Vanilla Panna Cotta with Raspberry Coulis

Back in June I showed you this photograph of a delicious desert I had made when friends came over for lunch.  It was only when I came to make it again this weekend that I realised I had completely forgotten to share it with you which is very remiss of me and I do apologise for anyone waiting for me to put up a post.

Panna Cotta is one of those deserts that everybody likes whether it be the texture, the flavour or the portion size whatever it is I can honestly say I love all three.   Its one of those deserts that looks like you have been slaving away in the kitchen for hours when in reality you can make the night before put into the fridge to set and forget about until required.

Now you can use very fancy and expensive panna cotta molds but I just use jelly molds that were part of a Christmas swap some years ago organised by Jo at  through the keyhole and actually they make  it a lot easier to get the panna cotta out than using a panna cotta mold or ramekin.

To make your panna cotta you will need

3 gelatine leaves
250ml/9fl oz milk
250ml/9fl oz double cream
1 tsp of vanilla extract
25g/1oz sugar

• Soak your gelatine leaves in a little colder water until soft.
• Place the milk, cream, vanilla extract and sugar into a sauce pan and bring to a simmer. 
• Squeeze the excess water out of the gelatine leaves, then add to the saucepan and take off the heat. 
• Stir until the gelatine has dissovled.

• Divide the mixture between your molds and leave to cool.
• Place in the refrigerator until set.  
• To remove from the mold:- if using a panna cotta mold or ramekin gently dip into hot water which will release the panna cotta away from the sides put a plate over the top and turn and the panna cotta should release onto the plate.  If using jelly molds like those above take off the larger of the two seals place a plate over the top and turn over so that the panna cotta is face down  onto the plate now remove the smaller seal from the top and your panna cotta should release onto the plate without needing to dip into hot water first. 

To make your raspberry coulis you will need 

200g Raspberries fresh or frozen

3 tablespoons of sugar

2tbsp of water

1 tbsp of lemon juice

• Put all your ingredients except the lemon juice into  a microwavable dish.  The amount of time you will need to microwave your raspberries will depend on whether you are using fresh or frozen. Frozen raspberries will take about 3 minutes where as fresh will take less time.  I tend to use fresh and microwave for 2 minutes then check to see if the raspeberries have started to pop and release their juice.  
• Remove from the microwave and add the lemon juice and stir. Now add to a food processor or use a hand blender to pulse but only gently as you do not want the seeds to split or you will end up with a very grainy sauce.  Now pass through a sieve to get a smooth coulis.  
• You can also use additional fresh fruit such as raspberries, strawberries or apple as a side to your panna cotta if you so wish. 
• Now you can  drizzle your coulis across the top of your panna cotta and garnish with a sprig of fresh mint or basil. 

And there you have it a delicious summer desert that looks just like the top chefs have made it. In fact I rather think this would go down a treat with strawberries and cream whilst watching the Wimbledon final what do you think?

Enjoy

Mx