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Panna Cotta With Raspberries

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Ingredients
  Gelatin leaves 2
  Single cream 568 Milliliter (1 Tub)
  Vanilla pod 1 , split
  Vanilla extract 1 Teaspoon
  Caster sugar 85 Gram
  Dark rum 1 Tablespoon
  Fresh raspberries 300 Gram
Directions

GETTING READY
1. Soften the gelatin in a bowl of ice cold water.

MAKING
2. Into a heavy bottomed saucepan, pour the cream, immerse vanilla pod and stir in vanilla extract and 50g sugar.
3. Bring to the boil, stirring sugar dissolves.
4. Take pan off the heat and dissolve the softened gelatin while it is hot.
5. Add rum and stir well for 2 minutes.
6. Divide into 6 ramekins or jelly molds.
7. Chill in the refrigerator for a minimum of 4 hours until set.
8. In a liquidizer jar, combine half the raspberries with the remaining sugar and 3 tbsp water.
9. Blend to a smooth sauce like consistency.
10. Strain into a sauce dispenser or sauce boat.

SERVING
11. Unmold pannacotta my immersing the ramekins in a bath of warm water for 10 seconds
12. Carefully invert onto chilled dessert plates
13. Spoon the sauce around each pannacotta.
14. Decorate the plate with fresh raspberries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Servings: 
6

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