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Vanilla panna cotta with berry coulis |

Sweet

Delicious Italian dessert made with a cooked and jellified cream flavored with Madagascar vanilla bean and served with a berry coulis in a glass.

Note

Heating up only half of the cream will save you much time when cooling down your panna cotta. To accelerate the process even more, you can place the glasses in a shallow ice bath. You can also garnish your panna cotta with fresh berries when in season.

Ingredients

Recipe for 12 tapas

For the panna cotta

200 Gr

Cream 35%

100 Gr

Sugar

4 Leaf(ves)

Gelatin

1 Tsp

Vanilla extract

350 Ml

Milk

160 Ml

Greek yogurt

For the berry coulis

150 Gr

Frozen berries

30 Gr

Sugar

Preparation time: 30 min

Panna cotta preparation

Put the gelatine sheets in a bowl with cold water and set aside.

In a saucepot, bring the milk with the basil to a boil, then pass in a blender and finally pass through a fine mesh sieve.

Squeeze the excess water from the gelatine sheets that you rehydrated earlier and add it to the warm milk and basil mixture. Place in fridge to cool down. Once cool, incorporate the yogourt, making sure that the mixture is nice and smooth.

Next, in a seperate bowl, whip the 35% cream until it forms peaks, and gently incorporate it into the basil, milk and yogourt mixture with the help of a rubber spatula. All thats left is pouring the mixture into your bowls and letting it set in the fridge.
Berry coulis

In the bowl of a food processor, combine the thawed berries with sugar and mix until smooth. You can pass the sauce through a sieve to remove seeds.
To serve

To serve your panna cotta, pour some berry coulis on top.