Vanilla Bean Panna Cotta with Berry Coulis
Zazou Emporium was born out of a deep love for flavor, storytelling, and the rich complexity of real vanilla. Founded by Vince and Sara Sullivan, the business began with Vince’s years of experience in the food industry and a passion for quality that led him on a mission: to source the finest vanilla beans in the world and bring them to chefs across the UK.
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500ml double cream
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75g sugar
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1 vanilla bean, split & scraped
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3 gelatine leaves
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Berry coulis
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Heat cream, sugar, and vanilla until hot.
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Soften gelatine in cold water, then stir into cream.
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Pour into moulds, chill 4 hours.
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Serve with berry coulis.

