Panna Cotta with Raspberry Coulis and Graham Crumble

Panna cotta – that classic Italian dessert made with cream thickened with gelatin – is welcome any time of the year. But summer is when it sings, since it’s a way to calm your sweet tooth without overwhelming your palate. It’s creamy yet light. Plus, when you add a hint of lemon and a jumble of berries you’ve got a joyous riot of summertime on a plate. Chef David Sellers kindly shares his Buttermilk and Vanilla Panna Cotta with Raspberry Coulis and Graham Crumble recipe for your summer dining pleasure.

Why Panna Cotta?

Panna cotta is a bit of soothing culinary magic. It’s decadent while not being too much. It calms the palate at the end of a meal, even as it shimmers alluringly across the tongue with its own virtues. It seems fitting that Horno’s chef-owner, David Sellers, quiet in tone and far from prolix, is a big fan. He adds a squeeze of lemon and plenty of berries. This turns the subtlety into a burst of flavors that represent the summer season. Without losing its original charms. Or its cool. Thank you, chef!

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Panna Cotta with Raspberry Coulis and Graham Crumble

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• Author: David Sellers
• Yield: Serves 6

Print Recipe

Description

A treat that is just sweet enough for those hot summer days.

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Ingredients

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For the panna cotta:

• 2 tbsp water
• 3 sheets unflavored gelatin or 3 tsp powdered
• 1 cup whipping cream
• ½ cup sugar
• 2 cups buttermilk
• 2 tbsp high quality vanilla paste
• 1 tsp finely grated lemon peel

For the coulis:

• 9 oz raspberries
• 1 cup sugar
• White wine to cover

For the crumble:

• 1 cup graham crumbs
• 2 tbsp maple syrup
• Pinch cinnamon
• 2 oz melted butter

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Instructions

For the panna cotta:

1. Heat cream, lemon peel and sugar in a medium saucepan stirring constantly until the sugar dissolves.
2. Soften gelatin in warm water and add to mixture. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla.
3. Divide mixture among six ramekins sprayed with non-stick spray. Refrigerate until set, at least 4 hours.
4. Turn out panna cottas by running a paring knife around the edge of the ramekin and pulling out gently. Garnish with the coulis and the crumble. Also garnish with your favorite combination of fresh berries.

For the coulis:

1. Add all ingredients to small saucepan with just enough white wine to cover. Cook over medium heat until thickened.
2. Remove from the heat and strain, pushing the solids with the back of a rubber spatula or spoon until all the liquid is extracted. Discard the seeds.
3. Set the coulis aside.

For the crumble:

1. Preheat oven to 350 degrees.
2. Combine ingredients, place on a small baking tray, and bake until toasted, about 10-15 minutes.

Recipe by David Sellers, Chef/Owner Horno Restaurant
Photography by Tira Howard

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