Another easy dessert that can be prepared in advance. Great with raspberries or strawberries and also with caramel.
Ingredients (Serves 6)
For the Panna Cotta
Fresh double cream 800g
Semi-skimmed milk 170g
Caster sugar 160g
Dissolving leaf gelatine 12g
1 Vanilla pod, halved and seeds removed
For the Raspberry Sauce
Raspberries 250g
Caster sugar 110g
Lemon Juice, 2tbs
Method
Soak the gelatine leaves in cold water for 5 minutes.
Place the cream, milk, sugar and vanilla seeds in a pan and bring to the boil over a medium heat.
Remove from the heat. Squeeze the gelatine leaves and stir into the cream mixture until dissolved.
Divide the panna cotta between 6 pudding moulds and transfer to the fridge for at least 6 hours before serving.
To serve, dip the moulds into hot water for 3-4 seconds, then turn out onto plates. Decorate with the sauce and the raspberries.
For the Raspberry Sauce
Blend the raspberries, the sugar and the lemon juice until smooth then pass through a fine sieve.
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