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Le Chaudron recipe
Panna cotta fruits rouges
Vanilla panna cotta with berry coulis
⏱ 30 minServes 6Easy285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)heavy cream (35% fat)
100 g (3½ oz)superfine sugar
3 leavesgelatin6 g
1 cloveMadagascar vanilla
300 g (11 oz)mixed berries- 50 g (2 oz)sugar
1 tbsplemon juice
- 500 ml (2 cups) heavy cream (35% fat)
- 100 g (3½ oz) superfine sugar
- 3 leaves gelatin 6 g
- 1 clove Madagascar vanilla
- 300 g (11 oz) mixed berries
- 50 g (2 oz) sugar
- 1 tbsp lemon juice
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 in a bowl of cold water for 10 minutes.
- Split the vanilla bean, scrape out the seeds and heat the cream with the bean and seeds to a simmer.
- Stir in the sugar until dissolved, without boiling.
- Off the heat, stir in the squeezed gelatin until dissolved.
- Remove the vanilla bean, divide among the glasses and chill for 4 hours until set.
- For the coulis, blend 200 g (7 oz) of berries with the sugar and strain out the seeds.
- To serve, spoon coulis over each panna cotta and top with the remaining berries.
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