Panna cotta with passion fruit
VANILLA PANNA COTTA WITH CHERRY COULIS
Dessert
15 mins
6 people
For the vanilla panna cotta
- 50 cl Alsace Lait LABEL ROUGE crème fraîche for pouring
- 80 g sugar
- 2 leaves of gelatine
- 1 vanilla pod
For the cherry coulis
- 500 g cherries
- 2 tablespoons sugar
- 5 tablespoons water
- Juice of half a lemon
Preparation
Start by soaking the gelatine leaves in a bowl of cold water.
Then cut the vanilla pod in half, scrape out the seeds and place everything in a saucepan.
Add the LABEL ROUGE crème fraîche for pouring and the sugar. Stir and bring to the boil.
Remove the empty pod and add the gelatine, previously squeezed. Mix well.
Leave to cool slightly before pouring into verrine glasses.
Place in the fridge for at least 4 hours. During this time, you can prepare the cherry coulis.
Pit the cherries and place in a saucepan with the water and sugar. Cook over a medium heat for about 15 minutes.
Remove from the heat, add the lemon juice and mix everything until the coulis is smooth. Leave to cool before pouring over the panna cotta. Decorate with a few halved cherries, and that's it, it's ready to enjoy!
Photo credit: Marie Soehnlen
Bon appétit
In pictures
![SVG Loader](data:image/svg+xml,%3Csvg width="800" height="1200" xmlns="http://www.w3.org/2000/svg"%3E%3Crect x="0" y="0" width="800" height="1200" fill="none"/%3E%3C/svg%3E)
![SVG Loader](data:image/svg+xml,%3Csvg width="1200" height="800" xmlns="http://www.w3.org/2000/svg"%3E%3Crect x="0" y="0" width="1200" height="800" fill="none"/%3E%3C/svg%3E)
