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Pannacotta with raspberry coulis
Preparation
10 min
Cooking time
10 min
Servings
6
Ingredients
Pannacotta:
- 625 ml (2 1/2 cups) 35% cooking cream
- 90 ml (6 tbsp) icing sugar
- 5 ml (1 tsp) vanilla extract
- 2 envelopes of gelatine
- 80 ml (1/3 cup) milk
- 2 egg whites, beaten stiff
Topping:
- 500 ml (2 cups) raspberries (or any other berry), fresh or frozen
- 80 ml (1/3 cup) sugar
- A few drops of lemon juice
- Fresh berries
Preparation
- Heat the cream, sugar and vanilla extract without boiling.
- Sprinkle the gelatine onto the milk and let bloom.
- Add the gelatine to the hot cream mixture. Set aside to cool.
- Using a spatula, gently fold the egg whites into the cream mixture.
- Pour into ramekins or any other dish that you can invert onto a plate.
- Refrigerate for a few hours.
- Meanwhile, stir the raspberries, sugar and lemon juice together in a saucepan.
- Simmer over medium heat for a few minutes.
- Pass through a sieve.
- Let cool, then refrigerate.
To serve:
Turn out the ramekins and top with the coulis or pour some coulis onto the serving plates and turn out the ramekins onto the coulis.
Garnish with berries and serve.
