This is the best pudding in the world hands down, as wonderful as it is fattening and the sweetness of the raspberries in the coulis just tops it off. My sister made this today and after several attempts at squeezing it from the ramekin unscathed, we managed to get it on the plate to take a seriously quick picture before swallowing it whole.
To quote my father – “Claudia, this is hyper-seductive devils work, it’s a murder weapon. Don’t make it too often!”
Ingredients: (Serves 4)
600ml double cream
50g caster sugar
½ vanilla pod
2 tspns of Gelatine
3 tablespoons of milk
Coulis:
2 cups raspberries
½ cup sugar
1 tablespoon lemon juice
Method:
1. Put the cream into a heavy based pan with the vanilla pod and caster sugar, bring to the boil taking care that it doesn’t bubble over and remove from the heat.
2. In a separate bowl stir/fold the gelatine into the milk, the bits won’t dissolve they simply need to be submerged and coated.
3. Add the gelatine/milk mixture to the cream and stir it in thoroughly before pouring into large ramekins or moulds, allow this to cool to room temperature on the side then whack them in the fridge overnight.
4. For the coulis put the raspberries in a pan with ½ cup of sugar and bring to the boil, reduce to a simmer and reduce for 15 minutes until deliciously rich. Pass through a sieve making sure to squeeze all the liquid through with a straw, add the lemon juice and mix it in before leaving it to cool.
Serve the panna cotta with a sprig of mint to garnish and a smear or drop of coulis.
No comments:
Post a Comment