Vanilla Panna Cotta with Blackberry Coulis (makes 6 - 8 servings)
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 3 cups heavy whipping cream
- 1/2 cup sugar, or more to taste
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract or ~1 inch of scrapped vanilla pod (my fave)
- 1 cup (8-ounce container) sour cream
- Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
- In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
- Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Pour into ramekins, custard cups, tea cups, etc - 6 larger portions, or 8 smaller portions. Chill 4 to 24 hours to set.
- To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the berry coulis.
- 1 pint blackberries
- 1/4 cup water
- ~1/2 cup sugar
- pinch salt
- Put all ingredients into a small saucepan over low to medium heat.
- Allow to simmer and mash up well with spoon, masher, etc.
- Simmer for about 30 minutes until syrupy. Taste for sweetness and add more sugar as needed. Caution: do not make too sweet. Just make sure to cut down the tartness of the berries.
- Run through a sieve, strainer, china cap, or food mill to strain out the seeds. Try to pass through the pump which adds to the thickness of the coulis. Mix well and chill in fridge with the panna cotta.
- Generously top the panna cotta with this coulis.
The Sensitive Epicure