Violet Panna Cotta With Blackberry Coulis Recipe

These delicately floral and creamy panna cottas with sharp blackberry coulis make the perfect dinner party dessert. Make up to a day in advance and keep in the fridge before serving.


Panna Cotta Ingredients Serves: 4

  • Vegetable oil, to grease
  • 400ml double cream
  • 200ml whole milk
  • 1/2tsp vanilla bean paste
  • 2 strips lemon zest
  • 70g caster sugar
  • 1tbsp Sous Chef crystallised violet petal pieces, crushed in a pestle and mortar, plus extra whole ones to serve
  • 3 ½ (6g) fine leaf gelatin sheets

Blackberry Coulis Ingredients

  • 300g blackberries
  • 50g caster sugar

Method

  1. Lightly grease 4 x 150ml moulds with vegetable oil.
  2. Heat the cream, milk, vanilla, lemon zest, sugar and crushed violets in a medium saucepan until gently simmering, then remove from heat to infuse for 10 minutes. Then pass through a sieve and discard the lemon peel.
  3. Meanwhile, soak the gelatin in cold water for 5 minutes. Squeeze the gelatin to remove excess water, and stir through the cream mixture until dissolved then divide between the moulds. Chill for at least 4 hours, until set with a slight wobble.
  4. While the panna cottas are chilling, make the coulis. Heat the blackberries and sugar in a small saucepan and cook for 10 minutes until they break down and release their juices. Set aside to cool.
  5. Once cool, blend in a liquidiser or food processor until smooth then pass through a sieve and discard the seeds. Keep refrigerated until ready to serve.
  6. To serve, dip the base of the moulds in warm water to loosen the panna cotta then invert onto a serving plate or bowl. Serve with the coulis and a scatter of the crystallised violet petal pieces.
© Speciality Cooking Supplies Limited 2024



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