Panna Cotta Cheesecake with berry coulis

Panna cotta cheesecake

1. Heat the mascarpone with the milk, sugar and vanilla extract and, when it has melted and is about to boil, lower the heat and add the gelatine until completely dissolved.
2. Strain and pour into small glasses, letting them cool first at room temperature and then in the fridge.

Berry coulis

1. Put all the ingredients in a saucepan and heat until the berries are soft.
2. Let it cool slightly and blend.
3. Strain and leave to cool.
4. Serve the panna cotta cheesecake with the coulis, topped with blueberries or pieces of biscuit if you like

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 180 g	100 g	% IR*	Share
Energy	410 kcal	228 kcal	21 %
Fat	26 g	14 g	37 %
of which saturates	16 g	8.9 g	80 %
Carbohydrate	18 g	10 g	7 %
of which sugars	15 g	8.3 g	17 %
Fibre	2.1 g	1.2 g	—
Protein	27 g	15 g	54 %
Salt	0.5 g	0.3 g	8 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos