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The dessert, Mediterranean

Panna cotta with red berry coulis

Panna cotta with red berry coulis is a creamy vanilla dessert for 6 people, topped with a tangy fruit sauce. It takes 25 minutes of active work and is made entirely the day before, only the coulis is cooked the morning of. Difficulty is very easy, about €1.70 per person, the key is staying under 4 gelatin sheets so the panna cotta wobbles instead of bouncing like flan.

A panna cotta that barely wobbles, soft and vanilla scented, topped with a bright red berry coulis.

Panna cotta with red berry coulis
For
6 people
Work
25 min
Total time
5 h 30
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.70
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Panna cotta is that cream that barely shivers when you nudge the plate, soft, scented with real vanilla, never too sweet. The red berry coulis goes on top, bright and a little tart, cutting through the richness of the cream. That contrast between soft and sharp is what makes this dessert work, with no tricky cooking involved.

It's the perfect dessert for a dinner with friends or a family meal, any time of year, because it's made the day before and simply waits in the fridge. Kids love it just as much as adults, and it closes out a rich Mediterranean meal without weighing anyone down. Mon Chou keeps this one for nights when you want a dessert that looks like effort without actually being much.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 5 h 05
  2. The same day 1 step
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, make the panna cotta up through the fridge setting stage, it's the longest step but needs no attention. The morning of, blend and cook the coulis, then keep it in a sealed container in the fridge. Right when guests arrive, unmold the panna cotta quickly, and pour the coulis over them at the table for an instant effect.

The ingredients

6 people

Dairy

  • Heavy cream 60 cl
  • Whole milk 20 cl

Pantry

  • Sugaroften in the pantry 80 g
  • Vanilla bean 1
  • Gelatin sheetsoften in the pantry 4
  • Sugar for the coulisoften in the pantry 70 g

Frozen foods

  • Frozen mixed berries 400 g

Fruits and vegetables

  • Lemon 1

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Soften the gelatin in cold water, heat the cream, milk, sugar and scraped vanilla without letting it boil.

    Squeeze the sheets well in your hands before adding them, too much water dilutes the cream.

  2. Remove the pan from the heat, stir in the drained gelatin, mix then pour into six glasses or small molds. 5 min

    Strain through a fine sieve for a perfectly smooth panna cotta.

  3. Let it cool, then set in the fridge for at least 5 hours. 5 h

    Cover with plastic wrap touching the surface so it doesn't pick up fridge odors.

The same dayDuring the day, whenever you get a moment.

  1. Blend the berries with sugar and a squeeze of lemon juice, cook for five minutes and pass the coulis through a sieve.

    Press the coulis through a fine strainer, the little seeds stay behind.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold the panna cotta by dipping the molds in hot water for a few seconds, then top with coulis.

    Turn the plate over the mold and shake gently, the panna cotta slides right out.

Our tips to get it right

  • Use heavy cream with at least 30% fat, a lighter cream won't set properly.
  • Scrape out all the seeds from the vanilla bean with the tip of a knife, they carry the real flavor, not the pod itself.
  • If you're unmolding into glasses instead of molds, skip the hot water dip and just pour the coulis straight on top.

The variations

  • Swap the frozen berries for blended passion fruit or mango for a more exotic, less tart coulis.
  • For a version without animal gelatin, use agar agar following the ratio on the package, the texture will be slightly firmer.
  • For kids, make the coulis less tart by adding an extra spoon of sugar and skipping the lemon juice.

What to serve it with

  • A strong coffee to end the meal
  • Crunchy almond tuile cookies
  • Fresh mint tea

Storage

Panna cotta keeps 2 to 3 days in the fridge, covered with plastic wrap. The coulis also keeps 2 to 3 days in a sealed container. It doesn't freeze well, the gelatin turns grainy once thawed.

Questions about this recipe

Why isn't my panna cotta setting properly?

Either the cream wasn't fatty enough, or the gelatin didn't soak long enough or got too hot before being mixed in. Stick to 4 sheets for 80 cl and give it a full 5 hours in the fridge.

Can I use powdered gelatin instead of sheets?

Yes, use the equivalent amount listed on the package, usually 2g of powder replaces one sheet. Bloom it in a little cold water before adding it to the hot cream.

How do I unmold the panna cotta without breaking it?

Dip the mold in hot water for a few seconds, no longer, then flip it onto the plate and shake gently. If it won't release, dip it in hot water for a few more seconds.

Can I use fresh berries instead of frozen?

Yes, in season, use fresh berries in the same amount. The coulis will naturally be a bit less sweet, so taste and adjust the sugar as needed.

Can a panna cotta with red berry coulis be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a panna cotta with red berry coulis?

Allow 5 h 30 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a panna cotta with red berry coulis?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a panna cotta with red berry coulis cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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