Panna Cotta with Raspberry Caramel Coulis

Name: Panna Cotta with Raspberry Caramel Coulis
Cook time: 25 min
Total time: 4 h 25 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 1½ lb (250 g) fresh raspberries; 2 Tbsp (30 mL) water; ½ cup less 1 Tbsp (100 g) granulated sugar; 2 sheets gelatin, soaked in a bowl of cold water (powdered gelatin: use half an 11-g sachet and follow maker’s instructions for dissolving); 2 cups (500 mL) whipping cream; 2 sheets gelatin, soaked in a bowl of cold water (powdered gelatin: use half an 11-g sachet and follow maker’s instructions for dissolving); 2 sheets gelatin, soaked in a bowl of cold water (powdered gelatin: use half an 11-g sachet and follow maker’s instructions for dissolving); 1 vanilla bean, split in half lengthwise, seeds scraped out; ¼ cup (50 mL) granulated sugar

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

Caramel

By Trish Deseine

Published 2006

About

Panna cotta means, literally, “cooked cream.” Use your most attractive glass dessert dishes to display the contrasting colors of this light, delicious dessert.

Ingredients

2 cups (500 mL) whipping cream
¼ cup (50

Europe
Italy
Milan
Marrakech
Dessert
Mediterranean
Paris

Method

Put the cream, ½ cup sugar, and the vanilla bean with its seeds into a saucepan and bring just to a boil. Simmer gently over a low heat for 15 minutes.

Take the saucepan from the heat and remove the vanilla bean. Squeeze the water from the gelatin sheets and add to the hot cream, stirring until they have completely dissolved. (If using powdered gelatin, add the completely dissolved crys