Panna Cotta with Raspberry Coulis

Panna Cotta with Raspberry Coulis (2)

Have you ever made panna cotta?  It really is delicious!

Panna cotta is a lot like creme brulee only not quite as rich.  Gelatin is used to thicken the milk and cream mixture rather than egg yolks and it is generally topped with berries.

Making Panna Cotta with Raspberry Coulis is a great way to eek the last bit of flavor from summer berries.  Make it today, you will be glad you did!

Raspberry Coulis topped panna cotta.

Panna Cotta with Raspberry Coulis

1 envelop plain gelatin

2 tablespoons water

1 ½ cups heavy cream

1 ½ cup whole milk

1/3 cup sugar

Seeds from one vanilla pod

In a small sauce pan add water to gelatin.  Let it bloom about 2 minutes.  Next turn the burner on to low and stir until gelatin is completely dissolved.  Meanwhile, heat the milk and cream and sugar together in a large saucepan over medium heat stirring constantly until mixture begins to boil.  Remove from heat, add gelatin and vanilla and stir well.  Pour mixture into 4- 6-ounce ramekins.  Cover with plastic wrap and let chill before topping with Raspberry Coulis.

Raspberry Coulis

10 ounces fresh raspberries

½ cup sugar

1 teaspoon fresh lemon juice

In a heavy bottomed sauce pan heat berries with sugar and lemon for about 8 minutes.  Pour berry mixture into a blender and process.  Strain mixture to remove raspberry seeds.  Store coulis in refrigerator until needed.

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