This vanilla panna cotta and blackberry coulis recipe is divine. It is perfect for hot summer days or if you’re trying to impress with minimal effort. The key is getting the gelatin quantity just right!
So I work in a small town called Fordingbridge. It is nestled neatly between Wiltshire & Hampshire in the UK and is pretty much surrounded by beautiful countryside. For the last three weeks, on my lunch breaks, I have been fighting my way through thorny bramble bushes.Why you ask? Because growing outside my office window is about half a kilometer of the biggest and juiciest blackberries. Ever. The recent good weather in the UK has encouraged these blackberries to grow early which means as they’re ripening they’re just getting bigger and bigger. I think I’ve picked about 10 kg already and they just keep coming!
There are so many things I want to use my foraged blackberries for but the first thing I created was one of my all time favourite desserts. Panna cotta. If made the right way it is one of the creamiest, most delicious desserts ever. Although my recipe for panna cotta and blackberry coulis is simple it is effective and you’ll keep making this more and more. It is the perfect way to surprise your guests at a dinner party yet is so simple to make!
I have used a Madagascan vanilla bean paste instead of using a vanilla pod/beans. Not only is it better economically speaking I think it just ads something else. I use Neilson Massey’s Madagascan Bourbon Vanilla Bean Paste. You can serve the panna cotta in a variety of different ways and but I like to use fresh berries. Blackberries or Raspberries are my favourite. When you cut through the dessert with the coulis on your spoon it just cuts through the creaminess with its sharp, sweet flavours and really is the perfect marriage.
My recipe for panna cotta creates 6 smaller ramekins or 4 larger ramekins.
<h2>Vanilla Panna Cotta and Blackberry Coulis</h2>
Panna Cotta and Blackberry Coulis
- For the Panna Cotta
- 4 gelatine leaves
- 250 ml milk
- 250 ml double cream
- 1 tbsp Nielson Massey Madagascan Vanilla Bean Paste
- 30 g sugar
- For the Coulis
- 150 g sugar
- 175 ml Water
- 300 g Blackberries
Starting with the panna cotta, soak the gelatine leaves in cold water until soft.
Place the milk, cream, and vanilla bean paste and sugar into a pan and bring to a simmer. Do not let it boil over.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved completely.
Divide the mixture among four large ramekins or 6 smaller and leave to cool. Place into the fridge until set. I often leave over night.
For the coulis, place the sugar and water into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved. Add the blackberries (leaving some to decorate) and continue to simmer for 15 minutes.
Use a hand blender on the mixture until blended well.
Pass the sauce through a sieve into a jug.
To serve, place a serving plate on top the ramekin in the position you want it to be presented and tip it over. Give a shake if you have to but you should hear a sound when the panna cotta is released from the ramekin and attaches itself to the plate. Pour the coulis over in whichever way you wish to present and add the remaining berries to decorate.