Panna Cotta with Raspberry Coulis

Recipe from June 2021


Raspberry Coulis Ingredients

  • 10 ounces fresh raspberries

  • ½ cup sugar

  • ¼ cup water

  • 1 teaspoon fresh lemon juice


Panna Cotta Ingredients

  • 2 tablespoons water

  • 1 envelope plain gelatin

  • 1½ cups whole milk

  • 1½ cups heavy cream

  • ¹⁄³ cup sugar

  • Seeds from one vanilla pod


Raspberry Coulis Instructions

  1. Prepare the raspberry coulis in advance by adding all ingredients to a heavy-bottomed saucepan set over medium heat.

  2. Cook for 5 to 8 minutes until sugar is dissolved and mixture is bubbling.

  3. Pour mixture into a vented blender and process for 30 seconds until smooth.

  4. Strain mixture through a fine mesh sieve to remove raspberry seeds.

  5. Store coulis in an airtight container in the refrigerator.


Panna Cotta Instructions

  1. To prepare the panna cotta, place water and gelatin into a very small saucepan and let it stand for 2 minutes.

  2. Heat the gelatin mixture stirring constantly until all of the gelatin is dissolved.

  3. Set aside.

  4. Meanwhile, heat the milk, cream, and sugar together in a large saucepan over medium heat, stirring constantly until the mixture begins to boil.

  5. Remove from the heat, and add the gelatin and vanilla seeds, stirring very well.


Assembling

  1. When ready to assemble the dessert, create an artful look by dripping coulis on the inside of four 6-ounce clear glasses.

  2. Carefully spoon the panna cotta into each glass and chill the desserts for 1 hour.

  3. Top each glass with enough coulis to cover the top and serve or store in the refrigerator for up to 10 days. For smaller portions, spoon panna cotta into shot glasses and top with coulis.