Recipe · By Marc Dessein ·

Vanilla panna cotta with raspberry coulis

White panna cotta turned out on a white plate, red fruit coulis, fanned strawberries and mint

Serves 4. Per serving, about 540 kcal and 6 g of protein.

Panna cotta, "cooked cream", is a spoon dessert that originated in the Langhe area of Piedmont in the early 20th century. The cream is heated with sugar and vanilla, set with gelatine and turned out of its mould. It keeps for 3 to 4 days in the fridge, well covered. Here it is served with a raspberry coulis.

Smooth, wobbly cream scented with vanilla, with a tart raspberry coulis that cuts through the richness.

Method

  1. Soak the gelatine leaves in cold water for 10 to 15 minutes.
  2. Split the vanilla pod lengthways and scrape out the seeds with the tip of a knife.
  3. Put the cream and sugar in a small pan and add the vanilla seeds and pod. Warm over low heat. When the cream is about to boil, turn off the heat and remove the pod.
  4. Drain the gelatine without squeezing it too much and add it to the hot cream. Stir until completely dissolved, with no lumps.
  5. Ladle into 4 moulds of 150 ml and refrigerate for at least 5 hours.
  6. For the coulis, bring the raspberries, sugar and water to the boil, blend with the lemon juice, then strain.
  7. To unmould, dip the moulds briefly in boiling water and turn out onto plates. Spoon over the coulis before serving.