Violet Panna Cotta With Blackberry Coulis – a delicious recipe with Cream, Unflavored Gelatin, Sugar, Sugar, Vanilla, Blackberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare the panna cotta:
2
In a medium, heavy-bottomed saucepan, place 1 cup (250 ml) of the cream mixture and sprinkle the gelatin on top. Allow to sit for 5 minutes. Turn on heat to low and allow to gently heat and cook for a couple of minutes until the gelatin dissolves completely.
3
Stir the teaspoon of violet sugar into the white sugar (from which you have removed 1 teaspoon). Add the remaining cream mixture and the sugar blend to gelatin mixture and continue to heat gently, just until sugar dissolves; add vanilla. This should take a few minutes. Allow to heat thoroughly.
4
Carefully pour the mixture into glasses or small bowls and chill for at least 6 hours, preferably overnight. Serve chilled with Blackberry Coulis spooned over the top.
5
Prepare the blackberry coulis:
6
Clean and pick over the berries. Remove and set aside the prettiest, most perfect berries, less than half of them.
7
Puree the remaining blackberries then push them through a sieve to remove the solids, leaving you only the pure liquid. To the liquid, add the 2 teaspoons sugar and stir until dissolved.
8
Chill until needed.
225
kcal
Calories
6
g
Fat
38
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups Cream Or Half Cream/half Whole Milk, 2 teaspoons Unflavored Gelatin, 1/2 cups Minus 1 Tsp Granulated Sugar, 1 teaspoon Violet Sugar, and more.
Yes, Violet Panna Cotta With Blackberry Coulis falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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