My very favourite dessert and so simple to prepare! Be sure to use enough vanilla, there should definitely be more than just a hint of it! Tastes luxurious and there’s minimal effort required. Always a crowd pleaser, so perfect for a dinner party!
Makes 2 large panna cotta
Ingredients:
For the raspberry coulis:
250g of fresh or frozen raspberries
50g icing sugar
For the panna cotta:
75ml milk
300ml double cream
1 1/2 vanilla pods
1 1/2 sheets gelatine
40g icing sugar
Method:
Raspberry Coulis:
- Add the raspberries and icing sugar to a blender and blend until smooth (if the mixture is a little thick, add a tbsp. of cold water).
- Pass the mixture through a fine sieve over a jug and allow to cool. Serve cold or slightly heated with the panna cotta.
Panna cotta:
- Soak the gelatine leaves in a bowl of cold water. Keep in the water until required.
- Pour the milk and two-thirds of the cream into a saucepan. Cut the vanilla pods in half, scrape out the black seeds and put them, along with the pods into the cream. Simmer gently for 5-6 minutes. The mixture will reduce slightly.
- Remove from the cream mixture from the heat and discard the vanilla pods. Add the softened gelatine to the mixture.
- Fold the icing sugar into the remaining cream and add to the cream mixture. Now pour the mixture through a fine sieve over a jug. Pour the mixture into ramekins. Allow to cool and refrigerate, ideally overnight.
- Serve either straight from the ramekin with the coulis on the side or serve the classic way by dipping the ramekin in hot water for a few seconds and then turn out onto a plate and pour the coulis around it.
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