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Vanilla Panna Cotta with Strawberry Coulis

Oooh!! PANNA COTTA...This name gives you the feeling that it is the most intricate, sophisticated and  "Oh boy, we can't cook those at home" type of a dessert. Well, atleast that's what I thought until I tried to make it at home. Panna Cotta or "The cooked cream" in Italian is one of the easiest desserts one can make anytime at home. Less time, Less ingredients, Less hassle, No oven (That's a relief), No Egg, Voila....a great looking rich restaurant dish is cooked up!!



 Panna Cotta, originally from Italy, is a jelly like, rich, wobbly custard made up of cooked cream, vanilla and sugar with a little gelatine to thicken it up. Along with it, I have made a Strawberry coulis to top it off. The silky smoothness of the cream with the tanginess of the berry sauce will make your palate go all wohoooo about it. Make this when your guests come home and earn some brownie points, I say!! ;P

 Ingredients:

  • 500 ml double cream
  • 5 tbsp sugar
  • 1 vanilla pod
  • 4 sheets of clear gelatine
  • 15-20 fresh strawberries
  • 3 tbsp icing sugar
Method:

  1.  Cut the vanilla pod length ways and scrape out the seeds. Pour the cream into a saucepan, add the vanilla pod and seeds and bring to a boil over a medium heat. 
  2. Stir in the sugar an simmer away for 15 minutes. 
  3. Meanwhile, soak the gelatine in cold water for about 10 minutes, then drain or press the liquid from the gelatine.  
  4. Pour the hot cream through a sieve into a bowl, then dissolve the gelatine in it. 
  5. Take out your souffle dishes or ramekins and fill with the cream. Chill for about 6-8 hours in the refrigerator. 
  6. For the coulis, The strawberries need to be washed first. Cook the straberries in a saucepan along with the icing sugar until pulpy thick.
  7. While hot, press the berries through a sieve into a bowl and allow it to cool.
  8. At the time you serve, turn out the souffle dishes onto the serving dish. Just release the panna cotta from the sides of the dish with a help of a knife before inverting it. It will wobble and slide off easily.
  9. Top with the strawberry coulis and relish. 
Labels:

Comments

  1. Torviewtoronto17 March 2013 at 23:30

    deliciously done dessert looks wonderful

    ReplyDelete
  2. Prathima Rao18 March 2013 at 05:11

    Luscious dessert...Perfect with strawberry accompaniment!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  3. Priya Suresh18 March 2013 at 06:09

    Elegant and very tempting pannacotta,beautiful presentation.

    ReplyDelete

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