Panna cotta

with red berry coulis

Preparation : 25 min	Resting : 2 hr
Cooking : 7 min	Equipment :
Difficulty :	Rating : 3 rates
Download the recipe :
Programmes :	accessories :

Serves 6 :

PANNA COTTA :
800	ml single cream
2	vanilla pods
120	g caster sugar
4	gelatine leaves (4g)

RED BERRY COULIS:
100	g strawberries
100	g blueberries
200	g raspberries
50	g blackberries
60	g caster sugar

1	Cut the vanilla pods lengthwise in halves; use the point of the knife to scrape the seeds into the metal bowl. Add the cream and sugar; run the EXPERT programme, 6 minutes/speed 1A/85°C. Cool for 10 minutes.
2	Soften the gelatine leaves in cold water for 5 minutes, squeeze to remove excess moisture and add to the metal bowl. Restart the EXPERT programme, 1 minute/ speed 3/85°C.
3	Pour the panna cotta mixture into small moulds or ramekins, cool at room temperature, cover with clingfilm and refrigerate for 2-3 hours.
4	Turn the panna cotta out. Serve with the red berry coulis.
RED BERRY COULIS:
1	Place all the ingredients in the metal bowl.
2	Run the SMOOTHIE programme. If desired, strain the coulis to remove the seeds. Set aside to cool.

Chef’s tip

To make it easier to turn out the panna cotta, run the moulds under hot water for a few seconds.

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ALL COMMENTS

MCcubed

Have made the recipe twice. The 1st time I used the recipe recommended amount of gelatine. The panna cotta did not set. After looking at a lot of panna cotta recipes, I used 2 titanium strenght leaves (equivalent to 10 g powdered gelatine). This did the trick. The panna cotta set and were delicious.

Leanne Nelson

delightful

MT Jones

A very easy recipe however the vanilla flavour isn't strong enough that the panda cotta is a little bland. Would suggest increasing the number of Vanilla pods to use. Beautiful consistency that can't be faulted. Would definitely recommend and make this again!