Vanilla panna cotta with blueberry coulis, a fancy sounding delicious dessert that’s super easy to make. See below for step by step recipe.
You know what? I always thought panna cotta was this incredibly difficult thing to make. I even thought it would be something like doing the inverted dog position and staying there for 5 mins without moving. Yeah, yoga taught me how tough it is to stay in one position doing nothing.
And blueberry coulis. I couldn’t even pronounce that 2 years back. Thanks to Masterchef Australia and watching 8-year olds whip up perfect berry coulis, I finally got around to making it myself.
Vanilla panna cotta is a perfect dessert for entertaining for many reasons:
– it’s easy. Like really really easy to put together
– it needs to set in the refrigerator which means you can make it well in advance
– few people would dislike it. I mean, it’s milk and cream and sugar.
– you can set it in individual portions and serve it as is which is not only pretty but also means you don’t have to share dessert. That’s my idea of perfect situation. Not sharing dessert
– this is an eggless dessert!
– did I mention it’s easy?
- 1 cup of cream (any kind that you can pour should do)
- 1 cup of milk (full fat works best)
- ⅓ cup of sugar, heaped
- 1 vanilla bean pod (or 1 tsp vanilla extract)
- 1 tsp of gelatine (or 2 tsp / 5gm agar agar or china grass)
- 2 tbsp of boiling water
- Pour the cream and milk into a pan
- Scrape the caviar (seeds) out of the vanilla pod and add to the cream mixture
- Bring this mixture to a boil and add the sugar
- Mix well and simmer until the sugar dissolves.
- Remove from heat, strain, and set side.
- Bring 2 tbsp water to a boil (I did this in the microwave) and add the gelatine or agar agar to it. 6. Stir until combined with no traces. China grass will take longer to dissolve so heat the water again if you need to
- Add the gelatine mixture to the strained cream mixture and mix well.
- Pour this mixture into moulds or small cups
- Let it cool completely and refrigerate for at least 8 hours or overnight
- You can serve the panna cotta in the small cups as is or un mould before serving
- cup of blueberries
- tsp of sugar
- A few drops of lemon juice
- Blend the blueberries and extract as much juice as possible.
- Pass the blueberry puree through a sieve and discard the pieces of skin and tiny seeds.
- Add the sugar and lemon juice to this and mix well
- Microwave for 1 minute on high heat or simmer on the stove top for 2-3 mins)
- Chill and pour over the panna cotta before serving
Instructions for Step by Step Vanilla Panna Cotta Recipe
1. Pour the cream and milk into a pan.
2. Scrape the seeds out of the vanilla pod and add to the above cream mixture. You can throw in the pod too, we’ll remove it later.
3. Bring this mixture to a boil and add the sugar.
4. Mix well and simmer until the sugar dissolves. Remove from fire, strain, and set side.
5. Bring 2 tbsp water to a boil (I did this in the microwave) and add the gelatine or agar agar to it. Stir until combined with no traces.
6. Add the gelatine mixture to the strained cream mixture and mix well.
7. Pour this mixture into moulds, small cups, ramekins, a pudding dish, anything that takes your fancy. I used silicone cupcake moulds. Lightly oil (with any neutral oil) whatever mould you use, otherwise it will be tough to unmould later (if you plan to serve it that way).
8. Let it cool completely and refrigerate for at least 8 hours or overnight.
Now to prepare the blueberry coulis, here are the step by step instructions:
1. Blend the blueberries and extract as much juice as possible. If using frozen blueberries and you don’t have time to thaw it out, just rinse in tap water a couple times and use as normal.
2. Pass the blueberry puree through a sieve and discard the pieces of skin and tiny seeds. You should get smooth, thick blueberry juice when done.
3. Add the sugar to this and mix well…
… followed by the lemon juice.
Now technically, you’re supposed to simmer this mixture for 2-3 mins but I just gave it a whirl in the microwave for a minute on high heat. Stir again to combine, cool, and refrigerate. You can make this immediately after the panna cotta and let them both sit together in the refrigerator. You know, get to know each other before they get served together I guess.
We’re done! Once the panna cotta has set, unmould by inserting a knife along the edges, placing a plate over the mould, and gently overturning it. I’d recommend not going through the hassle and just serving it in the dishes that you set them in. Either way, vanilla panna cotta looks and tastes delicious!
– You can make the coulis with pretty much any berries you can lay your hands on. Or you can also skip it and serve the panna cotta with warmed chocolate sauce.
– You can layer the panna cotta and coulis before setting. I really wish I’d done that actually. Layer the bottom of a shot glass with the blueberry coulis, pour some panna cotta mixture on top, layer again with the coulis, etc. That would be super pretty!
– The amount of sugar mentioned makes a mildly sweet panna cotta so add more if you want it sweeter.
For vanilla panna cotta recipe in Hindi, Tamil, Malayalam, French, Italian, Spanish, etc please use the Google translate button in the sidebar.