Sunday, April 25, 2010
Vanilla Bean Panna Cotta with Raspberry Coulis
So we've declared our love for Penzeys Spices before, but the huge plus about this place is that in addition of having fantastic spices, if you're on their catalog mailing list, you also receve a coupon for a free spice with each catalog.
The last coupon we received that was attached to the spring catalog was for $5 off a $10 purchase. I decided this was an opprtunity buy some vanilla beans for experimentation.
I have never used vanilla beans before and admittedly had been stockpiling recipes and ideas for this moment.
The first thing I made with my new treasure was vanilla bean meringues, which didn't quite turn out, but still tasted awesome. The second recipe I made was Vanilla Bean Panna Cotta with Raspberry Coulis.
I just so happen to have a cookbook from the library of the "Best International Recipes" that I used as a recipe source, but this recipe is very similar to the one I used.
While Panna Cotta takes some time and care to put together, it is worth the effort. The end result is creamy, almost pudding like, but not quite. And it serves as a great back drop to a tangy, sweet raspberry coulis.
The coulis is simple enough, and it's definitely worth the effort. While the creaminess of the Panna Cotta was lovely, this coulis made this dessert. And the nice thing about it is that you can swap out the berries for any kind of berry, whether it be strawberry or a mix of berries.
I have a feeling we'll be experimenting a lot with this recipe this summer and for many summers thanks to the abundance of fresh berries.