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Le Chaudron recipe
Panna cotta sanglante
“Bloody” panna cotta with berry coulis
⏱ 25 minServes 6Easy480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)heavy cream
3 leavesgelatin
60 g (2 oz)superfine sugar
1 clovevanilla
150 g (5 oz)red berry coulis
- 500 ml (2 cups) heavy cream
- 3 leaves gelatin
- 60 g (2 oz) superfine sugar
- 1 clove vanilla
- 150 g (5 oz) red berry coulis
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin sheets in the bowl of cold water for a few minutes, then split the vanilla bean and scrape out the seeds.
- Heat the cream with the sugar and vanilla seeds in the saucepan until it just starts to simmer, without boiling.
- Off the heat, squeeze out the gelatin and whisk it into the hot cream until completely dissolved and smooth.
- Divide among the glasses, let cool, then refrigerate for at least 4 hours until set and wobbly.
- Just before serving, spoon some red berry coulis over each panna cotta and let it run down the sides like a pool of blood.
- Tilt the glasses slightly as the coulis runs to make uneven drips, then serve right away for a gory effect that’s as pretty as it is tasty.
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