Vanilla Pannacotta with Raspberry coulis

Valentine's day is almost here and everything is dressed in the colours and shapes of love <3. Even though it is a holiday for the shops and the restaurants I think your love deserves to be celebrated. For those of you who will make a dinner home this is a very nice dessert to finish it and super easy to make. It is as sweet as it s needed and the raspberries give it just the amount of tartness to create a nice balance. This is a basic recipe for a pannacotta that I don't remember where I found ( I use it for years) and the raspberry coulis I put it together and cooked it in Martha Stewart's way. If you find it too sour, add more sugar, because it depends on how sour is the fruit you are using. So, here is the recipe.

Vanilla pannacotta with raspberry coulis

For the pannacotta:

500 ml (2 cups) single cream

3 tablespoons sugar

1 teaspoon vanilla sugar

1 teaspoon gelatine powder

For the coulis:

(Inspired by Martha Stewart's webpage)

2 cups rapberries

1 teaspoon lemon juice

¼ cup water

3 tablespoons sugar

Start by preparing the pannacotta. Put the gelatine in a small bowl with a tablespoon cold water and let it dissolve for 5 minutes. Heat the cream with the sugar in a medium saucepan until the sugar dissolves. Remove from heat add the vanilla sugar and the gelatine until the gelatine dissolves. Pour the pannacotta in 6 bowls or forms. Let it cool and put it in the fridge. It needs about 2-3 hours to set.

To make the coulis place the raspberries, sugar,water and lemon in a saucepan and bring to a boil. Reduce the heat and cook until the sugar is dissolved. Remove from the heat and mash the raspberries with a potato masher or put mixture in a blender. Pass the mixture through a strainer with the help of the back of a spoon. Discard the seeds. Let the coulis cool and chill in the fridge.

You can pour the coulis on the top of your pannacotta in a bowl or if you have the pannacotta in forms, pour the coulis over it when you serve.

Or you can make it set with a little gelatine powder (this is what I did). Place in a small bowl half a teaspoon gelatine powder with half a tablespoon cold water and let it be for 5 minutes. While the coulis is still warm, put the gelatine inside it and stir until it dissolves. Pour over your set pannacotta and place in the fridge.

If you have any coulis left you can keep in the fridge for 3-4 days or freeze it.