Saturday 7 October 2017

Vanilla Panna Cotta with Mixed Berries Coulis 意大利布丁和浆果浆泥

If one were to have watched any reality cooking shows, one would know what this panna cotta is. This is because it is a much exhibited dish. A panna cotta is basically a chilled cooked cream custard which has its origins from Italy. It is a versatile dessert as you could add different flavours to the basic cream custard or play around with different toppings.

Going back to our reality cooking shows, the pre-requisite is to get a "jiggly" custard and a smooth texture. Many have foundered. In reality, making a panna cotta is not so difficult at all. How hard is it to make a jelly? It is all in the balance of liquid to gelatin. Having said that, there is a difference when it comes to types of gelatin, such as imported vs local, sheet vs powder, halal vs. non halal. I once bought a local halal gelatin which actually melted when it was at room temperature! I have never bought local after that. Get to know your gelatin and stick to the same type once you have found the perfect balance.

I am using an imported powdered gelatin for this recipe (sheet gelatin is more difficult to get here). I also like my panna cotta to be less rich (less of that buttery smell) and less sweet unlike the Italian style. If you like authenticity, use only heavy cream and double the amount of sugar.

Coulis may sound fancy but it is nothing but a sweetened puree to go with the panna cotta. This coulis however costed me a bomb. This was because berries are imported fruits that comes with an exorbitant tag. Try using frozen berries to save cost. In this recipe, I used raspberries, blueberries and strawberries. You can also use only one type of fruit.

Vanilla Panna Cotta with Mixed Berries Coulis 意大利布丁和浆果浆泥


Panna Cotta
1 litre heavy cream/cooking cream
1 litre whole milk
1/2 cup (100g) sugar
2 tsp vanilla extract (best to use vanilla pods)
10 tsp (30g) gelatin
1/2 cup boiled water (cooled)

Mixed Fruits Berry
500g Blueberry
500g Raspberry
500g Strawberry
1/2 to 1 cup sugar (depends on the tartness of the berries)

Put sugar and all the berries into a sauce pan and simmer until it the fruit softened. Blend the mixture and strain. Put into chiller until needed.

Cooking Instruction

1. Add water to the gelatin and let it sit for at least 10 mins.
2. Heat heavy cream and milk together.
3. When milk starts to bubble on the side, reduce fire to simmer. Add in sugar and stir until dissolve.

4. Lastly, turn off fire and add in gelatin. Stir until gelatin is dissolved. Do not bring the milk to a full boil or it will curdle resulting in not so smooth texture.

5. Pour cream mixture into a spouted jug, straining it in the process.

6. Pour into indivitual moulds and cover with cling wrap before putting into the chiller to cool.
7. Cool for at least 6 hours. Serve cold with mixed berries coulis.

You might also like: Tangerine Agar-agar

1 comment:

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