Panna Cotta with Berry Coulis

Recipe by Chiara Turilli 

Serves 8
 
3 cups cream
1 cup milk
1 vanilla pod, halved and scraped
100g Selati castor sugar
4 gelatin leaves
500g mixed frozen berries
50g Selati muscovado sugar
25ml Triple Sec
50ml water
 
Pour the cream, milk, sugar in a heavy bottomed pot.
Cut the vanilla pod in half, scrape the seeds out and place it into the pot.
On a low heat, scald the cream mixture until tiny bubbles surface along the edge of the
pot.
Place gelatin leaves in a small bowl and cover with cold water, allow to soften for a few
minutes.
Drain gelatin in a sieve, squeezing excess water out with your hands.
Add the drained gelatine to the hot cream mixture.
Mixing with a whisk, make sure everything is incorporated.
Strain mixture into a jug with a spout and pour into desired molds, making sure to leave
enough space for the coulis.
Use small drinking glasses for easy serving.
Cover with plastic wrap and refrigerate overnight or for at least 4 hours.
Berry Coulis
In a small pot, add the frozen berries, water, sugar and triple sec.
Bring it to the boil and allow to cook for 10 minutes.
The mixture should be a deep colour and syrupy.
Take the berry mixture off the heat and liquidize it until smooth.
Strain the coulis for a smooth finish.
Allow the coulis to cool and then place in the fridge until you are ready to serve the
panna cotta.
Spoon the berry coulis over each panna cotta to cover the surface completely and serve
immediately.

For best results, use Selati!
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