Vanilla Panna Cotta with Blueberry Coulis

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.


  • 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)
  • 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)


  • 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, sugarvanilla 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.