Raspberry panna cotta
Vanilla cream set with gelatine and served with a raspberry coulis.
Active time20 min
Cooking5 min
Total4 h 30 minResting : 4 h
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Ingredients
- 500 ml full-fat pouring cream
- 150 g raspberry coulis
- 6 g gelatine leaves
- 60 g sugar
- 1 clove of vanilla pod
Preparation
Soak the gelatine in a bowl of cold water for 10 minutes. Split the vanilla pod and scrape out the seeds.
6 g gelatine leaves1 clove of vanilla pod- bowl
- knife
Heat the cream, sugar, vanilla pod and seeds until just simmering. Remove from the heat and take out the pod. Squeeze the water out of the gelatine, add it to the hot cream and stir until completely dissolved.
500 ml full-fat pouring cream60 g sugar- saucepan
Divide between 4 small serving glasses. Leave to cool slightly for 20 minutes, then cover and refrigerate for at least 3 hours 40 minutes. Add the coulis just before serving.
150 g raspberry coulis- small serving glasses
- refrigerator
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration