Raspberry Coulis Vanilla Panna Cotta
Use Coulis Raspberry, Frozen, Boiron (500g) to make this recipe. Ready raspberry coulis is best used as a distinct sharp layer over vanilla panna cotta. Keeping it out of the cream preserves both the white base and the coulis's pourable texture.
At a glance
- Yield: 6
- Preparation: 15 minutes
- Cooking: 8 minutes
- Chilling or freezing: 5 hours
Ingredients
- 250g raspberry coulis, thawed and chilled
- 500ml double cream
- 100ml whole milk
- 70g caster sugar
- 4 gelatine leaves, about 8g
- 1 tsp vanilla extract
- 1 pinch fine sea salt
Method
- Soak the gelatine in cold water for five minutes.
- Warm cream, milk, sugar, vanilla and salt until steaming. Remove from heat and dissolve the squeezed gelatine.
- Divide between six glasses and chill for at least five hours until softly set.
- Spoon cold raspberry coulis over each panna cotta immediately before serving.
Why this recipe works
The coulis is already designed as a sauce, so no extra cooking or setting is needed. Adding it at serving time keeps the panna cotta surface neat and the fruit layer glossy.
Practical tips and variations
- Taste the coulis before adding any extra garnish or sweetness.
- Serve in glasses for the softest panna cotta texture.
- Add the coulis at the last moment if transporting the desserts.
Serving and storage
Keep panna cotta covered in the fridge for up to two days. Store thawed coulis according to its current label.
Frequently asked questions
Can I mix the coulis into the panna cotta?
Yes, but that changes the set and colour. A separate tested fruit panna cotta formula is safer.
Can I unmould this recipe?
It is designed as a soft glass-set dessert; an unmoulded version needs slightly more setting agent.
Can I freeze panna cotta?
Freezing is not recommended because the dairy texture may become grainy.
447706084493
