Cook and Scale
Panna Cotta
4 servings · 25 min total
A silky Italian set cream scented with vanilla and crowned with a tart raspberry coulis. Wobbly, refined, and made entirely ahead of time.
Ingredients
- 5 dl heavy cream
- 1 dl milk
- 70 g white sugar
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 150 g raspberry
- 1 tbsp white sugar
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Warm the cream mixture — Whisk the cornstarch into the milk until smooth. Combine the cream, sugar, and vanilla in a saucepan and warm gently.
- 2.
Thicken the panna cotta base — Pour in the milk mixture and cook, stirring constantly, for about 5 minutes until it just thickens enough to coat the back of a spoon. Do not let it boil hard.
- 3.
Chill until set — Divide the cream among four glasses or moulds and chill for at least 4 hours until set.
- 4.
Top with raspberry coulis — Crush the raspberries with the extra sugar to make a quick coulis and spoon it over the set panna cotta just before serving.