Coulis – akifoodwine

One of my favorite desserts.

Ingredients for the vanilla panna cotta:
50 ml whole milk
330 ml double cream
1.5 sheets of gelatin
55 g sugar
1.5 vanilla bean, split in half lengthwise
0.5 cap dark rum

Preparing the vanilla panna cotta:
Start by putting the ramekins you will use for the panna cotta in the fridge to cool them.
Bloom the gelatin sheets in a bowl of cold water for about 10 minutes, meanwhile mix the milk, cream and sugar in a medium saucepan and bring to the boil. Split the vanilla pods lengthwise and scrape the seeds into the mixture and also put in the vanilla pods. Take off the heat.
Take out the gelatin sheets from the water and squeeze them to get rid of as much water as possible. Drop them into the mixture and stir constantly until the gelatin is fully dissolved. Pour in the rum.
Prepare an ice bath by putting a bit of cold water and ice cubes in a metal big bowl. But a jug inside the bowl and a fine mesh strainer on top. Strain the mixture into the jug and stir until the mixture thickens a bit, this will help to suspend the vanilla seeds.
Bring the ramekins out of the fridge and poor the mixture into them.
Cover with clingfilm and return to the fridge.
Allow at least 2 hours for the panna cotta to set.

Ingredients for the raspberry coulis:
300 g raspberries
75 g sugar
Juice from half a lemon

Preparing the raspberry coulis:
Whizz the raspberries in a food processor with the sugar and lemon juice until the sugar is dissolved and the coulis smooth. Taste and add more lemon juice or sugar if needed.
Pass through a fine sieve into a bowl, then transfer to a squeeze bottle for later juice.

Classic and simple summer dessert.

Ingredients for the vanilla ice cream:
250 ml whole milk
500 ml double cream
6 large egg yolks
150 g sugar
Pinch of salt
1 vanilla bean, split in half lengthwise
1 teaspoon pure vanilla extract

Preparing the vanilla ice cream:
Heat the sugar, salt, milk and 250 ml of the cream in a medium saucepan. When hot scrape the seeds from the vanilla bean into the saucepan with a paring knife, then add the bean pod to the saucepan.
Remove from the heat, cover with a lid and let the vanilla infuse at room temperature for 30 minutes.

To make the ice cream, set up an ice bath by placing a small bowl (enough for 2 l) in a larger bowl partially filled with ice cubes and water. Set a fine mesh strainer over the top of the smaller bowl and pour the rest of the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk mixture then gradually pour some of the mixture into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the back of the spatula (draw a line with your finger across the spatula, if the custard doesn’t float back together it’s ready). You can use an instant read thermometer, it should read between 77 and 79 C when the custard is ready.

Strain the custard into the cream, add the vanilla extract and the vanilla bean then stir until cooled down.
Transfer to a jug and chill until thoroughly chilled (preferably overnight).

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Ingredients for the strawberry coulis:
250 g strawberries
50 g sugar
Juice from about half a small lemon

Preparing the strawberry coulis:
Rinse and hull the strawberries. Whizz them in a food processor with the sugar and lemon juice until the sugar is dissolved and the coulis smooth. Taste and add more lemon juice or sugar if needed.
Pass through a fine sieve into a bowl, then transfer to a squeeze bottle for later juice.

Tag: Coulis

Vanilla Panna Cotta with Raspberry Coulis

Vanilla Ice-Cream and Strawberry Coulis