Tuesday 30 July 2013

Panna Cotta with Raspberry Coulis

After being given some anodised silver pudding basins for Christmas last year I have been looking for something to try these out. I’d already used them with the Chocolate Fondants and they were very successful then, but a fondant in this hot weather wasn’t what I was craving. Panna Cotta on the other hand is a desert quintessential to the warmer summer months, served garnished with fresh fruit, refreshing coulis and finished with a sprig of fresh mint. This creation debuted for Alev’s birthday dinner, and again is completely gulten free. This version is served with a raspberry coulis, but there are many different variations that this can be served with. I’ve even seen it served with a chocolate sauce for those of you who are looking for some serious indulgence!



Ingredients:

(For the Panna Cotta)

3 gelatine leaves
250 ml milk
250 ml double cream
1 vanilla pod (split lengthways)
25 g caster sugar.

(For the coulis)

175 g caster sugar
175 ml water
200 g of raspberries (plus extra for decoration)

Method:

Soak the gelatine leaves in water until soft. They will get considerably larger, and try to resist the urge to touch them!

Pour the milk and cream into a saucepan and add the sugar and vanilla pod (complete with seeds) and heat on a low heat until gently simmering. Remove from the heat as soon as this happens.

Drain the water off the gelatine leaves, and add to the milk mixture stirring until dissolved. Pour the mixture into the pudding basins (this will make enough to fill 4 of approximately 150ml each. Leave these to cool thoroughly before chilling. When I made these, I made them the day before and left to chill in the fridge overnight but they do set within a couple of hours if time is a premium.

For the sauce, place the sugar and water in a pan and heat until the sugar has dissolved. Add the majority of the raspberries and blitz with a hand blender until smooth.

Press the blitzed raspberry mixture through a sieve to remove the unwanted seeds. Allow this to chill before serving.

Turn out the panna cotta when you are ready to serve and spoon the coulis around the base. Garnish with a fresh raspberry and a sprig of mint.

Country Boy says:

When turning these out, they can sometimes be a bit unwilling to leave the pudding basin so either plunge them into a shallow dish of hot water first, or quickly run a blow torch around the basin once upturned.

Variations:


The coulis can be made with any sort of summer berry (or a mixture if you wanted to be really adventurous!) Why not try it with blackberries in the autumn and when it comes to blitzing, throw in a few sprigs of mint to create a cool buzz, or use strawberries with a squeeze of fresh lime to add some zing. Let me know what you try. 

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