Panna Cotta

It’s like a free-standing base that acts as a foil to the fruit coulis you use as a sauce. I have no idea what I do differently.
If you are ever tempted to order panna cotta in a restaurant you should ask your server if it’s any good because most of the time it is bloody awful. I’m not kidding.
I like to mold it in custard cups but you can use virtually anything. A glass meatloaf pan, tea cups, coffee mugs. It is not fussy at all. I usually wait to soften the gelatin in the milk until the cream is starting to get hot. I stir it with my finger to get it uniformly moist.

1 envelope (2 ½ teaspoons) unflavored gelatin
1/4 cup whole milk
3 cups heavy (whipping) cream
½ cup sugar

butter, at room temperature, for greasing
Fruit Coulis


Soften the gelatin in the milk. Combine the cream and sugar. Bring to a boil, stirring. Remove from the heat and add the gelatin mixture. Continue stirring until gelatin is completely dissolved.
Pour into buttered mold, or individual molds. Cover with plastic wrap and chill until set-from 4 to 12 hours.
To serve: dip the bottom of your mold into hot water for about 30 seconds. Run a paring knife around the inside edges of the mold. Invert onto a serving plate and lift off the mold. Spoon fruit couils over the tops. Or simply with fresh fruit.

Basic Fruit Coulis. Bring your fruit to a boil. Sweeten to taste and add a squeeze of lemon juice. Stir until sugar dissolves. Remove from heat, Strain, if your fruit has seeds, chill and serve. Works for any soft fruit. Blackberry, raspberry, blueberry, strawberry, mango, peeled peaches, caramel sauce as well. Be bold. Some fruit I would not cook but just use a puree: Pineapple, kiwifruit, melons etc. taste these for sugar and a little lemon is always a good idea.