Vanilla Panna Cotta with Raspberry Coulis
Prep time: 30 minServes: 6
Pairs with
The panna cotta's creamy sweetness and the raspberry's fresh acidity match a Moscato d'Asti or Brachetto d'Acqui.
Ingredients
- 500 ml cream
- 100 ml milk
- 80 g sugar
- 1 vanilla pod, split
- Gelatin sheets
- Raspberry coulis:
- 250 g raspberries
- 50 g icing sugar
- 1 tbsp lemon juice
Method
- 1Soak the gelatin in cold water for 5 minutes.
- 2Warm cream, milk, sugar and vanilla pod (scrape out the seeds) until almost boiling. Remove from heat. Squeeze the gelatin and stir in.
- 3Strain and divide into 6 moulds. Chill for at least 4 hours.
- 4Raspberry coulis: Blend raspberries, icing sugar and lemon juice. Strain out the seeds.
- 5Turn out the panna cotta and serve with the coulis.