CHOCOLATE AND COINTREAU PANNA COTTA WITH RASPBERRY COULIS

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CHOCOLATE AND COINTREAU PANNA COTTA WITH RASPBERRY COULIS

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Ingredients

Adjust Servings:
Raspberry Coulis
500 grams raspberries
50 grams Sugar
160 grams Water
2 teaspoons vanilla extract
Panna Cotta
8 x 125 millilitres dariole moulds ramekins or any small vessel can be used
non stick baking spray
2 sheets gelatine
250 millilitres Milk
400 millilitres Fresh Cream whipping cream
75 grams white sugar
150 grams dark couverture chocolate buds
2.5 teaspoons Cointreau
Features:
  • Gluten Free
  • Serves 8
  • Medium

Ingredients

  • Panna Cotta

Directions

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This is one of my favourite desserts to prepare when having guests over for dinner as it can be completed entirely on the day before and leaves time to focus on other parts of the dinner on the night. On top of this early preparation ease, the quality chocolate, the creamy texture, and the accompaniment of chocolate’s perfect match; raspberries, ensures it is always a big winner with guests and never fails to impress.

It is quite an adaptable dessert as well; if you are not a fan of Cointreau, feel free to substitute with any other liqueur you may like or simply some vanilla extract. However if using vanilla use only about ½ tsp as it is much stronger in flavour than any liqueur. Enjoy the ease and the taste.

Raspberry Coulis

  1. Remove 2 dozen of the nicest raspberries and set aside in the fridge.
  2. Place the raspberries, sugar and water in a small saucepan and place over low-medium heat.
  3. Allow to simmer for 40 mins.
  4. Remove and strain through fine strainer, (may require some forced straining using a spoon to push the liquid through)
  5. Discard the seeds and pulp (if so inclined this fibrous jam can be used as a jam on your morning toast).
  6. Allow the liquid to cool.
  7. Once cool it should be a slightly thick sauce.
  8. Feel free to add more water or sugar and return it to the heat if it is not thick or thin enough.

Panna Cotta

  1. Place the gelatine sheets in some water to soak for 5-6 minutes
  2. Place the sugar, milk and cream into a small saucepan or pot and heat slowly until the sugar is dissolved.
  3. Allow it to get quite hot but do not boil, (around 70-85 degrees)
  4. Add the chocolate and simmer until melted completely.
  5. Add the Cointreau.
  6. Take the pot off the heat, add the Gelatine and stir through until it is free of lumps.
  7. Lightly spray the inside of the dariole moulds with vegetable oil spray.
  8. Pour the mixture evenly into the 8 moulds.
  9. Cover and refrigerate 2-3 hours or until set.

Presentation

  1. The above can be done 1-2 days in advance.
  2. When you are finally ready to serve do the following:
  3. Run a paring knife carefully around the edge between the dariole mould and the panna cotta to loosen the panna cotta
  4. Turn the panna cotta out onto the serving plate. (it may require a flick of the wrist or some jiggling to get it out).

Steps

1
Done

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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