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Home » Custard » Vanilla Bean Panna Cotta with Raspberry Pink Peppercorn Coulis

Vanilla Bean Panna Cotta with Raspberry Pink Peppercorn Coulis

Published: Aug 27, 2015 · Modified: Mar 25, 2021 by Sabrina Russo

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Take your typical panna cotta up a notch! My rich, creamy vanilla bean panna cotta is enhanced by the subtly spicy raspberry, pink peppercorn coulis. Top it off with fresh raspberries, and you have yourself a restaurant-worthy dessert.

Vanilla Bean Panna Cotta with Raspberry Pink Peppercorn Coulis

Vanilla Bean Panna Cotta with Raspberry Pink Peppercorn Coulis

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Vanilla Bean Panna Cotta with Raspberry Pink Peppercorn Coulis


  • Author: Sabrina Russo
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
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Description

Take your typical panna cotta up a notch! My rich, creamy vanilla bean panna cotta is enhanced by the subtly spicy raspberry, pink peppercorn coulis.


Ingredients

Scale

Panna cotta:

  • 2 ½ cups heavy cream
  • ½ cup whole milk
  • 1 envelope unflavored, powdered gelatin (scant 1 tbsp)
  • 1/3 cup sugar, heaping
  • 1 vanilla bean, or 1 ½ tsp vanilla bean paste or vanilla extract
  • Pinch of salt

Coulis:

  • ½ tsp pink peppercorns
  • 2 cups raspberries, plus more for serving
  • ½ cup sugar
  • Pinch of salt

Instructions

  1. Soften gelatin: Place cream, milk and gelatin in a medium saucepan and allow gelatin to soften for about 5 minutes.
  2. Cook cream mix: Meanwhile, split vanilla bean in half lengthwise and scrape out the seeds. Add sugar, vanilla bean seeds and pod and salt to saucepan. Bring mixture to a simmer, whisking until gelatin and sugar have dissolved. Remove pod and save for coulis.
  3. Chill: Divide cream mixture among 6 greased ramekins or small, ungreased glasses. Cool slightly, cover and transfer to fridge. Allow to set up completely, at least 6 hours.
  4. Toast peppercorns: Add peppercorns to a small sauté pan. Warm over medium heat for 3-4 minutes or until slightly fragrant. Transfer to a mortar and pestle or food processor and roughly crush.
  5. Make sauce: Add raspberries, sugar, reserved vanilla bean pod, salt and pepper to a small saucepan, and warm over medium heat. Stir as sugar dissolves and bring to a gentle boil. Reduce heat to a simmer, and cook 5-7 minutes or until berries are broken down and thickened. Remove pod and discard.
  6. Blend: Transfer sauce to a blender and puree until smooth. Filter through a sieve to remove excess seeds.
  7. Serve: If using ramekins, run a paring knife along the edges to loosen the custard. Submerge ramekin halfway into a bowl of hot water for 1-2 minutes. Place a small serving plate on top of the ramekin and invert so custard transfers to plate. Otherwise, serve panna cotta straight out of glasses. Serve with raspberry coulis and fresh berries. Enjoy.
  • Category: Dessert
  • Method: Simmer
  • Cuisine: Italian

Nutrition

  • Serving Size: ~1/2 cup serving with sauce
  • Calories: 484
  • Sugar: 31g
  • Sodium: 96mg
  • Fat: 38g
  • Saturated Fat: 23g
  • Unsaturated Fat: 12g
  • Carbohydrates: 37g
  • Protein: 3g

Keywords: panna cotta, raspberry, vanilla

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Vanilla Bean Panna Cotta with Raspberry Pink Peppercorn Coulis

Vanilla Bean Panna Cotta with Raspberry Pink Peppercorn Coulis
Previous Post: « Grilled Peaches with Whipped Goat Cheese & Balsamic Syrup
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Reader Interactions

Comments

  1. Liz says

    October 11, 2015 at 10:39 am

    You really make great photos. Everything looks so tasty!

    Reply
    • Sabrina says

      October 11, 2015 at 10:40 am

      Thank you so much 🙂

      Reply
  2. Lara Delilah says

    August 31, 2015 at 8:17 am

    Hi Sabrina, I really enjoyed reading this post. Especially the pink peppercorn coulis sounds amazingly delicious. Good work!

    Reply
    • Sabrina says

      August 31, 2015 at 1:51 pm

      Thanks so much, Lara!

      Reply
  3. amallia says

    August 31, 2015 at 6:59 am

    Lovely panna cotta. Nice pictures too:-)

    Reply
    • Sabrina says

      August 31, 2015 at 1:51 pm

      Thanks, Amalia 🙂

      Reply
  4. Pat@savorthebest.com says

    August 31, 2015 at 12:56 am

    This looks lovely!

    Reply
    • Sabrina says

      August 31, 2015 at 1:51 pm

      Thank you!

      Reply
  5. Pat@savorthebest.com says

    August 31, 2015 at 12:54 am

    This looks lovely 🙂

    Reply
    • Sabrina says

      August 31, 2015 at 1:51 pm

      Thanks, Pat!

      Reply
  6. Spring Tomorrow says

    August 27, 2015 at 11:22 pm

    Beautiful! I’m sure it tastes good too 🙂

    Reply
    • Sabrina says

      August 28, 2015 at 12:23 pm

      Thanks, Geri!

      Reply

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About Me

Hey, my name's Sabrina. I live in NYC and have professional work experience as both a dietitian and a cook. My time working for a top food photographer and chef helped make my blog what it is today. My Three Seasons is focused on seasonal ingredients, proper seasoning and cooking like a seasoned chef.
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