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9 ingredients, 6 steps, cooking Panna Cotta with Raspberry Coulis

Hi my mother, at this time you get make recipe Panna Cotta with Raspberry Coulis with 9 ingredients and 6 steps. Next this is how to make it, please observe carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 6 stages of easy cooking Panna Cotta with Raspberry Coulis.

Ingredients for Panna Cotta with Raspberry Coulis

1. You need 1 tablespoons : gelatin.
2. It’s 250 ml : cream double.
3. Prepare 50 g : caster sugar.
4. Prepare 50 ml : milk.
5. It’s 15 ml : dark rum , or to tastes.
6. It’s : Raspberry coulis :.
7. It’s 2 1/2 cups : raspberries fresh.
8. It’s 1/4 cup : sugar ..
9. It’s 1 teaspoon : lemon juice fresh , or to taste.

If all basic ingredients Panna Cotta with Raspberry Coulis it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Panna Cotta with Raspberry Coulis

1. “Bloom” the gelatin. Here is the process: Sprinkle the powdered gelatin evenly over 2 tbsps of warm water to keep lumps from forming. Set the gelatin aside for a few minutes until it swells or “blooms” as it absorbs the liquid. Melt the gelatin either in a hot water bath or in a microwave (for about 10 seconds on high) until it becomes translucent. Use your fingers to check that all the granules have totally dissolved.
   
2. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove pan from heat. Taste it and add a little more rum if you wish.
   
3. Add the bloomed gelatin mix to the cream mixture and stir until fully dissolved.
   
4. Pour the mixture into four individual glasses or moulds. If you use glasses, leave enough room for the glaze. Leave to cool, then place the glasses/moulds in the fridge to set for at least two hours, or overnight if preparing ahead.
   
5. Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
   
6. Once the pannacotta if set, top each pannacotta with a spoon of raspberry coulis to serve.
   
7. Finish and Enjoy.

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