Vanilla Panna Cotta with Lychee Coulis

Vanilla Panna Cotta with Lychee Coulis

  • Serves: 6

  • Prep Time: 15 minutes, plus 4 hours setting

  • Cooking Time: No cooking needed

Example Product Title

Ingredients

  • 600 ml thickened cream
  • 100 ml milk
  • 80 g caster sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons powdered gelatine
  • 3 tablespoons cold water
  • 120 ml Lush Lychees Lychee Coulis
  • Fresh lychees or raspberries, to finish

Four ingredients and a bottle. Looks like a restaurant dessert, takes fifteen minutes.

Panna cotta is the highest ratio of impressiveness to effort in all of cooking. Set it in glasses rather than turning it out and it becomes almost foolproof — then pour the coulis over the top so it sits in a clear layer against the white.

Method

  1. Sprinkle the gelatine over the cold water in a small bowl and leave 5 minutes to swell. Do not stir it.

  2. Warm the cream, milk, sugar and vanilla in a saucepan over medium heat until steaming and the sugar has dissolved. Do not let it boil.

  3. Take off the heat, add the swollen gelatine, and whisk until completely dissolved — hold a spoonful up to the light to check for threads.

  4. Pour through a fine sieve into a jug, then divide between six glasses or ramekins.

  5. Refrigerate at least 4 hours, until just set with a slight wobble.

  6. Spoon 20 ml of coulis over each and top with fruit.

Tips

  • A panna cotta should wobble. If it holds a knife edge, there is too much gelatine.

  • To turn them out instead, use 4 teaspoons of gelatine, oil the moulds lightly, and dip in hot water for 5 seconds.

  • Set them in the coulis instead: pour a little into each glass first, chill 20 minutes, then add the cream mix for a two-layer version.
Vanilla Panna Cotta with Lychee Coulis