Yields
4 servings
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ingredients
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)
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directions
Step 1
In a small bowl, sprinkle gelatine powder over cold water. Let stand for 3 to 4 minutes until absorbed. Set aside.
Step 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.
Step 3
Pour into 4 well-oiled ramekins and chill for at least 3 to 4 hours until set.
Step 4
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