So this is a little late but I have two more posts to do on the desserts I cooked for a large meal I cooked a while ago now. Anyway, panna cotta had been on my ‘to-bake’ list for quite some time now as I have had it before and loved the smooth creamy texture of this Italian dessert (from ‘cooked cream’). There are many ingredients in it to prepare but it can be a little tricky to make sure it is completely set and remove it from the dariole moulds in one piece! As the panna cotta itself was quite rich, I also made an accompanying blueberry coulis which helped by adding a slightly more tart flavour to the sweet cream.
Vanilla Panna Cotta with blueberry coulis, makes 4
Preparation time : 1-2 hours and overnight
Cooking time : 10-30 minutes
-3 gelatine leaves
-250ml full fat milk
-250ml double cream
-1 vanilla pod
-25g golden caster sugar
For the coulis;
-100-200g fresh blueberries
-A few lemon drops
First soak the gelatine leaves in cold water until soft (I found this really quite fun as had never used gelatine before).
Pour the milk and cream into a small milk-pan. Then split the vanilla pod lengthways and scrape out the black seeds. Add the vanilla seeds, pod, sugar and the gelatine leaves (after you have squeezed out the water) all into the pan. Simmer gently until the sugar and gelatine has mostly dissolved, then take it off the heat and continue to stir and dissolve the rest.
Pour the mixture carefully into the moulds and wait until cool.
Then refrigerate overnight to allow the gelatine to set and the panna cottas to form completely.
To make the coulis, blend and sieve the berries, sugar and lemon drops. Microwave for a few minutes to thicken and you can also leave this in the fridge overnight.
To remove the panna cottas from their moulds, place in a tray of boiling water so that as much of the mould as possible is touching the water for about 10 seconds and then turn out onto a plate with the open side down. Carefully easy them out and they should hold their shape (fingers crossed!).
cooked as part of this menu