For the panna cotta: -
2 leaves of gelatin (a word of caution. I have found UK and French gelatine sheets differ in size - UK are smaller so adjust as necessary)
400ml single cream
0.5 tsp vanilla essence
For the Coulis
Red fruit - raspberries, strawberries, red or black currants, or a mixture of whatever you fancy.
Sugar to personal taste. Fresh fruit to garnish.
Place gelatin in cold water to soften.
Place cream in a saucepan and add sugar and vanilla
Heat to simmer point and until sugar is dissolved – stir continuously
Add the softened gelatin and simmer for one minute, continuing to stir.
Remove from heat and pour into individual ramekins – I use sundae dishes
Wait for them to cool and then place in fridge. They should be ready to serve after 2 hours in the fridge.
For a coulis: -
I think red fruits work best. But, whichever you fancy, in a saucepan with sugar to taste. Simmer, mash and pass through a sieve. Leave to cool. Pour on to the set panna cotta just before serving. Add the fresh fruit as a garnish.
Which makes it 'panna cotta ai frutti di bosco' (cooked cream with woodland fruits).
Many thanks to Marie-Luce!