Panna Cotta
Indulge in the silky elegance of panna cotta paired with a vibrant coulis! This classic Italian dessert offers a creamy, dreamy base that’s effortlessly complemented by the zesty, fruity burst of the coulis drizzle.
Panna Cotta
Description
This recipe promises a flawless, velvety finish every time, making it the perfect elegant treat
Ingredients
Raspberry Coulis
Instructions
-
Place the water in a small bowl and sprinkle over the gelatin, set aside to soften.
-
In a small saucepan, add the heavy cream, half and half, lemon zest and sugar, bring to a simmer over medium heat. Turn the heat off and add the gelatin mixture, whisk for a couple minutes or until the gelatin melts.
-
Strain this mixture and add the vanilla extract to the strained mixture.
-
Divide the mixture between three large ramekins or four small ones. Cover and refrigerate 4 hours or overnight.
Raspberry Coulis
-
Place the strawberries, sugar and lemon juice in a blender and puree it. Strain it through a fine sieve and place the puree in a small saucepan.
-
Bring the puree to a simmer and add the cornstarch mixture and cook stirring constantly until the mixture thickens. Remove from the heat and pour it in a small container and let it cool completely.
Note
- Half and half = 1/2 cup of full cream milk + 1/2 cup low fat or skim milk
- You can also use strawberries, blueberries, blackberries or mulberries
