Vanilla Panna Cotta with Raspberry Coulis

One of my favourite desserts.

Ingredients for the vanilla panna cotta:

50 ml whole milk
330 ml double cream
1.5 sheets of gelatin
55 g sugar
1.5 vanilla bean, split in half lengthwise
0.5 cap dark rum

Preparing the vanilla panna cotta:
Start by putting the ramekins you will use for the panna cotta in the fridge to cool them.
Bloom the gelatin sheets in a bowl of cold water for about 10 minutes, meanwhile mix the milk, cream and sugar in a medium saucepan and bring to the boil. Split the vanilla pods lengthwise and scrape the seeds into the mixture and also put in the vanilla pods. Take off the heat.
Take out the gelatin sheets from the water and squeeze them to get rid of as much water as possible. Drop them into the mixture and stir constantly until the gelatin is fully dissolved. Pour in the rum.
Prepare an ice bath by putting a bit of cold water and ice cubes in a metal big bowl. But a jug inside the bowl and a fine mesh strainer on top. Strain the mixture into the jug and stir until the mixture thickens a bit, this will help to suspend the vanilla seeds.
Bring the ramekins out of the fridge and poor the mixture into them.
Cover with clingfilm and return to the fridge.
Allow at least 2 hours for the panna cotta to set.

Ingredients for the raspberry coulis:
300 g raspberries
75 g sugar
Juice from half a lemon

Preparing the raspberry coulis:
Whizz the raspberries in a food processor with the sugar and lemon juice until the sugar is dissolved and the coulis smooth. Taste and add more lemon juice or sugar if needed.
Pass through a fine sieve into a bowl, then transfer to a squeeze bottle for later juice.

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