Panna Cotta with Raspberry Coulis

Panna Cotta with Raspberry Coulis

PANNA COTTA with RASPBERRY COULIS

What could be nicer than a cool and refreshing, creamy and satisfying dessert with a sweet, but tangy raspberry sauce?  This simple-to-make and delicious panna cotta recipe makes 6 wonderful desserts, it’s made in moments and has only 3 net carbs per serving, including the raspberry coulis, you can make this lovely treat any day of the week.


INGREDIENTS – For 6 Servings

For the Panna Cotta

  • 4 tsp (20g) Gelatine – or 4 leaves
  • 500ml Double Cream
  • 100ml Unsweetened Almond Milk
  • 75g Bocha Sweet granular sweetener
  • 1 tsp Vanilla Extract
  • For the Raspberry Coulis

For the Raspberry Coulis

  • 300g Fresh Raspberries
  • 1/4 cup water
  • 6 tblsp Bocha Sweet Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 tsp Gelatine powder (or 2 sheets)

METHOD

For the Panna Cotta

  • Dissolve the gelatine powder in 1/4 cup of cold water in a small bowl 
  • Gently heat the milk, cream, sugar and vanilla in a pan until the sugar is dissolved, but the milk is still only warm, not boiling or simmering.
  • Stir the dissolved gelatine into the warm cream liquid until well incorporated and fully dissolved
  • Remove from the heat before it becomes too hot and pour evenly into six pudding moulds or serving glasses
  • Place in the fridge to set.  This will take at least an hour.
  • For the Raspberry Coulis

For the Raspberry Coulis

  • Dissolve the gelatine powder in a little cold water
  • Add the sugar, raspberries and 1/4 cup cold water to a pan and gently bring to a boil.  Gently squish the raspberries to a pulp with a wooden spoon
  • Once the raspberries disintegrate, push them through a fine-mesh sieve into a bowl to create the coulis
  • Once you only have the seeds in the sieve, pour the coulis back into the pan and gently warm it.  As you do so, stir through the dissolved gelatine.  Stir until thoroughly combined and dissolved.
  • Allow to cool slightly and then pour the coulis into sterilised containers for storage in the fridge.  The gelatine will thicken the coulis in the fridge.  If it is a little thick, then simply re-warm the coulis with 1/4 cup of water and bottle again.
  • Serve cold from the fridge over your  Panna Cotta
  • It’s also wonderful served over ice cream!

Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.

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