Classic Panna Cotta with Berry Coulis
By Culiora
A silky, lightly set Piedmontese cream infused with real vanilla and balanced by a sharp berry coulis. The texture has the hallmark gentle wobble that yields delicately on the spoon.
- Servings: 4
- Prep time: 20 min
- Cook time: 15 min
- Total time: 35 min
Ingredients
- 3 pcs gelatine sheets (approx. 5 g total)
- 400 ml double cream (approx. 36-38% fat)
- 100 ml whole milk
- 60 g caster sugar
- 1 pcs vanilla pod, split lengthways and seeds scraped
- 250 g fresh or frozen mixed berries (such as raspberries, blackberries, and strawberries)
- 30 g caster sugar
- 1 tsp lemon juice
Instructions
- Submerge the gelatine sheets in a bowl of cold water and leave to soften for 5 to 7 minutes.
- In a small saucepan over medium heat, combine the double cream, whole milk, 60 g sugar, the vanilla seeds, and the split vanilla pod. Heat gently until the sugar dissolves and bubbles just begin to form around the edges of the pan (about 75-80°C), but do not let it boil vigorously. Remove from the heat.
- Remove the softened gelatine sheets from the water, squeeze out excess moisture firmly, and whisk them into the warm cream mixture until completely dissolved. Discard the vanilla pod.
- Lightly grease four 150 ml ramekins or dariole moulds with a neutral oil, or prepare four serving glasses if serving unmoulded. Divide the cream mixture evenly among the moulds. Refrigerate uncovered for 30 minutes, then cover loosely with cling film and chill for at least 4 hours, or until gently set with a tender wobble.
- Make the coulis: combine the mixed berries, 30 g sugar, and lemon juice in a small saucepan over medium-low heat. Cook for 5 to 7 minutes, stirring occasionally, until the berries break down and release their juices.
- Puree the berry sauce with an immersion blender or mash thoroughly with a fork, then press through a fine-mesh sieve into a clean bowl to remove seeds. Allow to cool completely to room temperature, then chill.
- To unmould, dip the base of each ramekin briefly (2 to 3 seconds) into warm water, gently pull the edge of the cream away from the rim with a fingertip, and invert onto individual dessert plates. Spoon the chilled berry coulis over and around each panna cotta just before serving.