Mr in the Kitchen is a BIG panna cotta fan. Every day at the office he goes out to get some lunch, and 9 out of 10 times, he chooses a salad. That’s all too healthy, and so he compensates by ordering a panna cotta for dessert (he’s French, a dessert is almost obligatory here). You’d say he would get tired of the same dessert every day, but no, Mr in the Kitchen and his panna cotta love are stil going strong after all these years!
Since he eats panna cotta practically every day, I never make it for dessert after dinner. Cause two panna cotta’s on one day, is a bit too much. And a little bit of variation in desserts isn’t bad either. But since I like panna cotta too, I made it nonetheless this week (and surprise, surprise, Mr in the Kitchen had no trouble eating panna cotta twice a day!).
This is a simple, basic vanilla panna cotta, which I topped with a coulis of red berries. I’d say it’s the perfect dessert for a summer dinner party, everything can be made well in advance and most people I know love a good panna cotta. I’ve used pretty glasses to make the panna cotta, so there’s no need to turn them over while hoping the panna cotta will come out. I serve them in these glasses straight from the fridge, easy does it!
- 400 ml (1 + ½ cup and 3 tbsp) heavy cream
- 1 vanilla pod, sliced open
- 3 gelatine leaves (6 gr or ¼ oz)
- 2 tbsp sugar
Red berry coulis
- 2 handfuls red berries (fresh or frozen)
- 3 tbsp sugar
- Heat the cream in pan with a thick bottom on low heat
- Add the vanilla pod and let simmer (don't let it boil) for 15 minutes
- After this, add the sugar and stir until dissolved, take of the heat
- Soak the gelatine leaves in cold water for 5 minutes
- Take them out and squeeze out excess water
- Add the leaves to the cream and stir until dissolved
- Pour into glasses and let set in the fridge for at least 3 hours
Red berry coulis
- Put the berries in a pan with a thick bottom and add the sugar
- Let simmer for 20-25 minutes, until the fruit has lost its shape and it has thickened.
- Take the panna cotta out of the fridge before serving (stone cold panna cotta isn't great) and serve with the coulis