Panna cotta vanille et coulis de fruits rouges

Soak the gelatine

Put the gelatine leaves in a bowl of cold water and leave them for 5 minutes until soft and floppy. (If using powdered gelatine, sprinkle it over 3 tbsp of the cold water and let it sit.)

• 3 sheets (6 g) gelatine leaves
• 500 ml cold water

✅ C'est prêt quand : gelatine leaves are soft and bend easily

Warm the cream

Put the cream, milk and sugar in a pan with the split vanilla pod and its seeds. Heat over medium-low heat, stirring often, until the sugar dissolves and the mixture is steaming, but do not let it boil.

• 500 ml double cream
• 200 ml whole milk
• 80 g caster sugar
• 1 vanilla pod

✅ C'est prêt quand : steaming hot with the sugar fully dissolved, not boiling

Add the gelatine

Take the pan off the heat. Squeeze the water out of the gelatine, then stir it into the hot cream until completely dissolved. Remove the vanilla pod.

• all of it the soaked gelatine from step 1

✅ C'est prêt quand : no lumps of gelatine remain and the mixture looks smooth

Set

Lightly grease 6 small glasses or moulds (about 120 ml each) with the oil, then strain the cream mixture into a jug and pour about 120 ml into each one. Let cool, then chill for at least 4 hours or overnight.

• all of it the cream mixture from step 3
• 1 tsp vegetable oil

✅ C'est prêt quand : just set with a gentle wobble when the glass is shaken

Make the berry sauce

Cook the berries, sugar and lemon juice in a small pan over medium heat for about 5 minutes, stirring now and then, until juicy and slightly thickened. Set aside to cool.

• 300 g mixed berries
• 2 tbsp sugar
• 1 tsp lemon juice

✅ C'est prêt quand : sauce is syrupy and coats the back of a spoon

Serve

Serve the panna cotta in the glasses topped with the berry sauce, or dip the moulds in hot water for 5 seconds and turn them out onto plates with the sauce around.

• all of it the set panna cotta from step 4
• all of it the berry sauce from step 5