Thermomix Vanilla Bean Panna Cotta w. Rosewater Coulis
If you’re putting on a show, then you’ve gotta give the crowd a show stopper. That’s why Alyce presented one of her classic panna cottas with a sophisticated twist at the Bright’n’sandy Food & Wine Festival! This recipe is guaranteed to impress any dinner guest, but in true AA style it is both simple and quick-fix, and you’ll already have most of the ingredients in your pantry.
A simple combination of cream, milk, sugar, gelatine and vanilla bean will whip up the panna cotta in less than ten minutes, which is then left to set for four hours. You can stop there if you’re just after something simple – the panna cotta itself is beautiful and rich, and makes the perfect base for any of your favourite toppings. But if you want to do it as we have in this recipe, all you’ll need is an extra five minutes and some rosewater, raspberries and raw sugar to get this coulis cooked. Talk about quick-fix!
To add some serious flair to this dessert, serve it like we did with Persian fairy floss, rose petals and micro mint.
vanilla bean panna cotta
80g raw sugar
½ vanilla bean, seeds scraped
1¼ tbsp gelatine
raspberry rosewater coulis
50g raw sugar
1 tbsp rosewater
To make the panna cottas, place sugar in TM bowl, mill for 30 seconds, speed 9.
Add 400g milk and vanilla seeds, heat for 3 minutes, 70°C, speed 2.
Meanwhile, place 100g milk and gelatine in a small cup or bowl and stir to combine. Set aside.
Add gelatine mixture, mix for 30 seconds, 70°C, speed 3.
Add cream, mix for 10 seconds, speed 3. Carefully pour cream mixture into cups, jars or moulds to set. Cover with cling film and refrigerate until set (approx. 4 hours).
To make the coulis, place sugar in TM bowl, mill for 10 seconds, speed 9.
Add raspberries, cook for 5 minutes, 90°C, speed 2.
Add rosewater, puree for 5 seconds, speed 5. Refrigerate until cool.
Pour coulis on top of set panna cotta and top with Persian fairy floss and dried rose petals.