Vanilla Panna Cotta with Blackberry Coulis

  • serves 4
Christine Cushing
Christine Cushing


87 Ratings
Directions for: Vanilla Panna Cotta with Blackberry Coulis


Panna Cotta

3 tsp powdered gelatine (15 ml)

2 Tbsp cold water (30 ml)

1 cup table (18%) cream (250 ml)

1 cup whipping (35%) cream (250 ml)

½ cup sugar (125 ml)

1 vanilla bean, scraped

Pinch salt

Vegetable oil, for greasing the ramekins

Blackberry Coulis

10 ½ oz frozen balckberries (300 g)

⅓ cup sugar (75 ml)

1 Tbsp lemon juice (15 ml)


Panna Cotta

1. In a small bowl, sprinkle gelatine powder over cold water. Let stand for 3 to 4 minutes until absorbed. Set aside.

2. Meanwhile, in a small saucepan combine both of the creams, sugar, vanilla bean and salt and warm over medium heat until just barely simmering. Turn heat off, cover and let infuse for 5 minutes. Add gelatine and stir until it’s evenly distributed.

3. Pour into 4 well-oiled ramekins and chill for at least 3 to 4 hours until set.

Blackberry Coulis

1. Put blackberries, sugar and lemon juice into a small saucepan and bring to a simmer. Let simmer until thickened. Puree in a blender and pass through a fine sieve. Unmold onto a plate and drizzle with blackberry coulis

See more: Dessert, Berries, Eggs/Dairy

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