Panna cotta is a much loved dessert, in this recipe we propose it in Christmas version, with a delicate coulis with berries. A proposal to alternate traditional desserts with a tasty and ‘light’ dessert.
Ingrediants
- 200 g of fresh cream
- 65 g of milk
- 50 g of granulated sugar
- 3 g of powdered gelatin
- 15 g of water
- 70 g of semi-whipped cream
Panna cotta:
- 100 g of ladyfingers
- 250 g of berries
- the zest of 1 lemon
- 50 g of granulated sugar
- 2 tablespoons of lemon juice
Mixed berries coulis:
Panna cotta with berries coulis is a easy to prepare dessert And rapid in the process, however, it must rest for 2 hours in the refrigerator before being completed with the berries.
It is a dessert that we offer you for a party menu, if you want to conclude it with a proposal other than panettone or traditional Christmas recipes. There are many opportunities in this period and an alternative, lighter but tasty, can be useful.
Exist numerous variations of the basic panna cotta, with combinations with different fruits such as mango panna cotta, in different forms such as panna cotta with blueberries not single-portion but made in a large mold, or flavors, such as panna cotta with smooth chocolate or with raspberry sauce and blackberries. It is a sweet appreciated in all seasons especially by lovers of spoon desserts.
OTHER TASTY RECIPES: Tart with green apple panna cotta, Panna cotta with Thermomix, Panna cotta without isinglass
How to prepare: Panna cotta with berries coulis
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
5 min
- Resting place
- fridge
- Rest time
-
2h
- Portions
-
2 – 4
How to prepare: Panna cotta with berries coulis
To prepare the panna cotta with berries coulis, heat the milk with 50 g of liquid cream and sugar over low heat, bringing the mixture to 80 °. If you don’t have a cooking thermometer, remove from the heat on the verge of boiling. Filter the mixture and add the remaining 150 g of liquid cream and the gelatin previously rehydrated in cold water. When the mixture has cooled, mix the semi-whipped cream, with gentle movements from the bottom up.
Compose the dessert by placing a layer of ladyfingers well soaked in milk (or cream) on the bottom of the glasses. Pour the panna cotta and transfer the glasses to the refrigerator for at least 2 hours.
Wash the berries and dry them gently. Cook them for 2 or 3 minutes in a non-stick pan with the lemon zest, until the fruits have released the water. Add the sugar and lemon juice and cook for a further minute. Let it cool down.
Complete the panna cotta with the berries coulis and serve.
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