Recipe of Gordon Ramsay Panna Cotta with Raspberry Coulis

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, panna cotta with raspberry coulis. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Panna Cotta with Raspberry Coulis is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Panna Cotta with Raspberry Coulis is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook panna cotta with raspberry coulis using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Panna Cotta with Raspberry Coulis:

1. Take 1 tablespoons gelatin
2. Prepare 250 ml cream double
3. Get 50 g caster sugar
4. Take 50 ml milk
5. Take 15 ml dark rum , or to tastes
6. Prepare Raspberry coulis :
7. Get 2 1/2 cups raspberries fresh
8. Take 1/4 cup sugar .
9. Get 1 teaspoon lemon juice fresh , or to taste

Instructions to make Panna Cotta with Raspberry Coulis:

1. “Bloom” the gelatin. Here is the process: Sprinkle the powdered gelatin evenly over 2 tbsps of warm water to keep lumps from forming. Set the gelatin aside for a few minutes until it swells or “blooms” as it absorbs the liquid. Melt the gelatin either in a hot water bath or in a microwave (for about 10 seconds on high) until it becomes translucent. Use your fingers to check that all the granules have totally dissolved.
2. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove pan from heat. Taste it and add a little more rum if you wish.
3. Add the bloomed gelatin mix to the cream mixture and stir until fully dissolved.
4. Pour the mixture into four individual glasses or moulds. If you use glasses, leave enough room for the glaze. Leave to cool, then place the glasses/moulds in the fridge to set for at least two hours, or overnight if preparing ahead.
5. Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
6. Once the pannacotta if set, top each pannacotta with a spoon of raspberry coulis to serve.

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