Vanilla Panna Cotta with Raspberry Coulis

Date Posted:21 January 2021 

Vanilla Panna Cotta with Raspberry Coulis

 

I love this versatile dessert. It is so simple to make and is delicious! I layer the raspberry coulis, vanilla panna cotta and chocolate panna cotta and decorate for a special occasion.

MAKES 4

Vanilla Panna Cotta

  • 2 gelatine leaves
  • 1 vanilla pod
  • 500ml double cream
  • 30g Perfect Sweet® xylitol

Raspberry Coulis

  • 2 cups thawed frozen berries
  • 2 tablespoons of Perfect Sweet™ xylitol or to taste
  • Loose berries for decoration
  1. Soak the gelatine leaves in cold water to soften and set aside.
  2. Open the vanilla pod and use the blunt side of a knife to scrape the seeds into a saucepan. Add the pod, cream and xylitol to the saucepan and bring to a near simmer to dissolve the xylitol, stirring gently.
  3. Squeeze the water out of the gelatine leaves. Add the softened gelatine leaves to the cream mixture and stir until dissolved.  Strain mixture through a fine mesh sieve.

Raspberry Coulis

  1. Put the berries and Perfect Sweet™ xylitol into a mortar and pestle and grind until it makes a thick syrup or simply use a food processor .
  2. Pour a layer of Coulis into the bottom of 4 small moulds or glasses. Top with the Vanilla Panna Cotta and leave to set in the fridge for 3 hours. Top with another layer of coulis and decorate as desired.

 

VARIATION

Layered Panna Cotta

  • Make the Vanilla Panna Cotta but transfer to 8 glasses instead of 4. Make the Chocolate Panna Cotta and set aside at room temperature – do not refrigerate.
  • When the Vanilla Panna Cotta is set, gently pour the Chocolate Panna Cotta on top and refrigerate a further 3 hours.
  • Decorate and serve.

VARIATION

Chocolate Panna Cotta

  • 2 gelatine leaves
  • 1 vanilla pod
  • 500ml double cream
  • 60g Perfect Sweet® xylitol
  • 20g cacao powder or good quality
  • cocoa, sifted
  • Cacao nibs to decorate
  1. Soak the gelatine leaves in cold water to soften and set aside.
  2. Open the vanilla pod and use the blunt side of a knife to scrape the seeds into a saucepan. Add the pod, cream,  xylitol and cacao to the saucepan and bring to a near simmer to dissolve the xylitol, stirring gently.
  3. Squeeze the water out of the gelatine leaves. Add the softened gelatine leaves to the cream mixture and stir until dissolved.  Strain mixture through a fine mesh sieve.
  4. Squeeze the water out of the gelatine leaves. Add the softened gelatine leaves to the cream mixture and stir until dissolved.  Strain mixture through a fine mesh sieve and pour into 4 small moulds  or glasses.
  5. Leave to set in the fridge for 3 hours. Decorate as desired.