Description
A treat that is just sweet enough for those hot summer days.
Ingredients
Scale
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
Instructions
For the panna cotta:
- Heat cream, lemon peel and sugar in a medium saucepan stirring constantly until the sugar dissolves.
- Soften gelatin in warm water and add to mixture. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla.
- Divide mixture among six ramekins sprayed with non-stick spray. Refrigerate until set, at least 4 hours.
- 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:
- Add all ingredients to small saucepan with just enough white wine to cover. Cook over medium heat until thickened.
- 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.
- Set the coulis aside.
For the crumble:
- Preheat oven to 350 degrees.
- Combine ingredients, place on a small baking tray, and bake until toasted, about 10-15 minutes.