Skip to content
SouCrunch.
Log in
Vanilla Panna Cotta with Berry Sauce

Compare versions

See exactly what changed between any two versions in this recipe's line.
BaseNothing — this is where the recipe begins.
Comparev1
Vanilla Panna Cotta with Berry Sauce

Adapted from the Wikibooks Cookbook: Panna Cotta (Basic)

SKSouCrunch Kitchen·
Everything in this version is new:
  • +8 ingredients
  • +7 steps

Ingredients

added removed changed
  • Added: 1½ tsp powdered gelatine
  • Added: 2 tbsp cold water
  • Added: 480 ml double cream
  • Added: 60 g sugar
  • Added: 1 vanilla pod, split and seeds scraped (or 1 1/2 tsp vanilla extract)
  • Added: 1 pinch salt
  • Berry sauce
    Added: 150 g strawberries or raspberries
  • Added: 2 tbsp sugar

Method

added removed changed

  1. Added step 1:

    Sprinkle the gelatine over the cold water in a small bowl and leave it to swell for 5 minutes.

    5 min

  2. Added step 2:

    Put the cream, sugar, vanilla pod and seeds and salt in a saucepan over medium heat. Stir now and then until the sugar dissolves and tiny bubbles appear at the edge; don't let it boil.

    5 min

  3. Added step 3:

    Take the pan off the heat, lift out the vanilla pod and stir in the gelatine until it has completely dissolved.

    2 min

  4. Added step 4:

    Pour into four 120 ml ramekins or glasses.

    2 min

  5. Added step 5:

    Chill for at least 4 hours, or overnight, until set.

    4 h

  6. Added step 6:

    Blend the berries with the sugar until smooth. Push raspberries through a sieve to remove the seeds. Keep in the fridge.

    5 min

  7. Added step 7:

    To turn out, dip each ramekin in hot water for a few seconds, run a knife around the edge and invert onto a plate. Spoon the berry sauce around.

    4 min