Panna Cotta with Raspberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheets gelatin, white
- 1 vanilla pod (s)
- 350 g whipped cream
- 40 g suar
- 0.5 ½ lemon (s), zest, untreated
- 200 g raspberries, frozen
- 2 tablespoon powdered sugar
- mint
Print Recipe
Pin Recipe Instructions
- Soak gelatin.
- Score the vanilla pod. Bring the cream, sugar, lemon zest, vanilla pod and pulp to the boil. Simmer for about 5 minutes while stirring. Pass through a sieve
- Squeeze out the gelatine and dissolve in the hot cream while stirring. Pour into four small molds (100ml content) and refrigerate for 3 hours.
- Puree the defrosted berries and powdered sugar, strain through a sieve. Remove the panna cotta from the edge with a squirting knife, hold it briefly in hot water. Topple the panna cotta.
- Serve with raspberry sauce and mint.
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