Photo: William Meppem
- 1 litre double cream
- 3/4 cup sugar
- 1 cup frozen raspberries, thawed, puréed and strained through a sieve
- 3 leaves gelatine
- 2 punnets fresh raspberries
- icing sugar, sifted
Place the cream and sugar in a saucepan over a medium heat. Bring to the boil, reduce heat and simmer gently for 5 minutes.
Add the strained raspberry purée to the saucepan. Soak the gelatine in water until soft, squeeze out and add the softened gelatine to the cream mix. Stir well, then strain the mixture through a fine sieve.
Pour the cream mixture into 10 plastic dariole moulds. Place in the refrigerator to set for 4 hours or overnight.
to serve, dip each mould into a bowl of hot water for a few seconds. Run a knife around the edge and turn the panna cotta out onto a plate. Place the fresh raspberries around the panna cotta and dust with icing sugar.