Panna Cotta with Berry Coulis and Vicenzovo Ladyfingers

PREP: 2H 30M
AUTHOR: Matilde Vicenzi


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Panna cotta:

 200g cream

65g milk

50g caster sugar

3g powdered gelatine

15g water

70g semi-whipped cream

100g Vicenzovo Ladyfingers

Berry coulis:

250g berries

lemon zest

50g sugar

2 tablespoons of lemon juice


Warm up the milk over low heat with 50g of cream and sugar, bringing the mixture to 80°C. If you do not have a thermometer, remove from the heat when close to boiling.  Filter the mixture and add the remaining 150g of liquid cream and the gelatine previously soaked in cold water.

When the mixture has cooled down, fold in the semi-whipped cream.

Assemble the dessert forming a layer of Vicenzovo Ladyfingers soaked in milk (or in cream) on the bottom of the glasses.  Pour the Panna cotta in the glasses and put the glasses in the refrigerator for at least 2 hours.

Wash the berries and dry them gently.  Cook the berries for 2 or 3 minutes in a non-stick pan with the lemon zest until they release some liquid.  Add sugar and lemon juice, and cook for another minute.  Allow to cool down.

Complete the Panna cotta with berry coulis and serve.