Vanilla Panna Cotta with Red Berries

A creamy, wobbly vanilla-infused dessert. The coulis provides a sharp acidity that balances the milky sweetness, with fresh berries adding texture.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 482
• Protein: 5 g
• Carbs: 28 g
• Fat: 38 g

Ingredients

• 500 ml Liquid cream ( full fat )
• 70 g White sugar
• 1 piece Vanilla bean ( split and scraped )
• 3 piece Gelatin ( 2g sheets )
• 150 g Strawberry ( hulled and sliced )
• 100 g Raspberry ( whole )
• 100 ml Red fruit coulis
• 4 piece Mint optional ( fresh leaves )

Instructions

1. Hydrating the gelatin

   Submerge the gelatin sheets in a bowl of very cold water until they become completely soft and translucent.

2. Infusing the cream

   Split the vanilla bean, scrape the seeds, and place everything in a saucepan with the heavy cream and white sugar. Bring to a simmer. Once the cream starts to rise, remove from heat.

3. Dissolving and molding

   Squeeze the water out of the gelatin and stir it into the hot cream. Whisk gently until dissolved. Pour the mixture into ramekins, straining through a fine-mesh sieve to remove the pod.

4. Chilling

   Let cool to room temperature then refrigerate. The cream should be set but still wobble slightly when the mold is shaken.

5. Fruit finishing

   Before serving, coat with red berry coulis. Arrange sliced strawberries and raspberries on top. Add a mint leaf for freshness.

Chef's tips

• Never boil the cream once the gelatin is added, as it destroys its setting properties.
• For a clean unmolding, dip the bottom of the ramekin in hot water for 2 seconds.

Storage

Store in the refrigerator for up to 48 hours. Cover with plastic wrap touching the surface to prevent a skin from forming.