Traditionally, this dessert is set in molds and turned out, but for a change I have served it in glasses. I use heavy cream, as I find it gives a smoother texture than single or whipping cream.
Serves 4
Special equipment
4 glasses, about 7 fl oz (200 ml) capacity
21⁄2 cups (600 ml) heavy cream
3 tbsp whole milk
1⁄4 cup (60 g) granulated sugar
1 vanilla bean
3 small leaves of fine leaf gelatin, each 41⁄2 x 21⁄2in (11 x 6cm) (see box)
or
.25 oz package (9 g/1 scant tbsp) unflavored powdered gelatin (see box)
For the coulis
6 oz (175 g) raspberries, plus 5 oz (140 g) extra to serve
1 tbsp confectioners sugar
1 tsp crème de cassis
Using gelatin leaves
1. Pour the cream and milk into a medium pan and stir in the granulated sugar. Split the vanilla bean and scrape out the seeds into the cream, then drop in the bean. Heat the cream and milk over low heat, stirring until the sugar has dissolved. Remove from the heat and let infuse for 5 minutes. (See Make a rich, creamy vanilla mixture.)
2. Meanwhile, soak the gelatin leaves in cold water for 4–5 minutes, then squeeze well to remove any excess moisture. Stir the leaves into the hot cream until melted, then let the mixture sit for 5 more minutes to cool slightly. Remove the vanilla bean from the cream. (See Use gelatin for setting.)
3. Carefully pour the cream mixture into the glasses. Let cool. Cover with plastic wrap and chill for about 6 hours or, preferably, overnight. (See Cover and chill the mixture.)
4. Make the coulis: crush the raspberries with the confectioners sugar in a bowl, using a fork. Put a nylon sieve over a bowl and press the mixture through the sieve using a wooden spoon, then stir in the crème de cassis. (See Make a vibrant, smooth coulis.)
5. To serve, spoon a little of the coulis on top of each panna cotta so that it covers the surface, then place 5 or 6 raspberries on top (the number will depend on the size of your glasses). Put the rest of the coulis in a small pitcher and serve it separately.
Using powdered gelatin
1. Pour the milk into a large heatproof bowl and sprinkle the powdered gelatin over the surface in an even layer. Let stand for 10 minutes to soften.
2. Meanwhile, pour the cream into a medium pan and stir in the sugar. Split the vanilla bean and scrape out the seeds into the cream, then drop in the bean. Warm the cream over low heat, stirring until the sugar has dissolved. Remove from the heat and left infuse for 5 minutes. (See Make a rich, creamy vanilla mixture.) Remove the vanilla bean from the cream. Add the hot cream to the gelatin mixture and whisk to combine.
Continue from step 3.
VANILLA PANNA COTTA WITH RASPBERRY COULIS
KEYS TO PERFECTION
Make a rich, creamy vanilla mixture
1 There are several ways of adding vanilla flavor to a dish, but for this dessert a vanilla bean gives the most fragrant taste. To extract the tiny black seeds, lay the bean flat on a board. Slice it in half through the center, sliding a small, sharp knife down the bean’s length. Scrape out the seeds, then add them to the cream and milk. Drop the bean in, too, for added flavor.
2 Warm the cream and milk just until tiny bubbles start to appear around the edge of the pan. Boiling too rapidly, or for too long, will reduce the volume in the pan and spoil the flavor. Allowing the cream to just get hot enough to warm up the vanilla, then letting it infuse will bring out the vanilla flavor. Let the mixture infuse for 5 minutes before adding the gelatin.
Use gelatin for setting
1 To soften the gelatin leaves so they will melt completely, you need to soak them briefly in cold water before adding them to the hot liquid. Lay the gelatin leaves in a small, shallow dish and pour in enough cold water to cover them. Leave the gelatin in the liquid for 4–5 minutes only, no longer.
2 When the leaves are ready, they will look wrinkled and will be more pliable. Squeeze out excess water before dropping them into the hot cream. Keep stirring, so they melt evenly and completely. This is all done off the heat, as gelatin put into boiling liquid may not set later. Leave for 5 minutes, then remove the vanilla bean.
I’ve used regular leaf gelatin for this recipe rather than powdered gelatin, as leaf gelatin gives a smoother finish and purer flavor. The leaves, which come in very thin sheets, are available in various sizes, but here I have used the smaller ones, 41⁄2 x 21⁄2in; (11 x 6cm); if you use larger leaves, your panna cottas will set too firmly. If you cannot find leaf gelatin, unflavored powdered gelatin will also work, though the softening process is different.
Cover and chill the mixture
Covering the panna cottas before chilling will protect their subtle vanilla flavor. Make sure they’re cold first, then stretch a piece of plastic wrap over the top of each glass. If the desserts are covered while they’re still warm, condensation will collect under the wrap and will drop onto the surface of the panna cottas. Chill for 6 hours, or overnight if possible.
Make a vibrant, smooth coulis
1 For the best flavor and color, choose raspberries that are just ripe—not too soft, not too firm. Put them in a bowl and crush them using a fork. Crushing the raspberries with the confectioners sugar helps to break them down and release their juices, making them easier to push through the sieve.
2 Press the raspberries firmly through a fine-mesh sieve set over a bowl, using the back of a wooden spoon to extract all their juices and as much pulp as will go through. A nylon sieve is best, as the acid in the fruit can react with metal. The coulis should be a thin, smooth purée. The crème de cassis, added at the end, gives depth of flavor.