Vanilla Panna Cotta Dessert (with Berry Couilis)
A sumptuously smooth, creamy Italian Vanilla Panna Cotta Dessert, rich in vanilla and drizzled with a bright and fruity Berry Coulis.
Servings: 5
Calories per serving: 445kcal
Key equipment
- 5-6 silicone moulds/glasses (for individual servings)
- Kitchen scales
- flat-bottomed bowl
- kitchen tongs/fork
- jug (measuring optional)
- small and large saucepans (one of each)
- hob
- silicone/wooden spoon
- fridge
- sieve
Ingredients
- 10 g gelatine leaves
- 200 g whole (full fat) milk
- 400 g double (heavy) cream
- 120 g caster (superfine) sugar
- 1 tsp vanilla bean paste or 1 vanilla pod (slit)
Berry Coulis
- 300 g fresh or frozen raspberries/strawberries or other berries
- 2 to 3 tbsp caster (superfine) sugar
- 2 tsp cold water
- 6 strawberries - to decorate (or handful of raspberries)
Instructions
Vanilla Panna Cotta
- Prepare 5 or 6 (dependent on size) silicone moulds/individual-size non-stick pudding bowls (without removable bases), by placing in the freezer/fridge to chill.
- Soak the gelatine leaves in cold water using a flat-bottomed bowl for about 5 minutes (as per packet instructions) ensuring each leaf has enough room for the water to circulate around it.
- Pour the milk into a small saucepan and heat on a medium heat until the milk is just below simmering point (do not allow to boil) and then remove the pan from the heat.
- Drain the gelatine (I lift each piece out of the water using kitchen tongs/fork) and add to the hot milk. Stir to dissolve and combine completely.
- Pour the cream into a larger saucepan and add the sugar and vanilla.
- Bring to the boil over a low to medium heat, stirring constantly. The sugar should dissolve. Then immediately remove from the heat (do not allow to continue to boil). If using a vanilla pod, remove from the mix at this stage.
- Stir the milk-gelatine mixture into the cream until fully combined.
- Remove the moulds from the freezer and carefully pour the Panna Cotta mixture into them equally.
- Allow to cool as quickly as possible (you can speed the cooling process by placing the moulds in a container with ice around the base of the moulds) before chilling in the fridge for 2 to 3 hours to completely set.
- When set, turn the Panna Cotta portions out onto serving plates (dip base of the mould very briefly into a bowl of boiling water to loosen) and serve with fresh strawberries/raspberries and berry coulis.
Berry Coulis
- Put the raspberries/strawberries/other berries, sugar and water into a small saucepan and set over a low to medium heat, crushing the berries against the side of the pan with the back of a wooden/silicone spoon to release the juices. Slowly bring to a simmer, stirring frequently.
- Continue to simmer gently for 5 to 10 minutes, until the berries are soft and disintegrated. (time will vary dependent on the natural softness of fruit used) Take off the heat.
- Pour and push the liquid through a sieve into a jug/bowl (the juice and pulp can then be stirred through - this is your coulis). Discard the pips and fibre. Allow the coulis to cool completely.
- Chill in the fridge until ready to serve.
Notes
The density and success of this recipe will vary on accuracy of measurement of the ingredients. I recommend therefore that if possible, you use the metric measurements and that you also weigh the milk and cream (rather than use a measuring jug). * Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Nutrition
Calories: 445kcal | Carbohydrates: 42g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 51mg | Potassium: 222mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1202IU | Vitamin C: 25mg | Calcium: 112mg | Iron: 1mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist