Cook Along with Chef Linda - Recipe 4: Vanilla panna cotta with berry coulis (CLOVER) | 4 February

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla extract

Vanilla extract is easier to find and less expensive than vanilla beans.

Pour 250 ml of clover fresh milk into a pot.

Add 250 ml of pouring cream to the pot.

Add custard sugar to the mixture in the pot.

Add vanilla essence for flavor.

Slice one half of a lemon and prepare to use the juice.

Slice strawberries to prepare for the strawberry coulis.

Stir the mixture in the pot until small bubbles form and steam rises, indicating it's ready.

Remove the pot from the heat before it boils to preserve the gelatin's thickening power.

Add 2 tablespoons of gelatin powder to the mixture and stir well.

Prepare gelatin leaves if using, by soaking them in cold water for 3 minutes before adding to the panna cotta mixture.

Stir in lemon juice to balance flavors.

Prepare the strawberry coulis by adding strawberries, blueberries, and gooseberries to a pot.

Add brown sugar and 100 ml of water to the pot with the berries.

Bring the berry mixture to a boil to caramelize the sugar and thicken the coulis.

Once the panna cotta mixture is ready, pour it into molds, filling them partially.

Let the panna cotta set in the fridge for 15 to 20 minutes.

To demold the panna cotta, place the mold in warm water for 3 minutes.

Invert the mold onto a serving plate to release the panna cotta.

If it resists, use a knife to gently loosen the edges before inverting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens