Pannacotta

Sorry it has been so long since my last post.  The vegetable garden has been claiming all my attention.  There are lots of raspberries, here’s one of my favourite ways of serving them.

Panna Cotta with Fresh Raspberries and Raspberry Coulis

This recipe is a combination of recipes by Rick Stein and Delia Smith.

For the Panna Cotta

1 Vanilla pod

300 ml / 10 fl.oz cream

300 ml / 10 fl.oz milk

6 tablespoons caster sugar

4 sheets of leaf gelatine

For the Fruit Coulis

225 g / 8 oz Raspberries or Blackcurrants

75 g / 3 oz sugar

Serves 6

  1. Split the vanilla pod and scrape the seeds out of the pod.  Put both the pod and seeds into a small pan with the cream, milk and sugar and simmer gently for 5 minutes, then remove from the heat.
  2. Soak the leaves of gelatine in a bowl of cold water for 5 minutes, allowing it to swell.  Remove from the water and squeeze to remove excess liquid.
  3. Remove the vanilla pods from the cream and add the gelatine to the warm cream mixture and stir to dissolve.
  4. Pour into 6 dariole moulds, individual pudding basins, or ramekins, cover and chill for at least 3 hours or until set.

I also doubled the quantities and used a loaf tin to make this.  It then needs a little extra gelatine or longer to set to cope with the increased volume.

For the Coulis

  1. De-stalk the black currants (if using).  Put the fruit into a food processor and process quickly then rub through a sieve.  Add the sugar, stir until well amalgamated.
  2. Unmould the panna cotta onto serving plates and pour a little coulis around the base. Add a few fresh raspberries to each plate.

If making the larger version; cut into slices and serve as above.

Pannacotta with raspberries and blackberries

2 responses to “Pannacotta

  1. What beautiful raspberries and dessert! I can’t wait to try the recipe. I’m not sure about the leaf gelatin though. As far as I know, we mostly have powdered gelatin here and I’m not sure about a conversion. I’ll have to look at recipes here. Thanks for the inspiration!

    • Hi Donica. The conversion for powdered gelatine is: 2 sheets of leaf gelatine = approx. 1 teaspoon powder gelatine. The recipe used powered gelatine but I prefer the sheet, it is easier to use and I think doesn’t include beef products. Spme recipes use more gelatine but then the result is a bit hard, the quantities I have given result in a creamy light texture.
      Enjoy the recipe. Christina ps look at other summer recipes not necessarily Italian at http://www.myhesperidesgarden.wordpress.com

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