Panna Cotta with Orgeat Syrup (Almond) and Fruit Coulis: An Elegant and Refreshing Dessert

Ingredients (for 4 people):

For the panna cotta:

• 50 cl of liquid cream (whipping cream).
• 50 g of sugar.
• 3 sheets of gelatin (or 1 envelope of unflavored gelatin powder).
• 4 tablespoons of orgeat syrup.

For the fruit coulis:

• 250 g of fresh or frozen fruit (strawberries, raspberries, mango or a mix).
• 2 tablespoons of sugar (adjust to taste depending on the acidity of the fruit).
• The juice of half a lemon.

Preparation:

1. Prepare the panna cotta:

1. In a bowl of cold water, soak the gelatin sheets for about 5 minutes to soften them.
2. In a saucepan, heat the heavy cream together with the sugar over medium heat. Stir constantly to ensure the sugar dissolves completely, but do not allow the mixture to boil.
3. Remove the cream from the heat and add the orgeat syrup. Mix well to incorporate its sweet and delicate aroma.
4. Drain the gelatin sheets and add them to the hot cream. Stir until they dissolve completely.
5. Pour the mixture into individual molds and allow to cool to room temperature before refrigerating for at least 4 hours.

2. Prepare the fruit coulis:

1. In a blender, blend the fruit together with the sugar and lemon juice until you obtain a smooth puree.
2. Pass the coulis through a sieve if you desire a finer texture.
3. Store the coulis in the refrigerator until serving.

3. Assembling the dessert:

1. Unmold the panna cotta if you used individual molds, or serve it directly into glasses or cups.
2. Top with a generous amount of fruit coulis and decorate with mint leaves or pieces of fruit.

Tips for a Perfect Panna Cotta

• Fruits for the coulis: Use seasonal fruits to vary flavors and colors.
• Vegan version: Replace the cream with coconut milk or almond cream, and use agar-agar instead of gelatin.