If, like me, you dislike trifle and are looking for an alternative dessert to serve this Christmas, this Panna Cotta Bundt may be just what you’ve been looking for.
I honestly don’t know why I dislike trifle so much. I think it’s the texture. Perhaps the look. Probably both. Doesn’t this look so much prettier? The perfect addition to your Christmas table.
The recipe can be made ahead of time so you don’t have to worry about still preparing dessert on Christmas morning. Just add the coulis and fruit before serving.
Another great thing about this Panna Cotta Bundt is that it can feed a crowd. Who has time to do individual desserts when you have all that food to prepare for Christmas day.
I was gifted some baking products, which included ready-made Berry Coulis, which is what I used here. I would normally make my own, but because I had the ready-made one, that is what I used.
Feel free to make your own or use the ready-made. Any type of fruit will work well with this.
Panna Cotta Bundt with Berry Coulis
Equipment
- Jelly mould / Bundt pan
Ingredients
- 1 ½ cups milk divided
- 20 grams gelatine 2 sachets
- 3 ½ cups cream
- ½ cup castor sugar
- 4 tsp vanilla essence
Instructions
- Add ½ a cup of milk to a small saucepan and warm through. Remove from heat and add the gelatine sachets to the warm milk. Whisk through to dissolve and set aside.
- Add the remaining 1 cup of milk to a medium sized saucepan, together with the cream, sugar and vanilla essence. Keep stirring until the sugar has dissolved and remove from heat.
- Add the gelatine mixture to the cream mixture and combine well.
- Coat your jelly mould or bundt pan with non-stick spray, then pour the mixture into the mould. Place in the fridge overnight or at least 6 hours to allow to set.
- Serve with berry coulis and fresh berries.
You can find my other Christmas recipes here.