A delightful dessert for the perfect finish – Panna Cotta with fruit coulis and crumble

A creamy delight that melts in your mouth. Panna cotta is the perfect dessert for anyone who loves sweets but values quality and indulgence. With a fruity raspberry coulis, crunchy crumble, and fresh berries, this classic becomes a true showstopper. Whether served in a glass or unmolded on a plate – this panna cotta is the perfect finale for any menu. Ready for an extra dose of indulgence? Let’s get started.

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Ingredients for Panna Cotta with Fruit Coulis, Crumble, and Mango Gel

For the panna cotta

• 500 g heavy cream

• 40 g sugar

• 1 vanilla pod

• 1 packet vanilla sugar

• 2-3 sheets of gelatin

For the crumble

• 40 g brown sugar

• 10 g vanilla sugar

• 80 g flour

• 50 g cold butter

For the fruit coulis

• 40 g sugar

• 50 ml white wine

• 150 g frozen raspberries

• 1 tsp honey (optional)

• Zest of half a lemon

For the mango gel

• 150 ml mango juice

• 1 tsp agar-agar

For decoration

• Fresh raspberries, blueberries, and blackberries

• Fresh mint

Preparation for Panna Cotta with Fruit Coulis, Crumble, and Mango Gel

1. First, soak the gelatin in cold water. Cut the vanilla pod lengthwise and scrape out the seeds. Heat the cream with sugar, vanilla seeds, and the scraped pod in a saucepan. It is important not to let the cream boil.

   
   

2. Once the cream is hot, squeeze out the gelatin and stir it into the warm cream mixture until fully dissolved. Pour the mixture into glasses or molds and refrigerate for at least four hours.

   
   

3. For the crumble, combine all ingredients in a bowl. Rub them into crumbs using your fingers. Spread the crumbs on a baking tray and bake in a preheated oven at 180°C (350°F) for about twelve minutes until golden brown. Let them cool.

   
   

4. For the fruit coulis, caramelize the sugar in a small saucepan. Deglaze with white wine and add the raspberries. Bring the mixture to a boil, then blend it. To achieve a smooth texture, strain the mixture through a sieve. If desired, refine the coulis with honey and lemon zest.

   
   

5. For the mango gel, bring the mango juice and agar-agar to a boil in a small saucepan. Let it simmer for about two minutes. Allow the mixture to cool until it sets, then blend it until smooth.

   
   

6. To serve, gently unmold the panna cotta or present it directly in the glass. Spoon the fruit coulis on top. Add small dollops of mango gel. Sprinkle the crispy crumble over the dessert. Finally, garnish with fresh berries and mint leaves.

   
   

Resumé

This panna cotta is a dreamy combination of creamy texture, fruity freshness, and crunchy goodness. A dessert that impresses both in taste and appearance. Perfect for special occasions or simply treating yourself.

Get inspired by food for flexitarians

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

My panna cotta won't set — what went wrong?

The gelatine is usually the culprit: soak the sheets in cold water, squeeze them out and dissolve them in the hot (not boiling) cream. Give it at least 4 hours, ideally overnight, in the fridge to set firmly.

How do I unmould the panna cotta cleanly?

Dip the mould briefly into hot water for a few seconds, then invert it onto the plate and give it a gentle shake. Lightly oiling the mould beforehand also helps it slide out.

Can I make it vegetarian without gelatine?

Yes — replace the gelatine with agar-agar, but note it sets firmer and must be simmered briefly in the cream to activate. Use roughly 1 tsp agar per 500 ml and it will set at room temperature.