Dessert
Panna cotta with red fruit coulis
Made ahead, turned out at the table — that wobble is half the work.
Panna cotta might be the easiest impressive dessert: cream, sugar, vanilla and gelatine, that's all. Make it ahead, turn it out onto a plate with a mirror of red fruit coulis, and that gentle wobble does the rest.
Method
- Soak the gelatine in cold water. Warm the cream with sugar and vanilla to just below boiling.
- Squeeze out the gelatine and dissolve it in the warm cream (don't let it boil).
- Pour into lightly greased moulds and chill at least 4 hours (ideally overnight).
- Make the coulis: warm the fruit with sugar and lemon, purée and strain if you like. Let it cool.
- Turn the panna cotta out onto a plate (a quick dip in warm water helps), spoon a mirror of coulis beside it and finish with fruit and mint.
The bluff
Turn out + coulis mirror
The bluff is the presentation: turn the panna cotta out of the mould onto the plate so it stands free and wobbles gently — that looks skilful. Spoon a smooth mirror of red fruit coulis beside it (not over it) and finish with a few whole berries and a mint leaf.
Plating — how to make it look expensive
- Turn the panna cotta out free on a sharp plate for that signature wobble.
- Draw a smooth mirror or swipe of coulis beside it.
- A few whole berries and a mint leaf for colour and height.
What you say at the table
“Look at it wobble — just right.”
What to drink
A glass of crisp dessert wine or prosecco.
Foto via Pexels