142ml carton double/whipping cream or heavy cream (⅔ cup)
1 tbsp powdered gelatine
1 tbsp kirsch (optional)
For the coulis
170g (6 oz) blackberries
1½ tbsp icing/powdered sugar
You will also need 6 ramekin dishes.
For the mousse
Line the dishes with cling film/plastic wrap, pressing well down into the edges and letting it hang over the rim.
Using the back of a spoon, push the raspberries through a sieve to remove the seeds. To make sure you get all the raspberry sauce, scrape off any remaining sauce from the underside of the sieve using a clean spoon.
Now sift the sugar and add to the sauce. Stir until until the sugar has dissolved and the sauce is smooth.
Whisk the cream until it forms soft peaks and then fold into the raspberry sauce. Set to one side.
Now sprinkle the gelatine over 3 tablespoons of water in a small bowl and leave for 3 minutes for the gelatine to become spongy.
Pour some boiling water into a dish that is just larger than the bowl of gelatine and then sit the bowl of the gelatine in it. Make sure there is only enough water to come halfway up the sides of the smaller bowl. Leave for 2 minutes for the gelatine to dissolve.
Stir to make sure all the gelatine has dissolved and the mixture is completely smooth. You want to make sure there are no lumps. Remove the bowl of gelatine from the water and let it cool for a couple of minutes.
Now slowly stir into the creamy, raspberry sauce until it is well incorporated.
Then add the kirsch, if using.
Divide the mixture amongst the ramekin dishes. Cover the dishes and refrigerate for at least 4 hours, or overnight.
For the coulis
Reserve 8 blackberries for decoration. (If the blackberries are large just reserve 4.)
Push the remainder through a sieve to remove the seeds.
Sift the sugar and stir into the blackberry sauce until it has dissolved and the sauce is smooth.
Now pour into a jug, cover, and refrigerate until the mousse is ready.
Invert the ramekins on to small serving plates and carefully peel away the cling film/plastic wrap.
Then pour the blackberry coulis around the outside of the mousse.
Put a dollop of crème fraîche on the top and decorate with the reserved blackberries.
Panna cotta is an Italian dessert where cream is sweetened and flavoured then left to set in a mould using gelatine. Here I have used a mixture of cream and yogurt to make to make a light summer dessert. Raspberry coulis is then drizzled over the top and topped with fresh raspberries.
425ml (14 fl oz) double cream/whipping or heavy cream (1¾ cups)
14g powdered gelatine (2 sachets) or enough to set 850ml (28 fl oz) (3½ cups) according to the packet
1 tsp vanilla extract
85g (3 oz) caster/superfine sugar (½ cup less 1 tbsp)
425ml (14 fl oz) natural Greek yogurt (1¾ cups)
For the fruit coulis
340g (12 oz) raspberries (2½ cups)
55g (2 oz) caster/superfine sugar (¼ cup)
½ lemon, juice only
You will also need a loaf tin or plastic container measuring 10 x 10 x 20cm (4 x 4 x 8 ins)
For the panna cotta
First line the loaf tin or container with cling film/plastic wrap so that it hangs over the sides.
Put 2 tablespoons each of cream and water into a shallow dish and sprinkle over the gelatine. Leave for 5 minutes to swell.
Place the dish in a larger dish and fill the larger dish with boiling water until it comes up to the level of the gelatine in the smaller dish. Leave for 5 minutes for the gelatine to dissolve, stirring occasionally.
Meanwhile, pour the remaining cream into a pan and add the sugar and vanilla extract. Heat gently to dissolve the sugar, stirring occasionally. Set aside for a couple of minutes to cool a little.
Spoon the yogurt into a bowl and, using a balloon whisk, whisk in the cream until the mixture is smooth. Then whisk in the dissolved gelatine mixture. (The gelatine needs to be fully dissolved before adding to the yogurt and cream and then mixed in thoroughly.)
Pour into the prepared loaf tin or container and chill for 4 hours.
For the fruit coulis
Wash and pat dry the raspberries. Reserve 18 for decoration and put the rest in a blender. Add the sugar and the juice of the half lemon. Purée the fruit.
Strain through a nylon sieve into a bowl to remove the seeds, pressing the sauce through with the back of a spoon. (Wipe the underside of the sieve with a clean spoon to remove all the coulis.)
Invert the panna cotta over a large plate and remove the cling film/plastic wrap.
Divide into 6 slices and lay each on a serving plate. Drizzle the coulis over the slices and then decorate each slice with 3 of the reserved raspberries.