Panna cotta with blueberry coulis
Panna cotta is an Italian classic. Try our low-calorie version. Served with a blueberry coulis, it is a delight for anyone with a sweet tooth... Coulis is a sieved vegetable or fruit sauce that has provided beautiful decoration to minimalist dishes since the age of nouvelle cuisine. A berry coulis is perfect for all kinds of dessert, including a classic Italian panna cotta.
- Panna cotta: Fill a bowl with cold water and place the gelatin leaves in it. In a saucepan, mix the cream with the Hermesetas Liquid, vanilla seeds and the empty vanilla pod. Bring to the boil and simmer for a few minutes, stirring all the time. Take the pan off the heat and remove the vanilla pod. Squeeze the water from the gelatin leaves and melt the gelatin in the hot cream.
- Allow the cream mixture to cool and then divide into two glasses. Place the glasses in the refrigerator for at least 3 hours for the panna cotta to set.
- Berry coulis: Fill a bowl with cold water and place the gelatin leaves in it. In a saucepan, mix the berries with the Hermesetas Liquid and lemon juice. Bring to the boil and simmer for five minutes, stirring all the time. Remove the pan from the heat. If desired, give the berries a quick mix with a hand mixer.
- Press the blueberry mixture through a fine-meshed sieve to strain out the seeds. Squeeze the water from the gelatin leaves and dissolve them in the hot blueberry mixture. Allow the berry mixture to cool for 30 minutes and then pour a small amount over the set panna cotta.
- Place the panna cotta in the refrigerator again for a minimum of 30 minutes for the blueberry coulis to set.