Panna Cotta with Raspberry Coulis

Panna Cotta, which literally means cooked cream, is a dessert I’v been eye-ing for nearly forever. The sheer simplicity and beauty of this dessert makes it one of the most hassle-free and low-maintenance foods to prepare. No fuss, no muss. It Panna Cotta were a child, I would have called it well-behaved 🙂

This being the fag end of summer (how I miss life back at home, where you need not plan your life around the weather), most seasonal fruits including fresh berries are going to be in short supply soon. So I picked up a batch of raspberries at the local market. The raspberry-panna cotta combination has been much flaunted by many a food site and for good reason, because good taste aside, they make a good-looking couple.

Vanilla Panna Cotta with Raspberry Coulis:

(adapted from BBC Food)

Panna Cotta:

200 ml whole fat milk
200 ml cream
2 teaspoons sugar
1/2 teaspoon vanilla extract *
3 gelatine leaves


1 dozen fresh or frozen raspberries (keep 2-3 extra for garnish)**
1/2 cup mixed fruit juice
1 teaspoon lemon juice
2 teaspoons sugar

Start by soaking the gelatine sheets in a little water till they soften. While they are soaking, add cream, milk, sugar in a pan and bring to a simmer. Add the vanilla and the softened gelatine and heat till gelatine dissolves. Keep aside to cool. Pour equally into ramekins (I used cupcake molds). Keep the ramekins to set in the fridge for at least 2 hours.

In a separate pan, start by heating the mixed fruit juice and lemon juice for a minute on a low flame. Now add sugar and raspberries. While the mixture is heating, crush the raspberries so they are mashed and pulpy. Continue heating for around 2-3 minutes till the pulp combines well with the juice. Turn off the heat and keep aside to cool.

To serve, turn out the panna cotta carefully on a saucer. Spoon some coulis and garnish with raspberries and powdered sugar. I did tell you this was easy!

So to summarize….

Here’s another picture, just because I couldn’t resist showing off a little 🙂 ….

* Vanilla extract is a substitute for the real vanilla beans, which I didn’t get here; vanilla beans are the best option if you have these at hand (you lucky thing!)

** Raspberries can also be substituted with any berry – strawberries and blueberries also pair very well and their brilliant colors make for a pretty dish


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: