Panna Cotta with Red Berry Coulis

Panna cotta with Madagascar vanilla: Start by preparing all the ingredients for the panna cotta. Then mix the powdered gelatine with the hydration water (tap or mineral water) and leave to hydrate for 15 minutes.

Pour the whipping cream into a saucepan...

...as well as the whole milk.

Split the vanilla pod in half and scrape the inside with the tip of a knife to extract the seeds. Place these vanilla seeds into the saucepan with the cream and the milk.

Heat the whole mixture over moderate heat.

Add the caster sugar and mix with the whisk.

When the mixture reaches about 60°C, stop cooking and mix thoroughly to completely dissolve the sugar and infuse the vanilla into the cream and milk.

Add the hydrated gelatine...

...and blend using a hand blender to homogenize the mixture. This step can also be done with a whisk.

Skim the panna cotta mixture if necessary with a skimmer, especially if you used a hand blender, which will cause the preparation to foam.

Transfer everything into a confectionery funnel...

...and fill the serving glasses, counting about 150g of panna cotta per person.

Place in the fridge to set.

Intense red berry compote: Pour the raspberry purée and the strawberry purée into a saucepan. Here the purée in the shape of half-spheres because they are leftover purées stored in silicone half-sphere moulds and placed in the freezer (see the "Chef's Tip(s)" section below).

Add the whole raspberries...

...and 90% of the caster sugar.

Mix the remaining 10% of sugar with the NH coating pectin, in order to prevent lumps from forming.

When the purées and raspberries begin to heat up and reach 50°C, add the pectin and sugar mixture while whisking the preparation.

Bring everything to a boil and maintain it for at least 1 minute to activate the pectin's properties, while mixing with a whisk so that no lumps form. At the end of cooking, add the lemon juice and mix again.

Transfer this intense red berry compote into a food container for optimal cooling.

Wrap the preparation tightly in cling film. Place in the fridge for at least 30 minutes to set.

Finish: Once the panna cottas and the compote have set, take the cups and the food container out of the fridge and remove the cling film.

Transfer the set intense red berry compote into a mixing bowl...

...and mix it vigorously with a whisk until you get a smooth, marmalade-like texture.

Place a little red berry compote over the set panna cotta, to a thickness of about 0.5cm.

Spread the compote evenly over the panna cottas, as shown here in the photo.

Arrange 3 whole raspberries in a triangle inside each glass.

This is what the result should look like.

Scatter a few chopped pistachios over the surface of the panna cottas.

Here are our panna cottas with red berry coulis, which should be kept in the fridge until ready to serve. Enjoy!