As I’ve mentioned before, all manner of publicity materials come through my e-mail inbox on a daily basis. Most of it gets deleted almost immediately, but occasionally I find something intriguing.
Such is the case with this recipe. I’ve eaten Panna Cotta before and enjoyed it. But that’s not what I found interesting.
It’s the format of the recipe, submitted by www.recipes4us.co.uk, a recipe Web site based, of course, in the United Kingdom. So, it not only includes the measurements in milliliters and grams, but also in the units of measure we use here.
It also sounds like a good recipe, and one that makes use of the berry bounty. Here it is, just as it was sent to me.
Vanilla Panna Cotta with Fresh Berry Coulis
Prep & Cooking time: 15 minutes plus chilling
3 teasp Powdered Gelatine or 4 sheets of Gelatine
240ml/8fl.oz. Double Cream
The Zest of 1 Lemon
1 Vanilla Pod, split lengthways or 1 teasp of Vanilla Extract
For the Berry Coulis:
225g/8oz Fresh Berries such as strawberries, raspberries, blueberries, redcurrants, blackberries
1-2 tbsp Honey
1. If using powdered gelatine, heat about 60ml/2fl.oz of the milk until hot but not boiling then transfer to a small bowl and sprinkle the gelatine over the top. Immediately whisk for 1-2 minutes until the gelatine has dissolved.
2. If using sheet gelatine, place 60ml/2fl.oz of the cold milk in a small bowl, break the gelatine up, add to the milk in the bowl and leave to soak for 10 minutes.
(Note: It is wise to check the instructions on the packet of gelatine you are using as various brands may have slightly different methods.)
3. Place the remaining milk in a saucepan together with the cream, sugar and vanilla pod and seeds and heat gently to simmering point, stirring from time to time.
4. Remove from the heat then sir in the gelatine mixture and continue to stir constantly for a couple of minutes to dissolve the gelatine completely.
5. Pour into ramekins, allow to cool then chill in the refrigerator for at least 2 hours, until well set.
6. Make the sauce by placing the fruit, sugar and honey in a saucepan over a medium heat. Mash the fruit with a potato masher then continue to cook gently, stirring with a wooden spoon, for a few minutes.
7. Allow the fruit mixture to cool then pass through a sieve or purée with a hand blender until very smooth. Refrigerate until ready to serve.
8. To serve —place each ramekin in a small bowl with enough boiling water to come 3/4 of the way up the ramekin. Leave for a few seconds only then loosen the top edges with a sharp knife and turn onto a small serving plate or shallow bowl and pour over a little of the coulis and garnish with extra fresh berries if desired.