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Panna cotta with raspberry coulis

by food (follow)

"An absolutely simplistic dessert that has its place in the pantheon of Italian desserts alongside tiramisus and other sabayons. Make me happy by using exclusively liquid cream and vanilla pods at the link of any aroma. In exchange, I promise you a unique souvenir scented with vanilla. "


60 cl whole fresh liquid cream
2 vanilla bourbon pods
8 g of gelatin or 4 sheets
75 g caster sugar
10 cl of raspberry coulis
4 small fresh mint leaves


2 days ago

Pour the cream into a container

Cut the vanilla beans in 2 lengthways

Scrape inside the pods to collect the flesh of the pod

Pour the flesh as well as the clove of the pod into the cream

Place in a refrigerator for 24 hours to allow the vanilla to infuse with the cream

Preparation of panna cotta

Place the gelatine leaves in a hollow dish with cold water so as to moisten the gelatin and make it soften

Remove the vanilla bean casing from the cream

Pour the cream into a saucepan over a gentle heat

Add sugar and mix well

Let heat until cream is brought to a boil

Remove from the heat and incorporate the gelatine you have previously drained

Mix until gelatin is completely melted in cream

Divide the cream in individual bowls or ramekins.

Leave to cool in the open air and place overnight in the refrigerator.


Remove the bowls from the refrigerator and unmold them on a plate. To unmold them, pass the blade of a knife between the ramekin and the cream. Soak the bowl a few seconds in warm water to help unmold. Be careful not to leave too long in the lukewarm water under penalty of seeing a part of the panna cotta liquefy.

Cover the bottom of 4 plates with raspberry coulis

Place each panna cotta in the center

Cover with a small piece of fresh mint.

Panna classic cotta base
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