Panna cotta with red currant coulis
Panna cotta can be prepared in many ways. Here is an economic recipe to prepare it with a red currant sauce. A light dessert.
1. Put the gelatine to soften in cold water for 10 minutes. Squeeze the lemon.
2. In a saucepan, heat the cream with milk, sugar and vanilla pod cut lengthwise. Remove from heat and let infuse for 5 minutes. Then remove the vanilla bean and add the drained gelatine. Stir until it is fully incorporated. Pour the mixture into 6 jars and place in the fridge for 4 hours.
3. Rinse the red currants and place them in the bowl of the mixer. Add the lemon juice and icing sugar, and mix until a smooth coulis. Pass through a sieve and refrigerate for 3 hours.
4. Before serving, spread the coulis on the panna cotta and garnish with the red currants sprigs. Serve well chilled.
Photo credit: Sucré Salé
