A month our so ago we had lunch with some friends and this was the dessert that was made for us and I fell IN LOVE with it. So this last weekend when we had people over for dinner I knew it would be a chance to make it myself. Below is the original recipe which can be found HERE. I did chance a few things and you can see them in the FATJESSE NOTES.
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
INGREDIENTS – Blueberry Coulis
- 1 Tbsp lemon juice (15 ml)
- ⅓ cup sugar (75 ml)
- 10 ½ oz frozen blueberries (300 g)
PREPARATION- Panna Cotta
- In a small bowl, sprinkle gelatine powder over cold water. Let stand for 3 to 4 minutes until absorbed. Set aside.
- 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.
- Pour into 4 well-oiled ramekins and chill for at least 3 to 4 hours until set.
PREPARATION- Blackberry Coulis
- 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
- Twyla and I don’t really own ramekins so we put the Panna Cotta in small Mason Jars and it work perfectly. However this recipe make 4 small jars only, so If you want to feed more people or have left overs you need to make multiple recipes.
- Make sure you stir in your gelatine really well. Twyla had a unresolved piece in her jar and it was a bit tough.
- If I was to make it again I might cut the sugar to 1/3 Cup in the Panna Cotta or 1/4 Cup on the Coulis. Personally I found it a bit sweet but there was a debate in our house about that fact so chalk this one up to personal taste.