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Panna Cotta

Desserts

note

See Raspberry Coulis

Ingredients

Vanilla Layer:
  • ½ cup (120ml) whole milk
  • 1 (7g) packet gelatine powder, or 1 tbsp.
  • 10 tbsp (120g) sugar
  • 1 tbsp vanilla extract or 1 vanilla bean, split open
  • 2½ cup (600ml) double cream
Strawberry Coulis Layer
  • 100ml water
  • 667g fresh strawberries
  • 40-67g sugar (depending on desired sweetness)
  • 1 tsp lemon juice
Garnish
  • Fresh strawberries/raspberries
  • Sprigs of Mint

Method

For the Panna Cotta:
  1. Place the milk in a small bowl and sprinkle the gelatin over the top. Stir well, and set aside to soften for 10 minutes.
  2. Half-fill a large bowl with ice and add enough water to make an ice bath and set aside.
  3. In a small saucepan, combine the cream, sugar and vanilla extract or split vanilla bean, and bring to a simmer over medium heat.
  4. Remove from heat, and whisk in the softened gelatin/milk mixture. Scrape the vanilla seeds from the bean pod into the mixture, and discard the pod.
  5. Set the saucepan in the ice bath (making sure the top of the saucepan is well above the surface of the water), and whisk until the mixture is lukewarm. Rub your fingers together: There should be no grit from undissolved sugar or gelatin.
  6. Pour the mixture into glasses (in this case, served at an angle1 in clear glasses), leaving about 1 inch from the brim of the glasses (this space will be filled with the strawberry coulis).
  7. Chill for a minimum of 4 hours or better yet, overnight. When the panna cotta layer is a little firm, keep the glasses at the same angle and slowly pour the coulis on top. Once again, place the glasses of panna cotta and coulis in the fridge overnight. Garnish with berries and sprigs of mint.
For the Strawberry Coulis:
  1. Cook the strawberries with the water, lemon juice and sugar on the job until the sugar dissolves.
  2. Blitz with a hand-held blender or a food processor until smooth. Press the pureed strawberries through a mesh strainer to separate the seeds and allow to cool.

  1. [!Note] To stand the glasses on an angle, take a muffin pan, and put a paper towel in each muffin slot to steady the glasses. Place a glass on top of each paper towel and place each glass on a diagonal angle. (Without the paper towels, the glasses slide straight upwards.)

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