Vanilla Panna Cotta with Raspberry Coulis.
Panna Cotta is one of my favorite desserts. The velvety texture of the ‘mousse’ and the sauce brings a brightness to the dessert. Normally a panna cotta have a caramel on top, but i like the ones with a berry sauce. In Denmark we have a dessert similar to this called fløderand or cream wreath, it was big in the 70’s and 80’s and was served with canned fruit. So it is similar but not really.
Makes 3-4
Ingredienser:
Panna Cotta:
500 ml (2⅛ cup) heavy whipping cream
50 g (¼ cup) sugar
2 vanilla beans, the seeds scraped, or 2 teaspoons vanilla bean paste
6 g gelatin or 3 sheets of gelatin/husblas
Raspberry Coulis:
raspberries, fresh or frozen
2 tablespoons sugar
1 vanilla bean, seeds scraped
2 tablespoons water
Topping:
white chocolate shavings
lime zest
Directions:
Panna cotta:
If using gelatin sheets, place them in a bowl of cold water to bloom for about 10 minutes.
If using powdered gelatin, sprinkle it evenly onto 2 tablespoons of cold water and the let it soak for a few minutes.
Scrape out the seeds from the vanilla pod, and mix them with a tablespoon of the sugar. This will help distributing the seeds in the liquid.
Gently heat the cream, vanilla seeds, the vanilla bean pod and all the sugar in a saucepan, and heat it to almost a boil, remove from heat. Squeeze the gelatin sheets and add them (or the bloomed gelatin powder) to the hot cream. Whisk the mixture until gelatin is dissolved.
Whisk the mixture until gelatin is dissolved. Pour the cream through a sieve into a jug. Let the mixture chill in the refrigerator for 20-30 minutes, until it is as thick as lightly whipped whipping cream. Stir the mixture and pour it into portion sized serving jars or cocktail glasses. Chill the panna cotta in the refrigerator for at least 3 hours before serving.
Raspberry Coulis:
Scrape out the seeds/caviar from the bean, and mix it with some of the sugar, this will help disperse the seeds.
Heat all the ingredients in a small saucepan until it comes to a boil, remove from heat. Run the coulis through a fine meshed sieve, to remove the seeds. Try to get as much fluid through the sieve as possible, and discard the seeds and the vanilla pod. Cool the coulis/sauce/juice or syrup in the refrigerator until ready to serve the Panna Cotta.
To unmold the panna cotta, gently insert a knife around the edges of the moulds, and dip the mold in hot water for max. 10 seconds. Tip them onto individual plates, pour over the sauce. You can also serve the panna cotta in the glass, and just pour some raspberry coulis into the glass before serving, and decorate them with som white chocolate shavings and some lime zest.
Enjoy!