnet of raspberries
1
Ingredients
4
cream
400 ml
vanilla pod
1
sugar
70 g
sheets of gelatin
3
full-fat milk
200 ml
raspberry coulis
100 g
punnet of raspberries
1