Vanilla Panna Cotta Verrine with Raspberry Coulis Recipe

This vanilla panna cotta verrine dessert is made with layers of vanilla panna cotta, raspberry coulis and fresh raspberries. A classic Italian dessert, panna cotta is a delicious and simple treat that is perfect for any occasion. Panna cotta means “cooked cream” in Italian and is a creamy, custardy dessert that is made with cream, vanilla, sugar, and gelatin. It has a smooth, delicate texture and a slightly sweet flavor.

This panna cotta is layered with raspberry coulis and fresh raspberries. The raspberry coulis adds a tart, fruity flavor to the dessert, while the fresh raspberries add a sweet, juicy freshness. Together, these flavors create a delicious and refreshing raspberry verrine dessert that is perfect for afternoon tea or your Christmas Tea Party.

First of all, if you are wondering what is a verrine, then the short answer is that it is a small portion of food, usually layers of food, in a small clear glass with relatively straight sides, to allow for layering. Verrines are meant to be visually appealing, and the different colors and layers add visual appeal and make the verrine more exciting to eat.

The vanilla creaminess of this vanilla panna cotta verrine combined with the bright pop of color and flavor from the raspberry coulis will make this recipe a favourite!

Plus, this recipe is so easy to make.

Ingredients

2 cup Raspberries – You can use fresh or frozen
1/4 cup sugar
1 envelope plain gelatin
2 cups heavy cream
1 vanilla bean, split and seeded (or 2 tsp vanilla extract)
1/2 cup mascarpone cheese

First make the vanilla panna cotta

Start by scraping out the vanilla seeds and adding them to your cream, mascarpone and sugar. (If you don’t have mascarpone, then you can substitute cream instead). Then gently heat up this mixture until quite hot. This is so quick – about 5 minutes. Then simply take off the heat and let stand another 5 minutes or so, to let the vanilla flavors infuse the liquid.

In the meantime, take your gelatine sheet or gelatine powder and let soak in cold water for five to 10 minutes. Once this gelatine has softened, whisk into your cream mixture.

Then carefully strain into a chilled glass bowl to make sure there are no gelatin clumps. Place in refrigerator until slightly cooled – about half and hour.

Transfer your vanilla panna cotta mixture into your verrine glasses, cover with plastic wrap and refridgerate for another 2 hours.

To ensure your vanilla pod seeds don’t all sink to the bottom of your verrine, simply give your panna cotta mixture a stir every 15 minutes or so. (Or you can simply use vanilla extract).

Make the raspberry coulis

Use either fresh or frozen raspberries and mix with sugar in a pot. Then heat to near boil and cook for about 5 minutes until the coulis thickens up. Then allow coulis to cool and place in refrigerator until completely cooled.

Once your coulis and panna cotta mixture have cooled – that’s it. You’re done. All you need to do now is assemble your verrine.

To assemble your vanilla panna cotta verrine

Simply start your verrine with a layer of cooled vanilla panna cotta, then top with a layer of raspberry coulis. Finally add some fresh raspberries and whipped cream. Garnish with kumquat, mint leaves or chocolates.

You can also choose to make multiple layers. Instead of three layers of vanilla panna cotta, raspberry coulis and raspberries, you can do six smaller layers.

Variations to your verrine dessert:

This recipe is so versatile. You can also try these variations for your verrine:

– Use blackberry or strawbery coulis in place of raspberry coulis.

– Infuse your panna cotta with black or green tea in place of vanilla.

– Add a layer of dark or white chocolate sauce or shavings on top.

No matter what variations you choose, this vanilla panna cotta verrine with raspberry coulis is sure to be a hit with your guests!

Enjoy!