Neil Perry’s pannacotta gets a modern, Mediterranean twist in this stunning recipe, where the delicate custard meets the subtle richness of olive oil.
Thank you for reading this post, don't forget to subscribe!“One of my favourite summer desserts, this panna cotta is light, silky and sweet. Finished with the tartness of fresh raspberries, they perfectly cut through the richness of the cream,” says Perry.
The best bit is that this dessert is deceptively simple to make yet irresistibly elegant. So, whether you’re entertaining or treating yourself, you can be sure that the finale of your meal will be truly memorable.
INGREDIENTS
For the pannacotta
- 100ml Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil
- 125ml milk
- 150ml pure cream
- 1 vanilla bean, split lengthways and seeds scraped out
- 2 tablespoons caster sugar
- 8g leaf gelatine (about 1–2 sheets)
- 125ml thick double cream
For the raspberry coulis
- 2 punnets fresh raspberries
To serve
- 2 punnets fresh raspberries
INSTRUCTIONS
Start by blooming the gelatine by soaking the sheets in cold water for 5 minutes.
While the gelatine is soaking, place the milk, pure cream, olive oil, vanilla bean and seeds, and half the sugar into a saucepan. Bring to the boil, stirring, then gently simmer for 1 minute. Remove from the heat and stir in the remaining sugar.
Squeeze the excess water from the gelatine, then add it to the saucepan mixture and stir until dissolved.
Strain the mixture into a bowl and chill over ice. As it begins to set around the edges, keep stirring and scraping the bottom of the bowl to evenly distribute the vanilla seeds.
When the mixture reaches a gelatinous consistency, remove from the ice bath. Place half a cup of the mixture into the double cream and stir to combine. Add this back into the main mixture and stir well. Strain again and pour into four 125ml dariole moulds. Refrigerate for at least 6 hours, or preferably overnight.
To make the coulis, blend 2 punnets of raspberries until smooth and set aside.
To release the pannacotta, submerge the moulds halfway into boiling water for about 10 seconds. Run a small knife around the edge to loosen, then invert onto plates.
Top with raspberry coulis and fresh raspberries, and serve immediately.
