Panna Cotta with a Rasperry Coulis

Finals.
I’ve got a love-hate relationship with finals.

On the one hand, while studying you can stay at home, walk around in your pajamas, and not shower for days. Living like a caveman, binge-watching the newest tv-series and eating whatever you like. And though this might sound like heaven to some people (including myself), the other part of studying for your finals, is of course the studying itself. The not-so-fun part.

Luckily it’s scientifically proven that it’s important to take breaks once in a while, and eat a lot of chocolate, to improve your your concentration. So, apart from eating chocolate, what I do to keep my mind off freaking out about all the subject material that I probably won’t be able to recall at my exam is bake. I bake tons and tons of cakes and muffins and pies, and everything that there’s to bake, just because it relieves stress. I don’t know why I do it, but my environment definitely doesn’t disapprove, au contraire! Can you say ‘cake’ or ‘ice cream’ without feeling that tingly thing in your belly, or without your saliva production (eww, that’s such a disgusting word) to increase? I definitely can’t, and you know what that corny saying says: ‘Stressed is desserts spelled backwards‘ 🙂 .

12jan2015_0025

Anyway, an easy and yummy dessert that you can make in no time, is Panna Cotta. A traditional Italian dessert that is based on cream and sugar that will make your heart skip a beat, and especially when combined with a homemade raspberry coulis! And although I’m not a fan of working with non-seasonal products, like raspberries in winter, I’ll make an exception for this one 😉 . Enjoy!

12jan2015_0003


Panna Cotta

Ingredients

  • 45 cl cream (+/- 2 cups)
  • 4 tbsp granulated sugar
  • 3 gelatin sheets or 1 & 1/4 tsp gelatin powder
  • 1/2 tsp vanilla extract
  • 200 g raspberries (I used frozen raspberries) (3/4 cup)
  • 1 tbsp lemon juice
  • 4-6 tbsp powdered sugar

Instructions

  1. For the Panna Cotta, put the cream and sugar in a cooking pan and stir on low-heat until the sugar has dissolved. Put the cream to a boil on medium-heat, and let it simmer for 3 minutes. In the meantime, add the vanilla extract to the cream.
  2. If you use gelatin sheets, let them soak for 5 minutes in cold water (or do as the instructions on the package says). Squeeze out the water when they’re flexible and add them to the hot cream. Stir until they are completely dissolved.
    When you use gelatin powder, sprinkle the powder evenly over the hot cream and let it rest for a minute. Then stir until completely dissolved.
  3. Pour the cream into 4 metal ‘molds’ that holds just about 1,25 dl or more and cover them each with plastic foil. Put the panna cottas in the fridge until they are set.
  4. To take the panna cotta out of it’s mold, just pot the mold in some hot water, but make sure that the water doesn’t come in contact with the panna cotta itself.
  5. For the Raspberry Coulis, let the raspberries thaw in a cooking pan, and do the same if you use fresh raspberries. With a mixer, blend them with the lemon juice and sugar. Put the pan on medium-heat and stir regularly. Let it boil for about 2 – 3 minutes, or until the mixture thickens a bit. Then take the pan off the stove and drain the raspberry mixture over a bowl. Refrigerate until cooled completely and serve with the panna cotta.

12jan2015_0079

As you probably perceived from reading the recipe, there’s 4 cups of panna cotta to make with 45 cl of cream, and the panna cotta itself must be kept stored in a fridge at all times, except for if you want the set dessert to become liquid and weird again, and except for if you were thinking of eating it, obviously.


En bij deze ook het recept in het Nederlands natuurlijk 🙂

Ingrediënten

  • 45 cl room
  • 4 el kristalsuiker
  • 3 gelatineblaadjes of 1 & 1/4 tsp gelatinepoeder
  • 1/2 tl vanille extract
  • 200 g frambozen (ik gebruik diepvriesframbozen)
  • 1 el citroensap
  • 4-6 el poedersuiker

Instructies

  1. Voor de panna cotta: Doe de room en suiker in een pan en roer op een laag vuur tot de suiker is opgelost. Breng het mengsel aan de kook en laat het 3 minuten sudderen. Voeg intussen de vanille-essence toe.
  2. Als je gelatineblaadjes gebruikt, laat je ze in koud water weken tot ze buigzaam zijn (of volg je gewoon de instructies op het pakje) en knijp dan het overtollige water er uit. Roer de blaadjes door de hete room tot ze volledig opgelost zijn. Wanneer je gelatinepoeder gebruikt, strooi je het gelijkmatig over de hete room en laat je het een minuutje het vocht opnemen. Roer het vervolgens door de room tot het is opgelost.
  3. Giet het roommengsel in 4 metalen timbaaltjes van 1,25 dl of meer, dek elk timbaaltje af met plasticfolie en zet de timbaaltjes in de koelkast tot de panna cotta gestold is.
  4. Om de panna cotta uit de vormpjes te krijgen houdt je de timbaaltjes even in heet water (zonder dat de panna cotta in contact komt met het water) en stort je het daarna op een bordje.
  5. Voor de frambozencoulis: Laat de bevroren frambozen ontdooien in een pan (of als je verse frambozen gebruikt doe je ze ook gewoon in een pan). Mix de frambozen en citroensap en suiker tot een min of meer homogene massa en plaats de pan op een medium vuurtje, terwijl je regelmatig roert. Laat het mengsel 2 tot 3 minuten koken of tot het frambozenmengsel wat indikt. Neem dan de pan van het vuur en zeef de coulis over een kom. Zet deze kom in de koelkast tot ze volledig is afgekoeld, en serveer ze daarna met de panna cotta.

12jan2015_0057


I got this recipe from my favorite (and probably also littlest) cookbook of all times, Zoete Gerechten by Kay Scarlett.

The pictures were taken by me and edited by my brother, and darn you can’t believe how hard it is to take pictures of this wobbly substance.

And for all of you hard working students out there, don’t forget to cake a walk now and then (yes, I made that up myself and yes, I think it’s a little, tiny bit funny).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s