Vanilla Panna Cotta with Blackberry Coulis
- serves 4
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
Vegetable oil, for greasing the ramekinsBlackberry Coulis
10 ½ oz frozen balckberries (300 g)
⅓ cup sugar (75 ml)
1 Tbsp lemon juice (15 ml)
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