Silky Vanilla Panna Cotta with Berry Coulis
By Olivia Buckley
Co-Founder & Biomedical Scientist
Prep Time
15 mins
Servings
4 Servings
Cook Time
10 mins
Difficulty
Easy
A classic fridge-set Italian dessert made light and approachable. Silky vanilla panna cotta is finished with a bright, slightly tart berry coulis for balance.
Ingredients
300 ml Whole milk
200 ml Double cream
6 g (about 2 tsp) Gelatine powder, bloom in cold water (Alternative: 4 gelatine leaves (soak and squeeze))
Cold water for gelatine
50 g Caster sugar
1 Vanilla pod, split and seeds scraped (Or 1 tsp vanilla extract)
200 g Mixed frozen berries (Use fresh if in season)
25 g Icing sugar
1 tbsp Lemon juice, freshly squeezed
25 g Berries to garnish
few Fresh mint leaves to garnish (optional)
Method
Step 1
Sprinkle the gelatine over 30 ml cold water in a small bowl and leave to bloom for 5 minutes.
Step 2
Put the milk, double cream, caster sugar and the vanilla seeds plus the pod into a medium saucepan. Warm gently over a low heat, stirring, until the sugar dissolves and the mixture is just below simmering. Do not boil.
Step 3
Remove the pan from the heat and discard the empty vanilla pod. Stir in the bloomed gelatine until fully dissolved. Allow the mixture to cool for 5 minutes.
Step 4
Divide the mixture between four 120–150 ml moulds or glasses. Cover and chill in the fridge for at least 4 hours or until set.
Step 5
While the panna cotta chills, make the berry coulis. Put the frozen berries, icing sugar and lemon juice into a small saucepan with 1 tbsp water. Cook over a medium heat for 3–5 minutes until the berries have softened and released their juices.
Step 6
Blend the cooked berries until smooth, then push through a fine sieve to remove seeds for a silky coulis. Taste and add a little more icing sugar or lemon if needed. Cool to room temperature, then chill.
Step 7
To serve, spoon a little coulis over each panna cotta and garnish with fresh berries and a mint leaf. For unmoulding, briefly dip the base of the mould in warm water for 5–10 seconds, then turn out onto a plate.
Nutritional Information
Per serving:
Energy - 380kcal
Protein - 5g
Carbohydrates - 27g
Fat - 27g
Fibre - 2g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Make ahead: panna cotta can be chilled overnight; add coulis just before serving. For a seedless coulis, sieve after blending and adjust sweetness to taste.
