By 
20 min (longer cooling time)
4 people
Panna Cotta With Strawberry Coulis
A simple but oh so delicious dessert. But you have to take into account a long cooling down time. I usually make this dessert the day before so that it can stiffen enough.
You can also make this panna cotta perfectly without the coulis, but for me it just belongs together . This form is a real tasty strawberry sauce and not a gelatin sauce as you sometimes see. You can also make the coulis separately and use it on other desserts such as a delicious strawberry ice cream coup it also fits perfectly on cheesecake.
What do you need?
- 500 ml (17,64 oz) whipping cream
- 60 gr (2,12 oz) sugar
- 1 teaspoon of vanilla extract
- 3.5 sheets of gelatin
For the coulis
- 300 gr (10,58 oz) strawberries (if you use frozen once defrost them first)
- 2 teaspoons of corn starch
- 30 gr (1,06 oz) sugar
How to make it?
Soak the gelatin leaves in cold water.
Take a saucepan and add the whipping cream, sugar and vanilla extract. Bring this to a boil.
When the cream is boiling, turn off the heat and remove the gelatin leaves from the water. Squeeze them and add to the whipped cream while stirring.
Divide the panna cotta over 4 glasses. Let them cool for at least 4 to 6 hours in the refrigerator.
In the meantime you can make the coulis. Add the strawberries to a blender with the cornstarch and sugar and mix well.
Put the strawberry mix in a small cooking pot and bring to a boil. Let it boil for 3 minutes on a low heat. The coulis will now thicken and darken a little.
After cooking, put the coulis through a fine sieve so that you only have the fine sauce and not the strawberry seeds. Collect the sauce in a bowl and let it cool down further.
When the panna cotta has set, you can divide the coulis over the panna cotta and decorate it with fresh fruit.
Bon Appetit!
TIP: the panna cotta and coulis can be perfectly made one day in advance.
