Vanilla pannacotta with raspberry coulis recipe

make the taste of Italy with this pannacotta recipe, and if you're not done there, splash lashings of blueberry coulis over the top.

For the pannacotta

  • 150g caster sugar
  • 600ml double cream
  • 10 tbsp milk
  • 3 leaves of gelatine

For the blueberry coulis

  • 300g of blueberries
  • 1 ½ tbsp water
  • 1 ½ tbsp sugar

METHOD

How to make vanilla pannacotta with blueberry coulis

1. Put the cream and milk in pan and bring to the boil, then reduce the heat and simmer 5 minutes. Add the sugar and stir until dissolved, remove from the heat. Soak the gelatine laves in cold water for about 5 minutes until soft, then give them a squeeze to take of the excess liquid.

2. Add gelatine to hot cream and sir until dissolved. Pass liquid through sieve to ensure all lumps gone. Cool slightly then pop into moulds. Chill to set.

3. For the coulis: Put all the ingredients in a pan over a moderate heat and bring to a boil. Simmer until nice and syrupy with lumps...!

4. If needed more liquid and sugar, you will have to judge it.

Recipe from 'A Chef For All Seasons' by Gordon Ramsay (Quadrille, £14.99, paperback). Available in all good bookshops.

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Wednesday 19 December 2007
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