Vanilla Panna Cotta with Red Berries
Ingredients
- 500 mlLiquid cream (full fat)
- 70 gWhite sugar
- 1 pcVanilla bean (split and scraped)
- 3 pcGelatin (2g sheets)
- 150 gStrawberry (hulled and sliced)
- 100 gRaspberry (whole)
- 100 mlRed fruit coulis
- 4 pcMint (fresh leaves)
Method
A creamy, wobbly vanilla-infused dessert. The coulis provides a sharp acidity that balances the milky sweetness, with fresh berries adding texture.
- 1
Submerge the gelatin sheets in a bowl of very cold water until they become completely soft and translucent.
- 2
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
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
Let cool to room temperature then refrigerate. The cream should be set but still wobble slightly when the mold is shaken.
- 5
Before serving, coat with red berry coulis. Arrange sliced strawberries and raspberries on top. Add a mint leaf for freshness.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator for up to 48 hours. Cover with plastic wrap touching the surface to prevent a skin from forming.
