Desserts

Panna cotta verrines
topped
with coulis

Recipe for: 6 people
Preparation time: 20 mins
Cooking time: 15 mins
Resting time: 4 hours 15 mins

Level of difficulty

20 mins

Ingredients:

Panna cotta

2.5 sheets of white gelatine
1 vanilla pod
50 cl of EKABKE fresh whipping cream, 30% fat (1 carton)
50 g of sugar

Red fruit coulis

500 g of fresh fruit of your choice (strawberries-raspberries or blueberries)
A little sugar
20 cl of hot water
A few sprigs of mint (optional)
Blend the fruit to a purée. Pass the coulis through a sieve, add the sugar and water and stir until smooth. Top the panna cotta and garnish with a few mint leaves before serving.

Caramel coulis

100 g of brown sugar
100 ml of water
Heat the water and sugar in a saucepan over a low heat. Reduce until you get a brown caramel sauce. Top the panna cotta and serve.

Chocolate coulis

30 ml of full-fat milk
30 g of dark chocolate
1 tablespoon of orange liqueur
 In a saucepan, bring the milk to the boil, stirring constantly. Melt the chocolate, then add the orange liqueur. Leave to cool, then drizzle over the panna cotta before serving.

Orange coulis

Juice of 2 squeezed oranges
3 tablespoons of sugar
1 tablespoon of orange liqueur
1 orange, thinly sliced (optional)
In a saucepan, heat the orange juice with the liqueur and sugar and reduce until the coulis caramelises. Leave to cool then drizzle over the panna cotta. Garnish with a slice or two of orange.

Recipe

Soak the gelatine in a large quantity of cold water. Be sure to pay attention to the quantity of gelatine indicated, otherwise the panna cotta will become too firm.
Split the vanilla pod lengthwise and scrape out the pulp. In a saucepan, mix the single cream, the sugar, the pod and its pulp and heat over a low heat for 15 minutes, stirring constantly – be careful not to let it boil.
Remove the pan from the heat and the pod from the mixture. Carefully squeeze the gelatine and fold it into the cream. Stir with a whisk to avoid lumps!
Fill the jars with the mixture. Place them in the refrigerator for at least 4 hours, as this is the time needed for the panna cotta to set.
If you would prefer to turn the desserts out and serve with a coulis of your choice, use ramekins (rinsed in cold water beforehand, or briefly refrigerated) instead of glass jars – this will make the dessert easier to remove.
When ready to serve, drizzle each jar of panna cotta with the prepared coulis, or remove from the mould and drizzle with the coulis.

Tips:

For a lighter dessert, replace some of the cream with full-fat milk.
If, despite being chilled, the panna cotta does not come out of its ramekin, place it briefly in hot water.

EKABE product(s)

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