top of page

PANNA COTTA WITH RASPBERRY SAUCE

Another easy dessert that can be prepared in advance. Great with raspberries or strawberries and also with caramel.


Panna Cotta with Raspberry Sauce

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.

Comentários


bottom of page